Peaches And Cream Crumble Bars (Print Version)
Sweet peaches and creamy filling layered between buttery oat crumble. Perfect summer dessert bars.
# What You 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 Prepare:
01 - Preheat 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 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 form an even base. Reserve remaining one-third for topping.
04 - Beat cream cheese and sugar until smooth. Add egg and vanilla, beating until fully combined. Spread cream mixture evenly over the crust.
05 - Toss diced peaches with cornstarch, lemon juice, and sugar. Arrange peach mixture over the cream layer.
06 - Sprinkle the reserved crumble mixture evenly over the peach layer.
07 - Bake for 38-42 minutes until top is golden and center is just set.
08 - Cool completely, then refrigerate for at least 2 hours. Slice into bars and serve chilled or at room temperature.
# Expert Advice:
01 -
- The contrast between warm, jammy peaches and cool, creamy filling is the kind of magic that makes people pause midconversation
- These bars travel beautifully and actually taste better on day two when the flavors have had time to become friends
02 -
- The cooling and chilling time is not optional, and I learned this the hard way when I tried to serve them slightly warm and ended up with delicious but messy pudding
- Frozen peaches work in a pinch but you need to thaw them completely and drain off the excess liquid or your bottom crust will turn soggy
03 -
- When peeling peaches, score an X in the bottom and dip them in boiling water for 30 seconds, then the skins slip right off
- If your peaches are super sweet, reduce the additional sugar in the fruit layer to let their natural flavor shine