Cherry Streusel Bars

Cherry Streusel Bars

  • Difficulty: easy
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Use substitutions in bold to make this gluten-free.


  • 2 cups all-purpose flour (or gluten-free—I used Cup 4 Cup with great results)
  • 1/3 cup Truvia baking blend (or 3/4 cup granulated sugar)
  • 1/2 tsp baking soda
  • 1/2 tsp cream of tartar
  • 1/2 tsp salt
  • 3/4 cup unsalted butter (I use Kerrygold)
  • 1 egg
  • 1 Tbsp vanilla extract
  • 1/2 tsp almond extract


  • 1/3 cup water
  • Juice from 3 fresh-squeezed lemons
  • 4 Tbsp cornstarch
  • 6 cups frozen dark cherries
  • 1/3 cup Truvia baking blend (or 2/3 cup granulated sugar)
  • 2 Tbsp unsalted butter
  • Pinch of salt
  • Almond extract, to taste

Crumble topping:

  • 1 cups old-fashioned oats (I used Bob’s Red Mill)
  • 3/4 cups almond meal
  • 1/4 cup Truvia brown sugar blend (or 1/2 cup regular brown sugar)
  • 1/2 cup butter, cold and cut into small pieces (I used Kerrygold, unsalted)
  • Chopped almonds (optional)


  • 1/3 cup powdered sugar
  • 1-2 tsp milk


  1. Preheat oven to 350 degrees. Line a 9×13 pan with parchment paper. Set aside.
  2. Prepare sugar cookie dough:
    • Cream butter and sugar in a large bowl.
    • Beat in egg and both extracts.
    • Add baking soda, cream of tartar, and salt.
    • Slowly mix in flour.
  3. Press dough into bottom of the baking pan. Spread evenly. Set aside.
  4. Prepare cherry filling:
    • Whisk water, lemon juice, and cornstarch in a medium saucepan.
    • Add cherries, sugar, butter, and salt.
  5. Pour filling over cookie crust. Spread evenly. Set aside.
  6. Prepare crumble topping:
    • Stir together oats, almond meal, and brown sugar in a mixing bowl.
    • Cut in cold butter until well mixed and crumbly.
    • Sprinkle over the cherry filling in small clumps. (It’s okay to have gaps; just make sure it’s spread evenly).
  7. Bake until the filling is beginning to bubble and the topping is light brown, about 25-30 minutes. Place the pan on a wire rack to cool completely.
  8. While pan is cooling, mix together powdered sugar and milk to make a thin icing glaze. Drizzle over cooled bars.
  9. Cut* into squares and enjoy!

*Remove from pan before slicing.