If you crave the classic flavor of a homemade cherry pie but want something easier to share and transport, these Cherry Pie Crumb Bars are the ultimate solution. Featuring a buttery, melt-in-your-mouth shortbread crust that doubles as a crunchy streusel topping, these bars are sandwiched with a vibrant, tart cherry filling. They are the perfect addition to summer picnics, potlucks, or a simple weekend baking project. Easy to slice and even easier to eat, these bars bring all the nostalgia of a traditional pie in a convenient, handheld form.
Why This Recipe Works
- One-Dough Wonder: The genius of this recipe is that the same mixture is used for both the bottom crust and the crumbly top, saving you time and cleanup.
- Portable & Shareable: Unlike a fragile pie, these bars are sturdy enough to be eaten with your hands, making them ideal for outdoor gatherings.
- Balanced Flavors: The richness of the buttery crust perfectly offsets the bright acidity of the cherry filling.
- Texture Contrast: You get three distinct layers: a firm base, a jammy fruit center, and a golden, crispy crumb topping.
Recipe Details
- Prep Time: 15 Minutes
- Cook Time: 35–40 Minutes
- Total Time: 55 Minutes
- Yield: 16 Bars
- Difficulty: Easy
Ingredients
- For the Crust & Crumb:
- 1 cup (225g) Unsalted Butter, melted and slightly cooled
- 3/4 cup Granulated Sugar
- 1/2 tsp Vanilla Extract
- 1/4 tsp Almond Extract (the secret to great cherry flavor!)
- 2 1/4 cups All-Purpose Flour
- 1/4 tsp Salt
- For the Filling:
- 1 can (21 oz) Cherry Pie Filling (or 2 cups homemade cherry compote)
- 1 tsp Lemon Juice
- 1/2 tsp Cornstarch (optional, for extra thickness)
Instructions
- Prep: Preheat your oven to 350°F (175°C). Line an 8×8 inch square baking pan with parchment paper, leaving a slight overhang on the sides.
- Make the Dough: In a large bowl, whisk together the melted butter, sugar, vanilla, and almond extract. Stir in the flour and salt until a crumbly dough forms.
- The Base: Reserve 1 cup of the dough for the topping. Press the remaining dough firmly and evenly into the bottom of the prepared pan.
- The Filling: In a small bowl, stir together the cherry pie filling, lemon juice, and cornstarch. Spread the mixture evenly over the bottom crust.
- The Topping: Take the reserved dough and use your fingers to crumble it over the cherry layer, ensuring some larger chunks remain for texture.
- Bake: Bake for 35–40 minutes, or until the crumb topping is light golden brown and the cherry filling is bubbling at the edges.
- Cool & Slice: Let the bars cool completely in the pan. This is crucial for getting clean slices! Once cool, lift them out using the parchment paper handles and cut into 16 squares.
Conclusion
These Cherry Pie Crumb Bars are a crowd favorite for a reason. They take the best parts of a fruit pie and simplify them into a reliable, delicious treat that anyone can bake. With the hint of almond in the crust and the juicy cherries in the center, they are a sophisticated yet simple dessert. Serve them as is, or level them up with a drizzle of vanilla glaze or a scoop of vanilla ice cream for the ultimate summer experience!
(FAQ)
Q: Can I use frozen cherries instead of canned filling?
A: Yes! Simmer 2 cups of frozen cherries with 1/4 cup sugar, 1 Tbsp lemon juice, and 1 Tbsp cornstarch until thickened to create a quick homemade filling.
Q: My bars are falling apart when I cut them. What happened?
A: You likely tried to cut them while they were still warm. These bars need to be completely cool (or even chilled in the fridge) for the butter in the crust to set and hold the structure.
Q: Can I use other fruits?
A: Absolutely! This base works perfectly with blueberry, apple, or peach pie fillings.
