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?
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
- 3 peaches, peeled, and sliced, *see note
- 2 Tablespoons brown sugar
- 1 Tablespoon cornstarch
- 1/2 teaspoon salt
- 1 cup all purpose flour
- 1 teaspoon cinnamon
- 1 cup quick oats
- 1 teaspoon baking soda
- 3/4 cup unsalted butter, melted and cooled
- 3/4 cup brown sugar
- 4 ounces cream cheese, softened, has to be full fat
- 1/3 cup powdered sugar
- 1 egg, beaten
- 1/2 teaspoon vanilla
- Heat the oven to 350.
For the Peaches
- Peel the peaches with a paring knife (do not boil) and chop into a bowl.
- Sprinkle the brown sugar and cornstarch over the peaches and gently fold together. Set aside.
For the Crumble
- Spray an 8x8" or 9x9" baking dish or line it with foil. Set aside.
- In a bowl, combine the salt, cinnamon and flour in a bowl.
- Add the oats, baking soda, butter and sugar, stir with a wooden spoon until everything is moist.
- 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.
- 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.
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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.
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?
Sweet ! I have a small peach tree. Made this in prolly a bit bigger square then 8×8–I used more peaches. Plus-prolly wouldn’t hurt to use the whole 8 ozs of cream cheese! Why not? Gotta make sure you whip out those lumps, was too tired to get out my hand mixer! Was at room temp thou. I sprinkled cinnamon on top of peaches-and a dab of nutmg…yum!
Love the cinnamon and nutmeg addition! Did it turn out well? I totally need to try that!
Ooohh…I’ve been longingly looking at the peaches at our local farmers market on Saturday mornings but didn’t have anything exciting to use them in. So I’ve passed them up. Now I have something I CAN’T WAIT to make and Saturday won’t get here fast enough!
Oh you will love this!! Seriously one of my favorite desserts ever. And did you see the coffee cake we just posted? It’s awesome with peaches too!
May I suggest an edit? I made it they way it was written first, but my cream turned out lumpy, luckily I had extra cream cheese to remake it. I suggest whipping the cream cheese alone first until it is light and fluffy. Then add the powdered sugar and vanilla (as if making cream cheese frosting). Finally add the egg (and if it is too runny then add more sugar). Also, make the crust first and prepare the cream while it is baking so the wait isn’t as long.
I wish to make these bars as dessert for my family Sunday lunch but I have a very large family. If I double the ingredients will be equally delicious and good?
Made these bars and they were delicious. However, my cream cheese filling turned out a little lumpy. I made it twice and it was lumpy both times. I used it in the recipe anyway because it still tasted great, but they didn’t look creamy like your pictures. Is there a secret trick to getting that custard type smoothness in the filling? Thanks so much!
Try letting your cream cheese come to room temperature before using. This should take care of the lumps. Enjoy!
My cream cheese was room temperature, but my egg was straight from the refrigerator. Do you think that could be the cause?
I think the best tip is to always use room temp cream cheese, which sometimes we don’t realize the center is still chilled and will create lumps. A great tip is to place the cream cheese, while still in the sealed foil, in a warm bowl of water until very soft and use an egg that has sat out for 15 minutes. Then beat the cream cheese alone first to smooth it out and then continue with the recipe. 🙂
I always use rubbing alcohol on my bites, it always seems to help..
I cant wait to try these yummy bars
I need to make these now! So gorgeous!
Phillip || SouthernFATTY.com
THIS may just have to be my final recipe to use up the rest of my summer peaches. Hellooooo breakfast this week!
YAHOO!! You will love thme!
Heather @ Shards of Lavender
Three started to bruise? I’ve had my share of mosquito bites, but I’ve never been afflicted that badly… And the peaches & cream bars helped? Maybe if you ate another one? Sorry about your bug bites; they don’t sound fun at all! Seriously, the freshness in this dessert and the crumbles on top…
right?! They were like vampire mosquitos
Totally in love with these bars! Wish I had one now!