There’s something undeniably comforting about the scent of ripe peaches baking in the oven, mingling with the buttery aroma of a crumbly, golden crust. It takes me back to lazy summer afternoons, where time seemed to slow down, and dessert was a little celebration of the season’s sweetest moments.
Peaches and cream is one of those classic flavor combinations that feels like a warm hug—it’s nostalgic, delicate, and refreshingly light. I remember my grandmother making a version of these bars with fruit from the backyard tree, and the whole kitchen would fill with the scent of bubbling peaches and brown sugar. These Peaches and Cream Crumble Bars capture all of that goodness, baked into perfectly portioned squares you can hold in your hand (although I won’t blame you for going back for seconds… or thirds).
What I love about this recipe is how beautifully it balances sweet, creamy, and crumbly textures. The creamy layer is rich and smooth without being heavy, and the peach filling brings just the right amount of natural sweetness. The crumb topping? Oh, that’s the buttery cherry on top—it gives a gentle crunch that ties everything together. Whether you’re hosting a summer picnic, bringing a dessert to a potluck, or simply baking for your own joy, these bars are a perfect choice.
Why You’ll Love This Recipe:
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Simple ingredients, BIG flavor – Nothing fancy here, just pantry staples and fresh peaches.
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Perfect for any occasion – Serve them chilled in summer or warm in the fall with a scoop of vanilla ice cream.
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Make-ahead friendly – These bars store beautifully, so you can bake them ahead for gatherings.
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No-fuss crust and topping – One dough does double duty for both the base and the crumble topping.
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Creamy meets fruity – A layer of tangy cream cheese pairs perfectly with the sweet peaches.
INGREDIENTS YOU’LL NEED:
For the Crust and Crumble:
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2 1/2 cups (350g) all-purpose flour
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1/2 teaspoon baking powder
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1/4 teaspoon salt
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3/4 cup (150g) granulated sugar
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1/2 cup (100g) light brown sugar
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1 cup (225g) unsalted butter, cold and cut into cubes
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1 teaspoon vanilla extract
For the Cream Layer:
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8 oz (225g) cream cheese, softened
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1/4 cup (50g) granulated sugar
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1 large egg
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1/2 teaspoon vanilla extract
For the Peach Filling:
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2 1/2 cups (about 3 medium) diced fresh peaches
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2 tablespoons granulated sugar
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1 tablespoon cornstarch
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1 teaspoon lemon juice
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 (180°C). Line a 9×13-inch baking pan with parchment paper, letting some hang over the sides for easy lifting later. This little step makes cleanup so much easier and helps those bars come out beautifully.
Step 2: Make the Crust and Crumble
In a large bowl, whisk together the flour, baking powder, salt, granulated sugar, and brown sugar. Then, add the cold butter cubes and vanilla. Using a pastry cutter or your fingers, blend the butter into the flour mixture until it resembles coarse crumbs. The trick is to work quickly so the butter stays cold—it’s what gives that delicious flakiness.
Set aside about 1 to 1 1/2 cups of this mixture for the crumble topping, and press the rest into the bottom of your prepared pan. Press it down firmly and evenly to form a solid base.
Step 3: Creamy Layer Time
In a medium bowl, beat the softened cream cheese with sugar until smooth. Add the egg and vanilla extract, mixing just until everything is well combined. Spread this creamy mixture over the crust layer.
Step 4: Prepare the Peaches
In another bowl, toss the diced peaches with sugar, cornstarch, and lemon juice. This helps thicken the juices as they bake and adds a touch of brightness to the flavor. Spoon the peach mixture evenly over the cream cheese layer.
Step 5: Add the Crumble
Now for the fun part—sprinkle the reserved crumble mixture over the top. Don’t worry about making it perfect; the rustic look is part of the charm.
Step 6: Bake to Golden Perfection
Bake for about 45–50 minutes, or until the top is golden and the center is just set. Your kitchen will smell absolutely amazing!
Step 7: Cool and Chill
Let the bars cool completely in the pan, then refrigerate for at least 2 hours before slicing. This helps everything set nicely and makes cutting the bars so much easier.
HELPFUL TIPS:
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Use cold butter – It helps create that perfect crumbly texture. Don’t skip this!
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Make it ahead – These bars are even better the next day once they’ve had time to chill and set.
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Fresh or frozen peaches? – You can use frozen peaches in a pinch, just thaw and drain them well first.
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Lemon juice adds brightness – Don’t skip the lemon—it brings out the flavor of the peaches beautifully.
DETAILS:
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Prep Time: 25 minutes
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Cook Time: 50 minutes
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Total Time: 1 hour 15 minutes (plus chilling time)
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Yield: 24 bars
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Category: Dessert
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Method: Baking
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Cuisine: American
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Diet: Vegetarian
NOTES:
These bars are delicious cold, straight from the fridge, or slightly warmed in the microwave with a scoop of vanilla ice cream. If you’re feeling extra indulgent, drizzle a bit of caramel on top.
