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You are here: Crunchy Creamy Sweet / Dessert / Strawberry Pie Sour Cream Crumb Bars

Strawberry Pie Sour Cream Crumb Bars

Published: Apr 22, 2013 · Modified: Oct 22, 2022 by Anna 64 Comments · This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission.

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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!

Crumb Bars are one of my favorite easy desserts to make. We love my Cherry Pie Crumb Bars as well as the Pumpkin Pie Bars.

Strawberry Pie Crumb Bars stacked up on white plate.

STRAWBERRY PIE SOUR CREAM CRUMB BARS

Today I am sharing another version of my Sour Cream Crumb Bars. They are so good and so incredibly easy to make! It was simply time to add some fruit! Whether it's the strawberry season or you are simply craving a sweet berry dessert, these bars are perfect because they use a ready pie filling atop of a creamy cheesecake-like layer. The crumb topping and crust are made in one bowl. This recipe is bound to become one of your favorites!

Ingredients:

  • strawberry pie filling
  • sour cream
  • butter
  • granulated sugar
  • flour
  • baking powder
  • baking soda
  • salt
  • egg
  • vanilla extract

How to make Strawberry Pie Sour Cream Crumb Bars?

These crumb bars are crazy easy to make. You can use any pie filling you like.

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.

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 ¾ c of the mixture for the topping.
  • Press the remaining dough into prepared pan.

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Side shot of one strawberry crumb bar on white plate.

How to store these bars?

Any leftovers should be kept in an air-tight container or wrapped in saran wrap. You can store them in the fridge for up to 2 days.

Can I make this dessert ahead of time?

As with every baked dessert, these bars are the best eaten on the same day as the topping will be crunchy and the filling creamy. You can make the bars ahead of time and store in the fridge for up to 2 days.

More Fruit Dessert Recipes:

  • Best Apple Crumb Cake
  • Cranberry Pie
  • Strawberry Crumble
  • Apple Dump Cake from Scratch

For more recipes like this one, feel free to browse our Dessert Category.

If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out and leave a comment! 😀

Strawberry Pie Crumb Bars stacked up on white plate.

Strawberry Pie Sour Cream Crumb Bars

Author: Anna
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
5 from 9 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 25 minutes mins
Total Time 40 minutes mins
Course Dessert
Cuisine American
Servings 9 squares
Calories 303 kcal
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Ingredients
 
 

for the crust and crumb topping:

  • ½ c unsalted butter melted, cooled to room temperature
  • ½ c light brown sugar
  • 1.5 c all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt

for the filling:

  • 1 c strawberry pie filling or any kind you like
  • ½ c sour cream
  • ¼ c granulated sugar
  • 1 tablespoon all-purpose flour
  • 1 egg
  • ½ teaspoon vanilla extract

Instructions
 

  • 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.

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 ¾ 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 (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.

Notes

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

Nutrition

Calories: 303kcal | Carbohydrates: 42g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 51mg | Sodium: 163mg | Potassium: 91mg | Sugar: 23g | Vitamin A: 420IU | Vitamin C: 5.7mg | Calcium: 51mg | Iron: 1.3mg
Tried this recipe?Leave a comment with rating below!

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Comments

    5 from 9 votes

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    Recipe Rating




  1. Helen says

    May 21, 2024 at 8:19 am

    5 stars
    These were delicious! I made these with some sour cherry pie filling I had around and swapped a little vanilla for almond extract. Also reserved extra topping (>1 cup) because we love the crumbly top. Yum!

    Reply
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