What better way to highlight delicious summer cherries, than in these cherry pie crumble bars! It’s a sweet and tart dessert combo that’s sure to be a crowd pleaser!
I really love dessert bars. I recently made these blueberry crumb bars, which were so good, I then wanted to make allthecrumbbars. Because they are just about the best things ever. So versatile, you can really make them year-round with in-season fruit, and it’s easy, too!
Easy, versatile, and delicious. That, my friends, is my kind of dessert. And with cherries…oh my gawsh. The cherries cook down into the soft, tart, gooey center and I just want to jump in and swim in it! Ok, not really, but I do want to eat it all.
They are definitely a crowd pleaser. I wish I’d have been able to snap a pic, when I walked into the kitchen and found the toddler sitting on the floor, with the pan between her legs, her little fingers and mouth full of crumble bar. I couldn’t even get mad, it was too stinkin’ cute.
I did, however, promptly put them up where she could no longer reach them. Especially since it was bedtime, and she’d already brushed her teeth. Little stinker. That just goes to show you how good they are. And that I need to not store desserts on my butcher block island.
Get the recipe here, and check out the other Festive Foodies Stone Fruit recipes below!
Cherry Pie Crumb BarsPrint Pin Rate
for the crust:
- 1 stick, plus 5 Tbsp unsalted butter, room temperature
- 1 cup sugar
- 2 cups all-purpose flour
- 1 tsp coarse salt
for the filling:
- 2 cups pitted cherries, halved
- 1/2 cup sugar
- 2 Tbsp all-purpose flour
- 2 Tbsp fresh lemon juice
- 1/2 tsp coarse salt
- Preheat oven to 375 degrees. Line an 8×8 square baking pan with foil or parchment paper, making sure to have enough hanging over the edges to easily remove it as a whole, later.
To make the crust:
- Add butter and sugar to the bowl of a stand mixer and beat with the paddle attachment over medium-high speed until light and fluffy, about 3 minutes. (You can also do this in a bowl with a hand mixer.) Add flour and salt; mix on low speed until dough forms clumps but does not completely hold together (will look like large, coarse crumbs.) Press 2 1/2 cups of this mixture into bottom of the pan and up the sides about an inch.
To make the filling:
- Stir together cherries, sugar, flour, lemon juice, and salt in a bowl. Pour into crust. Sprinkle the remaining crumbly flour mixture evenly over top, squeezing to create clumps. Bake about 1 hour, until filling is bubbly and top is nicely browned. If you find it is browning too quickly, you can cover the top loosely with foil. Remove from oven and allow to cool in pan for about 20 minutes. Remove from pan and let cool completely on a wire rack, about 1 hour. Cut into 2-inch squares.
Stone Fruit Week continues with these great recipes:
2 Ingredient Mango Sherbetfrom Blogghetti
Cherry Cobbler with Mint Ice Cream from Our Good Life
Cherry Pie Crumble Bars from Sweet Beginnings
Peach, Prosciutto, and Ricotta Pizza from The Spiffy Cookie
Peach-Habanero Barbecue Sauce from Palatable Pastime
Peach Macaron from A Kitchen Hoor’s Adventures
Vegan Mango & Coconut Snack Cake from The Baking Fairy