Pioneer Woman Cherry Crumble Bars

Pioneer Woman cherry crumble bars are an easy summer dessert made with fresh Bing cherries, buttery orange cookie dough and a lemon glaze, ready in 2 hours 15 minutes. Try this easy cherry dessert bar for picnic day, Fourth of July or summer potlucks, since it's make-ahead and needs no rolling pin.

Let the bars cool completely on a rack, about 1 hour, before you glaze and cut them. Slice them warm and the jammy cherry filling runs everywhere instead of holding a clean square.

Orange zest in the dough and almond extract in the cherries give these bars a bright, bakery-style flavor that plain cherry bars never get. The same soft dough also makes both the bottom crust and the crumble on top, so there is no separate topping to mix.

Pioneer Woman Cherry Crumble Bars

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Course: DessertCuisine: AmericanDifficulty: Easy

Servings

24

servings

Prep time

40

minutes

Cooking time

35

minutes

Calories

207

kcal

Soft, buttery cookie dough hugs a layer of jammy cherries, and the crumbly top turns golden at the edges as it bakes. A quick lemon glaze finishes each square with a sweet-tart drizzle.

Ingredients

• 4 cups fresh Bing or other sweet cherries, pitted and halved (about 1 1/2 lb.)
  

• 1/3 c. granulated sugar
  

• 2 tsp. cornstarch
  

• 1/8 tsp. almond extract
  

• 2 1/2 c. all-purpose flour
  

• 1 1/2 tsp. baking powder
  

• 1/4 tsp. salt
  

• 2 sticks (1 cup) salted butter, at room temperature
  

• 1 c. granulated sugar
  

• Grated zest of 1 orange
  

• 1 large egg plus 1 egg yolk
  

• 1/2 tsp. vanilla extract
  

• 2 tbsp. whole milk
  

• 1 c. powdered sugar
  

• Grated zest of 1 lemon
  

• 1 tbsp. whole milk, plus more as needed
  

Directions

• Prep the cherry filling: Preheat the oven to 350°F. Stir 4 cups pitted and halved cherries, 1/3 cup granulated sugar, 2 teaspoons cornstarch and 1/8 teaspoon almond extract together in a bowl. Let it stand while you make the dough.
• Mix the dry ingredients: Sift 2 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder and 1/4 teaspoon salt into a medium bowl. Set it aside until the butter is creamed.
• Cream the butter: Beat 2 sticks salted butter, 1 cup granulated sugar and the zest of 1 orange in a mixer with the paddle attachment. Run it on medium-high speed for about 2 minutes, then add 1 egg, 1 egg yolk and 1/2 teaspoon vanilla and mix for about 1 minute until fully incorporated.
• Make the dough: Add the dry ingredients in three batches, alternating with 2 tablespoons whole milk. Beat until the dough comes together, and don't worry that it's soft.
• Build the bars: Press two-thirds of the dough into the bottom of a 9-by-13-inch baking dish. Pour the cherry filling and any juices on top, spread it out, then crumble the remaining dough over the cherries.
• Bake and cool: Bake for about 35 minutes, until the cherries are bubbly and the dough is golden. Then move the dish to a rack and cool completely, about 1 hour.
• Glaze and cut: Stir 1 cup powdered sugar, the zest of 1 lemon and 1 tablespoon whole milk in a medium bowl until smooth. Thin it with a splash more milk if it's too thick, drizzle it over the bars and cut them into pieces.

Tools for this recipe

• Pyrex 9x13 glass baking dish, KitchenAid 5-speed hand mixer, Checkered Chef cooling racks, Nielsen-Massey pure almond extract. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use almond extract in place of the orange zest?

I wouldn't swap them, because they do different jobs. The orange zest brightens the dough, while the almond extract only needs a tiny amount in the cherries to make them taste more cherry-like. If you're out of oranges, lemon zest works in the dough.

How do I store leftover cherry crumble bars?

Keep them in an airtight container at room temperature for up to a day. After that I move them to the fridge, since the fruit filling doesn't love sitting out, and let them warm up a bit before serving.

Can I mix the dough in advance and chill it?

You can mix the dough and chill it covered for a day. It's soft, so let it sit out for a few minutes before pressing it into the dish. Wait to toss the cherries with the sugar until you're ready to bake, or they'll get watery.

Do I need a stand mixer for this recipe?

A hand mixer works just as well for creaming the butter and sugar. You can even beat it by hand with a wooden spoon if the butter is nice and soft, though it takes a few extra minutes.

Why did my cherry crumble bars turn out soggy?

Cutting them too soon is the usual reason, since the filling needs the full hour to cool and set. Skipping the cornstarch can do it too, because it thickens the cherry juices as they bake.