Peaches and Cream Crumble Bars are a sweet, buttery dessert layered with juicy peaches, a smooth cream cheese filling, and a golden crumble topping. With a soft shortbread-style base and a rich, fruity center, these bars are the perfect mix of fresh and indulgent. I love serving them for summer gatherings or whenever I want a dessert that feels a little rustic and a whole lot delicious.
Why You’ll Love This Recipe
I love this recipe because it’s simple to make and uses fresh or canned peaches, so I can enjoy it all year long. The cream cheese layer adds richness, the crumble topping gives it a cozy, bakery-style finish, and the whole thing holds together beautifully once chilled. It’s part peach pie, part cheesecake, and part streusel bar—all in one perfect bite.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
for the crust and crumble topping:
all-purpose flour
granulated sugar
light brown sugar
unsalted butter, cold and cubed
salt
baking powder
egg
vanilla extract
for the cream cheese filling:
cream cheese, softened
granulated sugar
egg
vanilla extract
for the peach layer:
fresh peaches (peeled and diced) or canned peaches (drained and chopped)
cornstarch
granulated sugar
lemon juice
ground cinnamon (optional)
directions
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I preheat the oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper.
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I combine the flour, sugars, salt, and baking powder in a bowl, then cut in the cold butter until the mixture resembles coarse crumbs. I add the egg and vanilla and mix until crumbly.
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I press about two-thirds of the mixture firmly into the bottom of the prepared pan to form the crust.
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In another bowl, I beat the cream cheese, sugar, egg, and vanilla until smooth. I spread this over the crust.
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I toss the chopped peaches with sugar, lemon juice, cornstarch, and cinnamon if using, then spoon them evenly over the cream cheese layer.
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I sprinkle the remaining crumble mixture over the top and lightly press it down.
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I bake for 35–40 minutes, or until the top is golden and the center is set.
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I let the bars cool completely, then chill in the fridge for at least 2 hours before slicing.
Servings and timing
This recipe makes about 12–16 bars. Prep time is 20 minutes, bake time is 40 minutes, and chill time is 2 hours.
Variations
Sometimes I add blueberries or raspberries to the peach layer for a fruity mix. I’ve also made this with apricots or nectarines in place of peaches. When I want a nutty touch, I stir chopped pecans into the crumble topping. For extra indulgence, I drizzle with a light glaze before serving.
storage/reheating
I store the bars in an airtight container in the refrigerator for up to 5 days. They’re best served cold or at room temperature. I don’t usually reheat them—they’re meant to be enjoyed chilled, like cheesecake bars.
FAQs
Can I use canned peaches?
Yes, I’ve used canned peaches many times. I just drain them well and chop them before adding to the filling.
Do I need to peel fresh peaches?
Peeling is optional, but I prefer to peel them for a smoother texture. The skin can be a bit chewy in the bars.
Can I freeze these bars?
Yes, I freeze them in an airtight container for up to 2 months. I thaw them in the fridge before serving.
Can I make these gluten-free?
Yes, I use a 1:1 gluten-free flour blend and it works well. Just make sure all other ingredients are gluten-free too.
Do these bars need to be refrigerated?
Yes, because of the cream cheese layer, I keep them chilled until serving.
Conclusion
Peaches and Cream Crumble Bars are the kind of dessert I turn to when I want something fruity, creamy, and completely satisfying. They’re easy to make, great for sharing, and deliver that homemade, nostalgic feeling with every bite. Whether I use fresh summer peaches or keep it simple with canned fruit, this recipe is always a winner.
Print
Peaches and Cream Crumble Bars
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 3 hours (includes chilling)
- Yield: 12–16 bars
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Description
Peaches and Cream Crumble Bars are a buttery, fruity dessert with layers of juicy peaches, tangy cream cheese, and a golden crumb topping. Made with fresh or canned peaches, these easy dessert bars are the perfect blend of peach pie and cheesecake—ideal for summer gatherings, potlucks, or a cozy homemade treat any time of year.
Ingredients
- For the crust and crumble topping:
- All-purpose flour
- Granulated sugar
- Light brown sugar
- Unsalted butter, cold and cubed
- Salt
- Baking powder
- Egg
- Vanilla extract
- For the cream cheese filling:
- Cream cheese, softened
- Granulated sugar
- Egg
- Vanilla extract
- For the peach layer:
- Fresh peaches (peeled and diced) or canned peaches (drained and chopped)
- Cornstarch
- Granulated sugar
- Lemon juice
- Ground cinnamon (optional)
Instructions
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Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper.
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In a bowl, mix flour, granulated sugar, brown sugar, salt, and baking powder. Cut in cold butter until the mixture resembles coarse crumbs. Stir in egg and vanilla until crumbly.
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Press two-thirds of the crumble mixture into the bottom of the prepared pan.
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In another bowl, beat cream cheese, sugar, egg, and vanilla until smooth. Spread over the crust.
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Toss peaches with sugar, lemon juice, cornstarch, and cinnamon (if using). Spoon evenly over cream cheese layer.
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Sprinkle remaining crumble mixture over the top and lightly press it down.
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Bake for 35–40 minutes, or until the top is golden and set.
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Let cool completely, then chill in the fridge for at least 2 hours before slicing into bars.
Notes
- Add raspberries, blueberries, or nectarines for fruity variations.
- Stir chopped pecans into the topping for a nutty crunch.
- A light vanilla glaze or powdered sugar dusting makes a great finishing touch.
- These bars taste best chilled, like cheesecake.
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