Cherry Crumb Bars are a delightful treat that evokes the sweet taste of summer with every bite. Bursting with juicy cherries and topped with a crumbly, buttery layer, this recipe is not only simple to make but promises to be a crowd-pleaser for all your gatherings. Explore how to create this scrumptious dessert that is sure to impress everyone at the table!
Why You’ll Love Cherry Crumb Bars:
- Simple to Make: Follow a few easy steps for a delicious dessert.
- Perfect for Summer: It highlights fresh cherries, making it a great treat for warm weather.
- Versatile: Enjoy them as a dessert or a sweet snack any time of day.
- Crowd-Pleaser: Great for potlucks, picnics, and family gatherings.
- Make Ahead: They store well, so you can enjoy them later.
Prep & Cook Time Breakdown
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Cooling Time: 3-4 hours
- Total Time: 4-5 hours (including cooling)
What You Need For Cherry Crumb Bars
- 2 cups pitted cherries (measure after pitting & slicing in half)
- 1 tablespoon granulated sugar (use 3 tablespoons if using sour cherries)
- 2 tablespoons cornstarch (16 grams) (AKA cornflour in Australia and the UK)
- 1 tablespoon lemon juice (freshly squeezed)
- 3/4 cup unsalted butter (168 grams) (melted)
- 1 3/4 cup all-purpose flour (219 grams)
- 2/3 cup granulated sugar (133 grams)
- 3 tablespoons cornstarch (24 grams) (AKA cornflour in Australia and the UK)
- 1/4 teaspoon salt
- 1 tablespoon brown sugar
Step-by-Step: How to Make Cherry Crumb Bars
1. Preheat the Oven
Preheat the oven to 325F (170C).
2. Prepare the Pan
Line an 8×8 inch (20×20 cm) pan with parchment paper, leaving an overhang around the edges for easy lifting later.
3. Pit and Slice the Cherries
Ensure your cherries are pitted (I use a cherry pitter for this) and slice each cherry in half or quarters.
4. Make Cherry Filling
In a medium bowl, toss together the ingredients for the cherry filling: cherries, 1 tablespoon sugar, 2 tablespoons cornstarch, and fresh lemon juice. Set aside.
5. Mix Dry Ingredients
In a separate large bowl, whisk together the dry ingredients for the shortbread layer: 1 3/4 cups all-purpose flour, 2/3 cup granulated sugar, 3 tablespoons cornstarch, and 1/4 teaspoon salt (leave out the 1 tablespoon brown sugar – you’ll use this later).
6. Combine Ingredients
Stir/whisk the melted butter into the flour mixture. I use a fork for this. It should be crumbly.
7. Press into Pan
Press a little more than half of the shortbread layer into the prepared pan.
8. Bake Base
Bake in the preheated oven for 15-20 minutes, or until the top looks set. Remove from the oven, but leave the oven turned on.
9. Mix in Brown Sugar
With the reserved shortbread mixture (that’s still in the bowl), stir in the 1 tablespoon of brown sugar.
10. Add Cherry Layer
Carefully spoon the cherry mixture on top of the baked shortbread base to create an even layer. Be careful, as the pan will be hot. If there is a lot of juice at the bottom of the bowl, do not add it to the pan.
11. Crumble Remaining Shortbread
Crumble the remaining shortbread/crumb mixture over the top of the cherry layer. If you can see some of the cherries poking through, that is okay.
12. Bake Again
Place the pan back in the preheated oven and bake for about 25 minutes or until the top looks baked and has started to turn golden yellow. You may see some of the cherry juice bubbling through.
13. Cool Down
Cool the bars completely (this will take 3-4 hours).
14. Slice and Serve
When ready to slice, lift the bars out of the pan using the overhang of the parchment paper and set on a cutting board. Slice using a sharp knife, being sure to cut all the way through the shortbread base.
Pro Tips to Perfect Cherry Crumb Bars
- Choose the Right Cherries: Use ripe sweet cherries for the best flavor.
- Let Cool Completely: Allowing the bars to cool will help them set better for slicing.
- Chill Before Cutting: If possible, chill the bars in the refrigerator before cutting; this makes slicing easier.
- Don’t Skip the Lemon Juice: It enhances the flavor of the cherries, balancing out the sweetness.
