Easy Tasty Cherry Crumble Bars (Printable)

Buttery oat crumble bars with sweet cherry filling and golden topping

# What You Need:

→ Cust and Crumble Base

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

→ 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

# How To Cook:

01 - Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper, allowing edges to overhang for easy removal.
02 - In a large bowl, combine flour, oats, granulated sugar, brown sugar, baking powder, and salt. Mix thoroughly until evenly distributed.
03 - Pour melted butter and vanilla extract over the dry ingredients. Stir until the mixture becomes crumbly and all components are evenly moistened.
04 - Measure out and reserve 1 ½ cups of the crumb mixture for the topping. Press the remaining mixture firmly and evenly into the bottom of the prepared pan to form the crust base.
05 - In a separate bowl, combine halved cherries with sugar, cornstarch, lemon juice, and almond extract. Toss until cherries are evenly coated with the mixture.
06 - Spread the coated cherry mixture evenly over the pressed crust. Sprinkle the reserved crumb topping uniformly across the cherries.
07 - Bake for 35-40 minutes until the topping becomes golden brown and the cherry filling bubbles around the edges.
08 - Allow the bars to cool completely in the pan. Use the parchment overhang to lift the entire batch out, then cut into individual bars before serving.

# Expert Tips:

01 -
  • The crust and crumble use one simple mixture so you save time without sacrificing any flavor
  • They travel beautifully and actually taste better on day two when the flavors have had time to settle
02 -
  • Letting these cool completely before cutting is not optional or youll end up with a delicious but messy cherry situation
  • The crumble might feel soft right out of the oven but it firms up nicely as it cools so dont panic
03 -
  • Room temperature butter is easier to measure accurately when melting so pull it out about 30 minutes before you start
  • If using frozen cherries toss them with the cornstarch mixture while they're still frozen so they hold their shape better

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