This recipe for cherry crumble bars is quick, easy, and irresistibly tasty. With just six ingredients, you can whip them up effortlessly, making them perfect for a busy holiday season or a last-minute treat. They can be prepared the night before and baked fresh on the day, saving time without compromising on flavour.
Featuring a cinnamon and walnut shortbread base paired with vibrant, festive cherries, these bars are a simple yet indulgent Christmas dessert. They’re a family favourite that I bake every year, though they’re just as delightful at any other time of year.
Cherry Crumble Bars
Ingredients
- 200 g butter (softened)
- 100 g icing sugar (⅔ cup)
- 280 g plain flour (1 ¾ cups)
- ½ tsp ground cinnamon
- 50 g walnuts (½ cup) (roughly chopped)
- 300 g cherries (roughly chopped) (fresh or frozen)
Instructions
- Preheat oven to 160C (320F) fan forced. Grease and line an 18x28cm (7×11 inch) slice tin.
- In a medium bowl, beat the butter and icing sugar until pale and creamy.
- Add the flour, cinnamon, and walnuts. Mix gently until the flour is fully incorporated and the ingredients come together to form a crumbly dough.
- Reserve 180g (1 cup) of the mixture for the topping and press the remaining mixture into the base of the prepared tin using a metal spoon.
- Spread the chopped cherries evenly over the base and top with the reserved crumble mixture. Bake for 35 minutes until golden brown.
- Cut the cherry crumble into squares and serve warm with vanilla ice cream or custard.
Ingredients & Substitutions
Butter
Butter is an essential ingredient for the soft, crumbly shortbread base and topping. I recommend using salted butter for the best flavour, though unsalted butter with a pinch of salt can also work.
Icing Sugar
Icing sugar adds sweetness and contributes to the tender, crumbly texture. If you’re out of icing sugar, caster sugar could be used, though it may alter the texture slightly.
Flour
Plain flour is a key ingredient in this recipe. I haven’t tested alternative flours, but oat flour might work for a healthier and gluten-free version.
Cinnamon
Cinnamon adds a warm, festive flavour to these cherry crumble bars. If cinnamon isn’t to your taste, you can simply leave it out.
Walnuts
Chopped walnuts provide a lovely crunch and enhance the flavour of the crumble. If you’re not a fan, pecans, hazelnuts, or macadamia nuts could be good alternatives.
Cherries
Cherries are the star of this recipe! I’ve used both fresh and frozen cherries, and both work well. Be sure to chop them up, as whole cherries are too large for this recipe. If cherries aren’t your thing, try substituting them with blueberries or apple pie filling.
Detailed Instructions
Step 1: Prepare Your Equipment
Preheat your oven to 160oC (320°F) fan forced. Grease and line an 18x28cm (7×11 inch) slice tin. I recommend using compostable baking paper for an eco-friendly option that works just as well as regular baking paper.
I also like using this rose gold slice tin from Wiltshire. It’s perfect for baking these cherry crumble bars and has quickly become one of my favourite kitchen tools.
Step 2: Cream the Butter and Sugar
In a medium bowl, beat the butter and icing sugar together until the mixture is pale and creamy. This can be done with a hand mixer or a stand mixer. To soften your butter, cut it into small pieces and let it sit at room temperature for about an hour or microwave it for 3 intervals of 5 seconds.
Step 3: Make the Crumble Mixture
Add the flour, cinnamon, and chopped walnuts. Mix gently until the flour is fully incorporated and the ingredients come together to form a crumbly dough.
Step 4: Make the Base
Measure out 180g (about 1 cup) of the crumble mixture and set it aside for the topping. Press the remaining mixture firmly into the base of your prepared tin using the back of a metal spoon for an even layer.
Step 5: Bake the Cherry Crumble Bars
Spread the chopped cherries evenly over the base. Then sprinkle the reserved crumble mixture on top, ensuring that it’s distributed evenly. Bake in the preheated oven for approximately 35 minutes, or until the top is golden brown.
Serving Suggestions
Cut the cherry crumble into squares and serve warm with vanilla ice cream or custard. The cherry crumble bars are also delightful when served cold, making them a versatile dessert or snack.
Storage Suggestions
Store any leftover bars in an airtight container in the fridge for up to five days. I like using Glasslock containers for storing food as they’re durable, easy to clean, and environmentally friendly.
To reheat the cherry crumble bars, pop them in the oven or microwave until warmed through.
If you’re planning ahead, you can prepare the base and store it in the fridge overnight. The next day, simply add the cherries and crumble topping before baking. This is especially helpful for busy occasions like Christmas when you want to minimise stress and save time.
