Peaches and Cream Crumble Bars (Print Version)

Layers of juicy peaches, creamy filling, and buttery oat crumble make these bars ideal for summer gatherings and afternoon treats.

# What You'll Need:

→ Crumble & Base

01 - 2 cups all-purpose flour
02 - 1 1/2 cups old-fashioned rolled oats
03 - 1 cup granulated sugar
04 - 1/2 tsp salt
05 - 1/2 tsp ground cinnamon
06 - 1 cup unsalted butter, cold and cubed

→ Cream Filling

07 - 8 oz cream cheese, softened
08 - 1/3 cup granulated sugar
09 - 1 egg
10 - 1 tsp vanilla extract

→ Peach Layer

11 - 3 cups fresh peaches, peeled and diced
12 - 1 tbsp cornstarch
13 - 2 tbsp lemon juice
14 - 1 tbsp granulated sugar

# Step-by-Step Guide:

01 - Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper.
02 - Combine flour, oats, sugar, salt, and cinnamon in a large bowl. Cut in cold butter using a pastry blender or fingertips until mixture resembles coarse crumbs.
03 - Press two-thirds of the crumble mixture firmly into the bottom of the prepared pan to form an even base. Reserve remaining one-third for topping.
04 - Beat cream cheese and sugar until smooth. Add egg and vanilla, beating until fully combined. Spread cream mixture evenly over the crust.
05 - Toss diced peaches with cornstarch, lemon juice, and sugar. Arrange the peach mixture over the cream layer.
06 - Sprinkle reserved crumble mixture evenly on top. Bake for 38-42 minutes, until top is golden and center is just set.
07 - Allow to cool completely, then refrigerate for at least 2 hours. Slice into bars and serve chilled or at room temperature.

# Expert Suggestions:

01 -
  • The cream cheese layer adds a tangy richness that balances the sweet peaches perfectly
  • These bars travel beautifully and actually taste better after chilling in the fridge
02 -
  • The bars need that full chilling time or they will fall apart when you try to cut them
  • Frozen peaches work but thaw them completely and pat them dry or your filling will be too watery
03 -
  • Use a glass baking dish so you can see exactly when the bottom crust is perfectly golden
  • Let the cream cheese come to room temperature for at least an hour to prevent any lumpy filling

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