Preheat oven to 375 degrees and prepare an 8 X 8 square pan by lining with parchment paper and spraying with cooking spray.
In a food processor, add the pecans and pulse until they become coarse crumbs.
Make the crust by whisking together in a medium bowl, the flour, brown sugar, pecan crumbs, baking soda, baking powder and salt. Add the melted butter. The dough will be crumbly but make sure all of the butter is incorporated.
Reserve 3/4 cup of the crust and press the remaining into the bottom of your 8 X 8 prepared baking pan.
For the sour cream filling, in a large bowl, mix together the sour cream, sugar, 1 Tbsp flour, egg and vanilla. Pour over the crust in your pan.
Spoon your fruit filling over the sour cream and gently swirl into sour cream filling with a spoon.
Sprinkle your reserved 3/4 cup crust over the top and bake for 25 - 28 minutes or until golden brown.
Cool completely and cut into squares to serve. Store in refrigerator up to 3 days.
This recipe was created by
Alyssa has always had a passion for cooking, and she bakes because it’s her outlet to be creative. She loves trying new recipes with her family, who like to rate and give input on how the recipe can be improved or changed. When she’s not in the kitchen, she loves spending time with her family.