Cherry Pie Crumb Bars

GGB Cherry Bars

This recipe was created and baked by my fantastic baker sister, Micah! I can’t tell you all how delicious these bars are!! All the Cherry pie flavor you crave in the form of an easy, buttery crumb topped cookie bar! Just right for summer picnics and parties and last minute company too! You are sure to favorite this cherry sweet, Summertime dessert!
Yield:16 servings
Adapted from Caramel Buttery Crumb Bars from

  • 2 cups butter (4sticks) softened
  • 1 Β½ cups powdered sugar
  • 1 cup granulated sugar
  • 2 TBS Vanilla
  • 4 cups flour
  • 21ounce can Cherry Pie filling (you may also use Blueberry or Apple Pie filling as well!)Directions:
    1) Preheat oven to 325 degrees. Grease one 9X13 inch pan with butter. Set aside.
    2) Combine Butter and sugars. Add Vanilla. Mix in Flour just until combined.
    3) Press 1/3 of mixture into 9X13 pan to create bottom crust. Set aside remaining dough in refrigerator. Bake crust for 20 minutes.
    4) Remove crust from oven. Spread pie filling over crust. Remove remaining dough from fridge and Sprinkle all over the top to create a buttery crumb topping.
    5) Bake for 40 minutes, or until golden brown.
    6) Drizzle Nutella over the top and/or glaze if desired or dust with powdered sugar. Serve with ice cream and a cherry on top!
    7) Enjoy!


GGB Cherry Bars 2

Lemon Cream Crumb Bars

Lemon Crumb Bars || Granola Girl Bakes-1


Well, hello July! πŸ™‚ Summer is officially here and really nothing goes better with summer than citrus! Sunday rolled around and I wanted to bake{with my schedule baking has become randomly non-existent}. I was making a Clam Alfredo over Angle Hair for dinner and I instantly thought, “lemon bars!!!” But not just any lemon bar, Lemon Cream Crumb Bars{recipe adapted this recipe from Williams Sonoma}. They were a hit! Citrusy lemon with a creamy twist and just add crumb for the perfect summer dessert! πŸ™‚

Yields 16 bars


For the crust

  • 1 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 tsp. salt
  • 1 stick{8 TBS} cold butter {cubed!}

For the filling:

  • 1 1/4 cup granulated sugar
  • 3 TBS flour
  • 1/4 tsp salt
  • 5 eggs
  • 3/4 cup fresh lemon juice{or bottled!}
  • 1/3 cup heavy cream

For the crumb:

  • 1 cup all-purpose flour
  • 1/3 cup granulated sugar
  • 1/2 tsp salt
  • 1/8 tsp ground cinnamon
  • 1 Stick {8 TBS} cold butter {cubed!}



  1. Preheat an oven to 350Β°F. Lightly grease an 9×13 inch pyrex and line with parchment.
  2. In a food processor, combine the flour, granulated sugar, & salt. Add the butter and pulse until the dough forms moist crumbs and sticks together when pinched{30 seconds-1 minute}. There should be no trace of dryness. Press the dough into the bottom of the prepared baking dish, lightly flouring your fingertips if necessary to prevent them from sticking. Bake the crust until pale golden, 20 to 22 minutes. Cool slightly!
  3. To make the filling, in a bowl, whisk together the granulated sugar, flour, and salt. Add the eggs, lemon juice and cream and whisk until just blended. Carefully pour the mixture over the baked crust. Bake for 14 minutes.
  4. Meanwhile, prepare the crumb! In a food processor, combine the flour, granulated sugar, cinnamon & salt. Add the butter and pulse until the dough forms moist crumbs and sticks together when pinched{30 seconds-1 minute}. There should be no trace of dryness. Crumble over slightly cooked bars and return bars to oven for 7-10 minutes or until crumb topping is lightly browned!
  5. Cool completely. Cut into 12 small rectangles. Using a spatula, carefully remove the bars from the dish. Just before serving, sift a dusting of confectioners sugar over the bars.
  6. ENJOY!!!

Lemon Crumb Bars || Granola Girl Bakes-3

Raspberry Trifles!

Raspberry Trifles {Granola Girl Bakes}

Summer has almost come to an end! Can you believe it?! But it’s not gone yet and seeing I still have 2 weeks left until I have to officially say “goodbye” to summer I decided to make a summer favorite! Raspberry Trifles. πŸ™‚ Well, these are a summer/fall/winter/spring favorite, really!Β  Freshly baked pound cake, super tart raspberries, a hint of lemon, sweet cream-cheese filling, and freshly whipped cream{sweetened with maple ’cause it doesn’t get much better than pure maple!} makes for a rather delightful combination that will definitely satisfy your sweet tooth! πŸ™‚

Note: I used pure maple to sweeten the cream but you can definitely use regular powder sugar! Both will work. (:

Yields 8 mugs or 1 larger trifle dish!


  • 1 1/2 cups heavy cream
  • 1/4 cup pure maple{or powdered sugar!}
  • 1 tsp pure vanilla extract
  • 2 8oz packages creamcheese{softened!}
  • 2 tsp lemon juice
  • 2 tsp pure vanilla extract
  • 1/2 cup white sugar
  • 1Β  pound cake
  • 10 oz frozen raspberries{thawed and drained BUT reserve juice!}
  • cocoa powder for dusting!


  1. In a medium bowl, beat cream with 1/4 cup maple or sugar until stiff peaks form. In another bowl, cream together cream cheese, lemon juice, vanilla and 1/2 cup sugar. Fold 2 cups of whipped cream into cream cheese mixture. Reserve remaining whipped cream.
  2. Cube pound cake into 18 – 1/2 inch slices. Drain raspberries, reserving juice. Line the bottom of a 3 quart glass bowl or trifle bowl with one-third of the cake slices. If using mugs do the same but on a smaller scale. πŸ™‚Β  Drizzle with some raspberry juice, then spread one-fourth of the cream cheese mixture over cake. Sift one-fourth of the cocoa over that. Sprinkle with one-third of the raspberries. Repeat layers twice. Top with remaining cream cheese mixture, whipped cream and sifted cocoa. Cover and refrigerate for at least 1 hour but best when you let the set overnight!
  3. Grab a cup of coffee and about 7 or so good friends. ENJOY!! πŸ™‚

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