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These peaches and cream crumble bars are the best dessert I’ve ever had with peaches. That creamy filling and brown sugar oat topping!!
I don’t think we even need to talk about these peaches n cream crumble bars. Let’s just sit and stare at them. My good gracious they are good. That buttery crust and topping is everything. It’s a little chewy, crisp, sweet and salty. You could eat it lone and be totally satisfied. But why would you settle for that when you could take it to the next level?
Table of Contents
- Ingredients for Peaches and Cream Bars
- What are the Best Peaches for Baking?
- Will Peaches Ripen After They Have Been Picked?
- Should the Peaches Be Peeled?
- Can Frozen or Canned Peaches Be Used?
- What Can You Substitute for Cream Cheese?
- How Long Will Peach Crumble Bars Keep?
- If You Want to Conduct Your Own Peach Dessert Competition, Here are Some Suggestions:
- Peaches and Cream Crumble Bars Recipe
Let’s add a little cream cheese gloriousness in there with fresh, juicy, sweet, golden peaches. That filling is so sweet, rich, creamy and wonderful. You really don’t even understand how much I love these bars. The crumble is perfect for such a lovely filling. And I actually really needed something delicious to take my mind off of something horrible.
And by horrible I mean annoying. I’ve been bit by mosquitoes before, but this time is just crazy. Yes, we are talking about mosquito bites. Haha, I know!! Doesn’t it seem so lame? But truly, they are driving me nuts! The mosquitoes at our new rental house are insane. I have 13, 13 you guys! I got 13 bites in jut 30 minutes the other night playing soccer with my son. So ridiculous.
And they just keep getting worse. The bites are ginormous, as in red and swollen bigger than a golf ball, and the itchiest sons of guns ever. I cannot even explain it! And 3 of them are starting to bruise. Dude, what will make them go away?! See, I did need a little dessert to take my mind off of the itch!
Ingredients for Peaches and Cream Bars
You will need a few basic pantry ingredients to make the crust and crumble topping. Then you need just a few ingredients to sweeten and thicken up the peaches and make the rich and creamy filling. Here is what you will need:
Cream Filling: Cream Cheese, Powdered Sugar, Egg, and Vanilla
Peaches: Brown Sugar and Cornstarch
Crumble: Salt, Flour, Cinnamon, Quick Oats, Baking Soda, Unsalted Butter, Brown Sugar
You can find the exact measurements of each ingredient and the detailed instructions for making the bars in the recipe card at the end of the post. You can also print or save the recipe from there.
What are the Best Peaches for Baking?
You want to find freestone peaches because they are sweeter and easier to work with. For a list of my favorite freestone peaches, head to our peach cobbler post!
Will Peaches Ripen After They Have Been Picked?
Peaches, like apples, pears, avocados and tomatoes (among other fruits), can ripen after being picked.
The easiest method to ripen peaches is simply to leave peaches on the counter. If you want to speed things up, pop the peaches in a paper bag.
It will contain the ethylene gas the fruit gives off, which hastens the ripening process.
Should the Peaches Be Peeled?
You don’t have to peel the peaches, but my family prefers them peeled in most desserts. Since we are only using three peaches, it’s easiest just peel them with a good paring knife.
Can Frozen or Canned Peaches Be Used?
Unfortunately, peach season is so very short here in Utah. So if beautiful fresh peaches aren’t an option, then frozen or canned peaches can be used.
I would go with frozen peaches as my first backup. Let them thaw and drain them. Then proceed with the recipe instructions as written.
If you have to use canned peaches, be sure to get peaches that are in their own juice and not in syrup. Drain them thoroughly and continue with the recipe.
What Can You Substitute for Cream Cheese?
I don’t recommend substituting the cream cheese at all. Full fat cream cheese is just a must for this recipe.
How Long Will Peach Crumble Bars Keep?
Properly stored, bar desserts will keep for 3-4 days at room temperature.
They should be wrapped tightly or placed in an airtight container.
What do you look for in the perfect peach dessert? I promise that these peaches and cream crumble bars are going to cover all the bases! A little crunchy, a little creamy, a little tart, perfectly sweet and altogether totally irresistible.
