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Easy Cherry Pie Bars Recipe with Crunchy Crumble Topping Perfect for Summer

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These easy cherry pie bars feature a tender buttery base with a crisp, crunchy crumble topping and a bright, tart cherry filling. Perfect for a quick summer dessert that’s simple, satisfying, and crowd-pleasing.

Ingredients

Scale
  • 2 ½ cups (315 g) all-purpose flour
  • 1 cup (90 g) old-fashioned rolled oats
  • 1 cup (200 g) packed brown sugar
  • 1 cup (227 g) unsalted butter, softened
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 4 cups (600 g) frozen pitted cherries, thawed and drained
  • ¾ cup (150 g) granulated sugar
  • 3 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • ¼ teaspoon almond extract (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. In a large bowl, combine flour, oats, brown sugar, baking powder, and salt. Add softened butter in chunks and mix with an electric mixer or fingers until mixture resembles coarse crumbs with some pea-sized bits (about 3–5 minutes).
  3. Press 2/3 of the crumble mixture firmly into the bottom of the prepared pan to form an even, compact layer.
  4. In a medium bowl, toss thawed cherries with granulated sugar, cornstarch, lemon juice, vanilla extract, and almond extract. Stir gently until evenly coated and let sit for 5 minutes to macerate.
  5. Spread the cherry filling evenly over the pressed base.
  6. Crumble the remaining 1/3 of the crumble mixture over the cherry layer, leaving some larger chunks for texture.
  7. Bake for 45–50 minutes until the topping is golden brown and the cherry filling is bubbling. If topping browns too fast, tent loosely with foil after 30 minutes.
  8. Cool completely in the pan on a wire rack for up to 2 hours to allow the filling to set.
  9. Use the parchment paper overhang to lift the bars out of the pan. Slice into 12–16 squares with a sharp knife warmed under hot water and dried between cuts.

Notes

Use parchment paper for easy removal and cleanup. If topping browns too fast, tent with foil after 30 minutes. For gluten-free, substitute flour with gluten-free blend containing xanthan gum and use certified gluten-free oats. For dairy-free/vegan, use plant-based butter and flax egg. Drain cherries well to avoid soggy bars. Bars firm up better after chilling overnight.

Nutrition

Keywords: cherry pie bars, cherry dessert, crumble topping, summer dessert, easy baking, fruit bars, quick dessert

Find it online: https://katedishes.com/easy-cherry-pie-bars-recipe-with-crunchy-crumble-topping-perfect-for-summer/