Peaches And Cream Crumble Bars (Printable version)
Buttery oat crumble bars layered with sweet peaches and luscious cream filling. An easy summery treat.
# 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
12 - 1 tablespoon cornstarch
13 - 2 tablespoons lemon juice
14 - 1 tablespoon granulated sugar
# How to Prepare:
01 - Preheat the oven to 350°F. Line a 9x13-inch baking pan with parchment paper, ensuring overhang on all sides 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 and creamy. Add egg and vanilla, mixing until fully combined and no lumps remain.
05 - Evenly spread the cream cheese mixture over the prepared crust using an offset spatula or back of a spoon.
06 - Toss diced peaches with cornstarch, lemon juice, and sugar until well coated. Arrange peach mixture evenly over the cream layer.
07 - Sprinkle reserved crumble mixture evenly over peaches. Bake for 38-42 minutes until top is golden brown and center is set.
08 - Cool completely to room temperature, then refrigerate for at least 2 hours. Lift from pan using parchment paper and slice into 12 bars. Serve chilled or at room temperature.
# Expert advice:
01 -
- These bars hit that perfect sweet spot between fruit pie and cookie buttery goodness, but with way less fuss than rolling out pastry dough
- The cream cheese layer keeps everything tender and adds just enough tang to balance the sugary peaches
02 -
- Warm bars fall apart and the cream layer will be soft, so that chilling time is non-negotiable for clean slices
- These actually taste better the next day once the flavors have had time to mingle and the texture firms up
03 -
- If your peaches are underripe, let them sit on the counter for a day before baking
- Freeze extra baked bars wrapped tightly for up to 3 months