These Cherry Pie Crumble Bars have three of my favorite words in it. Pie. Crumble. Bar.
All three things I like to eat. Throw some juicy cherries into the mix and now we're talking!
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!
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!
Butter and sugar get mixed with a hand mixer. You can use a kitchen aid mixer too!
Fluffy sugar butter.
In goes the flour....
Til we have crumbles.
Crumbles go into parchment lined baking pan.
Toss with sugar, lemon juice & flour.
Topped with reserved crumble.
Dibs on all the pieces that have crumble on top!
What I love about this recipe is that there's so much cherry goodness inside.
- Toss with sugar, lemon juice & flour.
- 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