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Peaches and Cream Crumble Bars

Peaches and cream crumble bars with buttery oat crumble, a smooth cream cheese layer, and a jammy fresh peach filling visible at every cut edge. Baked until the topping is golden and shattering, then cooled completely for clean 16-bar slices.
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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 lb cold butter, cubed Use 3 sticks butter, kept cold.
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 pan and oven
  1. Preheat oven to 350°F, then line a 9x13 pan with parchment paper so it comes up the sides for easy lifting.
  2. Let the parchment rest in the pan while you make the crumble and filling.
Make the oat crumble and base
  1. Combine all-purpose flour, rolled oats, brown sugar, cinnamon, and salt, then cut in the cold cubed butter until the mixture looks crumbly.
  2. Press 2/3 of the crumble mixture firmly into the pan base, making an even layer.
  3. Bake the base for 15 minutes, until it is lightly set.
Add cream cheese layer
  1. Beat cream cheese, granulated sugar, egg, and vanilla extract until smooth, then spread it over the warm baked base.
Add peach filling and topping
  1. Toss fresh peaches with granulated sugar, cornstarch, and lemon juice, then spread the peach mixture over the cream cheese layer.
  2. Cr rmble the remaining oat mixture over the peaches so the filling is covered with an even crumble layer.
  3. Bake for 25-30 minutes at 350°F, until the topping is golden.
Cool and slice
  1. Cool completely before cutting into 16 bars so the cream cheese layer sets and the slices hold their edges.

Notes

Pro tip: press the first 2/3 crumble firmly into the pan so you get a sturdy base that doesn’t crumble when sliced. Store bars airtight in the refrigerator up to 4 days; freeze up to 2 months (wrap individually) for best texture. For a lighter option, use low-fat cream cheese in the same amount—texture may be slightly softer but still slices well after full cooling.