Fresh cherries have a short window and these bars are the best thing to make while they're around. Jammy cherry filling, a buttery crumb that works as both the base and the topping, and none of the fuss that comes with an actual pie.
Cherry pie crumb bars are what cherry pie wants to be when it stops trying so hard: same flavor, no rolling, no crimping, no pie dish. Just one bowl, a baking pan, and about 25 minutes in the oven.
Spring is when fresh cherries finally show up looking like themselves again, plump, glossy, and sweet. I first tasted these at a garden picnic, brought over by a friend in a glass container bundled up in a kitchen towel like she was smuggling treasure. Turns out she kind of was.
They disappeared so fast she eventually confessed she'd hidden a few extra squares back in her kitchen for herself. I asked for the recipe before the picnic was even over, and have been making my own version ever since. That same season, I started making my own cherry syrup to keep in the fridge, because once cherries are on your mind, it's hard to stop at just one thing.
Fresh cherries get pitted and chopped small so they melt into a jammy, sweet-tart filling, and the same buttery crumb mixture pulls double duty as both the crust underneath and the topping on top. If you want something even more low-effort with that same cherry filling energy, my cherry pie casserole is the one to bookmark for the holidays.
The couch on a Friday night is my personal favorite spot to eat these bars. A still-warm square with a scoop of vanilla ice cream is basically a handheld cherry pie à la mode, and honestly, that's reason enough.
They taste like you fussed over them for hours, when really you just stirred, pressed, sprinkled, and baked. And when I have more cherries than I know what to do with, my cherry cobbler is always the next thing out of the oven.
Ingredients
Fresh cherries are the main ingredient here, giving the bars their juicy filling and sweet-tart flavor. Pitting and slicing them helps them cook down evenly so you get cherry flavor in every bite.
See the recipe card for exact quantities.
Top Tips for Cherry Pie Crumb Bars
Press the base firmly: The bottom layer should be compact and even so the bars hold together after baking.
Use canned or frozen cherries if needed: Drain them well and chop them so the filling spreads evenly.
Stir the filling again: If the cherries release juice while sitting, stir before adding to keep the cornstarch evenly mixed.
How to Make Cherry Pie Crumb Bars?
These bars have a soft cherry filling with a crumbly crust and topping, so they feel like cherry pie in an easier sliceable form.
Prepare the pan and cherry filling
- Stir until the cherries are evenly coated and no dry pockets of cornstarch remain, since this helps the filling thicken evenly as it bakes.
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Make the crumb mixture
Mix the butter, sugar, and dry ingredients until the mixture turns crumbly. Don't overwork the dough - having big chunks is perfectly OK.
Build the bars
- Press the crumbs into the bottom of the pan to create an even layer.
- Keep the topping loose and crumbly instead of pressing it down.
Bake the bars
- Bake the bars in an oven preheated for 375 F for 25 minutes.
- If the center still looks very wet, bake for a few more minutes before removing.
Cool and slice
- Wait a bit for the bars to cool, about 10 minutes, before removing them from the pan and slicing evenly. Using a hot knife will help you achieve clean, neat cuts.
- If you cut them too early, the filling may run and the crust can crumble.
Storage
Store cherry pie crumb bars in an airtight container in the fridge for up to 2–3 days. Let them cool completely before storing so the crumb topping does not turn soggy.
Serve chilled, or let them sit at room temperature for a few minutes before serving if you prefer a softer texture.
Recipe
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Cherry Pie Crumb Bars
Ingredients
Instructions
- Preheat the oven to 375°F and line an 8×8-inch baking dish with parchment paper.
- In a large bowl, combine the cherries, lemon juice, and cornstarch. Stir until the cherries are fully coated.
- In a separate bowl, stir together the melted butter and sugar. Add the salt, baking powder, baking soda, and flour. Mix until a crumb mixture forms.
- Press about ¼ of the crumb mixture evenly into the bottom of the prepared baking dish.
- Spread the cherry mixture evenly over the crust layer.
- Sprinkle the remaining crumb mixture evenly over the cherries.
- Bake for 25 minutes, or until the top is golden brown.
- Sprinkle 2 tablespoons sugar over the top. Let cool completely before slicing and serving.
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