This six-ingredient treat is tangy, sweet, and perfect for summer.
By Martha Stewart Updated on May 27, 2025
Prep Time: 25 mins
Cook Time: 1 hr 10 mins
Total Time: 1 hr 35 mins
Servings: 9
Ingredients
For the crust:
- 1 stick (½ cup) plus 5 tablespoons unsalted butter, room temperature, and more for pan
- 1 cup sugar
- 2 cups unbleached all-purpose flour
- 1 teaspoon kosher salt (we use Diamond Crystal)
For the filling:
- 1 pound sour cherries (3 cups), pitted
- ¾ cup sugar
- 2 tablespoons unbleached all-purpose flour
- 1 tablespoon fresh lemon juice
- ½ teaspoon kosher salt (we use Diamond Crystal)
Directions
- Heat oven; prepare baking pan:
Preheat oven to 375°F. Butter an 8-inch square cake pan. Line with parchment, leaving a 2-inch overhang on two sides; butter parchment. - Make crust:
Beat butter with sugar on medium-high speed until pale and fluffy, about 3 minutes, scraping down bowl as needed. Reduce speed to medium-low, add flour and salt, and beat until dough forms clumps but does not completely hold together. - Press crumb mixture into pan:
Press 2 1/2 cups flour mixture into bottom and 1 inch up sides of prepared pan. - Make filling and pour over crust; top with remaining crumb mixture:
In a medium bowl, stir together cherries, sugar, flour, lemon juice, and salt. Pour into crust. Crumble remaining flour mixture (about 1/2 cup) evenly over top, squeezing to create clumps. - Bake; let cool before serving:
Bake until bubbling in center and crust is golden, about 1 hour, 10 minutes (if browning too quickly, tent top with foil). Transfer to a wire rack and let cool at least 20 minutes before slicing into squares.
How to Store Sour-Cherry Crumble Bars
These sour-cherry bars can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
For longer storage, place them between sheets of parchment or wax paper in an airtight container and freeze for up to 3 months. Thaw them in the refrigerator overnight before enjoying.