I turned ripe peaches into a pie-style filling nestled in a crumb crust for one of my favorite Desserts To Make With Peaches, and I invite you to read on for the full recipe.

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I never planned on making a dessert that feels like a pie and a cookie at once, but these Peaches And Cream Crumble Bars did it. The creamy center made from cream cheese sits beneath a golden, oat studded crust using old fashioned rolled oats, and juicy pockets of fruit peek through every bite.

It’s sweet, slightly tart, and honestly addictive. Whether you’re hunting for Peach Bar Recipes or thinking of a Baked Peaches Dessert to impress, these bars feel simple yet sneaky impressive.

I can’t promise they’ll survive long on the counter, but you should try one anyway. They’re quick to disappear trust me.

Ingredients

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Rolled oats: Rolled oats add chew whole grain fiber slow carbs makes bars hearty
All purpose flour: All purpose flour gives structure and tenderness, not much fiber though
Brown sugar: Brown sugar gives caramel sweetness it keeps the crumb moist
Butter: Butter is rich fat for flakiness and flavor its very calorie dense
Eggs: Eggs bind things add protein and help the filling set
Cream cheese: Cream cheese gives creamy tang brings fat and protein balances sweetness
Peaches: Peaches are juicy and sweet have vitamin C and fiber light tartness
Cornstarch and lemon: Cornstarch thickens juices lemon brightens flavor so the filling isn’t runny
Vanilla: Vanilla adds warm aroma and makes flavors pop

Ingredient Quantities

For the crust and crumble: 2 1/2 cups all purpose flour

1 1/2 cups old fashioned rolled oats

1 cup packed light brown sugar

1/2 cup granulated sugar

1 teaspoon baking powder

1/2 teaspoon fine sea salt

1 cup (226 g) unsalted butter, cold and cubed

1 large egg

1 teaspoon vanilla extract

For the creamy filling: 8 oz (225 g) cream cheese, softened

1/4 cup sour cream (or plain yogurt)

1/3 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

For the peach layer: 3 cups peeled and diced fresh peaches (about 4 medium)

2 tablespoons granulated sugar

1 tablespoon fresh lemon juice

1 tablespoon cornstarch

Pinch of salt

Optional for serving: vanilla ice cream

How to Make this

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1. Preheat oven to 350°F (175°C). Line a 9×13 inch pan with parchment leaving an overhang for easy lifting. In a large bowl whisk together 2 1/2 cups all purpose flour, 1 1/2 cups rolled oats, 1 cup packed light brown sugar, 1/2 cup granulated sugar, 1 teaspoon baking powder and 1/2 teaspoon fine sea salt.

2. Add 1 cup (226 g) cold cubed unsalted butter and cut it into the dry mix with a pastry cutter or pulse in a food processor until you have coarse crumbs with some pea sized pieces. Stir in 1 large egg and 1 teaspoon vanilla extract just until the dough holds together a bit; dont overwork it.

3. Reserve about 1 to 1 1/2 cups of this crumb mixture for the topping. Press the remaining crumbs firmly and evenly into the prepared pan forming the crust, slightly up the sides if you like. Bake crust 12 to 15 minutes until set and lightly golden at the edges. Let cool a few minutes.

4. While the crust bakes make the peach layer: toss 3 cups peeled diced fresh peaches with 2 tablespoons granulated sugar, 1 tablespoon fresh lemon juice, 1 tablespoon cornstarch and a pinch of salt. Transfer to a small saucepan and cook over medium heat, stirring, until the peaches release juices and the mixture thickens and becomes glossy, about 3 to 5 minutes. Remove from heat and let cool to near room temp.

5. Make the creamy filling by beating 8 oz (225 g) softened cream cheese with 1/4 cup sour cream (or plain yogurt) and 1/3 cup granulated sugar until smooth and lump free. Add 1 large egg and 1 teaspoon vanilla extract and beat just until combined.

6. Spread the cream cheese mixture evenly over the warm crust (not scorching hot). Spoon the cooled peach mixture over the cream layer and spread gently so the juices stay contained.

7. Sprinkle the reserved crumble evenly over the peaches, pressing down lightly so it adheres but keeping some coarse texture.

