Description
Learn how to make the best Peaches and Cream Crumble Bars with our easy-to-follow, step-by-step recipe. Get ready for an explosion of flavor!
Ingredients
Scale
- For the Crumble:
- 2 ¼ cups (270g) all-purpose flour
- ¾ cup (150g) granulated sugar
- ¼ cup (50g) packed light brown sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup (226g) unsalted butter, very cold and cubed
- For the Cream Filling:
- 8 ounces (226g) full-fat cream cheese, softened
- ¼ cup (50g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- For the Peach Layer:
- 4 cups (~600g) sliced fresh or frozen (thawed and drained) peaches (about 3–4 medium peaches)
- ¼ cup (50g) granulated sugar (adjust based on peach sweetness)
- 2 tablespoons cornstarch
- 1 tablespoon fresh lemon juice
Instructions
- Preheat oven to 375°F (190°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang.
- Make the Crumble: In a large bowl, whisk flour, both sugars, baking powder, and salt. Cut in cold butter with a pastry blender or fingertips until coarse crumbs form. Press two-thirds of this mixture firmly into the prepared pan.
- Make the Cream Filling: In a medium bowl, beat softened cream cheese with ¼ cup granulated sugar until smooth. Beat in egg and vanilla until just combined.
- Prepare Peaches: In another bowl, toss sliced peaches with ¼ cup granulated sugar, cornstarch, and lemon juice until evenly coated.
- Assemble: Pour cream cheese mixture over the crumble base. Spread peach mixture evenly over the cream cheese. Sprinkle remaining crumble mixture over the peaches.
- Bake: Bake for 45-55 minutes, or until the topping is golden brown and the filling is set.
- Cool & Slice: Cool completely in the pan on a wire rack, then chill in the refrigerator for at least 2 hours before lifting out and cutting into bars.
- Prep Time: 30 mins
- Cook Time: 50 mins