Easy Cherry Crumble Squares Recipe

Simple, from-scratch cherry crumble squares packed with tart cherries and topped with a buttery oat crumble. Perfect for summer baking—or stashing in the freezer for later.

Living near the cherry capital of the world, summer always brings an abundance—whether from a local u-pick or a nearby farm stand. These bars are always a crowd-pleaser around here.

They make me think of Goldilocks—not too tart, not too sweet, just right. The simple almond drizzle is totally optional, but with a bit of cream cheese whipped in, it really sets these off.

Bring a batch to a picnic, serve with tea, or sneak one with your morning coffee on the porch.

If you’ve got more summer fruit on hand, you might also like my sourdough peach cobbler or sourdough strawberry muffins—both are seasonal favorites around here.

Ingredients for Making Cherry Crumble Squares

Be sure to scroll all the way down to the recipe card for exact measurements.

• Flour: I used spelt flour for this batch, but all-purpose works great too. You can experiment with whatever flour you prefer—just aim for one that’s not too delicate.
• Old-Fashioned Rolled Oats: These give the bars that hearty, golden crumble texture. You’ll divide them between the crust and the topping.
• Brown Sugar: Light or dark brown sugar both work here. It adds just the right richness and helps the crust caramelize a bit.
• Baking Powder: Gives a bit of a lift to the crust layer so it’s not too dense.
• Salt: Lifts and sharpens the overall flavor.
• Butter: Use either salted or unsalted. I always use salted. It gets melted and mixed right into the crust and topping for easy prep.
• Vanilla Extract: Adds a warm, sweet depth to the crumble.
• Tart Cherries: Fresh or frozen tart cherries are ideal—they really make the flavor pop. If you only have sweet cherries, you’ll want to cut the sugar a bit in the filling to keep things balanced.
• Granulated Sugar: Used to sweeten the filling—adjust slightly if you’re working with sweeter fruit.
• Arrowroot Starch (or Cornstarch): Helps the cherry filling thicken so your bars hold together when sliced.
• Almond Extract: Just a splash gives the filling that classic cherry-almond flavor you often find in bakery treats.
• Optional Almond Icing: Powdered Sugar, Cream Cheese, Milk, and Almond Extract—this easy drizzle takes the bars from everyday to extra special. You can skip it if you’re keeping things simple, but honestly, it takes them from good to next level.

How to Make Cherry Crumble Squares

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 & 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!).

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.

Make the optional almond icing

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

How to Store

Store in the fridge for up to a week or freeze fully cooled bars for up to 3 months. Thaw in the fridge overnight before serving.

Substitutions & Tips for Making Cherry Crumble Squares

• Flour Options: I used spelt flour in this batch because it’s what I had on hand—and I love the slightly nutty flavor. All-purpose flour works just as well, and you could also try whole wheat pastry flour or even einkorn. Just know that alternative flours may slightly change the texture.
• Butter: Either salted or unsalted butter will do—just adjust your added salt slightly if using salted. You could also try coconut oil or a plant-based butter substitute if you’re dairy-free.
• Sweet vs Tart Cherries: Tart cherries give this recipe its signature flavor, especially when paired with almond extract. If you’re using sweet cherries, cut the sugar in the filling by a few tablespoons to avoid it turning out overly sweet.
• Arrowroot or Cornstarch: Either works well for thickening the filling. I often use arrowroot because it’s pantry-stable and grain-free, but cornstarch will get the job done just fine.
• Add-Ins: If you’ve got some nuts to use up, toss in a few—walnuts or pecans are great here, a few raspberries, or even a sprinkle of lemon zest for a fun twist. The crumble topping is also great with a dash of cinnamon if you want a slightly warmer flavor.
• To Make It Dairy-Free: Use a plant-based butter for the crust and topping, and skip the icing or use a dairy-free cream cheese alternative.
• To Make It Gluten-Free: Try a cup-for-cup gluten-free flour blend and make sure your oats are certified gluten-free. I haven’t tested it this way, but it should hold up!

FAQ

These bars are the kind of recipe that makes summer fruit shine. They work just as well with frozen cherries (hello, winter baking!) and make a lovely treat to have on hand. Try them with raspberries or blackberries too—and don’t skip the almond drizzle if you can help it.