Easy Tasty Cherry Crumble Bars

My daughter spotted me crumbling the topping into the bowl and immediately grabbed a handful, declaring it the best cookie dough shed ever tasted. That's exactly what these bars are—part cookie, part fruit crisp, and entirely the kind of dessert that disappears before it even cools completely.

Last summer, I brought a pan to a backyard barbecue and watched our host sneak three bars before dinner even started. By the time fireflies were blinking above the patio, the pan was empty and someone was already asking for the recipe.

Ingredients

• All-purpose flour: Provides the structure that holds these bars together while still staying tender
• Old-fashioned rolled oats: Use these instead of quick oats for better texture and nutty flavor
• Unsalted butter: Melted butter coats every crumb more evenly than softened butter would
• Fresh or frozen cherries: Frozen work beautifully here—just toss them in frozen
• Almond extract: This optional ingredient pairs magically with cherries

Instructions

Preheat your oven:

Set it to 350°F and line a 9x13-inch pan with parchment paper, letting the paper hang over the edges like handles

Make the crumble mixture:

Whisk together the flour, oats, both sugars, baking powder, and salt in a large bowl until combined

Add the butter:

Pour in the melted butter and vanilla, then stir until everything looks like damp sand with some pea-sized crumbs

Form the crust:

Measure out 1 1/2 cups of the mixture and set it aside, then press the remaining crumbs firmly and evenly into your pan

Prepare the cherries:

Toss the cherries with sugar, cornstarch, lemon juice, and almond extract until every piece is coated

Layer and top:

Spread the cherries over the crust, then sprinkle the reserved crumbs evenly across the top

Bake to golden:

Bake for 35 to 40 minutes until the top is golden brown and you see the cherry filling bubbling through the crumbs

Cool completely:

Let the pan cool completely, then use the parchment handles to lift the bars out and cut them into squares

Save

My grandmother kept a bar tin on her counter and would slip one of these into my lunchbox on baking days. Finding that wax paper wrapped square tucked between my sandwich and apple made ordinary Tuesdays feel like celebrations.

Making These Ahead

You can prepare the crumble mixture up to two days in advance and store it in the refrigerator. The baked bars keep at room temperature for three days or freeze beautifully for up to three months.

Getting The Perfect Cut

Chill the completely cooled pan in the refrigerator for 30 minutes before cutting. Use a sharp knife and wipe it clean between cuts for the cleanest squares.

Serving Suggestions

These bars need nothing more than a cup of coffee, but a scoop of vanilla ice cream while they are still slightly warm transforms them into a proper dessert. They also pair wonderfully with whipped cream or crème fraîche.

• Sprinkle a little flaky sea salt over the top before serving
• Try swapping the cherries for peaches or blueberries in summer
• Leftovers make an exceptional breakfast with yogurt

Save

There is something deeply satisfying about a dessert that feels rustic and fancy all at once.

Recipe FAQs

→ Can I use frozen cherries instead of fresh?

Yes, frozen cherries work perfectly in these bars. No need to thaw them first—just toss with the sugar and cornstarch mixture. Add about 5 extra minutes to the baking time to ensure the filling bubbles properly.

→ How should I store these cherry bars?

Store the cooled bars in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. You can also freeze individual bars wrapped in plastic for up to 3 months.

→ Can I make these bars ahead of time?

Absolutely! These bars actually taste better the next day as the flavors meld. Bake and cool completely, then store in the refrigerator. Bring to room temperature before serving for the best texture and flavor.

→ What can I substitute for almond extract?

If you don't have almond extract or prefer not to use it, simply omit it or replace with vanilla extract. The cherry flavor remains delicious without it. Some bakers enjoy adding a touch of cinnamon or nutmeg instead.

→ Why did my crumble topping turn out hard instead of crumbly?

This usually happens if the butter was too hot when mixed with the dry ingredients, or if the mixture was overmixed. Let melted butter cool slightly before combining, and stir just until ingredients are moistened. The mixture should hold together when pressed but easily crumble apart.

→ Can I use other fruits instead of cherries?

Yes! This versatile recipe works well with berries (blueberries, raspberries, sliced strawberries), diced peaches, or apples. Adjust the sugar slightly based on fruit sweetness—tart fruits may need a bit more sugar, while very sweet fruits might need less.