Peaches And Cream Crumble Bars (Printable)

Buttery oat crumble layers filled with fresh peaches and creamy vanilla filling. Perfect summery treat 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 teaspoon salt
05 - 1/2 teaspoon 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 teaspoon vanilla extract

→ Peach Layer

11 - 3 cups fresh peaches, peeled and diced (about 4 large)
12 - 1 tablespoon cornstarch
13 - 2 tablespoons lemon juice
14 - 1 tablespoon granulated sugar

# How to Make It:

01 - Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper, allowing overhang for easy removal.
02 - In a large bowl, combine flour, oats, sugar, salt, and cinnamon. 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 and creamy. Add egg and vanilla extract, beating until fully combined and no lumps remain.
05 - Evenly spread the cream cheese mixture over the pressed crumble base, using an offset spatula for smooth coverage.
06 - Toss diced peaches with cornstarch, lemon juice, and sugar in a bowl until evenly coated. Arrange peach mixture over the cream layer.
07 - Sprinkle reserved crumble mixture evenly over peaches. Bake for 38 to 42 minutes until top is golden brown and center is just set.
08 - Cool completely in pan, then refrigerate at least 2 hours. Use parchment overhang to lift out, slice into 12 bars, and serve chilled or at room temperature.

# Expert Suggestions:

01 -
  • The creamy layer acts like cheesecake but without all the fuss
  • Fresh peaches shine while getting cozy with buttery crumble
  • These travel better than pie and disappear just as fast
02 -
  • Cold butter creates distinct crumble bits while soft butter turns everything into a solid cookie
  • Refrigerating before slicing is what makes these look bakery neat instead of homemade sloppy
  • Underbaking slightly is better than overbaking—the cream layer continues setting as it cools
03 -
  • Use a scale to weigh your flour if you have one—cup measurements can be deceptively off
  • If your peaches are super sweet, reduce the sugar in the fruit layer by half

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