Cherry Pie Crumb Bars

Short description

These Cherry Pie Crumb Bars blend the classic flavor of cherry pie with a buttery, crumbly crust and topping—served as convenient bar squares instead of a slice of pie.

Why You’ll Love This Recipe

These bars offer the best of both worlds: a jammy cherry filling and buttery crumb topping made from one simple dough. They’re faster and easier than making a full pie—no rolling crust or chilling needed. Plus, they slice neatly, transport well, and can be customized with options like almond glaze or fresh vs frozen cherries

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• For the crust & crumb topping:

  • all‑purpose flour

  • rolled oats (in some versions)

  • granulated sugar and/or brown sugar

  • baking powder or baking soda

  • salt (plus optional cinnamon or lemon zest)

  • melted unsalted butter

  • vanilla extract (optional)

• For the cherry filling:

  • fresh or frozen cherries (sour or sweet, adjusted sugar if using sweet)

  • granulated sugar

  • cornstarch

  • lemon juice (or juice + water)

  • optional almond extract or lemon zest

• Optional glaze: powdered sugar, milk, and vanilla or almond extract

directions

1. Preheat oven (typically 350 °F or 375 °F, depending on recipe). Line an 8″ or 9″ square pan with parchment and butter sides if desired.

2. Make the cherry filling: combine cherries, sugar, lemon juice, (and water if used), simmer briefly, then stir in a cornstarch slurry to thicken. Cool slightly

3. In one bowl mix melted butter, sugars, and vanilla; stir in dry ingredients until crumbly. Reserve a portion for topping. Press the remainder firmly into the pan and pre‑bake if called for (about 10–15 minutes)

4. Spread cooled cherry filling evenly over the crust layer. Sprinkle reserved crumbs on top.

5. Bake until topping is golden and filling bubbles (often 35–45 minutes)

6. Cool completely—some recommend chilling before slicing to firm bars. Add glaze if desired. Cut into squares and serve.

Servings and timing

• Yield: roughly 9–16 bars depending on pan size

• Prep time: around 15–30 minutes

• Bake time: pre‑bake + final bake totals about 45–60 minutes

• Total time (including cooling): approximately 1–1.5 hours

• If your recipe card lacks servings or timing, similar recipes offer yields of 9–16 bars with total times around one hour, so use that as guidance

Variations

• Cherry type: use frozen sour cherries for classic tart flavor; if using sweet cherries, reduce sugar and add lemon juice for balance

• Add oats: include rolled oats in crust and topping for extra texture.

• Flavoring: stir almond extract or cinnamon into dough or filling.

• Glaze: mix powdered sugar, milk, and almond or vanilla extract for a drizzle once cooled.

• Fruit swap: swap cherries for blueberries, strawberries, or peach slices to change it up

storage/reheating

• At room temperature: airtight container for 2–3 days.

• Refrigerator: store covered up to 4–7 days; layer bars with parchment if stacking.

• Freezer: wrap individually or layer with wax/parchment in freezer-safe container; freeze up to 2–3 months. Thaw overnight in the fridge before serving.

• Reheating: microwave a slice for 10–15 seconds or warm gently in a 300 °F oven for a few minutes; serve slightly warm, especially with ice cream for best texture

FAQs

1. Can I use fresh cherries instead of frozen?

Yes, fresh pitted cherries work well. No need to thaw; results are similar to frozen

2. What if I only have sweet cherries?

Use sweet cherries with reduced sugar in the filling and a bit more lemon juice to balance the tartness

3. Can I skip the pre‑baking of the crust?

Some recipes pre‑bake to set the crust; others bake the crust and topping in one go. If omitting pre‑bake, bake slightly longer until crust is set and golden. Monitor closely.

4. Do I really need to cool or chill before cutting?

Yes. Cooling (or chilling briefly) helps the bars firm up so they slice cleanly without crumbling

5. Can I substitute gluten‑free flour or dairy‑free butter?

Yes—use a 1:1 gluten‑free blend and dairy‑free butter; texture may vary slightly but still works

6. How do I make the glaze?

Mix powdered sugar with milk (or juice) and a small splash of almond or vanilla extract until smooth; drizzle over cooled bars.

7. Can these bars be made ahead?

Yes—filling can be prepared a few days ahead; bars can be baked, cooled, and stored at room temperature overnight or refrigerated before serving

8. How should I slice them neatly?

Use a large sharp knife dipped in hot water before cutting each slice; wipe blade clean and reheat as needed in an 8″ vs 9″ pan?

Yes—8″ pans yield thicker bars that may need a few extra minutes of baking time

10. Can I use cherry pie filling from a can?

Yes—canned cherry pie filling can be used instead of homemade, though homemade allows better sweetness/tartness control

Conclusion

Cherry Pie Crumb Bars are a delightful way to enjoy cherry pie flavors without the fuss of rolling pastry. With a buttery crumble base and irresistible jammy filling, they’re simple to prepare, easy to slice, and perfect for picnics, dessert bars, or potlucks. Versatile, tasty, and transportable—these bars will become a summer and holiday staple

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