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Peaches and Cream Crumble Bars

Peaches and Cream Crumble Bars combine a buttery oat crumble base, a smooth cream cheese layer, and a juicy peach filling with a golden crumb top. Bake until the edges turn golden, then chill for clean, sliceable bars.
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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: 330
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 sheet pan

Method
 

Prep and make the crumble
  1. Preheat oven to 350°F (175°C). 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. Stir until evenly mixed.
  3. Add melted unsalted butter and mix until the mixture turns crumbly. Make sure no dry patches remain.
  4. Press two-thirds of the crumble mixture into the bottom of the pan. Pack it firmly for a cohesive base.
  5. Bake for 10 minutes. Let it sit briefly so it’s ready for the filling.
Add cream layer
  1. In a bowl, beat cream cheese, granulated sugar, egg, and vanilla extract until smooth. Scrape the sides so the filling stays lump-free.
  2. Spread the cream cheese mixture over the warm crust. Use an even layer so the bars bake uniformly.
Add peach layer and top
  1. Toss fresh peaches with granulated sugar, cornstarch, and lemon juice. Mix until the peaches are glossy and the cornstarch is fully distributed.
  2. Spread the peaches evenly over the cream layer. Keep them level so they don’t sink unevenly.
  3. Sprinkle the remaining crumble mixture over the peaches. Cover the surface lightly for an even golden top.
Bake, cool, and chill
  1. Bake for 35–40 minutes until golden brown. Look for bubbling at the edges and set cream in the center.
  2. Cool completely before slicing into bars. This prevents the bars from breaking or smearing.
  3. Refrigerate for at least 1 hour for clean slices. Chill until firm before cutting.

Notes

For the neatest bars, cool fully at room temperature, then refrigerate until firm. Store covered in the refrigerator up to 4 days; freeze bars in a single layer then bagged for up to 2 months—thaw overnight in the fridge. For a lighter twist, use reduced-fat cream cheese (expect a slightly softer, more custard-like texture).