Cherry Pie Crumble Bars
Prep time
Cook time
Total time
Fresh bing cherries sandwiched between two buttery layers of shortbread and crumb crust.
Serves: 25-30 bars
  • 2 pounds bing cherries, stems and pits removed
  • 4 cups all-purpose flour
  • 1½ cups granulated sugar
  • ½ cup brown sugar (plus an additional ¼ cup for the cherries)
  • ½ teaspoon salt
  • 1½ cups (3 sticks) unsalted butter, chilled and cubed
  • 2 teaspoons fresh orange juice
  • ½ teaspoon cinnamon
  1. First thing's first - you will want to remove the stems and pits from your cherries. I'm not sure of an easy way to do this without a cherry pitter, but they are quite inexpensive and are sold in most supermarkets and grocery stores (or online). I'm sure you could use a paring knife to remove the pits, but that sounds like quite a lot of work - if you're up for it, though, more power to you. Once you've pitted your cherries, slice them in half and place in bowl. Set aside.
  2. Preheat your oven to 350 degrees F. In a large bowl, combine the flour, granulated sugar, ½ cup brown sugar, and salt. Cube the chilled butter, then use your hands, a fork, or a pastry cutter to cut it into the dry ingredients. Work somewhat quickly, especially if you are using your hands, so that the butter doesn't get too warm and melt. Keep working until the mixture forms pea-sized crumbs.
  3. Place 1 cup of the crumb mixture in with the cherries and mix to combine. Add in your additional ¼ cup of brown sugar, orange juice, and cinnamon and set aside.
  4. Grease and/or line a 9x13-inch pan with foil or parchment paper. Take half of your remaining crumb mixture and press it into the bottom of the pan as evenly as you can (it is best to use your hands for this). Bake the crust for 10-12 minutes, until golden and set, then allow to cool slightly. Once cooled, place the cherries on top of the crust, followed by the remaining crumb mixture. Pat the crumbs down gently on top of the cherries, and bake for another 40-45 minutes, until golden and set. Remove from the oven and allow to cool completely before cutting into bars. These will keep well in an airtight container at room temperature or in the fridge for up to 4 days, or in the freezer for up to 3 months (once removed from the freezer, you can put them back in the oven to crisp the crust up a bit at 400 degrees F for 8-10 minutes or so, or just enjoy them as they are).
Recipe by The Crepes of Wrath at