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Cherry Crumb Bars

Teresa Ambra
These adorable Cherry Crumb Bars are absolutely mouthwatering. They're filled with fresh cherries and both vanilla and almond extracts. They pack a powerful punch in flavor and texture. These are terrific for tailgating, potluck and summer parties when fresh cherries are in season.
3.43 from 131 votes
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Prep Time 35 minutes
Cook Time 1 hour
Total Time 1 hour 35 minutes
Course Cookies, Brownies and Bars, Dessert
Cuisine American
Servings 24
Calories 231 kcal

Equipment

  • 1 9x13" glass baking dish
  • 1 cherry pitter or sharp knife to pit cherries
  • 1 spatula
  • 2 large mixing bowls
  • 2 wooden spoons
  • 1 medium mixing bowl
  • measuring cups
  • measuring spoons
  • 1 whisk
  • 1 pastry blender

Ingredients
  

CHERRY FILLING:

  • 5 cups cherries pitted and halved
  • 2 tbsp. lemon juice
  • 1/2 cup UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
  • 1 cup granulated sugar
  • 1/4 tsp. sea salt
  • 1 tsp. vanilla extract
  • 1 tsp. almond extract
  • 1 tsp. cornstarch

CRUST AND STREUSEL TOPPING:

  • 3 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
  • 1 cup granulated sugar
  • 1 tsp. baking powder
  • 1/4 tsp. sea salt
  • 1 tsp. almond extract
  • 1 cup unsalted butter cold
  • 1 large egg slightly beaten
  • 1/2 tsp. vanilla extract
  • 1/4 cup granulated sugar

Instructions
 

CHERRY FILLING:

  • Preheat the oven to 375°.
  • Spray a 9×13-inch glass baking dish with cooking spray and set aside.
  • To make cherry filling: Pit and halve the fresh cherries.
  • Place the cherries in a large mixing bowl and sprinkle with the lemon juice.
  • Toss gently to combine.
  • In a separate bowl, stir flour, cornstarch, granulated sugar, salt and both extracts and combine.
  • Pour dry ingredient mixture over the cherries and stir with a wooden spoon to combine.
  • Set aside.

CRUST AND STREUSEL TOPPING:

  • To make the Crust and Streusel Topping: In a large bowl whisk together the flour, 1 cup granulated sugar, baking powder and salt.
  • Cut in the butter with a pastry blender until butter is mixed in and coarse crumbs have formed.
  • Stir the vanilla, almond extract and beaten egg together.
  • Add into the flour and butter mixture and combine.
  • Mixture will be crumbly.
  • Pat half of the crust ingredients into the prepared baking dish.
  • Spread the cherry mixture evenly over the bottom crust.
  • Crumble the remaining crust ingredients over the cherry layer as a streusel topping.
  • Pat gently with hands so crumbs adhere to cherries.
  • Sprinkle remaining ¼ cup granulated sugar over top of streusel topping.
  • Bake at 375° for 45-60 minutes, or until the top is golden brown and cherry juice starts to bubble up around the edges.
  • Cool completely before cutting into bars.

Notes

Cherries provided courtesy of Northwest Cherry Growers.
 
© Can’t Stay Out of the Kitchen
[nutrition-label]
 

Nutrition

Calories: 231kcalCarbohydrates: 38gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 28mgSodium: 66mgPotassium: 91mgFiber: 1gSugar: 23gVitamin A: 266IUVitamin C: 2mgCalcium: 22mgIron: 1mg
Keyword cherries, cherry dessert, cookie, dessert
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