Cherry Crumble Bars

A cherry crumble bar on a small white plate.

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5 from 2 votes

A sweet layer of cherry pie filling is nestled in-between a sweet, buttery crust, and tasty crumble topping.

Prep Time15

Cook Time55

Cool Time30

Total Time1 40

Course: Dessert

Cuisine: American

Keyword: cherry

Servings: bars

Calories: 400cal

Author: Amy Desrosiers

Cost: $6

Equipment

1 jelly roll pan 15 ½" x 10 ½"
1 Oven adjusted to center rack position
1 Mixing bowl large-sized
1 Whisk
1 Rubber Spatula
1 wooden spoon
1 pastry cutter

Ingredients

40 ounces cherry pie filling (2) 20-ounce cans
2¼ cups all-purpose flour
1 cup granulated sugar
¾ teaspoon baking powder
¼ teaspoon salt
1 cup unsalted butter room temperature
1 large egg room temperature
1 teaspoon vanilla extract

Instructions

Preheat the oven to 350°F. Line a jellyroll pan with parchment paper.
In a large mixing bowl, add the flour, baking powder, sugar, and salt; mix.
Add in the softened butter. Using a pastry cutter (or spoon), mix until the dough forms small beads.
Add in the vanilla extract, and egg. The dough should not be sticky.
Remove the dough from the bowl, and divide it into two halves. Transfer one half to the parchment-lined jelly roll pan. Press the dough into the bottom of the pan so there is an even layer.
Bake the pie crust dough layer for 15 minutes. The dough will be golden brown.
Using a rubber spatula, spread the cherry pie filling over the crust.
Crumble the remaining dough and sprinkle it over the cherry pie filling.
Bake for 35-40 minutes. The crumble topping will be a golden brown color. The cherry pie filling may be slightly darker.
Once done, allow the bars to cool for at least 20 minutes. You can optionally ice them if you please. Cut the bars once they are done.

Notes

Nutritional values may vary and are meant to be a guide.

You can add a simple confectionary sugar and milk icing to the top of these bars. I didn’t want mine to be too sweet so I opted to skip that.

Any canned fruit pie filling can be used in this recipe. Peach, blueberry, apple, or lemon pie fillings are all great contenders.

These bars need to be fully cooled before you slice or ice them. If they are too hot they will not cut easily and the icing will melt away quickly.

Using parchment paper makes cutting these bars so much easier! However, you can simply grease the jelly roll pan if you do not have parchment paper on-hand.
All-purpose gluten-free flour can be used in this recipe with desirable results.

Storing

These cooled cherry crumble bars can be stored at room temperature for up to 2 days. You can also store them in the refrigerator for up to 5 days. Additionally, they can be stored in the freezer (once cooled) for up to 3 months. Just be sure to wrap them in multiple layers of plastic wrap and foil to prevent freezer burn.

Nutrition