Easy Tasty Cherry Crumble Bars (Printable)

Buttery, crumbly bars layered with juicy cherries and a golden oat topping—perfect for a quick dessert.

# What You'll Need:

→ Crust and Crumble

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 tsp baking powder
06 - ½ tsp salt
07 - 1 cup unsalted butter, melted
08 - 1 tsp vanilla extract

→ Cherry Filling

09 - 3 cups fresh or frozen pitted cherries, halved
10 - ⅓ cup granulated sugar
11 - 2 tbsp cornstarch
12 - 1 tbsp lemon juice
13 - ½ tsp almond extract

# How To Make It:

01 - Preheat the oven to 350°F. Line a 9x13-inch baking pan with parchment paper, leaving an 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 into the dry mixture. Stir until the mixture becomes crumbly and evenly moistened throughout.
04 - 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 create the crust.
05 - In a separate bowl, toss cherries with sugar, cornstarch, lemon juice, and almond extract. Mix until the cherries are evenly coated with the mixture.
06 - Spread the cherry mixture evenly over the pressed crust in the pan.
07 - Sprinkle the reserved crumble mixture evenly over the cherry layer, covering completely.
08 - Bake for 35 to 40 minutes, or until the top is golden brown and the cherry filling is bubbling around the edges.
09 - Allow the bars to cool completely in the pan. Lift out using the parchment paper overhang, then cut into bars and serve.

# Tips from dashanddishes:

01 -
  • The oat crust doubles as the crumble topping, so youre not washing extra bowls or measuring separate mixtures
  • Fresh cherries shine here, but frozen work beautifully when cherry season is months away
  • These bars travel well and actually taste better after sitting for a day, making them perfect for picnics or bake sales
02 -
  • The crust needs to be pressed firmly into the pan or it will crumble apart when you try to cut the bars
  • Wait for the filling to bubble actively during baking to ensure the cornstarch has fully thickened
  • These absolutely must cool completely before cutting, or you will end up with a messy situation
03 -
  • Use room-temperature butter for melting so it incorporates evenly into the dry mixture
  • If using frozen cherries, do not thaw them first or the filling will become too watery

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