Peaches and Cream Crumble Bars (Printable)

Layers of juicy peaches and creamy filling nestled between buttery oat crumble. An easy summery treat perfect for sharing.

# 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

# How to make it:

01 - Preheat the 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 the cold butter using a pastry blender or your fingertips until the 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 the remaining one-third for the topping.
04 - In a separate bowl, beat cream cheese and sugar until smooth. Add egg and vanilla, and beat until fully combined. Spread the cream mixture evenly over the crust.
05 - In another bowl, toss diced peaches with cornstarch, lemon juice, and sugar. Arrange the peach mixture over the cream layer.
06 - Sprinkle the reserved crumble mixture evenly on top. Bake for 38–42 minutes, or until the top is golden and the 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 Tips:

01 -
  • The combination of creamy cheesecake filling and sweet peaches creates the most incredible texture contrast
  • They travel beautifully and actually taste better after chilling, making them perfect for make ahead desserts
  • The oat crumble adds such a homey, comforting crunch that you wont be able to stop at just one
02 -
  • Warm bars will fall apart when sliced, so patience during that chilling step is absolutely essential
  • If your peaches are super juicy, add an extra teaspoon of cornstarch to prevent a soggy bottom layer
03 -
  • If using frozen peaches, thaw them completely and drain well in a colander to remove excess moisture
  • The crumble layer should look uneven and bumpy, not perfectly smooth, those nooks and crannies get beautifully crispy

Go Back