Best 8 Cherry Pie Crumble Bars Recipes

CHERRY PIE CRUMB BARS RECIPE

Steps:

• Preheat oven to 375 degrees F.
• Line a square 8" baking pan with parchment paper. Butter the sides and bottom of lined pan. Set aside.
• In a medium mixing bowl, stir together cherries, cornstarch and lemon juice.
• In a large mixing bowl, stir together melted butter and sugar. Add flour, baking soda, baking powder and salt and stir with a fork until the mixture resembles crumbs.
• Reserve 3/4 cup of mixture.
• Press remaining crumb mixture into the bottom of prepared pan.
• Spread cherry filling over the crust.
• Sprinkle remaining crumb mixture over cherries.
• Sprinkle sugar over crumb topping.
• Bake bars for 23 to 25 minutes OR until the top is golden.
• Cool completely before cutting.

CHERRY PIE CRUMBLE BARS RECIPE - (4.2/5)

Steps:

• Preheat oven to 375ºF. Lightly grease a 9x13-inch pan and line with parchment paper. Whisk flour, sugar, baking powder, salt and butter until well combined. The mix will have small chunks of butter. In a small bowl, whisk extracts into beaten egg yolks. Combine with flour mixture Remove 2 generous cups of the crumb mixture and set aside for the topping in a small bowl. Press remaining dough evenly into prepared baking pan. Spoon Tart Cherry Pie Filling into pan on top of dough and spread evenly with rubber spatula Sprinkle with reserved crumb mixture. Bake until topping is golden brown and filling is cooked through and bubbly, about 55 minutes. Tip: To prevent over-browning of topping, cover with sheet of aluminum foil during last 20 minutes of baking.

CHERRY PIE COOKIE BARS

Steps:

• For the cookie bars: Preheat the oven to 375 degrees F.
• Cream together the granulated sugar, butter and orange zest in the bowl of an electric mixer fitted with a paddle attachment until pale and fluffy, 1 to 2 minutes. Add the eggs one at a time, mixing in between, then the vanilla. Mix until fully incorporated.
• Sift together the flour, baking powder and salt in a bowl. Add half the dry ingredients to the butter-sugar mixture, mixing, then add half the milk. Add the remaining dry ingredients followed by the remaining milk and mix until the dough comes together.
• Press two-thirds of the dough into the bottom of a 9-by-13-inch glass baking dish. Pour over the cherry pie filling and spread it out evenly. Drop spoonfuls of the remaining dough over the pie filling. Bake until the edges and top are golden and the center is set, 35 to 40 minutes. Let the bars cool and set, 15 to 20 minutes.
• For the glaze. Add the confectioners' sugar, milk and lemon zest to a bowl and stir until smooth. Drizzle over the bars. Cut into bars in the baking dish and serve.

CHERRY CRUMB BARS

Steps:

• Heat oven to 350°. Grease and flour a 13x9-inch pan.
• Combine cake mix, 6 tablespoons butter and 1 cup rolled oats. Reserve 1 cup of this for crumb topping.
• To remaining mixture, add egg; mix well.
• Press into pan. Pour cherry filling over crust; spread to cover.
• In large bowl add remaining 1 cup crumb mixture, 1/4 cup oats, 2 tablespoons butter, nuts, and brown sugar. Mix well. Sprinkle over cherries. Bake 30-40 minutes.

CHERRY PIE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat 1/2 cup milk and egg yolk together in a bowl. Combine flour and salt in a separate bowl. Cut butter into flour mixture using a pastry blender or fork until mixture resembles coarse crumbs; stir into milk-egg mixture until a ball of pastry dough forms. Separate dough into 2 pieces.
• Roll 1/2 of the dough on a floured work surface large enough to fit in the bottom and up the sides of a 10x15-inch jelly roll pan. Place dough on pan. Sprinkle crushed corn flakes over dough.
• Drain 1/3 cup liquid from each can of cherry pie filling and reserve liquid for another use. Carefully spoon cherries over corn flakes layer.
• Roll remaining dough into an 11x16-inch rectangle on a floured work surface; place on top of cherry layer. Tuck 1/2 inch of dough under the bottom crust and gently seal edges.
• Beat egg white in a bowl until foamy; brush over top dough layer. Sprinkle white sugar over dough.
• Bake in the preheated oven until lightly browned, about 1 hour. Transfer to a cooling rack to cool completely, about 3 hours.
• Whisk confectioners' sugar, 2 tablespoons milk, and vanilla extract together in a bowl until glaze is smooth. Spoon glaze into a plastic bag and snip 1 corner. Slice bars and squeeze glaze onto each bar.

CHERRY BARS

Steps:

• Preheat oven to 350°. In a large bowl, cream butter, sugar and salt until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in extracts. Gradually add flour., Spread 3 cups dough into a greased 15x10x1-in. baking pan. Spread with pie filling. Drop remaining dough by teaspoonfuls over filling. Bake 35-40 minutes or until golden brown. Cool completely in pan on a wire rack., In a small bowl, mix confectioners' sugar, extracts and enough milk to reach desired consistency; drizzle over top.

SOUR-CHERRY CRUMBLE BARS

Steps:

• Crust: Preheat oven to 375°F. Butter an 8-inch square cake pan. Line with parchment, leaving a 2-inch overhang on two sides; butter parchment.
• Beat butter with sugar on medium-high speed until pale and fluffy, about 3 minutes, scraping down bowl as needed. Reduce speed to medium-low, add flour and salt, and beat until dough forms clumps but does not completely hold together. Press 2 1/2 cups flour mixture into bottom and 1 inch up sides of prepared pan.
• Filling: In a medium bowl, stir together cherries, sugar, flour, lemon juice, and salt. Pour into crust. Crumble remaining flour mixture (about 1/2 cup) evenly over top, squeezing to create clumps.
• Bake until bubbling in center and crust is golden, about 1 hour, 10 minutes (if browning too quickly, tent top with foil). Transfer to a wire rack and let cool at least 20 minutes before slicing into squares.

CHERRY PIE BARS

Steps:

• Preheat oven to 350°; position oven rack in middle of oven; spray the bottom only of a 13x9 inch metal baking pan with nonstick cooking spray.
• In a bowl, combine cake mix, 6 tablespoons melted butter, and 1 cup of the oats with a wooden spoon until well blended ( mixture will be crumbly); reserve 1 cup of crumb mixture.
• Stir the egg into the remaining mixture until blended; press into the bottom of prepared pan.
• Pour cherry pie filling over the crust; spread evenly.
• In a bowl combine the reserved cake mixture, remaining ¼ cup oats, remaining 2 tablespoons melted butter, brown sugar, and pecans until blended; sprinkle evenly over cherry pie filling.
• Bake 30-35 minutes or until filling is bubbly and topping is golden; transfer to wire rack and cool completely.
• Cut into bars.