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Cherry Crumb Bars Recipe

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3.9 from 3 reviews

  • Author: Molly
  • Total Time: 1 hour 5 minutes
  • Yield: 9 servings

Description

Delightfully tangy and sweet, these Cherry Crumb Bars feature a buttery shortbread crust layered with juicy cherries and topped with a crumbly brown sugar topping. Baked to golden perfection, they offer a perfect balance of tart and sweet flavors in every bite, making them an irresistible treat for cherry lovers and dessert enthusiasts alike.

Ingredients

Cherry Filling

  • 2 cups pitted cherries (measured after pitting & sliced in half)
  • 1 tablespoon granulated sugar (use 3 tablespoons if using sour cherries)
  • 2 tablespoons cornstarch (16 grams)
  • 1 tablespoon fresh lemon juice

Shortbread Layers

  • 3/4 cup unsalted butter (168 grams), melted
  • 1 3/4 cups all-purpose flour (219 grams)
  • 2/3 cup granulated sugar (133 grams)
  • 3 tablespoons cornstarch (24 grams)
  • 1/4 teaspoon salt
  • 1 tablespoon brown sugar

Instructions

  1. Preheat Oven: Preheat your oven to 325°F (170°C) to ensure it’s ready for baking the bars.
  2. Prepare Pan: Line an 8×8 inch (20×20 cm) baking pan with parchment paper, leaving an overhang for easy removal later.
  3. Prepare Cherries: Pit the cherries and slice each in half or quarters to create the perfect filling texture.
  4. Mix Cherry Filling: In a medium bowl, combine the cherries, 1 tablespoon granulated sugar, 2 tablespoons cornstarch, and freshly squeezed lemon juice. Toss gently to coat, then set aside.
  5. Mix Dry Ingredients for Shortbread: In a large bowl, whisk together the flour, 2/3 cup granulated sugar, 3 tablespoons cornstarch, and salt. Reserve the brown sugar for later.
  6. Add Butter: Stir the melted butter into the dry mixture with a fork until you create a crumbly dough.
  7. Form Base Layer: Press a bit more than half of the shortbread crumb mixture evenly into the prepared pan, creating the base crust.
  8. Bake Base: Bake the base in the preheated oven for 15-20 minutes until it looks set but not browned. Then remove it from the oven but keep the oven on.
  9. Add Brown Sugar to Remaining Crumbs: To the leftover crumb mixture in the bowl, add the 1 tablespoon brown sugar and stir to combine for the topping.
  10. Layer Cherry Filling: Carefully spoon the cherry mixture over the baked shortbread base in an even layer, avoiding any excess liquid juice.
  11. Add Crumb Topping: Crumble the remaining shortbread mixture with brown sugar evenly over the cherry layer. It’s okay if cherries peek through.
  12. Bake Bars: Return the pan to the oven and bake for about 25 minutes, or until the crumb topping turns golden yellow and the cherry juice bubbles.
  13. Cool Completely: Remove the bars from the oven and cool fully for 3-4 hours to set properly before slicing.
  14. Slice and Serve: Use the parchment overhang to lift bars from the pan and slice with a sharp knife, cutting all the way through the base for clean squares.

Notes

  • Use fresh or frozen cherries, but make sure to thaw and drain excess liquid if frozen.
  • Adjust sugar in the filling according to the tartness of the cherries used.
  • Do not add excess cherry juice to the pan to avoid soggy crust.
  • Cooling completely is essential to allow crumb bars to firm up for clean slicing.
  • Storage: Keep bars in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://recipeglimpse.com/cherry-crumb-bars-recipe/