There’s something timeless about peaches and cream. It’s the kind of pairing that instantly takes you back to warm summer afternoons, when the scent of ripe fruit hangs in the air and everything seems just a bit slower, a bit sweeter. This recipe for Peaches and Cream Crumble Bars is a nostalgic nod to those golden moments — but with a cozy twist perfect for enjoying year-round.
I first fell in love with these bars on a lazy Sunday at my grandmother’s kitchen table. She always had a knack for turning simple ingredients into something magical. These bars, with their buttery crumb topping and velvety cream layer, remind me of those quiet afternoons when the whole house smelled like peaches and sugar. There’s a kind of comfort baked into every bite — the kind that makes you pause and smile after the first taste.
Whether you’ve just come back from the farmers market with a basket full of fresh peaches or you’re reaching into the freezer in the middle of winter for a taste of summer, these bars are the perfect way to celebrate this classic flavor combo. They’re simple, they’re rustic, and they hit that perfect balance of fruity, creamy, and crumbly.
Let’s dive in and make something special.
Why You’ll Love This Recipe:
- Buttery, golden crumble topping that melts in your mouth
- Creamy filling that adds richness without being too heavy
- Sweet, juicy peaches that bring a burst of flavor to every bite
- Easy to make — no mixer required!
- Perfect for potlucks, brunches, or as an afternoon treat with coffee
INGREDIENTS YOU’LL NEED:
For the Crust and Crumble Topping:
- 2 cups (280g) all-purpose flour
- 1/2 cup (100g) granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (1 stick/115g) cold unsalted butter, cut into cubes
- 1 large egg yolk
- 1 teaspoon vanilla extract
For the Cream Filling:
- 8 oz (225g) cream cheese, softened
- 1/4 cup (50g) granulated sugar
- 1 teaspoon vanilla extract
For the Peach Layer:
- 2 cups (about 3-4) diced fresh or frozen peaches (thawed and drained if frozen)
- 1 tablespoon cornstarch
- 1 tablespoon granulated sugar
HOW TO MAKE PEACHES AND CREAM CRUMBLE BARS:
STEP-BY-STEP INSTRUCTIONS:
Step 1: Preheat and Prep
Start by preheating your oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper, leaving some overhang to make lifting the bars out easier later on.
Step 2: Make the Crumble Dough
In a medium bowl, mix the flour, sugar, baking powder, and salt. Add the cold butter cubes and use your fingertips or a pastry cutter to blend until the mixture looks like coarse crumbs. This is the kind of hands-on moment that brings the dough to life — don’t worry about it being perfect.
Stir in the egg yolk and vanilla extract until combined. The dough will still look crumbly but will hold together when pressed.
Step 3: Form the Crust
Take about two-thirds of the dough and press it into the bottom of the prepared pan. You want an even layer, so use the back of a spoon or your fingertips to gently smooth it out.
Step 4: Mix the Cream Layer
In another bowl, beat the softened cream cheese with the sugar and vanilla until smooth and creamy. No need for a mixer — a whisk or even a fork works just fine here. Spread the cream mixture evenly over the crust.
Step 5: Prepare the Peaches
In a small bowl, toss the diced peaches with cornstarch and sugar. This step helps the peaches release their juices and slightly thicken during baking. Scatter the peach mixture evenly over the cream layer.
Step 6: Add the Crumble Topping
Take the remaining crumble dough and sprinkle it over the peaches. Don’t worry about covering every inch — those little gaps let the fruit peek through and create beautiful golden spots.
Step 7: Bake
Bake for 40–45 minutes, or until the top is golden and the edges look slightly set. Let the bars cool completely in the pan, then chill in the fridge for at least an hour before slicing. This helps everything firm up for clean cuts.
HELPFUL TIPS:
- Use ripe peaches for the best flavor, but frozen peaches work beautifully too — just thaw and drain them well.
- Cold butter is key for that perfect crumb texture. If your kitchen runs warm, pop the dough in the fridge for a few minutes before baking.
- Chilling before slicing makes a world of difference — patience pays off here!
- These bars taste amazing both cold and at room temperature. Try them with a scoop of vanilla ice cream for an extra indulgent treat.
DETAILS:
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes (plus chilling)
- Yield: 16 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
NOTES:
You can swap the peaches with nectarines, apricots, or even berries if you’re in the mood to switch it up. Just be sure to adjust the sugar slightly depending on the fruit’s natural sweetness.
NUTRITIONAL INFORMATION: (Per bar, estimated)
- Calories: 185
- Total Fat: 9g
- Saturated Fat: 5g
- Cholesterol: 35mg
- Sodium: 80mg
- Carbohydrates: 24g
- Sugar: 13g
- Protein: 2g
FREQUENTLY ASKED QUESTIONS:
Can I use canned peaches?
