Fresh Cherry Crumb bars - Cherry Crumble Squares
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 cherry 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.
So, Let's talk ingredients and substitutes (Save/Pin)
- 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 1/4 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, j
Useful Tips and Tools
- You can bake these crumble squares in an 8 x 8-inch square cake pan or 7 x 9 Sheet Pan - Today I'm using a square cake ring. I love these because you can use them for so many projects by just adjusting the size. And you don't have to buy too many sizes.
- A food processor works best to cut butter into the flour without melting the butter too much.
- And yet, a simple bowl and your trusty finger will do the job just as well.
- Also, make sure to preheat the oven before you start mixing the ingredients.
How to make Cherry Pie Crumble Bars (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 (1/4 cup).
- Heat on low to medium until sugar is dissolved.
- In a separate bowl, combine the remaining water (1/4 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.
Description
Ingredients
Cherry filling
- 1 lb (500 g) Cherries pitted
- 1/4 cup (50 g) Sugar
- 2 tbsp Cornstarch
- 1/2 cup (120 ml) Water
Crumble mixture
- 2 cup (250 g) All-purpose flour
- 3/4 cup (170 g) Butter (1 1/2 stick) unsalted, chilled
- 3/4 cup (150 g) Sugar white
- 2 tbsp Milk
- 2 tsp Vanilla
- 1/4 tsp Salt
- 1/2 tsp Spice powder
Instructions
- Preheat oven to 190 C / 380 F.
- Use an 8 x 8 square cake pan or a 7 x 9″ rectangle pan.
Cherry filling
- Place cherries in a saucepan with the sugar, lemon juice, and half the water (1/4 cup).
- Heat on low to medium until sugar is dissolved.
- In a separate bowl, combine the remaining water (1/4 cuwith 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.
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
- 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.
- 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.
Equipment
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Frequently asked questions
Yes, you can substitute one cup of flour with one cup of oats. Keep everything else the same and follow the same process.
Cherries pair well with almonds, pistachios, and macadamia. I often add cashew nuts and make these as cashew cherry bars.
The base and the top used in this is a shortbread crust recipe. So yes, these are cherry bars with a shortbread crust.
Absolutely, in fact, you do not need to thaw the cherries to make the pie filling. Just use frozen cherries and they will thaw as they cook.
You can also use blueberries, plums, peaches, nectarines, and even strawberries. I highly recommend these
Blueberry Cream Cheese Crumb Bars
Apricot Crumble Squares
Though cherries come only is summer, there is so much you can do with them. I am a huge fan of cherries, so here are just a few of the recipes that I have shared with you on this blog.
Baked Cherry Cheesecake
Chocolate Cherry Cheesecake
Pistachio Cherry Bundt Cake
Best Cherry Filling for Cakes, Pies, and desserts
Homemade Cherry Jam without pectin
Chocolate Cherry Cake with fresh whipped cream
Rich Cherry Eggnog
Pink Cherry Cupcakes with whipped cream Buttercream
No-Churn Cherry
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Natalie
These cherry pie crumble bars look so delicious and I love how easy they are to make!
Veena Azmanov
Thanks, Natalie.
Jo
This cherry pie crumble bars looks fantastic. The crumble on top is so perfect. A great dessert to make when cherries are in season. Pinning it to try later.
Veena Azmanov
Thanks, Jo. Yes, they are so delish.
Tammy
Your crumble bars look perfect, Veena! Oh how I wish I could reach in and grab one ^_^
Veena Azmanov
Thanks, Tammy.
Jessica
I made the most delicious cherry pie bars a few weeks ago and everyone raves about them! I was thinking about making them again, but I really prefer a crumble topping; it's my favorite. Seeing as cherries are fresh in the grocery store right now, I think I'll make your filling and share them at our next cookout.
Veena Azmanov
Thanks, Jessica. yes, the crumble bars are definitely a hit.
Nicoletta De Angelis Nardelli
I've never been a fan of any fruit or nut bars, but these look really good! I know if I ever want to attempt making bars from scratch, your recipe is the one I'd look up!
Veena Azmanov
Thanks, Nicoletta. yes love nuts in the bars but have not added any to this one.
Paula Montenegro
Cherry season is top in my list (together with artichoke) and can't get enough. New ways to use them are always welcome! These bars look delicious. Thanks for the recipe!
Veena Azmanov
Thanks Paula. I love artichokes too!
Les
I love making crumble bars - they're always a hit, and they taste so good with just about every fruit I've tried so far. But surprisingly, I haven't made cherry- adding this to my list!
Veena Azmanov
Me too Les. Love crumble bars with most fruits.
Marisa F. Stewart
Those crumb bars look so good. It's a good thing that cherries are in season now. We've got the grandsons coming over next Sunday so I have plenty of time to make the cherry filling and then make the crumb bars. They'll be pleasantly surprised.
Veena Azmanov
Thanks, Marisa. yes, cherries are in season now.
Karyl
I love cherries, but I always run out of ways to use them. I'm definitely adding this dessert to the list! Crumble bars are such a great dessert for a crowd
Veena Azmanov
Thanks, Karyl. Yes, this one is so easy to make.
Amanda M Mason
I am seriously drooling over here! Love cherries and these look amazing! Loving how you can switch up the spice mixes, but I'm loving the cinnamon, cloves, and ginger for this recipe! And that shortbread crust option...YES!
Veena Azmanov
Thanks, Amanda. Yes, this pie was so good. You must try it.
Carrie
This is perfect timing, I have just picked up a load of cherries and wondering what to do with them! These bars look so tasty!
Veena Azmanov
Thanks, Carrie. We love cherries too. I hope you try this one.
Elaine Benoit
Cherries are my all time favorite fruit! Your cherry crumble bars look mouthwateringly delicious and I'm making it as soon as I can grab cherries from the store!! 🙂
Veena Azmanov
Thanks, Elaine. I think you will love this one.
Bintu
These bars look so good! So delicious and such a great snack.
Veena Azmanov
Thanks, Bintu.
Tatiana
Wow, those look SO good! I started seeing hearts and stars after that very first picture. I am in love. Pinning!
Veena Azmanov
Thanks, Tatiana. I hope you try this one.
Jacqueline Debono
I love cherries and like you we eat a lot when they're in season! I live in a cherry growing area and in fact can pick cherries from the neighbouring farmer's trees! These crumble bars look really good. Def want to try them out before cherry season ends!
Veena Azmanov
Thanks, Jacqueline. This is perfect during the season, you must try.
Sharon Chen
I watched the video and I'll probably do this recipe soon. So easy to follow and looks so yummy!
Veena Azmanov
Thanks, Sharon. If you do let me know how it was.
Beth
Quick, simple and so delicious are my most favorite things for the Summer!! This recipe has it all!
Veena Azmanov
Mine too, Beth. Definitely simple and easy.
Elona
Do you use sweet or sour cherries?
Veena Azmanov
In this one I have used sweet cherries