Golden, nutty crust + jammy cherries + buttery crumble = YES.
Hey hey!
These Brown Butter Cherry Crumble Bars are exactly the kind of dessert I crave when cherries are in season and I want something easy, nostalgic, and so satisfying. The brown butter adds this deep, nutty flavor that makes the whole thing feel fancy — but it’s really simple to throw together. You get a soft shortbread-style base, a jammy cherry layer, and buttery golden crumble on top.
Perfect for picnics, parties, or honestly, just grabbing straight from the fridge with coffee in hand.
🍒 Servings & Time
- Servings: 12 bars
- Prep Time: 25 minutes
- Bake Time: 35–40 minutes
- Total Time: Just over 1 hour (includes cooling)
❤️ Why I Love This Recipe
This recipe came out of a “what do I do with these cherries before they go bad” moment. I browned some butter, threw together a quick dough, and layered it with fresh cherries. The result? Golden, chewy, sweet-but-not-too-sweet bars that taste like summer and comfort.
- Brown butter adds real depth and richness
- Easy one-dough method for crust and crumble
- Cherry layer bakes into a jammy, sticky center
- They slice clean and pack well for sharing
- Delicious warm, room temp, or cold
🔬 Why This Recipe Works (Quick Science)
- Browning butter caramelizes the milk solids, giving a nutty flavor
- Using the same dough for crust + topping saves time
- Cornstarch thickens cherry juice as it bakes
- Chilling the bars before slicing helps them firm up
🧠 Meal Plan Ideas
- Serve after grilled chicken or salmon for a sweet finish
- Slice smaller for lunchbox treats or potlucks
- Wrap individually and freeze for quick desserts
- Add to a brunch spread with coffee and fruit
⚠️ Common Mistakes to Avoid
- Not browning the butter long enough – it should be golden and smell nutty
- Using too much fruit – makes the bars soggy
- Skipping the cornstarch – your cherry layer won’t set properly
- Not letting bars cool fully – they’ll fall apart when slicing
🍽 What You’ll Need
For the brown butter base & crumble:
- 1 cup (2 sticks) unsalted butter
- 2 cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking powder
- ¾ cup brown sugar, packed
- 1 teaspoon vanilla extract
For the cherry filling:
- 2 cups fresh cherries, pitted and halved
- ¼ cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- ½ teaspoon vanilla extract
🧰 Tools You’ll Need
- Medium saucepan
- Mixing bowls
- Whisk or spatula
- 8×8 or 9×9 baking pan
- Parchment paper
- Knife for slicing
🔁 Substitutions & Variations
- Cherries: Use frozen (thawed and drained) or try blueberries or raspberries
- Brown sugar: Swap for coconut sugar or half white/half brown
- Gluten-free: Use a 1:1 gluten-free flour blend
- Add crunch: Mix chopped almonds or pecans into the crumble topping
⏳ Make-Ahead Tips
- Brown the butter up to 3 days ahead and keep in the fridge
- Fully bake the bars and refrigerate overnight for clean slicing
- Freeze whole or sliced bars for up to 2 months
👣 Step-by-Step Instructions
Step 1: Brown the butter
Melt butter in a saucepan over medium heat. Stir often until it turns golden brown and smells nutty, about 6–8 minutes. Let cool slightly.
Step 2: Make the cherry filling
In a bowl, mix halved cherries with sugar, cornstarch, lemon juice, and vanilla extract. Stir to coat and set aside.
Step 3: Mix the dry ingredients
In a large bowl, whisk together flour, brown sugar, salt, and baking powder.
Step 4: Add brown butter & vanilla
Pour the browned butter and vanilla into the dry mixture and stir until it becomes a crumbly dough.
Step 5: Press dough into pan
Press about ⅔ of the dough into a parchment-lined baking pan to form the crust. Press evenly and firmly.
Step 6: Add cherry layer
Spread the cherry mixture evenly over the crust layer in the pan.
Step 7: Crumble on the rest of the dough
Sprinkle the remaining dough crumbles over the cherry layer. Leave some larger pieces for texture.
Step 8: Bake until golden
Bake at 350°F for 35–40 minutes, or until the top is golden and the cherry filling is bubbling.
Step 9: Cool and slice
Let bars cool completely in the pan, then lift out and slice into squares.
🧊 Leftovers & Storage Tips
- Store in an airtight container at room temp for 2 days or in the fridge up to 5
- Freeze tightly wrapped for up to 2 months
- Best eaten slightly chilled or room temp — but also delicious warm
🔢 Exact Macros (Per bar, based on 12 servings)
- Calories: 290
- Protein: 3g
- Fat: 15g
- Carbs: 36g
- Fiber: 1g
- Sugar: 20g
🍨 What to Serve With
- A scoop of vanilla or cherry ice cream
- Fresh whipped cream
- Hot coffee or iced espresso
- Drizzle of honey or caramel
❓ FAQ
Can I use frozen cherries?
Yes! Just thaw and drain well so you don’t add too much moisture.
What’s the best pan to use?
An 8×8 or 9×9 inch square pan works perfectly. Line with parchment for easy lifting.
Can I make this gluten-free?
Yes! Use a 1:1 gluten-free baking flour blend and double-check the cornstarch is GF.
Do I have to brown the butter?
Technically no, but it adds tons of flavor. Totally worth the extra 5 minutes.
Buttery, Fruity, and Kinda Addictive 🍒
These Brown Butter Cherry Crumble Bars are cozy, rich, and perfect for when you want something homemade but low-stress. The brown butter takes them to the next level, and that juicy cherry middle is magic. Give them a try and let me know what you think — or tag me with your version! 💬🧡
