Capture the essence of summer in every bite with these incredibly easy and delicious Fresh Cherry Crumb Bars. Featuring a buttery, crumbly crust, a sweet-tart homemade cherry filling, and a golden brown streusel topping, this dessert is a quick, flavorful, and crowd-pleasing favorite that’s perfect for any occasion.
Table of Contents
Why You Will Love This Recipe
My love for these bars started as a way to use up an abundance of cherries from a local orchard. I wanted a dessert that was simpler than a pie but just as rewarding. This recipe, with its make-ahead filling and simple press-in crust, became my go-to for potlucks and family gatherings, always earning rave reviews and requests for the recipe.
Ingredients
Filling:
- 4 cups fresh cherries, pitted
- 1/2 cup white sugar
- 2 tablespoons lemon juice
- 2 tablespoons cornstarch
- 1/2 teaspoon lemon zest
Crust & Topping:
- 2 cups all-purpose flour
- 1/2 cup firmly packed brown sugar
- 1/2 cup white sugar
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 3/4 cup unsalted butter, melted
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
Step-by-step instructions for making the recipe
- Make the Filling: Place the pitted cherries and 1/2 cup white sugar in a saucepan over medium-low heat. Cook for about 10 minutes, stirring often, until the cherries have softened and released their juices.
- In a small bowl, stir the lemon juice and cornstarch together to create a slurry. Gradually pour this into the cherry mixture, stirring constantly.
- Stir in the lemon zest. Continue to cook and stir for another 1-2 minutes, until the filling has thickened. Remove from the heat and allow it to cool completely.
- Preheat the oven to 350°F (180°C). Line a 9×9-inch square pan with parchment paper, allowing overhang on all sides for easy removal.
- Make the Crust & Topping: In a large bowl, whisk together the flour, brown sugar, white sugar, baking powder, salt, cinnamon, and nutmeg.
- Pour the melted butter, vanilla extract, and almond extract over the dry ingredients. Use a fork to mix until the mixture is thoroughly moistened and crumbly.
- Transfer about 2 cups of the crumb mixture into the prepared pan. Press it down firmly and evenly to form the crust.
- Pour the completely cooled cherry filling over the crust and spread it into an even layer.
- Sprinkle the remaining crumb mixture evenly over the top of the cherry filling.
- Bake in the preheated oven for 30 to 40 minutes, until the edges of the bars are golden brown.
- Allow the pan to cool completely on a wire rack, for about 1 hour. For the cleanest cuts, refrigerate the bars for 1 hour after cooling.
- Use the parchment paper overhang to lift the entire block of bars from the pan. Cut into 16 squares.
Fresh Cherry Crumb Bars
Ingredients
Equipment
Method
- Make the Filling: Place the pitted cherries and 1/2 cup white sugar in a saucepan over medium-low heat. Cook for about 10 minutes, stirring often, until the cherries have softened and released their juices.4 cups fresh cherries, pitted, 1/2 cup white sugar
- In a small bowl, stir the lemon juice and cornstarch together to create a slurry. Gradually pour this into the cherry mixture, stirring constantly.2 tablespoons lemon juice, 2 tablespoons cornstarch
- Stir in the lemon zest. Continue to cook and stir for another 1-2 minutes, until the filling has thickened. Remove from the heat and allow it to cool completely.1/2 teaspoon lemon zest
- Preheat the oven to 350°F (180°C). Line a 9×9-inch square pan with parchment paper, allowing overhang on all sides for easy removal.
- Make the Crust & Topping: In a large bowl, whisk together the flour, brown sugar, white sugar, baking powder, salt, cinnamon, and nutmeg.2 cups all-purpose flour, 1/2 cup firmly packed brown sugar, 1/2 cup white sugar, 3/4 teaspoon baking powder, 1/2 teaspoon salt, 1/4 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg
- Pour the melted butter, vanilla extract, and almond extract over the dry ingredients. Use a fork to mix until the mixture is thoroughly moistened and crumbly.3/4 cup unsalted butter, melted, 1 1/2 teaspoons vanilla extract, 1/2 teaspoon almond extract
- Transfer about 2 cups of the crumb mixture into the prepared pan. Press it down firmly and evenly to form the crust.
- Pour the completely cooled cherry filling over the crust and spread it into an even layer.
- Sprinkle the remaining crumb mixture evenly over the top of the cherry filling.
- Bake in the preheated oven for 30 to 40 minutes, until the edges of the bars are golden brown.
- Allow the pan to cool completely on a wire rack, for about 1 hour. For the cleanest cuts, refrigerate the bars for 1 hour after cooling.
- Use the parchment paper overhang to lift the entire block of bars from the pan. Cut into 16 squares.
Notes
FAQ
Can I use frozen cherries?
Yes, frozen cherries work perfectly. There’s no need to thaw them; just use them directly from the freezer. You may need to add a minute or two to the cooking time for the filling.
What’s the difference between using sweet or tart cherries?
Sweet cherries (like Bing) will yield a sweeter filling, while tart cherries (like Montmorency) will be more tangy. Adjust the 1/2 cup of sugar in the filling accordingly—use a little less for sweet cherries and the full amount (or a bit more) for tart ones.
Why do I need to refrigerate before cutting?
Chilling the bars firms up the filling and the buttery crust, making them much easier to cut into neat, clean squares without crumbling.
How should I store these bars?
Store them in an airtight container at room temperature for 2 days, or in the refrigerator for up to 5 days. They can also be frozen for up to 3 months.