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Tasty Sweet Cherry Crumble Dessert Bars

A delicious dessert bar featuring a buttery crust, a vibrant sweet cherry filling, and a crunchy crumble topping.
Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Crust and Crumble
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup cold unsalted butter cut into small pieces
  • 1 large egg lightly beaten
Cherry Filling
  • 4 cups fresh or frozen sweet cherries pitted
  • 1/2 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
Garnish
  • 1 tablespoon powdered sugar optional

Equipment

  • 9x13-inch baking pan
  • Large mixing bowl
  • Medium saucepan
  • Pastry blender
  • Wire cooling rack

Method
 

Preparation
  1. Preheat oven to 375°F and line a 9x13-inch baking pan with parchment paper.
  2. Whisk flour, sugar, baking powder, and salt in a large bowl.
  3. Cut cold butter into the dry ingredients until the mixture resembles coarse crumbs.
  4. Stir in the beaten egg until the dough just comes together.
  5. Press two-thirds of the mixture into the prepared pan to form a solid crust.
  6. Bake the crust for 12-15 minutes until lightly golden; remove and cool slightly.
  7. Combine cherries, sugar, cornstarch, lemon juice, and vanilla in a saucepan.
  8. Cook over medium heat for 5-7 minutes until the filling thickens and becomes bubbly.
  9. Cool the filling for 5 minutes, then spread it evenly over the pre-baked crust.
  10. Sprinkle the remaining crumble mixture over the cherry filling.
  11. Bake for 25-30 minutes until the top is golden and the filling is bubbly.
  12. Cool completely on a wire rack before lifting with parchment overhang and cutting into squares.

Notes

Keep butter and egg cold for a flakier crust. Let the bars cool completely before cutting to ensure clean, neat squares.