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Cherry Crumb Bars

These easy Cherry Crumb Bars feature a buttery oat crust, a thick sweet-tart cherry filling, and a golden crumble topping. Made with frozen cherries and one simple crumb mixture, they are perfect for sharing year-round.

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Prep Time 20 minutes
Cook Time 1 hour
Cool completely 1 hour
Total Time 4 hours 9 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 264
Ingredients Equipment Method Notes

Ingredients
  

For the Crust and Crumble Topping
  • 1 1/2 cups all-purpose flour 188 g
  • 1 cup plus 2 tablespoons old-fashioned rolled oats about 100 g
  • 1/2 cup packed brown sugar 100g
  • 1 tsp baking powder
  • 1 tsp finely grated lemon zest
  • 1/8 tsp salt
  • 10 tbsp unsalted butter, melted 142g
  • 1 tsp vanilla extract
For the Cherry Filling
  • 3 1/2 cups frozen pitted cherries 525g
  • 1/2 cup granulated sugar 100g
  • 1 tbsp lemon juice
  • 1 1/" tbsp cornstarch 12g

Equipment

  • 1 9-inch square baking pan
  • 1 Parchment paper
  • 1 Large mixing bowl
  • 1 Medium saucepan
  • 1 Small bowl
  • 1 Whisk
  • 1 Rubber spatula or wooden spoon
  • 1 Sharp knife

Method
 

Prepare the Pan
  1. Preheat the oven to 340°F (170°C). Line a 9-inch square baking pan with parchment paper, leaving some overhang on the sides for easy removal.
Make and Pre-Bake the Crust
  1. In a large bowl, combine the flour, rolled oats, brown sugar, baking powder, lemon zest, and salt.Add the melted butter and vanilla extract. Mix until all the dry ingredients are coated and a moist, crumbly mixture forms.Reserve one-third of the crumb mixture for the topping. Transfer the remaining two-thirds to the prepared pan.Spread the mixture evenly and gently press it into the bottom of the pan. Bake for 10 minutes.

Prepare the Cherry Filling

  1. While the crust is baking, place the frozen cherries, granulated sugar, and lemon juice in a medium saucepan.Cook over low to medium heat until the cherries release their juices and the mixture begins to simmer.Transfer a small amount of the warm cherry juice to a separate bowl. Add the cornstarch and whisk until completely smooth.Pour the cornstarch mixture back into the saucepan while stirring. Continue cooking for a few minutes, stirring frequently, until the filling becomes thick and glossy.Remove the cherry filling from the heat and allow it to cool slightly.
Assemble and Bake
  1. Spread the slightly cooled cherry filling evenly over the pre-baked crust.Sprinkle the reserved crumb mixture evenly over the cherry filling. Do not press the topping down.Return the pan to the oven and bake for approximately 40 minutes, or until the topping is lightly golden and the cherry filling bubbles around the edges.
Cool and Slice
  1. Remove the pan from the oven and allow the bars to cool completely at room temperature.For cleaner slices, place the completely cooled bars in the freezer for about 1 hour.Lift the bars from the pan using the parchment paper. Cut into 12 bars with a sharp knife, wiping the blade between cuts.

Notes

  • Frozen cherries do not need to be thawed before cooking.
  • Use old-fashioned rolled oats for the best crumbly texture. Avoid steel-cut oats.
  • Do not slice the bars while warm because the cherry filling needs time to set.
  • The one-hour freezer chill is only for easier slicing. For longer storage, keep the bars refrigerated or freeze them as directed.
  • Store the bars in an airtight container in the refrigerator for up to 5 days.
  • Freeze individually wrapped bars in a freezer-safe container for up to 3 months.