Apple Pie Sour Cream Crumb Bars Recipe

Apple Pie Sour Cream Crumb Bars Recipe

How To Make Apple Pie Sour Cream Crumb Bars

Turn your apples into these delicious crumb bars. This dessert has a slightly crisp topping and a smooth sour cream and apple pie filling.

Preparation: 15 minutes
Cooking: 25 minutes
Total: 40 minutes



For Crust:

  • ½cupbutter,melted, cooled to room temperature
  • ½cuplight brown sugar
  • cupall purpose flour
  • ½tspbaking soda
  • ½tspbaking powder
  • ¼tspsalt

For Filling:

  • 2granny smith apples,chopped into small pieces
  • 1tbspcinnamon
  • ¼tspnutmeg
  • ½cupsour cream
  • ¼cupgranulated sugar
  • 1tbspall purpose flour
  • 1egg
  • ½tspvanilla extract


  1. Preheat oven to 375 degrees F and prepare an 8×8-inch square pan by lining with parchment paper and spraying with cooking spray.

  2. Make the crust by whisking together in a medium bowl the flour, brown sugar, 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 ¾ cup of the crust and press the remaining into the bottom of the 8×8-inch prepared baking pan.

  4. For the sour cream filling, mix together in a large bowl the sour cream, sugar, 1 tablespoon flour, egg, and vanilla. Pour over the crust in the pan.

  5. In a medium sized bowl combine cinnamon and nutmeg. Coat the apples with the mixture and sprinkle apples evenly over sour cream mixture.

  6. Sprinkle the reserved crust over the top and bake for 25 to 28 minutes or until golden brown.

  7. Cool completely and serve into squares.

Recipe Notes

Store in the refrigerator up to 3 days.


  • Calories: 313.64kcal
  • Fat: 15.21g
  • Saturated Fat: 9.17g
  • Trans Fat: 0.47g
  • Monounsaturated Fat: 3.93g
  • Polyunsaturated Fat: 0.76g
  • Carbohydrates: 41.09g
  • Fiber: 2.41g
  • Sugar: 19.78g
  • Protein: 3.86g
  • Cholesterol: 57.97mg
  • Sodium: 193.63mg
  • Calcium: 66.80mg
  • Potassium: 126.63mg
  • Iron: 1.50mg
  • Vitamin A: 133.27µg
  • Vitamin C: 0.17mg
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