Peaches And Cream Crumble Bars (Printable)

Buttery oat crumble frames fresh peaches and luscious cream filling in these summery bars.

# 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 large 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

# How to Make It:

01 - Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper, ensuring it overhangs the edges for easy removal.
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 create an even base. Reserve remaining one-third for topping.
04 - Beat cream cheese and sugar until smooth. Add egg and vanilla, beating until fully incorporated. Spread cream mixture evenly over the crust.
05 - Toss diced peaches with cornstarch, lemon juice, and sugar until well coated. Arrange peach mixture evenly over the cream layer.
06 - Sprinkle reserved crumble mixture evenly over the top. Bake for 38-42 minutes until golden and center is just set.
07 - Cool completely, then refrigerate for at least 2 hours. Slice into bars and serve chilled or at room temperature.

# Expert Advice:

01 -
  • The combination of tart peaches and sweet cream filling is absolute perfection
  • These bars travel beautifully and actually taste better the next day
  • They strike that perfect balance between fancy dessert and casual treat
02 -
  • Slicing these bars while theyre still warm will result in a messy situation, patience really pays off here
  • Drain frozen peaches incredibly well or youll end up with a soggy bottom layer that never fully sets
  • The cream cheese layer should still have a slight jiggle when you pull them from the oven, it firms up during cooling
03 -
  • Use a scale to weigh your flour if you have one, measuring by volume can be surprisingly inconsistent
  • Rotating the pan halfway through baking ensures even browning, especially if your oven has hot spots

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