Sour Cherry Streusel Bars

Sour Cherry Streusel Bars

Zoë François has done it again folks these delicious sour cherry streusel bars are so darn good and fairly easy to make. I used frozen cherries so it was very easy no pitting the cherries it was done for me.


Short Bread

  • 1/2 cup (113g) unsalted butter, soft
  • 1 cup (130g) all-purpose flour
  • 1/3 cup (58g) confectioner's sugar
  • pinch of salt

Gooey Cherry Layer

  • 1/4 cup (57g) cream cheese, softened
  • 1/4 cup (57g) unsalted butter, melted
  • 3/4 cup (150g) granulated sugar
  • 2 tbsp honey
  • 1 egg, room temperature
  • 2 tsp pure vanilla extract
  • pinch of salt
  • 3 cups frozen sour cherries (I let them thaw and drain a bit)


  • 1/2 cup (113g) unsalted butter, melted
  • 1 cup (200g) brown sugar
  • pinch of salt
  • 1 cup (100g) rolled oats
  • 2/3 cup (86g) all-purpose flour


  • Preheat the oven to 350°, with the rack in the middle. Grease a 9 x 9 inch square pan and line it with parchment.


  • In a medium bowl, mix the butter, flour, confectioner's sugar and salt, until it comes together in a uniform dough. Press the dough evenly into the prepared pan. Press it down with your hands or the bottom of a glass to pack it tightly into the pan. Place in the oven to par bake for 15 minutes while you make the filling.

Gooey Filling

  • Next, make the gooey filling. In the same bowl, using a stiff rubber spatula, mix together the cream cheese, butter, sugar, honey, egg, vanilla and salt. Spread the mixture over the crust. Scatter the cherries evenly over the top of the filling.


  • Using the same bowl, mix together the butter, brown sugar, salt, oats, and flour with your fingers, so the mixture forms small clumps. Scatter evenly over the cherries.
    Bake for about 45 minutes or until the top is caramel-brown and the fruit is bubbling. Cool completely before removing from pan and cutting. It's easier to cut when chilled.

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