Indulge in the delightful blend of tart cherries and a buttery, crumbly crust with our Crumb-Topped Cherry Pie Bars. Perfect for any occasion, these bars are a heavenly treat that will satisfy your sweet tooth. Read on to discover the step-by-step guide to creating this delicious dessert and get ready to impress your family and friends!

What are Crumb-Topped Cherry Pie Bars?
Crumb-Topped Cherry Pie Bars are a delectable dessert featuring a buttery crust, a luscious cherry filling, and a crumbly topping. The combination of sweet and tart flavors, paired with the perfect texture, makes these bars a crowd-pleaser. Whether served as a dessert or a sweet snack, these bars are sure to become a favorite.
Ingredients List for Crumb-Topped Cherry Pie Bars
Crust + Topping
- 1 and ½ cups (188g) all-purpose flour (spooned & leveled)
- 1 cup (85g) + 2 tablespoons (11g) old-fashioned whole rolled oats, divided
- ½ cup (100g) packed light or dark brown sugar
- 1 teaspoon baking powder
- 1 teaspoon lemon zest
- ⅛ teaspoon salt
- 10 tablespoons (142g) unsalted butter, melted
- 1 teaspoon pure vanilla extract
Cherry Filling
- 1 and ½ tablespoons (11g) cornstarch
- 3 and ½ cups (525g) frozen sour cherries (do not thaw)
- ½ cup (100g) granulated sugar
- 1 teaspoon fresh lemon juice
- ¼ teaspoon almond extract
Almond Icing (Optional)
- 1 cup (120g) confectioners’ sugar
- 2 tablespoons (30ml) milk
- ¼ teaspoon almond extract
Substitutions and Variations
For those who prefer a twist on the traditional recipe, consider these substitutions and variations:
- Cherries: Substitute sour cherries with dark sweet cherries. Adjust the sugar to ⅓ cup (67g) and add an extra teaspoon of lemon juice to balance the sweetness.
- Butter: Use coconut oil or margarine instead of butter for a dairy-free option.
- Almond Icing: Swap the almond extract with vanilla extract for a different flavor profile or omit the icing entirely for a less sweet version.
Step-by-Step Cooking Instructions

How to Cook Crumb-Topped Cherry Pie Bars: A Step-by-Step Guide
- Preheat the Oven: Preheat your oven to 350°F (177°C). Line a 9-inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal later. Set aside.
- Make the Crust: In a medium bowl, whisk together the flour, 1 cup (85g) oats, brown sugar, baking powder, lemon zest, and salt. Add the melted butter and vanilla extract, stirring until the mixture resembles moist, crumbly sand with no dry spots. You should have a little more than 3 cups of the crust mixture, or about 520g.
- Press the Crust: Press two-thirds of the mixture (about 2 cups/345g) into the prepared baking pan, using your hands, a large spoon, or the bottom of a measuring cup to form an even crust. Bake for 10 minutes, then remove from the oven to cool slightly.
- Prepare the Filling: Place the cornstarch in a small bowl and set it aside. In a medium saucepan over medium heat, combine the cherries, sugar, and lemon juice. Cook, stirring occasionally, until the cherries release their juices, about 4 to 6 minutes.
- Thicken the Filling: Remove a few spoonfuls of the cherry juice from the saucepan and mix with the cornstarch until dissolved. Stir this mixture back into the saucepan. Bring the filling to a boil and cook, stirring occasionally, until thickened, about 10 minutes. Remove from heat and stir in the almond extract.
- Assemble the Bars: Pour the cherry filling over the warm crust. Stir the remaining 2 tablespoons of oats into the leftover crust mixture, then sprinkle it over the cherry filling. Lightly press down with the back of a spoon or a flat spatula.
- Bake the Bars: Bake for 40-50 minutes, or until the top is lightly browned and a toothpick inserted into the center comes out mostly clean, with a few jammy cherry specks. Mine usually take about 45 minutes.
- Cool the Bars: Remove the bars from the oven and allow them to cool completely in the pan on a wire rack. After about an hour, you can place the pan in the refrigerator to speed up the cooling process.
- Optional Icing: If using the almond icing, whisk together the confectioners’ sugar, milk, and almond extract. Adjust the consistency with more milk if needed. Drizzle over the cooled bars.
- Slice and Serve: Lift the bars out of the pan using the parchment paper overhang and place them on a cutting board. Slice into squares with a sharp knife, wiping the knife clean between cuts for neat squares.
Common Mistakes to Avoid
- Overbaking: Be careful not to overbake the bars as this can result in a dry and crumbly texture. Check for doneness around 40 minutes and adjust as necessary.
- Uneven Crust: Press the crust mixture firmly and evenly into the pan to avoid uneven baking.
