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
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.
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.