Cherry Pie Crumble Bars

Cherry Pie Crumble Bars

You guys, it’s been a little while since I was this excited to share a recipe! These Cherry Pie Crumble Bars are everything I love in a dessert. I go all heart eye emoji for baked fruit desserts, especially those where fruit bubbles up around a pastry, crumble or biscuit topping. Even better if it’s got a wacky name like a Pandowdy, Cobbler or Slump. They feel a little nostalgic in that retro Americana way of cherry pie slices and milkshakes at the diner.

I absolutely love cherry desserts, but my brain always associates cherries with Christmas here in the Southern Hemisphere. I had a million ideas for festive themed desserts, but the season whooshed past so fast. These Cherry Pie Crumble Bars just feel like summer. We still have quite a bit of warm weather left to enjoy down under! I could have made a cherry pie, of course, but I wanted to try something different. And I don’t know about you, but sometimes making the pastry and weaving the lattice crust feels a bit too difficult.

Cherry Pie Crumble Bars

These Cherry Pie Crumble Bars have 3 components…

… but each one is very simple. I love the blend of flavours and distinct textures. It’s so satisfying to get all three elements in one bite. 

First, on the bottom is a very simple shortbread base with just three ingredients. Butter, flour and icing sugar come together to make a biscuit-like texture on the bottom layer of these bars. It is sturdy enough to hold all the elements together but also slices really easily. I used this shortbread base in my Creamy Calamansi Bars and it’s perfect here too. Next time I’d really like to try using brown butter. I think that would be insanely delicious.

Cherry Pie Crumble Bars

Next up is the cherry pie layer featuring beautiful in-season cherries. They’re cooked with a little sugar, lemon zest and juice and lots of vanilla until they release their juices. The mixture is then thickened with a cornflour slurry, making it the perfect texture for a dessert like this. The cherries still have some shape and texture. This layer is more like a classic fruit pie filling than a jam. Be careful not to take the mixture too far when you’re cooking it.

Dark, sweet cherries are the most common variety that we have available here in Australia but this recipe would certainly work with other kinds. I absolutely loved the Rainier cherries I tried in the US and wish they were more common here! If you are using a tart cherry variety, consider adding a little extra sugar to balance the flavour.

Cherry Pie Crumble Bars

Finally, there is a cinnamon-scented crumble on top. The crumble is made by rubbing brown and caster sugar, flour, cinnamon and butter between your fingers. That’s it! Then, the crumble is scattered over the top and baked. It turns golden brown while the cherry filling bubbles up all around it. 

You will need to wait patiently for the bars to cool before slicing them up. Preferably, they would be chilled in the fridge. This helps to ensure that everything is set and you will have perfect, even cuts.

Cherry Pie Crumble Bars

I used a 21cm square baking tin with straight sides and a removable bottom, lined with non-stick baking paper. It sliced up into 12 perfect bars which I thought were the perfect size. You could also slice into 9, 12 or 16 squares if you prefer!

These Cherry Pie Crumble Bars can be served warm, room temperature or chilled. This makes them perfect for taking along on picnics, beach days and BBQs. They taste perfect on their own, but a scoop of ice cream makes them even better!

Related Post: Strawberry and Rhubarb Crumble Cake

Cherry Pie Crumble Bars

Cherry Pie Crumble Bars

These Cherry Pie Crumble Bars are everything I love in one bite – buttery shortbread base, delicious sweet cherry filling and crunchy cinnamon crumble.

Course Bars, Dessert
Keyword Bars, Dessert, Summer
Servings 12

Ingredients

Shortbread Crust

  • 1/2 cup icing sugar (70g)
  • 1 1/2 cup plain flour (230g)
  • 170 g butter, room temperature

Cherry Pie Layer

  • 4 cups cherries, pitted (about 700g)
  • 1 lemon, zest and juice
  • 3/4 cup caster sugar (165g)
  • 1 teaspoon Vanilla bean paste or vanilla extract
  • 3 tablespoons cornstarch (25g)
  • 1/4 cup water

Cinnamon Crumble

  • 1/4 cup sugar (60g)
  • 1/4 cup brown sugar (50g)
  • 1/3 cup plain flour (50g)
  • 1 teaspoon ground cinnamon
  • 55 g butter, softened

Instructions

  1. Preheat the oven to 180°F (350°F) and line a 21 x 21cm (8 inch) square baking tin with non-stick baking paper.
  2. To make the shortbread crust, sift the icing sugar and flour into a bowl and beat in butter on a low speed with a stand mixer or hand-held electric mixer until a smooth dough forms. Transfer the dough to the prepared baking tin.
  3. Press evenly into the bottom and sides of the pan. Use the back of a spoon or the flat bottom of a jar to press down firmly and evenly. Line the crust with a sheet of non-stick baking paper and fill with pie weights. Bake for 25-35 minutes until it is an even deep golden brown, making sure to rotate the pan after about 15 minutes to ensure it bakes evenly. Remove the baking weights and set aside.
  4. While the crust is baking, make the filling. Add pitted cherries, lemon zest and juice, caster sugar and vanilla into a large saucepan and stir over medium heat until sugar is dissolved. Reduce the heat to low and cook for about 20 minutes, or until the cherries are softened and have released a lot of their juices.

  5. In a small bowl or cup, mix the cornflour with water until fully combined and no lumps remain.
  6. Turn the heat up to high and bring the cherry mixture to a boil. Drizzle in the cornflour and water mixture and stir vigorously to combine. The filling should start to thicken immediately. Stir for 2 minutes and then remove from the heat and allow to cool slightly.
  7. To make the crumble topping, combine the sugar, brown sugar, flour, cinnamon and butter. Rub butter into the mixture with your fingertips until a crumble forms.
  8. Add the cherry filling mixture in an even layer on top of the shortbread base. Scatter the crumble evenly across the top.
  9. Bake at the same temperature for about 30-40 minutes, or until the crumble has become golden and the filling is bubbling.
  10. Allow to cool completely and then place in the fridge until cold.
  11. When cold, slice with a large knife (wiping off with a clean damp cloth in between slices) and serve. I cut mine into 12 bars.
  12. Store in an air-tight container in the fridge. You can enjoy these Cherry Pie Crumble Bars warm, at room temperature or warmed up, plain or with ice cream or custard.

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