Cherry Crumb Bars

Sweet, buttery and deliciously crumbly, these cherry crumb bars have a soft shortbread-style base, a juicy cherry filling and a golden, crunchy crumble topping. They’re perfect for tea time, picnics or dessert.

Preparation time: 20 minutes Baking time: 35–45 minutes Chilling time: 1 hour Makes: 9–12 bars

Ingredients

For the crumb mixture

• 2 cups all-purpose flour (250 g)

• ½ cup granulated sugar (100 g)

• ¾ cup cold butter, cubed (170 g)

• 1 tsp baking powder

• ¼ tsp salt

• 1 large egg

• 1 tsp vanilla essence

For the cherry filling

• 2 cups pitted cherries, fresh or frozen

• ⅓ cup sugar (65–70 g)

• 1 tbsp cornflour (cornstarch)

• 1 tbsp lemon juice

• ½ tsp vanilla essence

Shortcut: You can use thick cherry pie filling instead of making your own.

Instructions

Step 1: Prepare the cherry filling

1. Add the cherries, sugar and lemon juice to a saucepan.

2. Cook over medium heat for 5–8 minutes, stirring occasionally.

3. Mix the cornflour with 1 tablespoon of cold water.

4. Stir the mixture into the cherries and cook for another 1–2 minutes, until thick and glossy.

5. Remove from the heat, stir in the vanilla and let the filling cool.

Step 2: Make the crumb mixture

1. Preheat the oven to 180°C.

2. Line an 8 × 8-inch square baking pan with baking paper.

3. Mix the flour, sugar, baking powder and salt in a bowl.

4. Rub in the cold butter until the mixture resembles coarse crumbs.

5. Add the egg and vanilla, mixing until the crumbs begin to clump together.

Step 3: Make the base

• Reserve approximately one-third of the crumb mixture for the topping.

• Press the remaining mixture firmly into the prepared pan.

• Bake for 12–15 minutes, until the base is lightly golden.

Step 4: Add the cherry filling

Spread the cooled cherry filling evenly over the partially baked base, leaving a small border around the edges.

Step 5: Add the crumble topping

Sprinkle the reserved crumb mixture evenly over the cherries. Leave some larger crumbs for a lovely bakery-style finish.

Step 6: Bake

Bake for another 25–30 minutes, until the topping is golden and the filling is bubbling around the edges.

Allow the bars to cool completely in the pan. Refrigerate for about 1 hour before cutting into neat squares.

Tips for perfect cherry crumb bars

• Avoid a soggy base: Make sure the cherry filling is thick and cooled before spreading it.

• For extra crunch: Add ¼ cup chopped almonds or walnuts to the topping.

• For a richer flavour: Add ½ tsp cinnamon to the crumb mixture.

• For frozen cherries: Thaw and drain them first, or cook a little longer to remove excess liquid.

• For neat slices: Cool completely before cutting with a sharp knife.

Storage

• Keep in an airtight container in the refrigerator for up to 5 days.

• Freeze individual bars for up to 2–3 months.

• Bring to room temperature before serving, or warm slightly for a softer, jammy centre.

Serving suggestion: Enjoy with a cup of tea or coffee, or serve slightly warm with a scoop of vanilla ice cream.