How To Make Cherry Pie Sour Cream Crumb Bars
The crisp topping of these crumb bars is the perfect pairing to the creamy sour cream and cherry pie center of these delectable desserts.
Serves:
Ingredients
- ½cupbutter,melted and cooled to room temperature
- ½cuplight brown sugar
- 1½cupall purpose flour
- ½tspbaking soda
- ½tspbaking powder
- ¼tspsalt
- ¼cuppecans
For Filling:
- 21ozLucky Leaf® Cherry Pie Filling,(1 can)
- ½cupsour ream
- ¼cupgranulated sugar
- 1tbspall purpose flour
- 1egg
- ½tspvanilla extract
Instructions
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Preheat oven to 375 degrees F and prepare an 8×8-inch square pan by lining with parchment paper and spraying with cooking spray.
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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.
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Add the melted butter. The dough will be crumbly but make sure all of the butter is incorporated.
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Reserve ¾ cup of the crust and press the remaining into the bottom of the prepared baking pan.
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For the sour cream filling, mix together in a large bowl the sour cream, sugar, 1 tablespoon of flour, egg, and vanilla. Pour over the crust in the pan.
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Spoon pie filling over the sour cream and gently swirl with the sour cream filling with a spoon.
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Sprinkle the reserved crust over the top and bake for 25 to 28 minutes or until golden brown.
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Cool completely and serve into squares.
Recipe Notes
Store in the refrigerator up to 3 days.
Nutrition
- Calories: 364.76kcal
- Fat: 14.54g
- Saturated Fat: 7.70g
- Trans Fat: 0.47g
- Monounsaturated Fat: 4.48g
- Polyunsaturated Fat: 1.32g
- Carbohydrates: 55.18g
- Fiber: 1.40g
- Sugar: 15.28g
- Protein: 3.89g
- Cholesterol: 50.50mg
- Sodium: 199.72mg
- Calcium: 49.26mg
- Potassium: 140.36mg
- Iron: 1.59mg
- Vitamin A: 113.18µg
- Vitamin C: 2.71mg
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