Peaches And Cream Crumble Bars (Print Version)

Layers of sweet peaches and creamy filling sandwiched between buttery oat crumble. A simple summer treat.

# Ingredient List:

→ 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

# Directions:

01 - Preheat the oven to 350°F. Line a 9x13-inch baking pan with parchment paper, allowing some overhang for easy removal.
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 - Beat cream cheese and sugar until smooth. Add egg and vanilla, and beat until fully combined and creamy.
05 - Spread the cream cheese mixture evenly over the pressed crumb crust.
06 - Toss diced peaches with cornstarch, lemon juice, and sugar until well coated.
07 - Arrange the peach mixture evenly over the cream layer.
08 - Sprinkle the reserved crumble mixture evenly over the peaches. Bake for 38-42 minutes, or until the top is golden and the center is just set.
09 - Allow to cool completely at room temperature, then refrigerate for at least 2 hours before slicing.
10 - Slice into 12 bars and serve chilled or at room temperature.

# Expert Advice:

01 -
  • The combination of tangy cream cheese filling and sweet juicy peaches creates the most incredible balance of flavors
  • You get that crumble topping texture in every single bite, not just on top
  • These bars travel beautifully and actually taste better after chilling, making them perfect for make ahead moments
02 -
  • The bars must cool completely before refrigerating, otherwise trapped steam will make the crust soggy
  • Chilling for at least 2 hours is non negotiable for clean slices, warm bars will fall apart when you cut them
  • Fresh peaches work best but frozen ones can work if you thaw them completely and pat them dry with paper towels
03 -
  • If your peaches are really juicy, increase cornstarch to 1 1/2 tablespoons to prevent a soggy bottom
  • For extra oomph, add 1/4 teaspoon almond extract to the cream cheese filling

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