Description
Easy Shortbread Cherry Crumb Bars with a buttery shortbread base, sweet fresh cherry filling, and golden crumb topping. Chill completely before slicing for neat dessert bars.
Ingredients
Scale
- 2 cups fresh pitted cherries, halved or quartered
- 1 tablespoon granulated sugar, or 3 tablespoons if using sour cherries
- 2 tablespoons cornstarch
- 1 tablespoon fresh lemon juice
- 3/4 cup unsalted butter, melted
- 1 3/4 cups all-purpose flour
- 2/3 cup granulated sugar
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 tablespoon brown sugar
Instructions
- Preheat the oven to 325°F.
- Line an 8×8-inch pan with parchment paper, leaving an overhang around the edges.
- Pit the cherries, then slice each cherry in half or quarters.
- In a medium bowl, toss the cherries with 1 tablespoon granulated sugar, 2 tablespoons cornstarch, and fresh lemon juice. Set aside.
- In a large bowl, whisk together the flour, 2/3 cup granulated sugar, 3 tablespoons cornstarch, and salt.
- Stir the melted butter into the flour mixture with a fork until the mixture becomes crumbly.
- Press a little more than half of the shortbread mixture into the prepared pan.
- Bake for 15 to 20 minutes, until the top looks set. Remove the pan from the oven and keep the oven on.
- Stir the brown sugar into the reserved shortbread mixture.
- Spoon the cherry mixture evenly over the baked shortbread base. Leave excess juice behind if a lot collects in the bowl.
- Crumble the remaining shortbread mixture over the cherry layer.
- Return the pan to the oven and bake for about 25 minutes, until the topping looks baked and lightly golden.
- Cool the bars completely for 3 to 4 hours.
- Lift the bars from the pan with the parchment overhang, place on a cutting board, and slice with a sharp knife.
Notes
- Fresh cherries work best because frozen cherries can add excess moisture and soften the shortbread base.
- Use a little over 1 pound of cherries to get about 2 cups after pitting and slicing.
- Do not use a 9×9-inch pan because the dough will be too thin.
- Store bars in an airtight container in the refrigerator for up to 4 days.
- Serve cold for the cleanest slices and firmest texture.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 328
- Sugar: 21
- Sodium: 68
- Fat: 16
- Saturated Fat: 10
- Unsaturated Fat: 5
- Trans Fat: 1
- Carbohydrates: 45
- Fiber: 1
- Protein: 3
- Cholesterol: 41