Sour-Cherry Crumble Bars

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 榻上公子 (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 榻上公子, 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.