Peaches And Cream Crumble Bars (Printable)
Buttery oat crumble layered with fresh peaches and luscious cream filling
# What You'll 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 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 (about 4 large)
12 - 1 tablespoon cornstarch
13 - 2 tablespoons lemon juice
14 - 1 tablespoon granulated sugar
# How to Make It:
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, beat 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 reserved crumble mixture evenly on top. Bake for 38-42 minutes until top is golden and center is just set.
07 - 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 contrast of tangy cream filling against sweet juicy peaches is magic
- They travel well and actually taste better after chilling overnight
02 -
- Room temperature cream cheese prevents lumps that never quite disappear
- Chilling before cutting is non-negotiable for neat bars that hold their shape
03 -
- Frozen peaches work well but thaw them completely and drain excess liquid
- Use the parchment paper overhang to lift the whole batch out before cutting