Yes, but drain them very well and pat them dry with a paper towel to avoid a soggy crust.
Can these be made ahead?
Absolutely! They keep well in the fridge for up to 4 days, making them perfect for prepping ahead of a busy week.
Do I need to peel the peaches?
Not necessarily. If the skins are tender, feel free to leave them on — it adds a rustic charm. If they’re tough, a quick blanching makes peeling easy.
STORAGE INSTRUCTIONS:
Store the bars in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze them individually wrapped for up to 2 months. Let them thaw in the fridge overnight before serving.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other fruity, creamy delights:
- Creamy Lime Bars
- Salted Caramel Chocolate Chip Cookie Bars
- S’mores Brownies
- Better Than Anything Pumpkin Cake
CONCLUSION
Peaches and Cream Crumble Bars are the kind of dessert that feels like a hug in bar form — sweet, soft, a little crumbly, and completely comforting. Whether you’re baking for a crowd or just treating yourself, these bars are a sure way to bring a little sunshine into your day. So grab those peaches, get your oven going, and enjoy the warm, buttery magic one bite at a time.
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Peaches and Cream Crumble Bars
Description
There’s something timeless about peaches and cream. It’s the kind of pairing that instantly takes you back to warm summer afternoons, when the scent of ripe fruit hangs in the air and everything seems just a bit slower, a bit sweeter. This recipe for Peaches and Cream Crumble Bars is a nostalgic nod to those golden moments — but with a cozy twist perfect for enjoying year-round.
I first fell in love with these bars on a lazy Sunday at my grandmother’s kitchen table. She always had a knack for turning simple ingredients into something magical. These bars, with their buttery crumb topping and velvety cream layer, remind me of those quiet afternoons when the whole house smelled like peaches and sugar. There’s a kind of comfort baked into every bite — the kind that makes you pause and smile after the first taste.
Whether you’ve just come back from the farmers market with a basket full of fresh peaches or you’re reaching into the freezer in the middle of winter for a taste of summer, these bars are the perfect way to celebrate this classic flavor combo. They’re simple, they’re rustic, and they hit that perfect balance of fruity, creamy, and crumbly.
Let’s dive in and make something special.
Ingredients
For the Crust and Crumble Topping:
2 cups (280g) all-purpose flour
1/2 cup (100g) granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick/115g) cold unsalted butter, cut into cubes
1 large egg yolk
1 teaspoon vanilla extract
For the Cream Filling:
8 oz (225g) cream cheese, softened
1/4 cup (50g) granulated sugar
1 teaspoon vanilla extract
For the Peach Layer:
2 cups (about 3-4) diced fresh or frozen peaches (thawed and drained if frozen)
1 tablespoon cornstarch
1 tablespoon granulated sugar
Instructions
Step 1: Preheat and Prep
Start by preheating your oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper, leaving some overhang to make lifting the bars out easier later on.
Step 2: Make the Crumble Dough
In a medium bowl, mix the flour, sugar, baking powder, and salt. Add the cold butter cubes and use your fingertips or a pastry cutter to blend until the mixture looks like coarse crumbs. This is the kind of hands-on moment that brings the dough to life — don’t worry about it being perfect.
Stir in the egg yolk and vanilla extract until combined. The dough will still look crumbly but will hold together when pressed.
Step 3: Form the Crust
Take about two-thirds of the dough and press it into the bottom of the prepared pan. You want an even layer, so use the back of a spoon or your fingertips to gently smooth it out.
Step 4: Mix the Cream Layer
In another bowl, beat the softened cream cheese with the sugar and vanilla until smooth and creamy. No need for a mixer — a whisk or even a fork works just fine here. Spread the cream mixture evenly over the crust.
Step 5: Prepare the Peaches
In a small bowl, toss the diced peaches with cornstarch and sugar. This step helps the peaches release their juices and slightly thicken during baking. Scatter the peach mixture evenly over the cream layer.
Step 6: Add the Crumble Topping
Take the remaining crumble dough and sprinkle it over the peaches. Don’t worry about covering every inch — those little gaps let the fruit peek through and create beautiful golden spots.
Step 7: Bake
Bake for 40–45 minutes, or until the top is golden and the edges look slightly set. Let the bars cool completely in the pan, then chill in the fridge for at least an hour before slicing. This helps everything firm up for clean cuts.
Notes
You can swap the peaches with nectarines, apricots, or even berries if you’re in the mood to switch it up. Just be sure to adjust the sugar slightly depending on the fruit’s natural sweetness.