Cherry Crumble Bars
Use fresh summer cherries to bake up a batch of cherry crumble bars. They have a crisp oat topping and sweet almond icing that complements the tart cherries perfectly. Bring them to your Fourth of July party or next summer barbecue. They’re sure to be a hit!
It’s cherry season! Which means lots of baking with this fresh summer fruit. This time around I made cherry crumble bars with a sweet almond icing. This is a tried-and-true recipe I’ve used for a few different fruit variations—blueberry crumb bars, rhubarb crumble bars, strawberry oatmeal bars—the list goes on! You’ll love this new tart, yet sweet, rendition featuring one of summer’s favorite fruits!
Why You’ll Love This Recipe
- Reliable recipe. This recipe is a variation of my raspberry crumble bars. It guarantees a sturdy crust to carry the filling and a perfectly crisp crumble topping.
- Delicious flavor. The buttery oat crumble tastes amazing with the tart sweet cherries. A little almond icing on top is the best complement!
- Perfect for summer. Make these for a Fourth of July party, summer barbecue or as a way to use in-season cherries. If you have a few pints, I suggest whipping up a cherry cobbler or cherry crumble pie.
Ingredient Notes
- Flour: All purpose flour is the base for the crust and crumble mixture.
- Rolled oats: Also known as old-fashioned oats, rolled oats create a chewy, crisp texture.
- Baking powder: This leavening agent helps make the crust soft.
- Salt: To offset the sweetness, a little salt is added to the crumble mixture.
- Butter: Use unsalted butter for the crust and crumble. I suggest letting it sit at room temperature for 10 to 15 minutes so it’s soft, but still cool to the touch.
- Vanilla extract: Vanilla adds a little warmth and cozy flavor.
- Brown sugar: Use either dark or light brown sugar to create a little chewy texture.
- Sugar: Granulated sugar adds moisture to the crust and sweetens the cherry filling.
- Fresh cherries: pitted, each sliced in half
- Cornstarch: This helps thicken the fruit filling.
- Lemon juice: To bring out the tart flavor of the cherries, add a squeeze of fresh lemon juice.
- Almond extract: Use almond extract to a flavor complement to the cherries.
- Confectioners’ sugar: Also known as powdered sugar, this sweetener is the base of the icing.
- Milk: To help thin out the icing, add some milk or cream.
Refer to the recipe card for ingredient measurements and details.
Recipe Variations
Add some almonds. If you want some more crunchy texture and nutty flavor, add 1/4 cup chopped almonds to the crust/crumble mixture.
Double the recipe. If you want to make a larger batch, use a 9×13 pan and double the ingredients. Baking time will be the same.
Use your favorite cherries. This recipe works well with sweet or tart cherries. Choose your favorite or a mix of both!
How to Make Cherry Crumble Bars
- Make the crust and crumble topping. Whisk together the flour, pats, brown sugar, sugar, baking powder and salt.
- Add the butter and vanilla. Mix until crumbles form. Do not overmix.
- Press half the mixture into the bottom of an 8×8 baking pan. Bake at 350 F for 20 minutes.
- Make the filling. In a medium saucepan, cook the cherries, sugar, cornstarch, lemon juice and almond extract. Stir until thickened. Cool slightly.
- Layer the filling on top of the baked crust and top with remaining crumble mixture. Bake at 350 F for 30 to 35 minutes. Cool completely.
- For the icing, whisk together the confectioners’ sugar, milk and almond extract. Drizzle over the cooled bars.
Expert Tips
Use fresh cherries for the best flavor. While frozen cherries can work, their flavor tends to not be as strong. Best to use cherries when they are in season this summer.
Cook filling until thickened. If the mixture is too runny, it can make the bars soggy. It should be thick, like fruit preserves, and able to coat the back of a spoon.
Cool before cutting. The layers need time to cool and set. If the bars are still warm when cut, they will be very messy.
Make Ahead and Storage Tips
Make ahead the crumble mixture and store covered in the refrigerator for up to 48 hours. The cherry filling can also be made ahead of time and stored in the refrigerator. Be sure to let both come to room temperature before assembling and baking the bars.
Store bars in an airtight container at room temperature for up to 3 days or in the refrigerator for 5 days.
Freeze for up to 3 months. Once the bars have cooled, wrap in plastic wrap and store in a freezer bag or airtight container to prevent freezer burn. Thaw in the fridge, then let them come to room temperature before serving.
Recipe FAQ
Can I use frozen cherries instead?
Yes, defrost the cherries and discard the juices. Use as directed in the recipe.
Yes, this is an easy swap for a semi-homemade version of this recipe. Skip the steps for cooking the filling and add the canned cherry pie filling directly to the crust.
Yes, cup-for-cup (1:1 ratio) gluten-free flour can be used as a substitute. Keep in mind there may be a slightly change in texture and taste.
Related Recipes
Here are some more fruit recipes to try next!
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Get the Recipe: Cherry Crumble Bars
Ingredients
Crust and Topping
- 1 ½ cups (187 g) all purpose flour
- 1 ½ cups (150 g) rolled oats
- ⅓ cup (66 g) packed light brown sugar
- ⅓ cup (66 g) granulated sugar
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup (12 Tablespoons or 170 g) unsalted butter, softened, but still cool, cut into 1/2-inch pieces
- 1 teaspoon pure vanilla extract
Cherry Filling
- 2 cups (538 g) fresh cherries, pitted, each sliced in half
- ¼ cup (50 g) granulated sugar
- 1 Tablespoon (9 g) cornstarch
- 1 Tablespoon lemon juice
- ¼ teaspoon almond extract
Almond Icing
- ¾ cup (90 g) confectioners’ sugar
- 1 ½ Tablespoons milk
- ¼ teaspoon almond extract
Instructions
- Preheat oven to 350℉. Line a 8×8 baking dish with parchment paper and set aside.
- In the bowl of a stand mixer (or using a hand mixer), combine flour, oats, brown sugar, granulated sugar, baking powder and salt. Mix for 30 seconds until thoroughly combined. With the mixer on low, add the butter and vanilla extract. Mix until the mixture resembles coarse sand (about 2 minutes).
- Transfer half the mixture to prepared pan. Use your hands or the back of a measuring cup to press mixture evenly into the bottom to form the crust. Bake crust for 20 minutes or until golden (keep the oven on).
- While the crust bakes, make the cherry filling. Bring cherries, sugar, cornstarch, and lemon juice to a boil in a saucepan, stirring constantly, until mixture is thickened, about 2 minutes. Remove from heat. Cool slightly.
- Spread cherry mixture over the baked crust. Sprinkle remaining oat mixture evenly over the fruit layer.
- Bake bars for 30 to 35 minutes or until the filling bubbles and the top is golden brown. Allow the bars to cool completely before removing from the pan and cutting into 16 squares.
- For the icing, whisk together confectioners' sugar, milk and almond extract. Drizzle over cooled bars.