NUTRITIONAL INFORMATION: (Per bar, approx.)
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Calories: 210
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Fat: 11g
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Saturated Fat: 6g
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Carbohydrates: 26g
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Sugar: 16g
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Protein: 2g
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Fiber: 1g
FREQUENTLY ASKED QUESTIONS:
Can I freeze these bars?
Absolutely! Wrap them tightly and freeze for up to 2 months. Thaw in the fridge overnight before serving.
Can I use canned peaches?
Yes, just make sure to drain them very well and pat dry to avoid extra moisture.
How long do they keep in the fridge?
Stored in an airtight container, they’ll last 4–5 days in the fridge.
STORAGE INSTRUCTIONS:
Once cooled, store the bars in an airtight container in the refrigerator. They’ll stay fresh for several days and can even be made ahead for parties or busy weeks.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other fruity delights:
CONCLUSION
These Peaches and Cream Crumble Bars are the kind of treat that never goes out of style. They’re cozy, crowd-pleasing, and incredibly easy to whip up. Whether you’re savoring a slice with your morning coffee or bringing a tray to a summer barbecue, this recipe will quickly become one of your go-to favorites. Bake a batch, share with someone you love—or keep them all for yourself (no judgment here).
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Peaches and Cream Crumble Bars
Description
There’s something undeniably comforting about the scent of ripe peaches baking in the oven, mingling with the buttery aroma of a crumbly, golden crust. It takes me back to lazy summer afternoons, where time seemed to slow down, and dessert was a little celebration of the season’s sweetest moments.
Peaches and cream is one of those classic flavor combinations that feels like a warm hug—it’s nostalgic, delicate, and refreshingly light. I remember my grandmother making a version of these bars with fruit from the backyard tree, and the whole kitchen would fill with the scent of bubbling peaches and brown sugar. These Peaches and Cream Crumble Bars capture all of that goodness, baked into perfectly portioned squares you can hold in your hand (although I won’t blame you for going back for seconds… or thirds).
What I love about this recipe is how beautifully it balances sweet, creamy, and crumbly textures. The creamy layer is rich and smooth without being heavy, and the peach filling brings just the right amount of natural sweetness. The crumb topping? Oh, that’s the buttery cherry on top—it gives a gentle crunch that ties everything together. Whether you’re hosting a summer picnic, bringing a dessert to a potluck, or simply baking for your own joy, these bars are a perfect choice.
Ingredients
For the Crust and Crumble:
2 1/2 cups (350g) all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup (150g) granulated sugar
1/2 cup (100g) light brown sugar
1 cup (225g) unsalted butter, cold and cut into cubes
1 teaspoon vanilla extract
For the Cream Layer:
8 oz (225g) cream cheese, softened
1/4 cup (50g) granulated sugar
1 large egg
1/2 teaspoon vanilla extract
For the Peach Filling:
2 1/2 cups (about 3 medium) diced fresh peaches
2 tablespoons granulated sugar
1 tablespoon cornstarch
1 teaspoon lemon juice
Instructions
Step 1: Preheat and Prep
Start by preheating your oven to 350°F (180°C). Line a 9×13-inch baking pan with parchment paper, letting some hang over the sides for easy lifting later. This little step makes cleanup so much easier and helps those bars come out beautifully.
Step 2: Make the Crust and Crumble
In a large bowl, whisk together the flour, baking powder, salt, granulated sugar, and brown sugar. Then, add the cold butter cubes and vanilla. Using a pastry cutter or your fingers, blend the butter into the flour mixture until it resembles coarse crumbs. The trick is to work quickly so the butter stays cold—it’s what gives that delicious flakiness.
Set aside about 1 to 1 1/2 cups of this mixture for the crumble topping, and press the rest into the bottom of your prepared pan. Press it down firmly and evenly to form a solid base.
Step 3: Creamy Layer Time
In a medium bowl, beat the softened cream cheese with sugar until smooth. Add the egg and vanilla extract, mixing just until everything is well combined. Spread this creamy mixture over the crust layer.
Step 4: Prepare the Peaches
In another bowl, toss the diced peaches with sugar, cornstarch, and lemon juice. This helps thicken the juices as they bake and adds a touch of brightness to the flavor. Spoon the peach mixture evenly over the cream cheese layer.
Step 5: Add the Crumble
Now for the fun part—sprinkle the reserved crumble mixture over the top. Don’t worry about making it perfect; the rustic look is part of the charm.
Step 6: Bake to Golden Perfection
Bake for about 45–50 minutes, or until the top is golden and the center is just set. Your kitchen will smell absolutely amazing!
Step 7: Cool and Chill
Let the bars cool completely in the pan, then refrigerate for at least 2 hours before slicing. This helps everything set nicely and makes cutting the bars so much easier.
Notes
These bars are delicious cold, straight from the fridge, or slightly warmed in the microwave with a scoop of vanilla ice cream. If you’re feeling extra indulgent, drizzle a bit of caramel on top.