Peaches and Cream Crumble Bars (Printable)
Buttery oat layers sandwiching sweet peaches and luscious cream filling
# 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 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 large 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 Make:
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 evenly over the crust.
05 - Toss diced peaches with cornstarch, lemon juice, and sugar. Arrange the peach mixture over the cream layer.
06 - Sprinkle the reserved crumble mixture evenly on top.
07 - Bake for 38-42 minutes, until top is golden and center is just set.
08 - Allow to cool completely, then refrigerate for at least 2 hours. Slice into bars and serve chilled or at room temperature.
# Expert Tips:
01 -
- The combination of tangy cream cheese and sweet peaches creates the most perfect balance
- They travel beautifully and actually get better after chilling overnight
02 -
- These really do need that full chilling time or they will fall apart when you cut them
- The center should still have a slight jiggle when they come out of the oven
03 -
- Use really cold butter and work quickly to keep the crumble texture intact
- Well-drained frozen peaches can substitute for fresh in winter months