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A close-up stack of three homemade Cherry Crumble Bars, showing the gooey cherry filling and buttery crumble topping.

Cherry Cobbler Bars

These delightful Cherry Cobbler Bars feature a buttery, crumbly crust and topping sandwiching a luscious, sweet-tart cherry filling. Perfect for a dessert or a special snack, they're surprisingly easy to make and a true crowd-pleaser.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 16 bars
Course: Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Crust & Topping
  • 2 1/2 cups All-purpose flour
  • 1 cup Granulated sugar
  • 1 tsp Baking powder
  • 1/2 tsp Salt
  • 1 cup Unsalted butter 2 sticks, very cold and cut into cubes
  • 1 large Egg
  • 1/2 tsp Almond extract optional, for flavor
For the Cherry Filling
  • 4 cups Pitted fresh or frozen cherries no need to thaw if frozen
  • 1/2 cup Granulated sugar adjust to taste based on sweetness of cherries
  • 3 tbsp Cornstarch
  • 1 tbsp Lemon juice freshly squeezed
  • 1/4 tsp Almond extract optional

Equipment

  • 9x13 inch baking pan
  • Large Mixing Bowl
  • Medium Mixing Bowl
  • Pastry blender or forks
  • Spatula
  • Measuring cups and spoons

Method
 

Prepare the Crust & Topping
  1. Preheat your oven to 375°F (190°C). Grease and flour a 9x13 inch baking pan, or line with parchment paper leaving an overhang on the sides for easy removal.
  2. In a large mixing bowl, whisk together the flour, 1 cup granulated sugar, baking powder, and salt.
  3. Add the cubed cold butter to the dry ingredients. Use a pastry blender, two forks, or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.
  4. In a small bowl, whisk the egg and 1/2 tsp almond extract (if using). Pour this mixture over the flour and butter mixture. Mix with a fork or your hands until just combined and a crumbly dough forms. Be careful not to overmix.
  5. Press about two-thirds of the dough mixture evenly into the bottom of the prepared baking pan. This will form the crust.
Make the Cherry Filling
  1. In a medium mixing bowl, combine the pitted cherries, 1/2 cup granulated sugar, cornstarch, lemon juice, and 1/4 tsp almond extract (if using). Stir gently until the cherries are evenly coated.
Assemble and Bake
  1. Pour the cherry filling evenly over the pressed crust in the baking pan.
  2. Crumble the remaining one-third of the dough mixture evenly over the cherry filling.
  3. Bake for 45-55 minutes, or until the topping is golden brown and the cherry filling is bubbly and thickened. If the topping starts to brown too quickly, you can loosely tent it with foil.
  4. Remove from the oven and let cool completely on a wire rack before cutting into bars. This is crucial for the bars to set properly.

Notes

For best results, ensure your butter is very cold for the crust, which helps create a tender, crumbly texture. If using frozen cherries, do not thaw them first; simply mix them directly into the filling ingredients. Store Cherry Cobbler Bars in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. They also freeze well for up to 2-3 months.