Go Back Email Link
Print

Cherry Crumble Squares

From-scratch cherry crumble squares made with tart cherries and a buttery oat topping. Easy to bake, freezer-friendly, and finished with a cream cheese almond drizzle that really sets them off.
Prep Time 30 minutes
Cook Time 1 hour
Total Time 3 hours
Servings 16 squares

Ingredients

For the Crust and Topping

  • 1 ½ cups all-purpose flour (or your preferece: spelt, gluten-free, etc)
  • 1 cup + 3 tbsp rolled oats
  • 1/2 cup packed brown sugar (light or dark)
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 12 tbsp butter (salted or unsalted)
  • 1 tsp vanilla extract

For the Cherry Filling

  • 3 cups tart cherries (fresh or frozen)
  • 1/4 cup white sugar
  • 1 tbsp arrowroot powder (or cornstarch)
  • 1/4 tsp almond extract

Optional Icing

  • 1 cup powdered sugar
  • 4 oz. softened cream cheese
  • 3-4 tbsp milk
  • 1/2 tsp almond extract

Instructions

Prep the pan

  • Preheat your oven to 350°F. Line an 8×8-inch (or 9-inch) square pan with parchment paper. Leave some overhang over the sides for easy lifting. Set aside.

Make the crust and topping

  • Combine the flour, oats, brown sugar, baking powder, and salt in a mixing bowl. Pour in the melted butter and vanilla. Mix until everything is moistened and crumbly with no dry flour left—like damp sand.
  • Press about two-thirds of the mixture (roughly 2 cups) into the bottom of your prepared pan. Use your hands, a wooden spoon to firmly press it into an even layer.
  • Bake for 10 minutes, then set on a wire rack to cool down while you make the filling.

Cook the cherry filling

  • Add the cherries and white sugar to a medium saucepan over medium heat. Let the cherries cook down for a few minutes, stirring here and there, until they start to soften and release their juices.
  • In a small bowl, stir the arrowroot with a spoonful or two of the hot cherry juice to create a slurry. Pour this back into the pan and stir to combine.
  • Let it come to a low boil, then cook for another 5 minutes or so until it thickens up. Remove from the heat and mix in the almond extract.

Assemble the bars

  • Pour the cherry filling evenly over the pre-baked crust. Stir the 2 tablespoons of oats into the reserved crumble topping, then sprinkle it over the cherry layer. Lightly press the topping down so it sets as it bakes.

Bake and cool

  • Return the pan to the oven and bake for 40–50 minutes, or until the top is golden and a toothpick poked into the center comes out mostly clean (a few sticky cherry bits are fine!). Mine takes about 45 min.
  • Leave the bars in the pan to cool before removing them. To speed it up, you can pop the pan in the fridge after an hour

Cut into Squares

  • Lift the bars out with the parchment overhang. Cut into 16 squares using a bench scraper or sharp knife, wiping the blade clean between cuts for neat edges.

Making the Icing

  • With a stand or hand mixer, mix together the powdered sugar, cream cheese, milk, and almond extract until smooth and well combined. If needed, add a splash more milk to thin. Drizzle over the cooled bars.