Cherry Crumb Bars
A buttery, fruity and irresistibly comforting bake made with juicy fresh cherries cooked into a lightly tangy filling and layered between a rich shortbread-style crust and golden crumb topping.
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Ingredients
For the Cherry Filling
- 2 cups pitted cherries tightly packed
- ¼ cup brown sugar
- 1 Tbsp fresh lemon juice
- 2 pinches lemon zest
- 1¼ Tbsp corn starch
- 4 Tbsp Water
For the Shortbread Crust & Crumbs
- 2 cups all-purpose flour
- ½ cup granulated sugar
- ½ cup brown sugar
- ¾ tsp baking powder
- ¼ tsp salt
- 1 tsp vanilla extract
- ¾ cup unsalted butter measured and then melted
Instructions
- Add the pitted cherries to a saucepan along with brown sugar, fresh lemon juice and lemon zest
- Cook over medium heat until the cherries begin releasing their juices.
- In a small bowl, mix corn starch with 4 tbsp water to make a smooth slurry. Pour the corn starch slurry into the cherry mixture and keep stirring continuously until the filling thickens.
- Turn off the heat and let the cherry filling cool completely to room temperature.
- In a large mixing bowl, combine all-purpose flour, granulated sugar, brown sugar, baking powder, and salt.
- Add melted butter and vanilla extract to the flour mixture. Mix using a spatula or fork until everything is evenly combined and forms a crumbly mixture.
- Preheat the oven to 350°F (175°C).
- Line an 8×8 inch baking tray with parchment paper.
- Transfer about ¾ of the prepared crumble mixture into the tray and press firmly to create a flat, even crust.
- Spread the cooled cherry filling evenly over the crust.
- Sprinkle the remaining crumble mixture over the cherry layer without pressing, allowing some cherry filling to show through. Bake for 35–40 minutes or until the top turns golden brown.
- Remove from the oven and let the Cherry Crumb Bars cool completely to room temperature.
- Slice using a clean knife and serve.