Cherry Crumble Bars

I could eat cherries all day!

Ever since I got a cherry pitter, eating cherries is so much more enjoyable.  There’s no more chewing through the cherries and sticking your fingers in your mouth to pull out the pit.  No thanks!  I can just pop those pit-less cherries in my mouth and enjoy!

I’ve bought a ton of cherries this summer and I made these Cherry Crumble Bars for a get-together we had to celebrate my brother’s first house purchase.  I definitely need to bake a few more things this summer with cherries before they’re all gone.

Cherry Crumble Bars

Usually I have something on my mind that I can write about but tonight as I’m typing up this post, there’s nothing.

I can tell you these Cherry Crumble Bars were delicious (which they were) or that my kids are starting to drive me crazy (not enough daycamps) but I’m sure you have better things to do than read all about that.

So, I’m leaving you with pictures instead.  Enjoy!

Cherry Crumble Bars3

Cherry Crumble Bars

Cherry Crumble Bars

Hopefully on Thursday I’ll have more to say! ;)

Cherry Crumble Bars

Prep Time: 25 minutes

Cook Time: 1 hour

Total Time: 1 hour, 25 minutes

Yield: 20 bars

Sweet summer cherries are sandwiched between a delicious, buttery shortbread crust in these Cherry Crumble Bars.


  • 2 pounds sweet cherries (about 5 cups), stems and pits removed
  • 4 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1/2 cup brown sugar (plus an additional 1/4 cup for the cherries)
  • 1/2 tsp. salt
  • 1 1/2 cups (3 sticks) unsalted butter, chilled and cubed
  • 2 tsp. lime juice
  • 1/2 tsp. cinnamon


Wash and pit cherries then slice them in half. Set aside.
Preheat oven to 350 F. Line the bottom of a 9X13 pan with parchment paper and set aside.
In a large bowl, combine flour, sugar, 1/2 cup brown sugar and salt.
Using a pastry blender, cut in cubed butter into the flour mixture until it resembles pea-sized pieces.
Place 1 cup of this mixture with the cherries and stir to combine. Add in your additional 1/4 cup of brown sugar, lime juice, and cinnamon and set aside.
Take half of your crumb mixture and place in the bottom of your prepared pan. Press down with a fork or your hand to flatten.
Bake the crust for about 10-12 minutes or until golden brown. Remove from oven and let cool.
Once the crust is cooled, place cherry mixture on top and then top the cherries with the remaining crumb mixture, lightly pressing into cherries.
Bake for 45-50 minutes or until top is golden brown.
Remove from oven and cool completely.


I put my bars in an airtight container but I found they went soggy after a few days. Next time I would either eat them faster :) or make a smaller batch, depending on how many people I needed to serve.

Recipe slightly adapted from Crepes of Wrath

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  1. Thank you to whomever invented the cherry pitter! I love cherries desserts, I have to try these asap! Pinning for sure!

  2. I’ve been eating sweet cherries like they’re candy! Love these bars!

  3. I love my cherry pitter, too! It’s the best kitchen gadget ever. These bars look amazing and full of the cherries that I could eat all day, too!

  4. I need to get a cherry pitter! :D These look fab!

  5. Oh man, I don’t think I’ve had ANY cherries this summer! I’ve been so busy gorging on blueberries and strawberries, I’ve neglected poor cherries. Obviously I need to remedy that ASAP by making these gorgeous crumble bars!

    • Thanks Elizabeth! Cherries have been so good this year. You’ve been so busy making ice cream no wonder you haven’t had a chance to eat cherries! Lovin’ all your flavors that I need to pull out my ice cream maker and start making some! :)

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