Peaches And Cream Crumble Bars (Printable)
Layers of juicy peaches, creamy filling, and buttery oat crumble make these bars an irresistible summer treat.
# What You'll Need:
→ Crumble & Base
01 - 2 cups all-purpose flour
02 - 1 1/2 cups old-fashioned rolled oats
03 - 1 cup granulated sugar
04 - 1/2 tsp salt
05 - 1/2 tsp ground cinnamon
06 - 1 cup unsalted butter, cold and cubed
→ Cream Filling
07 - 8 oz cream cheese, softened
08 - 1/3 cup granulated sugar
09 - 1 egg
10 - 1 tsp vanilla extract
→ Peach Layer
11 - 3 cups fresh peaches, peeled and diced
12 - 1 tbsp cornstarch
13 - 2 tbsp lemon juice
14 - 1 tbsp granulated sugar
# How To Make It:
01 - Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper.
02 - Combine flour, oats, sugar, salt, and cinnamon in a large bowl. Cut in cold butter using a pastry blender or fingertips until mixture resembles coarse crumbs.
03 - Press two-thirds of the crumble mixture firmly into the bottom of the prepared pan to form an even base. Reserve remaining one-third for topping.
04 - Beat cream cheese and sugar until smooth. Add egg and vanilla, beat until fully combined. Spread cream mixture evenly over the crust.
05 - Toss diced peaches with cornstarch, lemon juice, and sugar. Arrange peach mixture over the cream layer.
06 - Sprinkle reserved crumble mixture evenly on top.
07 - Bake for 38-42 minutes, or until top is golden and center is just set.
08 - Cool completely, then refrigerate for at least 2 hours. Slice into bars and serve chilled or at room temperature.
# Tips from dashanddishes:
01 -
- The texture contrast alone is worth it, crunchy oat topping meeting that dreamy cream layer
- These transport surprisingly well and actually taste better after chilling overnight
02 -
- Cold butter is nonnegotiable for the crumble texture, warm butter will just make it gummy
- That cooling time in the fridge is not optional, I learned the hard way with warm, messy slices
03 -
- Use a scale to weigh your flour if you can, too much flour makes the crumble tough instead of tender
- The parchment overhang is your best friend for lifting these out without breaking them