Easy Tasty Cherry Crumble Bars (Printable)
Buttery crumble bars with juicy cherries and golden oat topping—perfect quick dessert or afternoon treat.
# What You'll Need:
→ For the Crust and Crumble
01 - 1 ½ cups all-purpose flour
02 - 1 ½ cups old-fashioned rolled oats
03 - ¾ cup granulated sugar
04 - ½ cup packed light brown sugar
05 - 1 teaspoon baking powder
06 - ½ teaspoon salt
07 - 1 cup unsalted butter, melted
08 - 1 teaspoon vanilla extract
→ For the Cherry Filling
09 - 3 cups fresh or frozen pitted cherries, halved
10 - ⅓ cup granulated sugar
11 - 2 tablespoons cornstarch
12 - 1 tablespoon lemon juice
13 - ½ teaspoon almond extract (optional)
# Steps:
01 - Preheat the oven to 350°F. Line a 9x13-inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a large bowl, mix together flour, oats, granulated sugar, brown sugar, baking powder, and salt.
03 - Add melted butter and vanilla extract to the dry ingredients. Stir until crumbly and evenly moistened.
04 - Reserve 1 ½ cups of the crumb mixture for the topping. Press the remaining mixture firmly into the bottom of the prepared pan to form the crust.
05 - In another bowl, toss cherries with sugar, cornstarch, lemon juice, and almond extract until evenly coated.
06 - Spread the cherry mixture evenly over the crust.
07 - Sprinkle the reserved crumble mixture evenly over the cherries.
08 - Bake for 35 to 40 minutes, or until the top is golden brown and the filling is bubbling.
09 - Cool completely in the pan, then lift out using the parchment overhang. Cut into bars and serve.
# Expert Tips:
01 -
- One dough does double duty as both crust and crumble topping, saving you time and dishes
- The almond extract gives the cherries this subtle warmth that makes everyone ask what your secret ingredient is
02 -
- These absolutely must cool completely before cutting or you'll end up with a delicious mess instead of neat bars
- Room temperature butter melts differently than cold butter, so stick to melted for the right crumble texture
03 -
- If using frozen cherries, don't thaw them first or they'll release too much liquid and make your crust soggy
- Press the crust firmly using the bottom of a flat measuring cup for an even layer that bakes uniformly