Go Back

Peaches and Cream Crumble Bars

Peaches and cream crumble bars with a buttery oat crumble, juicy peach layer, and a cheesecake-like cream filling baked until golden. Slice clean handheld bars after cooling and a short chill so the layers set.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
chilling 1 hour
Total Time 2 hours 5 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

Crumble Base & Topping
  • 2.5 cup all-purpose flour
  • 1 cup old-fashioned oats
  • 1 cup brown sugar
  • 1 tsp cinnamon
  • 0.5 tsp salt
  • 1 lb unsalted butter, melted
Cream Layer
  • 8 oz cream cheese, softened
  • 0.33 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
Peach Layer
  • 4 cup diced peaches
  • 2 tbsp cornstarch
  • 0.25 cup granulated sugar
  • 1 tbsp lemon juice

Equipment

  • 1 sheet pan

Method
 

Bake the crust and add the cream layer
  1. Preheat oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper for easy lifting.
  2. In a large bowl, combine all-purpose flour, old-fashioned oats, brown sugar, cinnamon, and salt.
  3. Stir in melted unsalted butter until the mixture is crumbly.
  4. Press two-thirds of the crumble mixture firmly into the bottom of the pan, then bake for 10 minutes.
  5. In another bowl, beat cream cheese, granulated sugar, large egg, and vanilla extract until smooth.
  6. Spread the cream mixture over the warm crust so it forms an even layer.
Add peaches, top, and finish baking
  1. Toss diced peaches with cornstarch, granulated sugar, and lemon juice until coated.
  2. Spoon the peach mixture evenly over the cream layer.
  3. Sprinkle the remaining crumble mixture on top.
  4. Bake for 35–40 minutes until golden brown, with the topping set and fragrant.
  5. Cool completely before slicing into bars to prevent the layers from smearing.
  6. Refrigerate for 1 hour for cleaner slices and tighter layer separation.

Notes

For the cleanest bar slices, cool completely first, then refrigerate 1 hour before cutting. If your peaches are very juicy, toss longer to fully coat with cornstarch so the filling doesn’t run. Store covered in the refrigerator up to 4 days; freeze bars for up to 2 months and thaw overnight in the fridge. For a dairy-reduced option, use a cream-cheese style dairy-free alternative of similar texture.