Strawberry Pie Sour Cream Crumb Bars – The best crumb bars you’ll ever have! Creamy sour cream filling and sweet strawberry pie filling makes them irresistible!
STRAWBERRY PIE SOUR CREAM CRUMB BARS
Just like with the Donut Muffins (by the way I am acquiring quite the collection of those here on CCS), I desperately wanted to make another version of my Sour Cream Crumb Bars. They were so good and so incredibly easy to make! It was simply time to add some fruit!
Pie Filling
I used strawberry pie filling in this recipe for a few reasons: I had an open can of it and because I don’t make pies, I was trying to find a way to use it; I am simply waiting for strawberries to get into their peak and the prices to dip so I can stock up on them.
How to make crumb topping?
The crust and topping are made from the same mixture, one is pressed onto the bottom of the pan, the other is sprinkled on top of the filling.
- 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.
Related Recipes:
White Chocolate Cranberry Crumb Bars
STRAWBERRY PIE SOUR CREAM CRUMB BARS RECIPE:
- 1/2 c unsalted butter melted, cooled to room temperature
- 1/2 c light brown sugar
- 1.5 c all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 c strawberry pie filling or any kind you like
- 1/2 c sour cream
- 1/4 c granulated sugar
- 1 Tbsp all-purpose flour
- 1 egg
- 1/2 tsp vanilla extract
- Prepare the 8" square pan by greasing the sides and the bottom or line with parchment paper. Set aside.
- Preheat oven to 375 degrees F.
- 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.
- Place all filling ingredients (except the pie filling) 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.
Use any pie filling you like. Let the bars cool to room temperature for easier cutting.
Keeli says
January 7, 2015 at 7:02 pmI always seem to buy way too much sour cream and end up scrambling for recipes I can throw it in before it expires. I stumbled on this and they are TO DIE FOR. I’ve been dying for something with fruit during this cold winter and these were perfect. I used frozen strawberries though. Yum!
Kaylee says
April 11, 2014 at 2:39 pmLast year I canned a bunch of strawberry pie filling and haven’t used much of it. This is the perfect way! I just pulled the bars out of the oven–I doubled the recipe in a 9×13 for our dinner party tonight. My whole house smells wonderful!
CrunchyCreamySw says
April 12, 2014 at 9:13 amYay! I love it! Thank you so much for trying the recipe and for letting me know, Kaylee!!
Becky says
November 27, 2013 at 5:56 pmMake sure you leave the strawberry pie filling separate when mixing the topping for the filling together. The directions say to first mix all the filling ingredients together and then a couple steps later to put the strawberry pie filling on top of the sour cream filling. My first time was just now and I already mixed the pie filling in with the sour cream mixture. Oops! Hoping it still turns out ok 🙂
CrunchyCreamySw says
November 13, 2013 at 11:52 amHi Franck! That is so funny! I’ve made these bars so many times because they always disappear too fast! 🙂 Maybe I should adjust the recipe to a bigger batch 🙂 Thanks for the comment!
Dhara says
September 15, 2013 at 6:56 pmHey Anna,
I made them today and they are delicious!!!! I made few changes to your recipe depending on ingredients I had on hands , I used fresh blueberries, also I used 1 cup whole wheat flour and 1/2 cup almond meal, n swapped half amt of butter with coconut oil as I did not have enough butter! they are yummy and pretty much have to hide from husband so he does not eat them all in a day!
CrunchyCreamySw says
September 16, 2013 at 11:33 amOh my! I love it!!! Your changes sound amazing! I am so happy you got to enjoy these bars – they are a huge hit in our family every time I make them. I just shared another version of them! Thanks, Dhara!
Alexandra says
July 17, 2013 at 10:56 pmThese look INSANELY good! I can only imagine how well the sweet sour cream layer pairs with the strawberry pie filling, and that glorious crust… YUM!
lisa says
June 30, 2013 at 5:52 amIt looks very delicious. How would I modify if using for frozen strawberries? I have an abundance of it. Thank you
CrunchyCreamySw says
June 30, 2013 at 11:23 amHi Lisa! Thank you so much for the question. You can absolutely try it with frozen strawberries. One thing to remember, they can sink a little into the sour cream filling during baking. I have readers tell me they used fresh strawberries with success, but they do sink into the filling. The pie filling (or you can try a strawberry jam) creates it’s own layer. Either way, I hope you will try these bars – we love them!
lisa says
July 1, 2013 at 5:55 amGood to know. I will try and let you know soon.
Trish Kernen says
June 19, 2013 at 11:29 amI made these this past weekend and they turned out absolutely incredible. Everyone was raving about them and there were no leftovers!
I am going to try them again tonight. One batch with strawberry and rhubarb filling and one with blueberry.
Thank you for sharing!
CrunchyCreamySw says
June 19, 2013 at 5:42 pmYay! I love it! Thank you so much for giving it a try and letting me know you guys loved them! And your strawberry rhubarb version sounds fabulous! Thank you, Trish!
familystyle food says
May 16, 2013 at 5:56 pmOhhhh, my. I love the idea of these, and want to actually devour one (or a few 🙂
Gina Walker says
May 14, 2013 at 7:47 pmMade this today and it was so yummy, thank you~~
and gave you a shout-out on my blog because it was so good:
http://koreanmutt.blogspot.com/
CrunchyCreamySw says
May 15, 2013 at 10:40 amOh how fabulous, Gina! Thank you! Off to check them out!