Cherry Pie Crumble Bars

Give your classic cherry pie filling a crumble twist with these cherry pie crumble bars or cherry crumble squares. A great way to use fresh summer cherries. Who doesn't love buttery, crumbly bite-size cherry crumb bars after a BBQ party, or as a snack with a cup of coffee? A surprisingly easy recipe to make any time of the year.

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 pie filling and it goes into everything, from breakfast yogurt to topping on ice creams. Last week, I made our favorite recipe for classic cherry pie and I took it over to friends. It was such a hit, even with Ziv, who is not a big fan of cherries.

About these crumble 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. Also, the crumble top is tender and buttery that just melts in your mouth with every bite.

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. And, everything in this recipe can be made ahead of time, which means that if you are planning a BBQ, these are easy to make ahead of time and store until ready to serve.

How to make fresh cherry crumble squares

As I already mentioned, the process is fairly simple and easy to make. So here's the process at a glance:

• 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 pie 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.
• White granulated 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.
• Unsalted 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. Margarine or veg shortening works as well, and yet they both will affect the texture of the crumble - margarine has a bit more liquid, so you may need to use a tad less. And veg shorting will make the crumble topping more crispy.
• 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, and yet simple vanilla on its own works great. In winter, I often use pumpkin spice or gingerbread spice in my cherry squares. Also, a bit non-traditional, and yet a pinch of garam masala in winter works wonderfully too.

The cherry Pie filling

Whether fruits are in season or not, I always make my fruit fillings from scratch. Why? Because it actually takes only FIVE minutes to make a fruit filling from scratch. So whether you use fresh or frozen it still takes 5 minutes. I’ve shared so many fruit fillings with you for cakes, pies, and desserts – cherry filling, blueberry filling, raspberry filling, strawberry filling, blackberry filling. Yes, just five minutes.  In my last recipe for Homemade Cherry Pie, I used this cherry filling too. It's a big hit in our home even with Ziv who claims he does not care much for cherries.

Step by step instructions (Save/Pin)

• Preheat oven to 190 C / 380 F.
• Use an 8 x 8 square cake pan or a 7 x 9" rectangle pan.

For the 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.
• In a separate bowl, combine the remaining water (¼ cup) with the cornstarch. And mix well.
• Add the cornstarch mixture to the cherries mixture.
• 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.

Prepare cherry crumble mix

• Chop butter into cubes.
• In a food processor bowl - add flour, sugar, salt, vanilla, spice mix, and butter.
• Pulse a few times - until crumbly. Not too much.
• Pour into two separate bowls - one for the base and one for the top.
• I use a little extra for the base and less for the topping.
• Keep the bowl for the crumble topping in the fridge to stay cold until ready to use.

Bake Base

• Add the 2 tbsp of milk to the mixture for the base.
• Then pour the mixture into the baking pan.
• Use the back of a spoon to press it down firmly.
• Bake in the preheated oven for 15 mins until lightly golden but not cooked thru.
• Cool for 5 minutes.

Top with Cherry Pie Filling

• Pour the cherry filling over the baked base.
• Spread evenly so every slice of crumble gets cherry filling in the middle.

Crumble top

• Remove crumble topping from the fridge.
• Evenly spread the topping all over the filling.
• The more even the better it bakes.

Bake and Cool

• Continue to bake in the oven for another 25 to 30 minutes or until lightly golden.
• Cool completely.
• Once cooled cut into squares and serve.

Frequently asked questions

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