I turned ripe peaches into creamy pie like bars wrapped in a sweet, crumbly crust that I now count among my favorite Peach Bar Recipes.

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I never expected a bar to taste this much like pie, but these Peaches And Cream Crumble Bars do just that. The filling is dreamy and slightly tangy thanks to cream cheese, while ripe peaches give bursts of juicy sweetness that keep you sneaking bites.

The crust and crumble are cookie-like, crunchy, and somehow perfectly balanced, so you get both texture and comfort in every square. It feels like a Baked Peaches Dessert you’d save for company, but honestly it’s also the thing I make when I don’t know What To Do With Leftover Peaches.

You’ll want one more than once.

Ingredients

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Flour: Gives structure and bulk, mostly carbs, not much protein, fills you up.
Rolled oats: Adds chew, fibre and nutty flavor, helps bars hold together and feel hearty.
Light brown sugar: Sweet, gives caramel notes and moisture, so they taste richer and softer.
Unsalted butter: Makes crumbly tender bits, pure fat, adds richness and golden browning.
Cream cheese: Creamy tang, adds slight sourness and silkiness, boosts filling’s richness.
Peaches: Fresh sweet and slightly tart, lots of water and vitamins, juicy bursts.
Cornstarch: Thickens peach juices so bars arent soggy, neutral taste, light texture.
Lemon juice: Brightens flavor, cuts sweetness a bit, brings freshness and small tang.

Ingredient Quantities

2 cups all purpose flour

1 1/2 cups old fashioned rolled oats

3/4 cup packed light brown sugar

1/2 cup granulated sugar

1 teaspoon baking powder

1/2 teaspoon fine salt

1 cup unsalted butter, cold, cubed

8 ounces cream cheese, softened (about 1 package)

1/2 cup granulated sugar for the cream filling

1 large egg, room temp

1 teaspoon vanilla extract

3 cups ripe peaches, peeled and diced (about 4 large peaches)

2 tablespoons granulated sugar for the peaches

1 tablespoon cornstarch

1 tablespoon fresh lemon juice

2 tablespoons coarse sugar or turbinado sugar, optional for sprinkling

How to Make this

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1. Preheat oven to 350F and line a 9×13 inch baking pan with parchment leaving an overhang for easy lift out, spray parchment lightly with cooking spray.

2. In a large bowl whisk together 2 cups all purpose flour, 1 1/2 cups old fashioned rolled oats, 3/4 cup packed light brown sugar, 1/2 cup granulated sugar, 1 teaspoon baking powder and 1/2 teaspoon fine salt.

3. Cut in 1 cup cold unsalted butter, cubed, with a pastry cutter or your fingers until the mixture looks like coarse crumbs with some pea sized bits. If it gets too warm pop it in the fridge for 10 minutes. Reserve about one third of the crumb mixture for the topping and press the rest evenly into the prepared pan to form the crust.

4. Bake the crust for 12 to 15 minutes until just set and starting to turn golden at the edges, then remove and let cool while you make the filling.

5. Beat 8 ounces softened cream cheese with 1/2 cup granulated sugar, 1 large room temp egg and 1 teaspoon vanilla extract until very smooth and no lumps remain. Spread the cream cheese mixture evenly over the warm crust.

6. Toss 3 cups peeled, diced peaches with 2 tablespoons granulated sugar, 1 tablespoon cornstarch and 1 tablespoon fresh lemon juice. Let macerate 10 minutes to draw out juices. If your peaches are super juicy, cook them quickly in a small saucepan over medium heat for 2 to 3 minutes until thickened and glossy, then cool slightly.

7. Spoon the peaches over the cream cheese layer and spread gently so you don’t tear the filling.

8. Sprinkle the reserved crumb mixture evenly over the peaches and press down lightly. If you like extra crunch sprinkle 2 tablespoons coarse sugar or turbinado sugar on top.

9. Bake 25 to 30 minutes until the topping is golden and the filling is set. Cool completely in the pan on a wire rack, then chill at least 2 hours or overnight for the cleanest slices.

10. Use the parchment overhang to lift bars out, slice with a sharp knife warmed under hot water and wiped dry for neat cuts. Serve at room temp or with a scoop of vanilla ice cream.

Equipment Needed

1. Oven (preheat to 350F)
2. 9×13 inch baking pan
3. Parchment paper and cooking spray
4. Large mixing bowl
5. Measuring cups and spoons and a whisk
6. Pastry cutter (or your fingers) and a rubber spatula
7. Electric hand mixer (or a sturdy wooden spoon)
8. Cutting board and a sharp knife
9. Small saucepan and a wire cooling rack

FAQ

Q: Can I use frozen or canned peaches instead of fresh?

A: Yes. Frozen works fine if you thaw it first and drain/pat dry so you don't end up with a soggy mess. Toss thawed peaches with the cornstarch and sugar, or simmer them for a few minutes to reduce extra liquid. Canned peaches can be used but drain them very well, and cut back a bit on any added sugar since they tend to be sweeter.

Q: How do I keep the bars from getting soggy?

A: A few easy tricks: don’t use overripe, watery fruit; toss the peaches with the cornstarch and lemon juice like the recipe says; press and par-bake the bottom crust for 8 to 10 minutes before adding the filling if you're nervous, and let the bars cool completely (then chill an hour) before cutting. Cold butter in the crumble and not overworking the dough helps too.

Q: What pan should I use and how long do they bake?

A: A 9×13 inch pan is perfect. Bake until the top is golden and the peach filling is bubbling in the middle, usually about 35 to 45 minutes depending on your oven. If edges brown too fast, loosely tent with foil for the last 10 minutes.

