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Easy Cherry Pie Crumb Bars

These Easy Cherry Pie Crumb Bars are a simple-to-make handheld treat that requires just a few pantry ingredients to pull together. They’re so very simple they’re bound to become a baking success story for bakers of all skill levels.

Easy Cherry Pie Crumb Bars

Easy Cherry Pie Crumb Bars Recipe

I’m always thinking about the recipes to share with you here on my website. I recall a conversation I had recently with a friend saying, that she had made raspberry crumb bars using cake mix. I’ve doctored cookie mix in the past to make cookie bars, so it made perfect sense to use a cake mix in the same way. I can see why using this technique would be appealing, as it truly comes together in minutes with little measuring and no special equipment. They begin with a cake mix that’s  tossed with melted butter, a ljughtly beaten egg and quick cooking oats. This is pressed into the pan and topped with cherry pie filling. Serve these sweet treats at room temperature or while they’re still warm topped with a generous scoop of vanilla ice cream.

Easy Cherry Pie Crumb Bars

How to Make the Best Easy Cherry Pie Crumb Bars

This cherry pie recipe is one that you can get creative and have fun with when choosing the flavor combination you like. You can make them using a different flavor of pie filling or switching out the type of nuts used in the crumb topping to create flavor twists to take you in a different direction.

  • Ingredients you’ll need to make these Easy Cherry Pie Crumb Bars: One 15.25 ounce box of white or yellow cake mix, melted butter, pecans, cherry pie filling and one large egg. You could also use almonds or walnuts in place of pecans or add a dash of almond extract to the crumb mixture.
  • Kitchen gadgets you’ll need: A fork or spoon to toss together the dry ingredients, mixing bowls, measuring cups and spoons and a 13 x 9 inch baking pan.
  • A fun twist on this easy bars recipe is to switch out the cake mix for a different flavor such as using a chocolate cake mix.
  • These crumb bars have a tender buttery crumb making them ideal for indulgent handheld desserts to serve on game day, tea parties, holiday brunches and more.
  • You can cut these bars into any size that you like. Once cut into squares, stretch the servings a little further by cutting each square diagonally into triangles.
  • Store leftover cherry pie crumb bars in an airtight container at room temperature for up to 4 days. You can also store them chilled for slightly longer. Please note, they will soften.
  • You can freeze these cherry pie bars for up to 2 months. Thaw at room temperature or in the refrigerator overnight.
  • I chose to make these crumb bars using with cherry pie filling, but you could fill them with apple, blueberry or strawberry pie filling as well depending on the occasion.
  • Serve cherry pie crumb bars at room temperature or warm with ice cream.

Easy Cherry Pie Crumb Bars

More Southern Style Cookie Bars and Desserts to Make

I’ve adapted recipes using cherry pie filling to make cherry pineapple dump cake, as cherry cheesecake and cherry danish for a brunch and tea time dessert. More easy cookie bars you may like to make:

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4.67 from 3 votes

Easy Cherry Pie Crumb Bars

Prep Time15 minutes
Cook Time35 minutes
Cooling Time2 hours
Total Time50 minutes
Course: Dessert
Cuisine: American
Keyword: cherry-pie, easy-cherry-pie-crumb-bars
Servings: 16 squares or 32 triangles
Calories: 236kcal
Author: Melissa Sperka


  • 1 15.25 oz box white or yellow cake mix
  • 3/4 cup quick cooking oats divided
  • 1/2 cup chopped pecans or almonds
  • 1/2 cup butter melted
  • 1 large egg
  • 1 21 oz can premium cherry pie filling


  • Preheat the oven to 375°F. Lightly spritz the bottom and 1-inch up the side of a 13 x 9-inch baking dish with cooking spray. Set aside.
  • In a mixing bowl using a fork sift together the cake mix, 1/2 cup oats and chopped nuts.
  • Add the melted butter and egg. Mix until fully moistened. Remove 1 cup mixture to a separate bowl.
  • Press the remaining dough onto the bottom of the dish. Bake for 15 minutes.
  • While the bottom crust is baking add the remaining 1/4 cup oats to the reserved dough. Mix just until incorporated and crumbly.
  • After 15 minutes remove from the oven and spread the pie filling over the crust. Sprinkle with the crumb topping.
  • Bake for an additional 15-20 minutes or until lightly golden.
  • Cut into 16 squares or 32 triangles and serve warm with ice cream or at room temperature.
  • Store tightly sealed chilled or at room temperature.


Serving: 1serving | Calories: 236kcal | Carbohydrates: 36g | Protein: 3g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 256mg | Potassium: 72mg | Fiber: 1g | Sugar: 12g | Vitamin A: 272IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!



    1. Make sure you bake this on the middle rack and it’s imperative to know your own oven and how it performs.

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