8. Bake assembled bars at 350°F for 22 to 30 minutes until the topping is golden and the cream layer is set with only a tiny jiggle in the center. Keep an eye so the topping does not burn.

9. Cool completely on a wire rack, then chill at least 2 hours or overnight to firm up for cleaner slices. Use the parchment overhang to lift from the pan and cut into bars.

10. Serve peaches and cream crumble bars at room temp or warm with a scoop of vanilla ice cream if you want. Tip: use cold butter, dont overmix the filling, and if peaches are extra juicy add another 1/2 teaspoon cornstarch while cooking.

Equipment Needed

1. Oven set to 350°F
2. 9 by 13 inch baking pan lined with parchment paper with an overhang for easy lifting
3. Mixing bowls (one large for the crust and filling, one small for the peaches)
4. Measuring cups and measuring spoons
5. Pastry cutter or small food processor to cut the cold butter into crumbs
6. Electric hand mixer or a sturdy whisk for the cream cheese filling
7. Small saucepan and wooden spoon for the peach layer
8. Rubber spatula, wire cooling rack, sharp knife and cutting board for dicing and slicing, plus a spatula to lift the bars out of the pan

FAQ

Q: Can I use frozen peaches instead of fresh? A: Yes. Thaw them completely in a colander so excess juice drains, pat dry with paper towels, then toss with the sugar, lemon and cornstarch. If they're very juicy, simmer briefly on the stove to reduce liquid or add a little extra cornstarch so the bars don't get soggy.

Q: How do I stop the bars from becoming soggy? A: Prebake the bottom crust for about 10 to 12 minutes at 350 F until it just sets, drain and pat the peaches well, and use the cornstarch called for. Also press about two thirds of the oat-flour mixture firmly for the base and reserve the rest for the crumble top so the filling has less chance to leak through.

Q: Can I swap the sour cream in the creamy filling? A: Absolutely. Plain yogurt (full fat if possible) works great, or crème fraîche, mascarpone or even a little buttermilk in a pinch. The texture changes slightly but the flavor stays rich.

Q: Can these be made ahead or frozen? A: Yes. Store baked bars in the fridge up to 4 days. For longer storage, freeze tightly wrapped for up to 3 months. Thaw in the fridge, then bring to room temp or warm briefly before serving. You can also make the crumble dough ahead and keep it in the fridge 2 to 3 days or freeze it for a couple months.

Q: Any tips for cutting neat squares? A: Chill the bars well first, at least 1 to 2 hours. Use a sharp chef's knife, warm it under hot water, dry it, then slice. Wipe the blade between cuts for cleaner edges. Cutting while slightly chilled gives the cleanest squares.

Q: Want to change the flavor or fruit? A: Go for it. Berries, cherries, plums or apples can all work. Reduce or increase sugar depending on fruit sweetness and adjust cornstarch for juiciness. A sprinkle of cinnamon or a pinch of ginger in the peaches adds nice warmth.

Peaches And Cream Crumble Bars Recipe Substitutions and Variations

All purpose flour: swap for a cup for cup gluten free baking blend, use the same amount. The crust might be a bit more crumbly but still tasty.
Unsalted butter: use solid coconut oil 1:1 to make it dairy free, chill the pan so the coconut oil acts like butter and the crumble stays flaky.
Old fashioned rolled oats: replace with quick oats 1:1 for a faster, finer texture, you will lose some chew but it still works.
Fresh peaches: frozen peaches are fine, thaw and drain excess juice then toss with the cornstarch so the filling doesnt get soggy.

Pro Tips

– Keep the butter really cold and work fast, dont warm it with your hands. aim for coarse crumbs with some pea sized bits so the topping stays crunchy not sandy. pulse in a food processor if you have one, and dont overmix once you add the egg or the dough gets gummy.

– Make the peach layer ahead and cool it completely before you put it on the cream cheese, that way the filling wont turn runny. if your peaches are super juicy add another 1/2 teaspoon cornstarch while cooking or simmer a little longer to concentrate the juices. frozen peaches work in a pinch but thaw and drain first.

– Dont overbeat the cream cheese mix, just beat until smooth then stop once the egg is combined, overbeating can make the layer too airy and cause cracking. bake until theres only a tiny jiggle in the center, cool fully then chill at least 2 hours or overnight for clean slices.