Q: Can I swap the cream cheese for something else?

A: You can use mascarpone or Neufchatel if you want a slightly different texture or lower fat, they work great. Plain Greek yogurt or sour cream won't give the same structure or tang on their own, so I don't recommend swapping them 1 for 1 unless you adjust sugar and thickening.

Q: How do I peel peaches easily?

A: Blanch them: score an X on the bottom, dip in boiling water for 30 to 60 seconds, then plunge into ice water and the skins should slip right off. If they're super ripe you can also use a sharp paring knife, but blanching is faster and less messy.

Q: Can I make these ahead or freeze them?

A: Yes. Make them and refrigerate up to 3 to 4 days. For longer storage, freeze either whole or cut bars well wrapped for up to 3 months. Thaw in the fridge overnight and warm briefly in a 325 F oven if you want them served warm, about 10 to 15 minutes.

Peaches And Cream Crumble Bars Recipe Substitutions and Variations

All purpose flour: swap with whole wheat pastry flour, 1:1. Gives a nuttier flavor and slightly denser crumb, but it still holds together fine.
Old fashioned rolled oats: use quick oats 1:1 if thats what you have. Texture will be a bit softer and less chewy, but taste stays great.
Unsalted butter, cold, cubed: replace with cold solid coconut oil or a stick of vegan butter, 1:1. Coconut oil can add a faint coconut note, so only use if youre ok with that.
Cream cheese, softened: substitute mascarpone or Neufchatel 1:1. Mascarpone keeps the filling rich and smooth; Neufchatel is a slightly lower fat, almost identical result.

Pro Tips

1. Keep the butter and cream cheese cold until you actually need them, but soften the cream cheese enough so it mixes smooth or you’ll end up with lumps. If the butter gets too warm while you cut it, stick the bowl in the fridge for a bit instead of forcing it.

2. If the peaches are extra juicy, either cook them down quickly to concentrate and thicken the juices, or toss them with a touch more cornstarch and let them sit so excess liquid gets absorbed. Otherwise the bars can turn soggy.

3. Toast the oats in a dry skillet till they smell nutty, it adds real depth to both crust and topping, trust me. Watch them constant, they go from perfect to burned fast.

4. Chill the finished bars well before slicing, then run a sharp knife under hot water, wipe it dry and slice, wiping between cuts. Makes the slices neat, no crumb chaos.

Peaches And Cream Crumble Bars Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

I turned ripe peaches into creamy pie like bars wrapped in a sweet, crumbly crust that I now count among my favorite Peach Bar Recipes.

Servings

servings

Calories

477

kcal

Equipment: 1. Oven (preheat to 350F)
2. 9×13 inch baking pan
3. Parchment paper and cooking spray
4. Large mixing bowl
5. Measuring cups and spoons and a whisk
6. Pastry cutter (or your fingers) and a rubber spatula
7. Electric hand mixer (or a sturdy wooden spoon)
8. Cutting board and a sharp knife
9. Small saucepan and a wire cooling rack

Ingredients

2 cups all purpose flour
1 1/2 cups old fashioned rolled oats
3/4 cup packed light brown sugar
1/2 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon fine salt
1 cup unsalted butter, cold, cubed
8 ounces cream cheese, softened (about 1 package)
1/2 cup granulated sugar for the cream filling
1 large egg, room temp
1 teaspoon vanilla extract
3 cups ripe peaches, peeled and diced (about 4 large peaches)
2 tablespoons granulated sugar for the peaches
1 tablespoon cornstarch
1 tablespoon fresh lemon juice
2 tablespoons coarse sugar or turbinado sugar, optional for sprinkling

Directions

Preheat oven to 350F and line a 9×13 inch baking pan with parchment leaving an overhang for easy lift out, spray parchment lightly with cooking spray.
In a large bowl whisk together 2 cups all purpose flour, 1 1/2 cups old fashioned rolled oats, 3/4 cup packed light brown sugar, 1/2 cup granulated sugar, 1 teaspoon baking powder and 1/2 teaspoon fine salt.
Cut in 1 cup cold unsalted butter, cubed, with a pastry cutter or your fingers until the mixture looks like coarse crumbs with some pea sized bits. If it gets too warm pop it in the fridge for 10 minutes. Reserve about one third of the crumb mixture for the topping and press the rest evenly into the prepared pan to form the crust.
Bake the crust for 12 to 15 minutes until just set and starting to turn golden at the edges, then remove and let cool while you make the filling.
Beat 8 ounces softened cream cheese with 1/2 cup granulated sugar, 1 large room temp egg and 1 teaspoon vanilla extract until very smooth and no lumps remain. Spread the cream cheese mixture evenly over the warm crust.
Toss 3 cups peeled, diced peaches with 2 tablespoons granulated sugar, 1 tablespoon cornstarch and 1 tablespoon fresh lemon juice. Let macerate 10 minutes to draw out juices. If your peaches are super juicy, cook them quickly in a small saucepan over medium heat for 2 to 3 minutes until thickened and glossy, then cool slightly.
Spoon the peaches over the cream cheese layer and spread gently so you don't tear the filling.
Sprinkle the reserved crumb mixture evenly over the peaches and press down lightly. If you like extra crunch sprinkle 2 tablespoons coarse sugar or turbinado sugar on top.
Bake 25 to 30 minutes until the topping is golden and the filling is set. Cool completely in the pan on a wire rack, then chill at least 2 hours or overnight for the cleanest slices.
Use the parchment overhang to lift bars out, slice with a sharp knife warmed under hot water and wiped dry for neat cuts. Serve at room temp or with a scoop of vanilla ice cream.

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.