Cherry Pie Crumble Bars

Jennifer Alexander Ruple

These bars are the perfect summertime treat. What’s not to love about a crumbly, buttery crust, layered with sweet cherry filling and topped with more crumbles? Serve Cherry Pie Crumble Bars by themselves or a la mode (with a big scoop of vanilla ice cream).


For the Cherries

  • 5 cups fresh cherries
  • Juice from 1/2 a lemon
  • 1/2 cup flour
  • 3/4 cup sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1 teaspoon cornstarch

For the Crumble

  • 1 package yellow cake mix
  • 2 1/2 cups quick-cooking whole grain oats
  • 3/4 cup butter, melted.


Heat oven to 375 F. Line a 9 x 13 baking dish with parchment paper or coat with cooking spray. Set aside.
Pit and halve cherries. In a large bowl, combine cherries and lemon juice.

In another bowl, combine flour, sugar, salt, extracts and cornstarch. Pour mixture over cherry mixture and stir to combine. Set aside.

In a large bowl, combine cake mix and oats. Add melted butter and stir until crumbly.

Press down 2/3 of the crumbs on the bottom of the prepared baking dish.

Spoon cherry mixture evenly over crust.

Sprinkle remaining crumbs over cherry layer and press them down gently.

Bake for 25 to 30 minutes or until golden brown. Allow to cool completely before cutting into bars.

(Recipe by Jennifer Alexander Ruple)