How to Serve Cherry Crumb Bars
Cherry Crumb Bars are fantastic on their own, but there are many ways to serve them for that extra touch. Consider dusting with powdered sugar for a fancy look, or serve them warm with a scoop of vanilla ice cream on the side. They also pair wonderfully with whipped cream or a dollop of yogurt for a tasty breakfast treat.
Storing Your Cherry Crumb Bars
- Room Temperature: Keep bars in an airtight container at room temperature for up to 3 days.
- Refrigerate: For longer storage, keep them in the fridge for up to a week.
- Freezing: Freeze wrapped bars in plastic wrap, then place in a freezer-safe bag or container for up to 3 months.
- Thawing: Let frozen bars thaw in the refrigerator overnight before serving.
- Keep Cuts Separated: If stacking in an airtight container, consider placing parchment paper between layers to avoid sticking.
Keys to Recipe Success
- Accurate Measurements: Use a kitchen scale for precise measurements.
- Use Fresh Ingredients: Fresh cherries provide a better flavor than canned ones.
- Temperature Control: Ensure butter is melted but not too hot when mixing.
- Don’t Overmix: Mix ingredients just until combined to maintain a tender crumb.
Flavor Twist Ideas
- Add Nuts: Sprinkle crushed walnuts or almonds for a crunchy texture.
- Use Different Fruits: Substitute cherries with blueberries or raspberries for a different flavor.
- Spice It Up: Add a pinch of cinnamon or nutmeg to the crumb mixture for extra warmth.
- Zest It Up: Include lemon or orange zest in the filling for a citrus kick.
Cherry Crumb Bars FAQ Guide
- Can I use frozen cherries? Yes, you can use frozen cherries. Just thaw and drain excess juice before mixing.
- Can I make these bars gluten-free? Substitute all-purpose flour with a gluten-free blend to make them gluten-free.
- How should I cut the bars? Use a sharp, serrated knife and wipe clean between cuts for neat slices.
- Can I double the recipe? Absolutely! Just use a larger pan or make two batches.
Closing Remarks
Cherry Crumb Bars are a delightful dessert that is easy to make and delicious to eat. With fresh cherries and a crumbly topping, this recipe is sure to become a favorite in your household. Whether served warm or chilled, these bars are perfect for any occasion. So gather your ingredients and create a batch of these scrumptious cherry bars today!
Cherry Crumb Bars
Ingredients
Cherry Filling
- 2 cups pitted cherries (measure after pitting & slicing in half) Use ripe sweet cherries for best flavor.
- 1 tablespoon granulated sugar Use 3 tablespoons if using sour cherries.
- 2 tablespoons cornstarch Also known as cornflour in Australia and the UK.
- 1 tablespoon lemon juice Freshly squeezed enhances flavor.
Shortbread Layer
- 3/4 cup unsalted butter (melted) Ensure it is melted but not too hot.
- 1 3/4 cups all-purpose flour
- 2/3 cup granulated sugar
- 3 tablespoons cornstarch Also known as cornflour in Australia and the UK.
- 1/4 teaspoon salt
- 1 tablespoon brown sugar Reserved for mixing in later.
Instructions
Preparation
- Preheat the oven to 325F (170C).
- Line an 8×8 inch (20×20 cm) pan with parchment paper, leaving an overhang around the edges.
- Pit and slice the cherries in half or quarters.
- In a medium bowl, toss cherries with 1 tablespoon of sugar, 2 tablespoons of cornstarch, and fresh lemon juice. Set aside.
- In a large bowl, whisk together the dry ingredients for the shortbread layer: 1 3/4 cups all-purpose flour, 2/3 cup granulated sugar, 3 tablespoons cornstarch, and 1/4 teaspoon salt.
- Stir melted butter into the flour mixture until crumbly.
Baking
- Press a little more than half of the shortbread mixture into the prepared pan.
- Bake for 15-20 minutes, or until the top looks set. Remove from oven but keep it turned on.
- Stir in the reserved brown sugar to the remaining shortbread mixture.
- Spoon the cherry mixture on top of the baked shortbread base.
- Crumble the remaining shortbread mixture over the cherry layer.
- Bake again for about 25 minutes or until the top is golden yellow and bubbling.
Cooling and Serving
- Cool completely for 3-4 hours.
- Lift the bars out using the overhang of the parchment paper, slice, and serve.
