This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.


I love the holidays and especially all of the baking involved. It can be a busy time but baking in the kitchen is my happy place. I love baking delicious treats and giving them to neighbors. Some things that I bake in the kitchen become an instant favorite with the first bite. These Cherry Pie Sour Cream Crumb Bars fell into the instant favorite category. Instead of giving them to my neighbors I wanted to eat have them all for myself. They were just that good!

Cherry pie sour cream crumb bars on top of each other.


Something about the bright red cherry pie filling remind me of the holidays. These bars have a delicious nutty crust and the center is filled with a creamy and sweet sour cream center swirled with cherry pie filling. The top is a crumbly delicious topping which is a perfect finish to these bars. Can you see why they became an instant favorite!?

Cherry Pie Bars sliced in pieces.
We recently had Thanksgiving and I took these bars for dessert. Cherry Pie is my favorite Pie! You get the same delicious taste of a cherry pie in each and every bite. They are simple to make and were the biggest hit and everyone raved about them! I am a HUGE fan of Lucky Leaf. I could actually tell what Cherry Pies had Lucky leaf pie filling and which ones didn’t. I love Lucky Leaf Pie filling so much because it tastes high in quality and is bursting with delicious cherries in every bite! They were just was these bars needed. Then when you swirl the creamy sour cream mixture with the filling, you will have one amazing dessert! You have got to try these for yourself!

This post was sponsored by Lucky Leaf®. All opinions expressed are my own!


Pin this now to find it later

Pin It

Cherry Pie Sour Cream Crumb Bars

By: Alyssa Rivers
Delicious Cherry Pie Bars swirled with a creamy sour cream center and taste like a cherry pie in each and every bite!
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 8




  • Preheat oven to 375 and prepare an 8×8 square pan by lining with parchment paper and spraying with cooking spray.
  • In a food processor add the pecans and pulse until coarse crumbs. Make the crust by whisking together in a medium bowl the flour, brown sugar, pecan crumbs, baking soda, baking powder and salt. Add the melted butter. The dough will be crumbly but make sure all of the butter is incorporated.
  • Reserve 3/4 cup of the crust and press the remaining into the bottom of your 8×8 prepared baking pan.
  • For the sour cream filling, mix together in a large bowl the sour cream, sugar, 1 Tbsp flour, egg, and vanilla. Pour over the crust in your 8×8 pan.
  • Spoon your pie filling over the sour cream and gently swirl with the sour cream filling with a spoon.
  • Sprinkle your reserved 3/4 cup crust over the top and bake for 25-28 minutes or until golden brown. Cool completely and serve into squares. Store in the refrigerator up to 3 days. 🙂


Calories: 414kcalCarbohydrates: 61gProtein: 4gFat: 17gSaturated Fat: 9gCholesterol: 58mgSodium: 280mgPotassium: 191mgFiber: 1gSugar: 20gVitamin A: 634IUVitamin C: 3mgCalcium: 59mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert, Snack
Cuisine: American
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!

About Alyssa Rivers

Alyssa Rivers is the author of 'The Tried and True Cookbook', a professional food photographer and experienced recipe-developer. Having a passion for cooking, her tried and true recipes have been featured on Good Morning America, Today Food, Buzzfeed and more.

More Ideas

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. Delicious and easy to make. I like the twist of using sour cream. After grinding the nuts (I used walnuts because that’s what was in pantry), I just mixed the dry ingredients in the food processor along with them. The first time I made these, they tasted too sweet for me. So, the second time I omitted the sugar in the sour cream filling and half the brown sugar in the crust. Much better tasting, for me. Try ‘em with a scoop of vanilla ice cream!

  2. Delicious! I didn’t have pecans so I used sliced almonds and ground coarsely. My husband just ate half the pan so this recipe is a keeper. Thank you so much!

  3. My first attempt at these, found them to bevery runny without much flavor.
    I made a second batch replacing the sour cream with the same amount, 1/2 cup of cream cheese and only using about half of the pie filling. They turned out great.

  4. I love all things cherries so these immediately have my heart. Such a perfect balance of textures and flavors.