Best Cherry Bars

Give your classic cherry pie filling a crumble twist with these cherry bars. Sweet cherries between a rich, buttery base on the bottom and crumble on top. A surprisingly easy recipe to make any time of the year.

Table of Content

• Why make these bars?
• Ingredients and substitutes 
• Step by step instructions
• Frequently asked questions
• You may also like
• Printable Recipe
• Join the conversation

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Have you been enjoying all the summer cherry recipes I've been sharing recently? We love cherries and summer brings them in abundance here. While we eat them as a fruit by the buckets, I also use them in many desserts.

I always have a jar of my cherry filling and cherry jam and these go into everything, from breakfast yogurt to topping on ice creams. Last week, I made our favorite cherry pie and took it over to friends. It was such a hit, even with Ziv, who is not a big fan of cherries.

Why make these bars?

• These are an absolute classic and a perfect bite-size dessert to take with you when invited to a BBQ or get-together.
• The bars have messy crumbs, and yet no one complains, because they are buttery and tender, and filled with sweet cherry goodness.
• This recipe is surprisingly easy and simple to make. The crumble mixture works for the base and top, so you don't have to make it twice.
• Today, I am using cherries nut you can also use, blueberry filling, raspberry filling, strawberry filling, blackberry filling. 

The process cannot be simpler

• Make the cherry pie filling (up to 3 days ahead).
• Make the crumble mixtures (up to 5 days ahead).
• Divide the crumble mixture for top and bottom.
• Press some crumble mixture into the pan for the base.
• Bake the base - 15 mins.
• Spread the cherry pie filling over the base.
• Top with the remaining crumble mixture.
• Bake the top - 30 mins.
• Cool, cut into 16 squares.

Ingredients and substitutes 

• Cherries - I am using fresh sweet cherries for the cherry filling. But, you can easily use frozen cherries any time of the year. If you choose to use sour cherries, I highly recommend adding ¼ cup additional sugar into the cherry filling, unless of course, you prefer it less sweet.
• Sugar - Personally, I like my crumble topping to be a lighter color. So I prefer to use white sugar. You can easily substitute with light or brown sugar, using the same quantity. Take note that brown sugar does contain molasses, so it will influence the taste and flavor accordingly.
• Butter - I always use unsalted because I like to control the amount of salt I use. If you use salted butter that's fine, just omit salt in the recipe.
• Spice mix - I'm using just a hint of mixed spice. It has cinnamon, cloves, and ginger. There are so many flavors that you can add to this such as pumpkin spice, gingerbread spice, and yet simple vanilla on its own works great.

Step by step instructions

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• Preheat oven to 375°F/190°C / Gas Mark 4
• Use an 8 x 8 square cake pan or a 7 x 9" rectangle pan. Line it with parchment paper and make sure you have an excess at the edges so you can pick it out of the pan.
  Pro tip - I find the square pan makes 16 even squares. But, you can use any pan similar in size.

Cherry filling

• Place cherries in a saucepan with the sugar, lemon juice, and half the water (¼ cup). Heat on low to medium until sugar is dissolved.
  Pro tip - let the mixture boil on low for 3 to 5 minutes into the cherries soften and release some of the juices.
• In a separate bowl, combine the remaining water with the cornstarch. Combine well so the cornstarch does not settle on the bottom.
• Add the cornstarch water to the cherries. Continue to cook on low – the mixture will thicken and look glossy. When thick enough to coat the back of a wooden spoon or spatula it’s ready.
• Cool completely. Cooling will thicken the filling some more. Set aside.

Cherry crumble mix

• In a food processor - add flour, sugar, salt, vanilla extract, spice mix, and cold cubed butter. Pulse a few times - until crumbly. Not too much.
  Pro tip - we want a crumble with some small pieces and some large pieces of butter. These will give us a good texture and mouthfeel.
• Pour the crumble into two separate bowls - one for the base and one for the top. 
  Pro tip - I use a little extra for the base and less for the topping. This gives a bit more structure to the base so the squares will hold better
• Top crumble - Keep the bowl for the crumble topping in the fridge to stay cold.
  Pro tip - the butter in the crumble must be chilled well when added on the top, otherwise, it will melt instead of bake like a crumble.

Assemble

• Base crumble - Add the 2 tablespoon of milk to the crumble for the base and combine well. Then pour the mixture into the baking pan. Use the back of a spoon to press it down firmly. 
  Pro tip - the milk makes sure the base is pressed firmly and does not crumble when we cut the squares so don't omit it.
• Bake the base for 10 mins until lightly golden but not cooked thru. Cool for 5 minutes.
  Pro tip - we want the base to be partially cooked so it is firm as a base, this way it won't soak up all the filling juices and crumble apart.
• Pour the filling over the base and spread evenly.  Generously sprinkle the crumble top mixture all over the apricot filling (saved in the fridge). I use my fingers but a spoon works too. 
  Pro tip - the top does not have to be even, in fact, the more uneven it is the better the baked crumble topping.
• Continue to bake in the oven for another 35 to 40 minutes until lightly golden. When done cool in the pan for at least 10 minutes.
  Pro tip - If left in the pan for too long the sides may get stuck. Just take a knife and run through the edges.
• Cut into 16 to 18 squares. I get about 16 squares from the square pan and about 18 squares from the rectangular pan
  Pro tip - the top is quite crumbly so do the best you can when cutting. A sharp long knife does a better job than a short blade.

Frequently asked questions

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