Strawberry Pie Sour Cream Crumb Bars

By srumbel

Creamy sour cream filling and sweet strawberry pie filling encased in perfect brown sugar crust and crumb topping. Make this dessert to enjoy on a lazy afternoon or anytime you want easy, quick and delightful treat! Recipe adapted from my Sour Cream Crumb Bars CrunchyCreamySweet.com

Ingredients

• for the crust and crumb topping:
• 1/2 c unsalted butter, melted, cooled to room temperature
• 1/2 c light brown sugar
• 1 and 1/2 c all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• for the filling:
• 1 c strawberry (or any kind you like) pie filling
• 1/2 c sour cream
• 1/4 c granulated sugar
• 1 Tbsp all-purpose flour
• 1 egg
• 1/2 tsp vanilla extract

Details

Preparation time 15mins
Cooking time 40mins

Preparation

Step 1

Prepare the 8" square pan by greasing the sides and the bottom. Line with parchment paper. Set aside.
Preheat oven to 375 degrees F.
for the crust and topping:
In a medium mixing bowl, whisk together flour, brown sugar, soda, baking powder and salt.
Add melted butter and mix until dough forms.
Reserve about 3/4 c of the mixture for the topping.
Press the remaining dough into prepared pan. Set aside.

for the sour cream filling:
Place all filling ingredients in a large mixing bowl of a stand mixer and mix until all combined.
Pour over crust.
Spoon the pie filling over the sour cream filling. Gently make few swirls with a spoon.
Sprinkle with the topping mixture.
Yield: 8"x8" square pan, 16 squares


Bake for 25 to 28 minutes or until the topping is golden brown.
Cool completely in pan. Cut into squares.
Refrigerate leftovers in a covered container for up to 3 days.

Notes

Use any pie filling you like. Let the bars cool to room temperature for easier cutting.