Best Cherry Crumbcake Squares Recipes

CHERRY CRUMB DESSERT

Cherry Crumb Dessert image

This dessert is a sweet treat, especially when garnished with a dollop of whipped cream or a scoop of ice cream! The crust and crumb topping have a wonderful nutty flavor, and the smooth fruit filling looks beautiful when served. -Ann Eastman, Greenville, California

Provided by Taste of Home

Categories Desserts

Time 45m

Yield 16 servings.

Number Of Ingredients 4

Ingredients

1/2 cup cold butter
1 package yellow cake mix (regular size)
1 can (21 ounces) cherry or blueberry pie filling
1/2 cup chopped walnuts

Steps:

In a large bowl, cut butter into cake mix until crumbly. Set aside 1 cup for topping. Pat remaining crumbs onto the bottom and 1/2 in. up the sides of a greased 13x9-in. baking pan. , Spread pie filling over crust. Combine the walnuts with reserved crumbs; sprinkle over top. Bake at 350° for 30-35 minutes or until golden brown. Cut into bars.

Nutrition Facts : Calories 294 calories, Fat 11g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 290mg sodium, Carbohydrate 46g carbohydrate (26g sugars, Fiber 2g fiber), Protein 3g protein.

SOUR CHERRY CRUMB CAKES

Sour Cherry Crumb Cakes image

Frozen dark sweet cherries may be substituted for fresh sour cherries. Let frozen cherries thaw before using.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Yield Makes 16 squares

Number Of Ingredients 15

Ingredients

2 ounces (4 tablespoons) unsalted butter, melted, plus more for dish
3/4 cup all-purpose flour, plus more for dish
1/4 cup granulated sugar
1/4 cup packed light-brown sugar
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
4 ounces (1 stick) unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
1/4 cup buttermilk
2 1/2 cups (1 pound) fresh sour cherries, pitted, or frozen dark sweet cherries

Steps:

Preheat oven to 350 degrees. Butter a 9-inch square baking dish, and dust with flour, tapping out excess.
Make the topping: Stir together butter, flour, sugars, salt, and cinnamon.
Make the cakes: Whisk together flour, baking powder, and salt in a bowl. With a mixer, cream butter and granulated sugar in another bowl until pale and fluffy. Beat in eggs and vanilla. Working in alternating batches, add flour mixture and buttermilk, beginning and ending with flour mixture. Beat until just combined. Pour into prepared dish, and smooth with an offset spatula. Dot top with cherries, and sprinkle with crumb topping.
Bake until golden and a tester inserted into center comes out clean, about 1 hour. Let cool before cutting.