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Peaches and Cream Crumble Bars

Peaches and cream crumble bars with a buttery oat crumble base, a smooth cream cheese layer, and jammy diced peaches baked until the topping is golden and shattering. Each cut edge shows the cream layer and peach filling, making easy peach bars that look as good as they slice.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 16 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Base and crumble topping
  • 2.5 cup all-purpose flour
  • 1.5 cup rolled oats
  • 1 cup brown sugar, packed
  • 1 tsp cinnamon
  • 0.25 tsp salt
  • 1.5 cup cold butter, cubed (3 sticks) Keep butter cold for the crumbly texture.
Cream cheese layer
  • 8 oz cream cheese, softened
  • 0.25 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
Peach filling
  • 3 cup fresh peaches, peeled and diced
  • 2 tbsp granulated sugar
  • 1 tbsp cornstarch
  • 1 tbsp lemon juice

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat oven to 350°F and line a 9x13 pan with parchment paper, leaving overhang so the bars lift out cleanly.
Make the crumb
  1. Combine all-purpose flour, rolled oats, brown sugar, cinnamon, and salt, then cut in cold butter until the mixture looks like coarse crumbs.
  2. Press 2/3 of the crumb mixture firmly into the pan base to form an even layer.
  3. Bake the pressed base at 350°F for 15 minutes, until set and lightly golden.
Add cream layer and peaches
  1. Beat cream cheese, granulated sugar, egg, and vanilla until smooth, then spread over the warm baked base.
  2. Toss fresh peaches with granulated sugar, cornstarch, and lemon juice, then spread the peach mixture over the cream cheese layer.
Top and bake
  1. Crumble the remaining oat mixture over the peach layer to cover it evenly.
  2. Bake at 350°F for 25-30 minutes, until the topping is golden and feels crisp at the edges.
  3. Cool completely in the pan before cutting into 16 bars so the cream layer sets and the filling holds together.

Notes

Pro tip: use cold, cubed butter and press the base firmly so you get a sturdy buttery crumb that slices cleanly. Store in an airtight container in the refrigerator up to 4 days. Freeze bars (without cutting into individual portions is easier to layer) up to 2 months; thaw overnight in the fridge. For a lighter option, use reduced-fat cream cheese while keeping the same baking times.