Peaches And Cream Crumble Bars (Printable)
Sweet peaches and cream nestled between buttery oat crumble layers make these handheld bars ideal for summer sharing.
# What you need:
→ Crumble & Base
01 - 2 cups all-purpose flour
02 - 1 1/2 cups old-fashioned rolled oats
03 - 1 cup granulated sugar
04 - 1/2 teaspoon salt
05 - 1/2 teaspoon ground cinnamon
06 - 1 cup unsalted butter, cold and cubed
→ Cream Filling
07 - 8 oz cream cheese, softened
08 - 1/3 cup granulated sugar
09 - 1 large egg
10 - 1 teaspoon vanilla extract
→ Peach Layer
11 - 3 cups fresh peaches, peeled and diced
12 - 1 tablespoon cornstarch
13 - 2 tablespoons lemon juice
14 - 1 tablespoon granulated sugar
# Directions:
01 - Preheat the oven to 350°F. Line a 9x13-inch baking pan with parchment paper, allowing overhang for easy removal.
02 - Combine flour, oats, sugar, salt, and cinnamon in a large bowl. Cut in cold butter using a pastry blender or fingertips until mixture resembles coarse crumbs.
03 - Press two-thirds of the crumble mixture firmly into the bottom of the prepared pan to create an even base. Reserve remaining one-third for topping.
04 - Beat cream cheese and sugar until smooth. Add egg and vanilla, beating until fully combined. Spread evenly over the crust.
05 - Toss diced peaches with cornstarch, lemon juice, and sugar. Arrange the peach mixture evenly over the cream layer.
06 - Sprinkle reserved crumble mixture evenly over the peaches. Bake for 38-42 minutes until golden and center is just set.
07 - Cool completely, then refrigerate for at least 2 hours. Slice into 12 bars and serve chilled or at room temperature.
# Expert Tips:
01 -
- The contrast between warm, juicy peaches and cool, tangy cream is absolutely addictive
- They travel beautifully and actually taste better after sitting overnight
02 -
- Cutting into these before they're completely chilled will give you a gorgeous but messy pudding instead of neat bars
- Fresh peaches can vary wildly in sweetness, so taste one before baking and add another tablespoon of sugar if they seem tart
03 -
- Freeze your butter for 15 minutes before cutting it into the flour mixture for the flakiest crumble texture
- Use a light touch when pressing in the crust, pressing too hard makes it tough instead of tender