- Not Cooling Completely: Ensure the bars are completely cool before cutting to avoid a messy outcome.
Serving and Presentation Tips
How to Serve Crumb-Topped Cherry Pie Bars
Serve these bars as a delightful dessert or a sweet snack. They pair wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. For a more sophisticated touch, serve them with a side of fresh berries and a sprig of mint.
Presentation Ideas for Crumb-Topped Cherry Pie Bars
- Drizzle with Icing: For a visually appealing finish, drizzle the optional almond icing in a zigzag pattern over the bars.
- Garnish with Fresh Cherries: Add a fresh cherry on top of each bar for an extra pop of color and flavor.
- Use Decorative Plates: Serve the bars on decorative plates or trays to enhance their presentation.
Crumb-Topped Cherry Pie Bars Recipe Tips
- Storage: Store leftover bars in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week.
- Freezing: Baked and cooled bars freeze well for up to 3 months. Thaw overnight in the refrigerator before serving.
- Cherries: Always use frozen sour cherries as fresh or canned cherries may not provide the same texture and flavor.
Frequently Asked Questions (FAQs)
Can I use canned or jarred cherries?
No, canned cherries typically contain additional ingredients that can alter the texture and flavor of the filling. If you find canned or jarred cherries in liquid without additives, they are often too soft and will cook into mush.
Can I use dark sweet cherries instead of sour cherries?
Yes, dark sweet cherries can be used. Reduce the sugar in the filling to ⅓ cup (67g) and add an extra teaspoon of lemon juice for balance. However, sour cherries are still recommended for the best flavor.
Can I bake this in a 9×13-inch pan?
Yes, but it’s recommended to bake a smaller batch in a 9-inch square pan for better results. To make a larger batch, double the ingredients and use a 9×13-inch pan. Increase the pre-bake time for the crust to 18 minutes and the final bake time to about an hour or until the filling is bubbling.
Conclusion
Crumb-Topped Cherry Pie Bars are a delightful and versatile dessert that combines the tanginess of cherries with a buttery, crumbly crust. Whether you're a seasoned baker or a novice, this recipe is straightforward and sure to impress. Follow the steps, avoid common mistakes, and use the tips provided to create the perfect batch of cherry pie bars. Enjoy baking and savor every bite of this delicious treat!
PrintCrumb-Topped Cherry Pie Bars Recipe
Crumb-Topped Cherry Pie Bars are the perfect blend of a buttery crust and sweet, tart cherry filling. Ideal for dessert enthusiasts looking for an easy yet delightful treat. The crumb topping adds the perfect crunch to each bite. Enjoy these bars as a quick snack or a charming dessert at gatherings.
- Prep Time: 20 minutes
- Cook Time: 40-45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 24 bars 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- Crust + Topping:
- 1 and ½ cups (188g) all-purpose flour (spooned & leveled)
- 1 cup (85g) + 2 tablespoons (11g) old-fashioned whole rolled oats, divided
- ½ cup (100g) packed light or dark brown sugar
- 1 teaspoon baking powder
- 1 teaspoon lemon zest
- ⅛ teaspoon salt
- 10 tablespoons (142g) unsalted butter, melted
- 1 teaspoon pure vanilla extract
- Cherry Filling:
- 1 and ½ tablespoons (11g) cornstarch
- 3 and ½ cups (525g) frozen sour cherries (do not thaw)
- ½ cup (100g) granulated sugar
- 1 teaspoon fresh lemon juice
- ¼ teaspoon almond extract
- Almond Icing (Optional):
- 1 cup (120g) confectioners’ sugar
- 2 tablespoons (30ml) milk
- ¼ teaspoon almond extract
Instructions
- Preheat the oven to 350°F (177°C). Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides to lift the bars out easily.
- In a large bowl, mix the flour, 1 cup oats, brown sugar, baking powder, lemon zest, and salt. Stir in the melted butter and vanilla extract until combined.
- Press ⅔ of the mixture into the prepared baking pan. Reserve the remaining mixture for the topping.
- In a medium bowl, combine cornstarch, frozen cherries, granulated sugar, lemon juice, and almond extract. Spread the cherry mixture evenly over the crust.
- Stir the remaining 2 tablespoons oats into the reserved topping mixture. Sprinkle over the cherry filling.
- Bake for 40-45 minutes, or until the topping is golden brown. Allow to cool completely.
- For the icing, whisk confectioners’ sugar, milk, and almond extract until smooth. Drizzle over cooled bars if desired.
Notes
- Ensure the bars are completely cooled before cutting for clean slices.
- Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition
- Serving Size: 1 bar
- Calories: 140
- Sugar: 10g
- Sodium: 40mg
Leave a Reply