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
From my mother’s recipe box
1 cup butter, at room temperature
1 3/4 cups sugar
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*
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.
*Our favorites are cherry or blueberry!
Makes 18 to 24 servings.