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!

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!?

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. 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. Lucky Leaf Pie filling 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!

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Ingredients1x2x3x

▢ ¼ cup pecans
▢ 1 ½ cups all-purpose flour
▢ ½ cup light brown sugar
▢ ½ teaspoon baking soda
▢ ½ teaspoon baking powder
▢ ¼ teaspoon salt
▢ ½ cup butter melted and cooled to room temperature

Filling:

▢ ½ cup sour cream
▢ ¼ cup granulated sugar
▢ 1 tablespoon all-purpose flour
▢ 1 egg
▢ ½ teaspoon vanilla extract
▢ 1 (21-ounce) can cherry pie filling

Instructions

Preheat oven to 375 degrees Fahrenheit and prepare an 8×8 inch square pan by lining it with parchment paper and spraying it with cooking spray.
Add the ¼ cup pecans to a food processor and pulse until they are coarse crumbs.
Make the crust by whisking together the 1 ½ cups all-purpose flour , ½ cup light brown sugar , pecan crumbs, ½ teaspoon baking soda , ½ teaspoon baking powder , and ¼ teaspoon salt . Add the melted ½ cup 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 the prepared baking pan.
For the sour cream filling, mix the ½ cup sour cream , ¼ cup granulated sugar , 1 tablespoon all-purpose flour , 1 egg , and ½ teaspoon vanilla extract . Pour over the crust in the pan.
Spoon the 1 (21-ounce) can cherry pie filling over the sour cream and gently swirl it with a spoon.
Sprinkle the reserved 3/4 cup crust over the top and bake for 25-28 minutes or until golden brown. Cool completely and serve in squares.

Nutrition

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

Additional Info