Fruit Squares are a versatile dish. They can be breakfast, brunch, a snack, or even dessert! Make them with your favorite fruit pie filling, and I guarantee you’ll fall in love. You will be glad it makes a big pan full, because everyone will be coming back for more.
In order to get the texture just right, make sure to set out your ingredients to come to room temperature about 30 minutes before you plan to make them.
Begin by beating together the sugar, butter, eggs, and vanilla extract. If you like, you can beat together the sugar and butter first, then once it is nice and combined, add the eggs and vanilla. I have made the recipe either way, and it works out.
After they are combined, add the flour, baking powder, and salt. Beat together until batter is well mixed.
Save about 1 1/2 cups of the batter for the topping.
Spread remaining batter into a greased 12″x17″ baking sheet (sheet cake pan).
Top that with your favorite pie filling. We wholeheartedly recommend blueberry or cherry!
Dot small spoonfuls of the reserved batter on top of the pie filling. Gently spread the batter around. Don’t worry if there are spots which are not covered, or if the pie filling “marbles” a bit with the batter. The batter will bake up in the oven and you won’t really notice.
Bake in your preheated oven for about 40 minutes. I always check on mine at about 35, just to make sure it does not get over-baked.
Cool at room temperature. If you desire, you can then top it with sprinkles of powdered sugar, or a simple powdered sugar frosting. I use about 3/4 cup powdered sugar and add milk about 1 teaspoon at a time until it is a good drizzling consistency.
Store covered at room temperature, but they won’t last long!
Especially in this house 🙂
Fruit Squares
Ingredients
- 1 cup butter at room temperature
- 1 3/4 cups sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/8 teaspoon salt
- 1 21 to 30 oz can fruit pie filling our favorites are cherry or blueberry!
Instructions
- Preheat oven to 350 degrees F.
- Beat together butter and sugar until fluffy. Add eggs and vanilla; mix well. Add flour, baking powder, and salt and mix until well-blended.
- Reserve 1 1/2 cups batter for topping. Spread remaining batter in a greased 12"x17" sheet cake pan. Spread pie filling on top. Spoon reserved batter over filling.
- Bake at 350 degrees F for about 40 minutes. Let cool at room temperature.
- If desired, top with a sprinkle of powdered sugar, or simple powdered sugar frosting. Cut into squares before serving. Store covered at room temperature.
August 21, 2011 at 1:33 amThis looks really good! I’ll definitely be making these soon. And I love that Pampered Chef bar pan, don’t you?
August 21, 2011 at 8:37 amI love Pampered Chef in general 🙂 My husband and I were thrown a Pampered Chef wedding shower, so we were fortunate to receive lots of their wonderful things!!
August 21, 2011 at 2:52 pmThis looks like a brilliant go-to recipe that is one of those ones that will be handed down the generations you know 🙂 So scrummy yet easy to whip up, definitely bookmarking this one! Lovely photos too 🙂
August 23, 2011 at 8:21 amOh gosh, this is wonderful! I`m imagining packing them in my lunch box 😀
Thanks for the recipe, Alicia! And what a handsome little guy you have there!
August 31, 2011 at 5:00 pmMy mom used to make this same recipe. Cherry was a favorite at our house growing up too.
September 25, 2011 at 9:30 pmI tried these today, but adapted the recipe to be a bit healthier and it turned out great! I halved the sugar (which sounds severe but the sugar from the cherries and powdered sugar glaze made it perfectly sweet). I also used white whole wheat flour, which made a very thick batter so I ended up adding about a cup of milk to it. It received rave reviews from my children, and was too good to not share with a foodie neighbor of mine, who also raved. 🙂
October 13, 2012 at 1:22 amThis looks yummy and I am going to try it and take it for church on Sunday. But you had me worried about the pan size. In noting the pan size under the picture it said 11 x 7″. Thank goodness you had the correct size in the recipe!! I had never heard of a 11×7!!
October 13, 2012 at 9:45 amThanks for catching that! I will fix it ASAP 🙂
December 14, 2012 at 5:06 pm[…] Preheat the oven at this step. Spread the pie filling over the dough. The pie filling is not supposed to be a thick layer; it’s okay if you think it’s a little thin. As to which fruit to use, we really enjoy cherry. However, you can use any type of fruit pie filling you want. It’s versatile, like my fruit squares! […]
July 26, 2013 at 4:53 pm[…] *This recipe is adapted from Alicia at http://www.everydayhomecook.com/2011/08/fruit-squares/* […]
February 7, 2019 at 10:31 amhas anyone tried a gluten free flour instead of regular flour ? we have gluten issues in our family and would love to try this recipe using gluten free flour.