Cherry Bars are the perfect easy-to-transport, crowd-pleasing dessert. They combine the sweet-tart punch of cherries with a buttery, crumbly crust and topping, all in a convenient bar form. Think of them as a cross between a fruit crisp and a cookie bar.
Here is a classic, highly-rated recipe for Cherry Crumb Bars, along with variations and pro tips for perfect results every time.
Classic Cherry Crumb Bars
These feature a buttery shortbread-like base, a layer of cherry filling, and a generous crumb topping. They’re sturdy, portable, and utterly delicious.
Prep Time: 20 mins | Cook Time: 40-45 mins | Total Time: 1.5 hrs (plus cooling) | Makes: 24 bars
Ingredients:
For the Crust & Topping:
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3 cups (375g) all-purpose flour
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1 cup (200g) granulated sugar
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1 teaspoon baking powder
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¼ teaspoon salt
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1 cup (2 sticks / 226g) cold unsalted butter, cubed
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1 large egg, lightly beaten
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1 teaspoon pure vanilla extract
For the Cherry Filling:
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2 (21 oz) cans cherry pie filling (about 4 cups total) OR homemade option below*
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1 tablespoon lemon juice
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½ teaspoon almond extract (highly recommended)
*Quick Homemade Cherry Filling Alternative:
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4 cups pitted fresh, frozen, or jarred sour cherries (like Morello)
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⅔ cup granulated sugar
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¼ cup cornstarch
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2 tablespoons lemon juice
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½ teaspoon almond extract
Instructions:
1. Preheat & Prep:
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Preheat oven to 375°F (190°C). Grease or line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal.
2. Make the Crumb Mixture:
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In a large bowl, whisk together flour, sugar, baking powder, and salt.
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Using a pastry cutter, fork, or your fingertips, cut the cold butter into the flour mixture until it resembles coarse, uneven crumbs. Some pea-sized bits are fine.
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Stir in the beaten egg and vanilla extract. The mixture will be clumpy and crumbly, but should hold together when pressed.
3. Press the Crust:
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Set aside 1 ½ cups of the crumb mixture for the topping.
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Press the remaining mixture firmly and evenly into the bottom of the prepared pan. Use the bottom of a measuring cup to really compact it.
4. Add the Filling:
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In a bowl, stir the cherry pie filling with the lemon juice and almond extract. If using homemade filling, combine cherries, sugar, cornstarch, and lemon juice in a saucepan. Cook over medium heat, stirring, until thickened (5-7 mins). Stir in almond extract and let cool slightly.
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Spread the cherry filling evenly over the crust.
5. Add the Topping & Bake:
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Sprinkle the reserved 1 ½ cups of crumb mixture evenly over the cherry layer. Don’t press it down.
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Bake for 40-45 minutes, or until the topping is golden brown and the filling is bubbling at the edges.
6. Cool Completely (The Hardest Part):
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Place the pan on a wire rack and let it cool completely (at least 2-3 hours). This is essential for the filling to set and for clean slicing.
7. Slice & Serve:
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Use the parchment overhang to lift the entire slab out of the pan. Place on a cutting board and slice into squares or bars.
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Dust with powdered sugar before serving, if desired.
