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These cherry streusel bars bake up with a buttery shortbread crust, a soft cherry layer made with frozen cherries and cherry preserves, and a crunchy streusel topping. With just 30 minutes of prep and 25 minutes in the oven, they travel beautifully and are perfect for holidays, bake sales, or sharing. The combination of frozen cherries plus preserves beats any canned pie filling.
Why Frozen Cherries Are Better Than Canned Pie Filling
Most recipes for fruit bars use canned cherry pie filling for convenience, but I don’t like that gooey overly sweet filling. However, frozen cherries give you a fresh fruit flavor and they’re available year-round, so you’re not waiting for cherry season to hit. If you have fresh cherries, save them for a streusel pie.
With frozen cherries and cherry preserves, you get a bright, slightly tart, cherry flavor that shines through the buttery crust. The jam adds body without the artificial taste. If you’ve only made pie bars with canned filling, this frozen cherry version is going to change your mind about fruit bars.
The One-Dough Method: Crust and Streusel from the Same Mixture
The shortbread crust, does double duty as both the base and part of the streusel topping. The topping has both oatmeal and slivered almonds added, giving it some extra crunch. There’s no gummy filling, just lots of cherry flavor. I use this same shortbread approach for other fruit-filled bars, and they’re always a hit.
I made these bars one winter when I wanted something other than a brownie or cookies to send in a care package. They held up perfectly in the mail and were a big hit.
A Buttery Base, Cherry Filling, and Crunchy Top
Exact amounts are in the recipe card at the bottom of the post.
- Frozen cherries: Slightly thawed cherries are easier to pulse without turning the filling watery. Frozen cherries are a great choice for cherry bars since they’re available year-round and save you the work of pitting fresh fruit.
- Cherry preserves: Any good quality cherry preserve works. This is my favorite brand because it’s not overly sweet. If you have some left over, combine it with dried cheeries for the most delicious cherry cookies.
- Old-fashioned oats: Use old-fashioned rolled oats, not quick oats. They give the topping a better texture.
Building the Bars, One Layer at a Time
Step One: Make The Crust
Use a flat measuring cup: It packs the crust evenly and helps the corners stay the same thickness as the center.
A hot crust is fine: You can add the filling while the base is still warm. That’s common with fruit bars and helps move the recipe along.
Step Two: Pulse The Filling
Leave some texture: You want small pieces of fruit throughout, not a smooth puree. Chunky filling bakes up with a better fruit layer and cuts more cleanly once cooled.
Step Three: Mix The Streusel
Don’t overwork it: Loose clumps give you a lighter, crisper topping.
Step Four: Layer And Top
Keep the topping loose: That’s what gives you those craggy golden bits instead of a flat lid.
Step Five: Bake Until Bubbling
Bake in the oven until the filling is bubbling and the streusel is golden brown.
Bubbling matters: It tells you the fruit layer is hot enough and the bars will set up better as they cool.
Step Six: Cool Before Cutting
Cool all the way: Warm fruit bars are harder to slice neatly and more likely to fall apart.
These bars keep beautifully in an airtight container for up to four days. They travel well to potlucks and bake sales, and they’re sturdy enough to pack for picnics. The frozen cherries mean you’re not tied to cherry season either, so you can make them whenever the craving hits. 🍒
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Equipment
Ingredients
CRUST
- 2 ½ cups flour
- ⅔ cups sugar
- ½ teaspoon salt
- 16 tablespoons butter chilled and cut into ½ inch pieces
FILLING
- 2 cups frozen cherries slightly thawed (16 oz)
- ¾ cups 10 ounce cherry preserves
- 2 teaspoons lemon juice ½ lemon
- ¼ teaspoon almond extract
STREUSEL
- ½ cup old fashioned rolled oats
- ½ cup slivered almonds chopped
- ¼ cup brown sugar
- 2 tablespoons butter chilled and cut into ½ inch pieces
Instructions
- Preheat oven to 375º, line a 9 x 13 baking pan with parchment and spray it lightly with cooking spray.
- CRUST: In a food processor, combine flour, sugar and salt and process to combine. Add butter and pulse until butter is in small pieces, about 15 pulses. Transfer ¼ cup to a medium bowl to use for streusel. Place the rest in the bottom of the prepared pan and press into an even layer using the bottom of a measuring cup. Bake for 16-18 minutes until golden brown.
- FILLING: Add all ingredients to the food processor and pulse until combined but still a little chunky. Set aside.
- STREUSEL: Add oats, almonds and brown sugar to the reserved flour mixture. Add butter and use fingers to combine and forms into small clumps. Set aside.
- Add cherry mixture to baked crust, it can still be hot. Then sprinkle streusel over the top, don’t press it in. Bake until filling is bubbling and streusel is golden brown, 24-28 minutes.
- Cool on wire rack. When cool, remove from pan and cut into 24 bars.
