Cherry Pie Sour Cream Crumb Bars

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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!


Cherry Pie Sour Cream Crumb Bars

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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
Author Alyssa Rivers
Servings: 8


  • 1/2 c butter melted and cooled to room temperature
  • 1/2 c light brown sugar
  • 1 1/2 cup all purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup pecans


  • 1 21 ounce can LUCKY LEAF® Cherry Pie Filling
  • 1/2 c sour cream
  • 1/4 cup granulated sugar
  • 1 Tbsp all purpose flour
  • 1 egg
  • 1/2 tsp vanilla extract


  • 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 ¾ 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 ¾ 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. 🙂


Serves: 8

Calories414kcal (21%)Carbohydrates61g (20%)Protein4g (8%)Fat17g (26%)Saturated Fat9g (45%)Cholesterol58mg (19%)Sodium280mg (12%)Potassium191mg (5%)Fiber1g (4%)Sugar20g (22%)Vitamin A634IU (13%)Vitamin C3mg (4%)Calcium59mg (6%)Iron2mg (11%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

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

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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  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.

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