Cherry Pie Sour Cream Crumb Bars

 

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

 

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!?

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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

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Author Alyssa Rivers
Servings 8

Delicious Cherry Pie Bars swirled with a creamy sour cream center and taste like a cherry pie in each and every bite!

Course Dessert, Snack
Cuisine American

Ingredients

  • 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

Filling:

  • 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

Instructions

  1. Preheat oven to 375 and prepare an 8×8 square pan by lining with parchment paper and spraying with cooking spray.
  2. 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.
  3. Reserve 3/4 cup of the crust and press the remaining into the bottom of your 8×8 prepared baking pan.
  4. 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.
  5. Spoon your pie filling over the sour cream and gently swirl with the sour cream filling with a spoon.
  6. 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. 🙂
Nutrition Facts
Cherry Pie Sour Cream Crumb Bars
Amount Per Serving
Calories 414 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 9g45%
Cholesterol 58mg19%
Sodium 280mg12%
Potassium 191mg5%
Carbohydrates 61g20%
Fiber 1g4%
Sugar 20g22%
Protein 4g8%
Vitamin A 634IU13%
Vitamin C 3mg4%
Calcium 59mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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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Comments

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  1. 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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