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July 22, 2015

Cherry Pie Crumble Bars

No patience to make a pie? Check out the recipe for these Cherry Pie Crumble Bars on Shutterbean.com!

These Cherry Pie Crumble Bars have three of my favorite words in it. Pie. Crumble. Bar.

No patience to make a pie? Check out the recipe for these Cherry Pie Crumble Bars on Shutterbean.com!

All three things I like to eat. Throw some juicy cherries into the mix and now we’re talking!

No patience to make a pie? Check out the recipe for these Cherry Pie Crumble Bars on Shutterbean.com!

I froze half of this batch because I didn’t want to have all of them sitting on my kitchen counter…taunting me…and then in the name of research I found out that they’re even better when you eat them frozen. Research, man. RESEARCH.

Let’s get our ingredients together!

No patience to make a pie? Check out the recipe for these Cherry Pie Crumble Bars on Shutterbean.com!

My dad accidentally bought two cherry pitters online this Summer.

He gifted me this one and holy cow cherry pitting was a breeze!  Thanks, DAD!

No patience to make a pie? Check out the recipe for these Cherry Pie Crumble Bars on Shutterbean.com!

Butter and sugar get mixed with a hand mixer. You can use a kitchen aid mixer too!

No patience to make a pie? Check out the recipe for these Cherry Pie Crumble Bars on Shutterbean.com!

Fluffy sugar butter.

No patience to make a pie? Check out the recipe for these Cherry Pie Crumble Bars on Shutterbean.com!

In goes the flour….

No patience to make a pie? Check out the recipe for these Cherry Pie Crumble Bars on Shutterbean.com!

Til we have crumbles.

No patience to make a pie? Check out the recipe for these Cherry Pie Crumble Bars on Shutterbean.com!

Crumbles go into parchment lined baking pan.

No patience to make a pie? Check out the recipe for these Cherry Pie Crumble Bars on Shutterbean.com!

Pitted cherries…

No patience to make a pie? Check out the recipe for these Cherry Pie Crumble Bars on Shutterbean.com!

Toss with sugar, lemon juice & flour.

No patience to make a pie? Check out the recipe for these Cherry Pie Crumble Bars on Shutterbean.com!

FILLING!

No patience to make a pie? Check out the recipe for these Cherry Pie Crumble Bars on Shutterbean.com!

FILLED.

No patience to make a pie? Check out the recipe for these Cherry Pie Crumble Bars on Shutterbean.com!

Topped with reserved crumble.

No patience to make a pie? Check out the recipe for these Cherry Pie Crumble Bars on Shutterbean.com!

MMMM.

No patience to make a pie? Check out the recipe for these Cherry Pie Crumble Bars on Shutterbean.com!

BAKED!

No patience to make a pie? Check out the recipe for these Cherry Pie Crumble Bars on Shutterbean.com!

Dibs on all the pieces that have crumble on top!

No patience to make a pie? Check out the recipe for these Cherry Pie Crumble Bars on Shutterbean.com!

What I love about this recipe is that there’s so much cherry goodness inside.

No patience to make a pie? Check out the recipe for these Cherry Pie Crumble Bars on Shutterbean.com!

No skimping on the cherries here! That’s for sure.

Cherry Pie Crumble Bars

makes 16 bars

recipe adapted from  Martha Stewart Living 

for the crust:

  • 1 stick plus 5 tablespoons unsalted butter, room temperature, plus more for pan
  • 1 cup sugar
  • 2 cups all-purpose flour
  • 1 teaspoon coarse salt
for the filling:

  • 3 cups pitted cherries
  • 1/2 cup sugar
  • 2 tablespoons all-purpose flour
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon coarse salt

Preheat oven to 375 degrees. Butter an 8-by-8-by-2-inch cake pan. Line with parchment, leaving a 2-inch overhang on two sides; butter parchment.

to make the crust:
Beat butter with sugar in a bowl until light and fluffy, about 3 minutes. Scrape down bowl. Add flour and salt; beat until dough forms clumps but does not completely hold together. Press 2 1/2 cups flour mixture into bottom and 1 inch up sides of prepared pan. 
to make the filling:
Stir together cherries, sugar, flour, lemon juice, and salt in a bowl. Pour into crust. Crumble remaining flour mixture evenly over top, squeezing to create clumps. Bake until bubbling in center and crust is golden, about 1 hour, 10 minutes (if browning too quickly, tent top with foil). Let cool 20 minutes. Remove from pan and let cool completely on a wire rack, about 1 hour. Cut into 2-inch squares.

