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Peaches and Cream Crumble Bars

Peaches and Cream Crumble Bars

Tender peaches, a silky cream cheese layer, and a buttery crumble come together for bars that slice clean and taste like summer. They’re simple to make and perfect for picnics, potlucks, or coffee breaks.
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Course: Dessert
Cuisine: American
Keyword: cream cheese bars, crumble bars, peach bars, summer dessert
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 16 bars

Equipment

  • 8-inch square baking pan
  • Parchment paper
  • Mixing bowls
  • Hand mixer or stand mixer
  • Whisk
  • Spatula

Ingredients
  

Crumble Dough

  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon fine salt
  • 1/2 cup unsalted butter, cold and cut into cubes
  • 1 large egg
  • 1 teaspoon vanilla extract

Cream Cheese Layer

  • 8 oz cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 large egg

Peach Layer

  • 3 large peaches, peeled and thinly sliced
  • 2 tablespoons granulated sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon ground cinnamon

Instructions

  • Heat oven to 350°F. Line an 8-inch square pan with parchment, leaving an overhang for lifting the bars out.
  • Make the crumble: In a medium bowl, whisk flour, sugar, baking powder, and salt. Cut in the cold butter with a pastry cutter or your fingertips until the mixture resembles coarse crumbs with pea-size bits. Add the egg and vanilla and stir until evenly moistened and clumpy.
  • Press about two-thirds of the crumb mixture firmly into the prepared pan to form an even base. Reserve the remaining crumbs for the topping.
  • Make the cream layer: Using a mixer, beat cream cheese, sugar, and vanilla on medium speed until smooth. Beat in the egg just until combined. Spread the cream mixture evenly over the crust.
  • Mix the peaches: In a bowl, toss peach slices with sugar, cornstarch, lemon juice, and cinnamon until coated. Distribute the peaches over the cream layer.
  • Sprinkle the remaining crumble evenly over the peaches, squeezing some of it into larger clumps as you go.
  • Bake for 40–45 minutes, until the topping is golden and the center looks set with just a slight wobble. Cool completely in the pan on a rack, then chill for at least 2 hours for clean slices.
  • Lift out using the parchment, cut into 16 bars, and serve cold or at room temperature.

Notes

Use ripe but firm peaches so they hold their shape. Frozen peaches work—thaw and pat dry before using. Store covered in the refrigerator for up to 4 days; the bars also freeze well for up to 2 months. For a hint of nuttiness, swap 1/4 cup of the flour in the crumble for finely ground almonds. A touch of almond extract in the cream layer pairs nicely with peaches.
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