– Watch the crumble while baking, it browns fast. if the top is getting too dark tent loosely with foil for the last few minutes. for neat bars lift out with the parchment overhang and slice with a sharp knife dipped in hot water and wiped between cuts.

Peaches And Cream Crumble Bars Recipe

Recipe by Louise Nightin

0.0 from 0 votes

I turned ripe peaches into a pie-style filling nestled in a crumb crust for one of my favorite Desserts To Make With Peaches, and I invite you to read on for the full recipe.

Servings

servings

Calories

509

kcal

Equipment: 1. Oven set to 350°F
2. 9 by 13 inch baking pan lined with parchment paper with an overhang for easy lifting
3. Mixing bowls (one large for the crust and filling, one small for the peaches)
4. Measuring cups and measuring spoons
5. Pastry cutter or small food processor to cut the cold butter into crumbs
6. Electric hand mixer or a sturdy whisk for the cream cheese filling
7. Small saucepan and wooden spoon for the peach layer
8. Rubber spatula, wire cooling rack, sharp knife and cutting board for dicing and slicing, plus a spatula to lift the bars out of the pan

Ingredients

For the crust and crumble: 2 1/2 cups all purpose flour
1 1/2 cups old fashioned rolled oats
1 cup packed light brown sugar
1/2 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon fine sea salt
1 cup (226 g) unsalted butter, cold and cubed
1 large egg
1 teaspoon vanilla extract
For the creamy filling: 8 oz (225 g) cream cheese, softened
1/4 cup sour cream (or plain yogurt)
1/3 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
For the peach layer: 3 cups peeled and diced fresh peaches (about 4 medium)
2 tablespoons granulated sugar
1 tablespoon fresh lemon juice
1 tablespoon cornstarch
Pinch of salt
Optional for serving: vanilla ice cream

Directions

Preheat oven to 350°F (175°C). Line a 9×13 inch pan with parchment leaving an overhang for easy lifting. In a large bowl whisk together 2 1/2 cups all purpose flour, 1 1/2 cups rolled oats, 1 cup packed light brown sugar, 1/2 cup granulated sugar, 1 teaspoon baking powder and 1/2 teaspoon fine sea salt.
Add 1 cup (226 g) cold cubed unsalted butter and cut it into the dry mix with a pastry cutter or pulse in a food processor until you have coarse crumbs with some pea sized pieces. Stir in 1 large egg and 1 teaspoon vanilla extract just until the dough holds together a bit; dont overwork it.
Reserve about 1 to 1 1/2 cups of this crumb mixture for the topping. Press the remaining crumbs firmly and evenly into the prepared pan forming the crust, slightly up the sides if you like. Bake crust 12 to 15 minutes until set and lightly golden at the edges. Let cool a few minutes.
While the crust bakes make the peach layer: toss 3 cups peeled diced fresh peaches with 2 tablespoons granulated sugar, 1 tablespoon fresh lemon juice, 1 tablespoon cornstarch and a pinch of salt. Transfer to a small saucepan and cook over medium heat, stirring, until the peaches release juices and the mixture thickens and becomes glossy, about 3 to 5 minutes. Remove from heat and let cool to near room temp.
Make the creamy filling by beating 8 oz (225 g) softened cream cheese with 1/4 cup sour cream (or plain yogurt) and 1/3 cup granulated sugar until smooth and lump free. Add 1 large egg and 1 teaspoon vanilla extract and beat just until combined.
Spread the cream cheese mixture evenly over the warm crust (not scorching hot). Spoon the cooled peach mixture over the cream layer and spread gently so the juices stay contained.
Sprinkle the reserved crumble evenly over the peaches, pressing down lightly so it adheres but keeping some coarse texture.
Bake assembled bars at 350°F for 22 to 30 minutes until the topping is golden and the cream layer is set with only a tiny jiggle in the center. Keep an eye so the topping does not burn.
Cool completely on a wire rack, then chill at least 2 hours or overnight to firm up for cleaner slices. Use the parchment overhang to lift from the pan and cut into bars.
Serve peaches and cream crumble bars at room temp or warm with a scoop of vanilla ice cream if you want. Tip: use cold butter, dont overmix the filling, and if peaches are extra juicy add another 1/2 teaspoon cornstarch while cooking.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.