 

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  • Janine Melnitz

    OH HELL YES.

  • Ashley | the Pike Place Kitchen

    UM. these look SO good. i might have to make them when i head home on Thursday… thanks for another great recipe!

  • Karen

    Would this work for other fruits as well? Strawberries, blueberries, raspberries, maybe even peaches?

    • Deanna

      I’m going to make them with rhubarb because I want them, but it’s midwinter (which is apparently rhubarb season in here). I’d imagine any fruit you can make a pie out of would work well.

    • Tracy

      They can work with ANY fruit. The original recipe called for peaches and I went the cherry route :)

  • Ashlyn

    YES! I LOVE pie bars and these look particularly scrumptious! I can imagine myself sitting on my deck eating stacks of these bars with big glasses of lemonade. Thanks for sharing!

  • Paula

    These look amazing! Have you tried Deb’s raspberry breakfast bar from her smitten kitchen website? I make those at least every other week in the summer with raspberries from our garden and in the winter when I am craving some summertime. I am curious if I could do this with raspberries too for a more decadent bar….hmmm there might be some experimenting in my kitchen today :)

    • Tracy

      I haven’t tried Deb’s raspberry breakfast bar! I totally should.

  • Cady @ wildheartoflife.com

    Bar is definitely my favorite food shape. Ah, squares I love you for your beautiful symmetry. These look amazing, Tracy!

    Also, freezer = more dangerous because are not most things more delicious and edible in great quantities eaten hurriedly with the freezer door open? Just me? K.

  • jake

    Anything with fruit and buttery crumbles is so good! Would sour cherries work as well?

    My SIL made me a pan of Nanaimo Bars (Bars!) for my birthday, I’ve stashed them in the freezer, and have been visiting them way too frequently…

    https://en.wikipedia.org/wiki/Nanaimo_bar

    cheers,
    jake

  • Hannah Ever After

    This looks amazing! Definitely going on my need-to-make list!

  • Melanie

    I just made this recipe with plums. Soooo delicious! I love crumble. I’m keeping this recipe around as a handy summer fruit dessert.

  • Gaby

    Yum!!! That crust….mmm!!

  • Lori

    I don’t even love cherries but these look amazing!

  • Allison - Celebrating Sweets

    “Dibs on all the pieces that have crumble on top!” is cracking me up. I’d devour this whole batch. Perfection!

  • Jessica H.

    OMG! These sound amazing and so easy! While I LOVE cherries, I have so many other berries to use up from our garden that I might try making mixed berry bars. :)

  • Ashley

    Yum! Made these last night and just loved them!
    Originally planned to bring them into work to share… but once I tasted them, there was no way. I’m thinking next time I may even add a few different fruits in!

  • Becs @ Lay the table

    That’s some cherry deliciousness! And an epic cherry pitter…

  • Alyssa

    I made these today and they’re great but I tented foil and took them out 15-20 minutes early and they were still a little too crispy on the bottom. My oven must be hotter.

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  • Chuck

    I just made these and added almond extract plus drizzled icing over to make cherry bakewell bars. They’re delicious. I used Picotta cherries from Spain which are my favourite.
    Chuck (UK).

  • erica

    I’ve already made these twice this week (with blueberries since that’s what I have) and we’re loving every bite. The way the crust comes together for this dessert is so easy. I like to make pie but what a great shortcut to buttery baked fruit deliciousness! And I love that it’s under breakfast, because guess what I had with my coffee this morning? 😉
    thanks Tracy!

  • Diane

    I made these beauties today… Delicious! I love it when my finished dish looks like the inspiration picture. Thank you Tracy

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  • Melissa (Lumber Loves Lace)

    Pinned this and came back to it. Knew it would come in handy! :)

    We had a VERY last-minute party last night and I decided to make these for dessert. They turned out great! Didn’t have cherries on had so instead I did a triple berry mixture (blueberries, strawberries, raspberries) and it turned out fabulous! Everyone loved it.

  • brittany

    Could canned or frozen cherries be used in place?

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