If you love pie, these Buttery Cherry Pear Pie Squares will be your new favorite dessert! Filled with a cinnamon cherry pear filling, a buttery crust, and melt-in-your-mouth crumb topping, these pie squares have all the flavors of a pie wrapped into one scrumptious treat!
The Unexpected Fruit Combo That Makes These Bars Irresistible
Cherries bring bright, tart juiciness while pears add soft, honey-like sweetness. The contrast in flavor and texture makes each bite layered and delicious—especially with a buttery crumble and hint of cinnamon.
Ingredients
- All-Purpose Flour
- Granulated Sugar
- Unsalted Butter – Melted
- Baking soda
- Baking powder
- Cornstarch
- Kosher Salt
- 1.5 cups fresh cherries (chopped) – you can also used canned cherries (not pie filling)
- 2 medium ripe bartlett pears (you can also use bosch or anjou) – can also use sliced canned pears, but be sure to drain and blot all of the moisture
- Cinnamon
- Lemon Juice
Instructions for Buttery Cherry Pear Pie Squares
- Pat cherries dry and toss in 1/2 tsp of flour
- In a small bowl, combine cherries, cornstarch, a few teaspoons of sugar, and 1 tbsp lemon juice, stir, and set aside
- In a large bowl, combine melted butter and sugar
- In a medium bowl, whisk together flour, baking powder, baking soda and salt
- Add dry ingredients and stir with a fork until it has a crumbled texture, and put 3/4 cup of crumble mixture aside
- Add the rest of the crumble mixture into a well-greased or parchment paper prepared pan(9X9″) and press down so it’s evenly distributed across the whole pan
- Spread out cherries evenly across the bottom layer, and then layer the pears on top of the cherries
- Sprinkle 1/4 cup of sugar across the fruit and then top with 1/4 cup of lemon juice
- Take the remaining crumble mixture and drop by tablespoons over the top of the fruit
- Bake at 375 degrees f in the oven for 20-25 or until the top is golden brown
- Allow to cool on a wire rack for 30 minutes before cutting slices into squares
- Top with a scoop of vanilla ice cream!
Storing Buttery Cherry Pear Pie Squares
When kept in an airtight container, or covered in plastic wrap at room temperature, these dessert bars will stay fresh for 2-3 days. The crumble may get a bit moist, so you can heat it in the oven at 375 for just a couple of minutes to crisp it up. They also freeze well if you store them in the freezer for up to 2 weeks. Allow 30 minutes to thaw.
Buttery Cherry Pear Pie Squares
Ingredients
- 1 -1/2 cups All-Purpose Flour
- ½ cup Granulated Sugar + 1/4 for topping
- ½ Unsalted Butter – Melted and cooled
- ½ tsp Baking soda
- ½ tsp Baking powder
- 2 tsps Cornstarch
- ¼ tsp Salt
- 1.5 cups fresh cherries chopped
- 2 fresh pears sliced slin
- ½ tsp Cinnamon
- 2 tbs Lemon Juice
Instructions
- Blot cherrie to get the moisture, and toss in 1 tsp flour
- In a small bowl, combine cherries, cornstarch, a few teaspoons of sugar, and 1 tbsp lemon juice, stir, and set aside
- In a large bowl, combine melted butter and sugar
- Whisk together flour, baking powder, baking soda and salt
- Add dry ingredients and stir with a fork until it has a crumbled texture
- Put 3/4 cup of crumble mixture aside
- Add the rest of the crumble mixture into a well-greased or parchment paper 8" pan and press down so it's evenly distributed across the whole pan
- Spread out cherries evenly across the bottom layer, and then layer the pears on top of the cherries
- Sprinkle 1/4 cup of sugar across the fruit and then top with 1/4 cup of lemon juice
- Take the remaining crumble mixture and drop by tablespoons over the top of the fruit
- Bake at 375 degrees f in the oven for 20-25 or until the top is golden brown
- Allow to cool on a wire rack for 30 minutes before slicing into squares
Leave a Reply