These easy cherry crumb bars feature a buttery shortbread base, a sweet cherry filling, and a crunchy crumb topping. The shortbread base also serves as the topping, so they come together quickly. Fresh sweet cherries really shine in this simple filling, and you can swap in sour cherries if you prefer a tarter result. 
Cherry season is short, so it’s the perfect time to bake. Dark purple, juicy cherries are hard to beat, and these bars travel and slice more cleanly than a cherry crisp. The base has a shortbread-like texture, the cherry layer is bright and juicy with minimal ingredients so the fruit stands out, and the crumb topping adds buttery crunch. I enjoy these cold from the fridge, but they’re also lovely with morning coffee or a scoop of ice cream.
Making Cherry Crumb Bars
Scroll to the recipe if you prefer, but below are step-by-step tips and photos to guide you.
For the cherry filling, toss 2 cups pitted and chopped cherries with 1 tablespoon granulated sugar, 2 tablespoons cornstarch, and 1 tablespoon lemon juice until evenly coated. The cornstarch thickens the filling and the lemon juice helps release the cherries’ juices. Set aside. 
Pro tip: A cherry pitter speeds up pitting. Measure cherries after pitting and slicing—I cut some in halves and some in quarters and used just over 1 lb (about 450 g) of cherries.
For the shortbread base and crumb topping, whisk together 1 3/4 cups all-purpose flour, 2/3 cup granulated sugar, 3 tablespoons cornstarch, and 1/4 teaspoon salt. Stir in 3/4 cup melted unsalted butter until the mixture is crumbly. 
Pro tip: When melting butter in the microwave, do it gently at reduced power and stop when mostly melted. Stirring will melt remaining bits from residual heat and prevents butter from bubbling over.
To assemble, press slightly more than half of the shortbread mixture into a lined 8×8 inch (20×20 cm) pan to form the base. Bake that layer for about 15 minutes until set. 
While the base bakes, stir 1 tablespoon brown sugar into the reserved crumb mixture. This helps the topping brown and become crisp. 
After the base is baked, spoon the cherry filling into an even layer over the hot shortbread. If there’s a lot of juice left in the bowl, leave most of it out so the base won’t get soggy. Sprinkle the crumb topping over the cherries in small or larger clumps, depending on the texture you prefer. 
Bake the assembled bars for about 25 minutes, until the top is light golden and you see cherry juices bubbling through in spots. It’s essential to cool the bars completely (3–4 hours) before slicing so the filling sets properly. 
Using Sour Cherries
If you prefer sour cherries, increase the sugar in the filling to 3 tablespoons to balance the tartness. The bars will remain pleasantly tangy and pair well with the buttery shortbread.
The combination of a tender shortbread base and a vibrant cherry filling makes these bars an easier alternative to pie while still delivering classic cherry flavor. They’re ideal for cherry season and travel well for picnics or gatherings.
Cherry Crumb Bars
Equipment
- 8×8 inch (20×20 cm) pan (9×9 is slightly too large)
Ingredients
Cherry Layer
- 2 cups pitted cherries (measure after pitting and halving)
- 1 tablespoon granulated sugar (use 3 tablespoons for sour cherries)
- 2 tablespoons cornstarch (16 g)
- 1 tablespoon fresh lemon juice
Shortbread Base & Crumb Topping
- 3/4 cup unsalted butter (168 g), melted
- 1 3/4 cups all-purpose flour (219 g)
- 2/3 cup granulated sugar (133 g)
- 3 tablespoons cornstarch (24 g)
- 1/4 teaspoon salt
- 1 tablespoon brown sugar (for topping)
Instructions
- Preheat the oven to 325°F (170°C). Line an 8×8 inch pan with parchment, leaving an overhang.
- Pit and halve or quarter the cherries. In a medium bowl, toss cherries with 1 tbsp sugar, 2 tbsp cornstarch, and 1 tbsp lemon juice. Set aside.
- In a large bowl, whisk together 1 3/4 cups flour, 2/3 cup sugar, 3 tbsp cornstarch, and 1/4 tsp salt.
- Stir the melted butter into the dry ingredients until crumbly.
- Press a little more than half of the mixture into the prepared pan and bake 15–20 minutes until the top looks set. Keep the oven on.
- Stir 1 tablespoon brown sugar into the remaining crumb mixture.
- Carefully spread the cherry mixture over the baked base, leaving behind excess juice if there is a lot.
- Crumble the remaining mixture over the cherries.
- Bake about 25 minutes more, until the top is lightly golden and cherry juices bubble through in spots.
- Cool completely (about 3–4 hours) so the filling sets. Lift bars from the pan using the parchment overhang and slice with a sharp knife.
Notes
- Cherries: Fresh cherries are recommended. Frozen cherries can increase bake time and risk a soggy base. I used just over 1 lb (450 g).
- Nutrition: Estimates are per bar assuming 9 equal pieces.
- Storage: Store in an airtight container in the refrigerator for up to 4 days.
Nutrition (per bar)
Calories: 328 kcal; Carbohydrates: 45 g; Protein: 3 g; Fat: 16 g; Saturated Fat: 10 g; Sugar: 21 g; Fiber: 1 g.