If You Want to Conduct Your Own Peach Dessert Competition, Here are Some Suggestions:
- Classic Peach Crisp
- Peach Dump Cake
- Fresh Peach Pie
- Peach Coffee Cake
- Peach Dumplings
- Smoked Peach Crisp
- Peach Pie Bars
- Peach Melba Bars
Peaches and Cream Crumble Bars
Ingredients
Peaches
- 3 Peaches, peeled, and sliced, *see note
- 2 Tablespoons Brown Sugar
- 1 Tablespoon Cornstarch
Crumble
- 1/2 teaspoon Salt
- 1 teaspoon Cinnamon
- 1 Cup All Purpose Flour
- 1 Cup Quick Oats
- 1 teaspoon Baking Soda
- 3/4 Cup Unsalted Butter, melted and cooled
- 3/4 Cup Brown Sugar
Cream Filling
- 4 Ounces Cream Cheese, softened, has to be full fat
- 1/3 Cup Powdered Sugar
- 1 Egg, beaten
- 1/2 teaspoon Vanilla
Instructions
- Heat the oven to 350.
For the Peaches
- Peel the peaches with a paring knife (do not boil) and chop into a bowl.3 Peaches
- Sprinkle the brown sugar and cornstarch over the peaches and gently fold together. Set aside.2 Tablespoons Brown Sugar, 1 Tablespoon Cornstarch
For the Crumble
- Spray an 8×8" or 9×9" baking dish or line it with foil. Set aside.
- In a bowl, combine the salt, cinnamon and flour in a bowl.1/2 teaspoon Salt, 1 Cup All Purpose Flour, 1 teaspoon Cinnamon
- Add the oats, baking soda, butter and sugar, stir with a wooden spoon until everything is moist.1 Cup Quick Oats, 1 teaspoon Baking Soda, 3/4 Cup Unsalted Butter, 3/4 Cup Brown Sugar
- Press half of the mixture into the baking dish and bake for 8 minutes.
- Remove from the oven and allow to cool for 10-15 minutes.
For the Cream Layer
- In a medium bowl, using a hand mixer, combine the cream cheese, powdered sugar, egg and vanilla.4 Ounces Cream Cheese, 1/3 Cup Powdered Sugar, 1 Egg, 1/2 teaspoon Vanilla
- Spread the cream cheese mixture over the bottom and layer with peaches by scooping with a spoon, leaving out any excess juice.
- Sprinkle the remaining crumble over the top and bake for an additional 25 minutes.
- Set out to cool completely or chill in the refrigerator for a few hours. Serve room temp or chilled with a dollop of whipped cream.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Outstanding the first time I made it as the recipe called for and it was so good. The next time I made it I added strawberries, raspberries, blueberries and blackberries it’s just so good and I did not double the recipe except for the fruit.
Hi Lori! That sounds amazing!! Thanks for the feedback!
Oh my! These are just downright delicious! The crust and crumble, the creamy layer, the peaches touched with brown sugar all combine to make one luscious dessert. They are good warm, room temp or straight from the fridge. Thank you, Carian!
Thank you so much Goldie!! You’ve seriously made my day! So glad you enjoyed them as much as we do!
These look great. Peaches are ripening in a brown bag and then I’ll make them. Can they be frozen?
Can the bars be frozen? Or can the peaches you use be frozen? The answer to both questions is yes! To freeze the bars, cut them into bars and place them on a baking sheet and freeze them for an hour or so until they are frozen. Then wrap them individually in plastic wrap. Place all the wrapped bars into a ziplock bag or container. They will keep for up to 3 months.
Frozen peaches can also be used to make these bars. Let them thaw completely and drain them thoroughly. Then just follow the instructions as written.
We took these to a cookout and they were a hit! People took a small piece at first and went back for more. Came home with an empty plate!
That is the best news!! Thank you so much Kara!
I’ve never seen an 8×9 pan. Is that accurate? Or was it supposed to be 8×8 or 9×9?
It is accurate. It is a weird size, but it’s out favorite dish for this recipe. An 8×8 or 9×9 will work just fine!
Heat a spoon and put the hot spoon on the bite. It is really weird but it stops the itching and doesn’t swell.
No. Way. That is such a great tip and I’m going to be trying it on the next bite!
Have made them twice both time they came out very runny? Not something I would want to share . Help??????
Hi Stephen, It’s hard to know what happened without being in the kitchen with you. Are you sure you’ve let them set up and not served warm? We’ve never had them turn out runny so I’m very confident the recipe works beautifully, we just need to figure out what is happening.
Mine also came out very runny. Still delicious, but not a bar at all.
I have made them twice both times they came out very runny is there a way to prevent this?
I have made them twice and both times they turned out very runny? What is wrong?