Description
These Peaches and Cream Crumble Bars are summer’s answer to dessert cravings—juicy peaches, a velvety cream layer, and a buttery crumble topping that’s just sturdy enough to hold together (mostly). They’re what happens when a peach pie and a cheesecake have a love child, and nobody complains. Perfect for picnics, potlucks, or eating straight from the pan while pretending you’ll only have “one more bite.
Ingredients
Scale
For the crust & crumble:
- 2 cups all-purpose flour (spooned & leveled, or you’ll regret it)
- ¾ cup packed brown sugar (the dark kind, for extra caramel vibes)
- ½ teaspoon salt (because life needs balance)
- 1 cup (2 sticks) cold unsalted butter, cubed (no substitutions—this is a butter intervention)
For the peach filling:
- 3 cups peeled & diced ripe peaches (about 4–5 peaches; juice drips = mandatory)
- 2 tablespoons lemon juice (bottled is fine, but fresh is brighter)
- ¼ cup granulated sugar (or less if your peaches are very sweet)
- 2 tablespoons cornstarch (to thicken the peach chaos)
For the cream layer:
- 8 oz cream cheese, softened (full-fat, please—this isn’t the time for austerity)
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract (the good stuff)
- 1 large egg (the glue holding the cream layer together)
Instructions
- Prep the crust & crumble:
- Preheat oven to 350°F (175°C). Line a 9×9-inch pan with parchment paper, leaving overhang (trust me, you’ll want handles).
- In a bowl, mix flour, brown sugar, and salt. Cut in cold butter with a pastry cutter (or your fingers) until it looks like wet sand with some pea-sized bits.
- Press half the mixture into the pan. Bake for 10 minutes—it’ll puff slightly. Poke it with a fork if it does. No stress.
- Make the peach filling:
- While the crust bakes, toss peaches with lemon juice, sugar, and cornstarch. Let sit 10 minutes. They’ll get juicy—this is good.
- Whip up the cream layer:
- Beat cream cheese, sugar, and vanilla until smooth. Add egg; beat just until combined. Don’t overmix, or it’ll crack like my patience on a Monday.
- Assemble & bake:
- Spread cream layer over warm crust. Spoon peaches (and juices!) on top. Sprinkle remaining crumble over peaches—it won’t cover everything perfectly.
- Bake 40–45 minutes until golden and bubbly. Let cool completely before cutting (or embrace the gooey mess).
Notes
- Peach drama: If using frozen peaches, thaw and drain well. Canned? Drain and pat dry.
- Gluten-free? Swap flour 1:1 with a GF blend, but expect crumblier bars.
- Storage: Fridge for 3 days, freezer for 1 month. Reheat gently or eat cold (no shame).
- Serving suggestion: Vanilla ice cream. Or a fork. Or your face.
- Equipment:
- 9×9-inch baking pan
- Parchment paper (lifesaver)
- Mixing bowls + pastry cutter (or impatient fingers)
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 320 kcal
- Sugar: 22g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
Keywords: peach crumble bars, peaches and cream dessert, summer peach recipe