Description

These Cherry Crumble Bars combine juicy, sweet-tart cherries with a buttery oat crumble topping and base, baked to golden perfection. Perfect for a spring or summer dessert, they offer a delightful balance of fruitiness and crumbly texture in every bite.

Ingredients

Cherry Filling

2 cups (300 g) cherries, pitted and quartered (about 60)
2 Tablespoons (25 g) granulated sugar
2 Tablespoons (16 g) all-purpose flour
1/2 teaspoon vanilla or almond extract

Crumble Topping & Base

1 cup (100 g) old-fashioned rolled oats
3/4 cup (90 g) all-purpose flour
1/2 cup (105 g) brown sugar
1/4 teaspoon salt
6 Tablespoons (85 g) salted butter, melted

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Instructions

Prep Oven & Pan: Preheat your oven to 375°F (190°C). Line an 8-inch (20 cm) square baking pan with parchment paper for easy removal after baking.
Make Cherry Filling: In a medium bowl, combine the pitted and quartered cherries, granulated sugar, all-purpose flour, and vanilla or almond extract. Mix thoroughly and set aside to allow the flavors to meld.
Prepare Crumble Topping: In a separate medium bowl, stir together rolled oats, flour, brown sugar, and salt. Pour melted salted butter over the mixture and stir until all ingredients are fully moistened and no dry clumps remain.
Assemble Bars: Press about two-thirds of the crumble mixture firmly and evenly into the bottom of the prepared baking pan. Spoon the cherry filling evenly over the base, spreading to the edges. Sprinkle the remaining crumble mixture over the cherries in an even layer.
Bake: Place the pan into the preheated oven and bake for approximately 20 minutes, or until the topping is lightly golden and the cherry filling is bubbling around the edges.
Cool & Serve: Let the cherry crumble bars cool in the pan for at least 20 minutes to set. Once cooled, cut into 16 bars. Serve warm or at room temperature and enjoy!

Notes

Using parchment paper makes removal from the pan easier and reduces sticking.
For a more intense cherry flavor, add a teaspoon of lemon juice or zest to the filling.
You can substitute almond extract with vanilla extract based on your preference.
Store bars in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
To make these bars gluten-free, substitute all-purpose flour with gluten-free flour blend.