1. Home >
  2. Recipes >
  3. Cherry Crumble Pie Bars

Cherry Crumble Pie Bars

  • Servings: 32

Here's a twist on the ever-popular cherry pie. A hint of almond and touch of lemon flavors the cherry filling in a crust that touts ground almonds and a brown sugar sweetness. With the sticky-good filling, the parchment paper lining is a necessity. Not only does it make the pan cleanup easier by eliminating soaking and scrubbing, but the bars can be lifted from the pan using the parchment paper extending over the edges. To store these pielike bars, layer bars between sheets of parchment paper in an airtight container; cover. Store in the refrigerator for up to 2 days or freeze for up to 3 months

Reynolds Kitchens® Tips

Reynolds Kitchens tip

Making Meal Magic is simple. Reynolds products help you to make your meals easier and faster. Learn how to cook your best with Reynolds Kitchens.


  • 2 cups all-purpose flour
  • 1 1/4 cups finely ground almonds
  • 3/4 cup packed brown sugar
  • 1 cup butter, cut up
  • 3/4 cup granulated sugar
  • 1 tablespoon cornstarch
  • 1/2 teaspoon finely shredded lemon peel
  • 4 cups frozen unsweetened pitted tart red cherries, thawed and drained
  • 1/2 teaspoon almond extract
  • Parchment paper


Step 1

Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with parchment paper, extending the parchment paper just over the edges of the pan; set aside.

Step 2

For crust, in a large bowl, stir together the flour, almonds, and brown sugar. Using a pastry blender, cut in the butter until mixture resembles fine crumbs. Remove 1-1/2 cups of the mixture; set aside. Press the remaining mixture evenly onto the bottom of prepared baking pan. Bake in the preheated oven for 15 minutes.

Step 3

Meanwhile, for filling, in another large bowl, combine the granulated sugar, cornstarch, and lemon peel. Add cherries and almond extract; toss gently to combine. Spoon cherry filling over hot baked crust, spreading evenly (mixture will be wet). Sprinkle with reserved crumb mixture.

Step 4

Bake about 40 minutes more or until filling is bubbly and topping is lightly browned. Cool in pan on a wire rack. Using the edges of the parchment paper, lift the baked mixture out of the pan. Invert onto a baking sheet; remove the parchment paper. Invert again onto a cutting board. Cut into bars. Makes 32 bars.

Back to top


Back to top