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Cherry Pie Sour Cream Crumb Bars

Buttery crumb bars layered with a creamy sour cream filling and cherry pie filling for a simple, nostalgic dessert.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings: 8 bars

Ingredients

  • 1/4 cup pecans to be pulsed into coarse crumbs
  • 1 1/2 cups all-purpose flour for crust
  • 1/2 cup light brown sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup butter melted and cooled to room temperature
  • 1/2 cup sour cream
  • 1/4 cup granulated sugar
  • 1 tablespoon all-purpose flour for sour cream filling
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 21 ounce cherry pie filling 1 (21-ounce) can

Instructions

  • Preheat the oven to 375°F (190°C). Line an 8x8-inch square pan with parchment paper and lightly spray or grease the paper.
  • Pulse 1/4 cup pecans in a food processor until coarse crumbs form; set aside.
  • Make the crumb base: in a bowl whisk together 1 1/2 cups all-purpose flour, 1/2 cup light brown sugar, the pecan crumbs, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/4 teaspoon salt.
  • Add 1/2 cup melted, cooled butter to the dry mixture and stir until the butter is fully incorporated; the mixture will be crumbly.
  • Reserve 3/4 cup of the crumb mixture for the topping, then press the remaining crumbs evenly into the bottom of the prepared pan to form the crust.
  • Prepare the sour cream layer by whisking together 1/2 cup sour cream, 1/4 cup granulated sugar, 1 tablespoon all-purpose flour, 1 egg, and 1/2 teaspoon vanilla extract until smooth.
  • Pour the sour cream mixture over the pressed crust and spread it into an even layer.
  • Spoon the 21-ounce can of cherry pie filling over the sour cream layer and gently swirl with a spoon to slightly marble the layers.
  • Sprinkle the reserved 3/4 cup crumb mixture evenly over the cherries, then bake for 25–28 minutes or until the top is golden brown.
  • Cool completely in the pan on a wire rack, then lift out using the parchment and cut into 8 bars to serve.

Equipment

  • 8x8-inch square baking pan
  • Parchment Paper
  • Food processor or knife and cutting board
  • Mixing bowls
  • Whisk
  • spatula or spoon
  • Measuring cups and spoons

Notes

  • Use room-temperature melted butter for even mixing.
  • Pulse pecans briefly to avoid turning them into powder.
  • Cool completely before slicing to get clean bars.
  • Reserve exactly 3/4 cup crumb mixture for the topping.