Peaches and Cream Crumble Bars
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There’s something magical about the start of peach season here in Utah—when roadside stands pop up, orchards fill with golden fruit, and the air smells just a little sweeter. I’ve been holding onto this recipe since last summer, just waiting for the perfect moment to share it. These Peaches and Cream Crumble Bars are everything you love about peach pie and whipped cream, but in a fuss-free, handheld treat that’s perfect for picnics, potlucks, or summer afternoons at home.
Imagine a buttery, golden crumble crust that serves as the base for a luscious layer of creamy peach filling—made with ripe peaches, a touch of cinnamon, and a splash of cream for richness. Then, just when you think it couldn’t get better, the whole thing is topped with more of that sweet, crumbly mixture that bakes into a golden, slightly crisp topping. It’s like peach pie meets cheesecake in a streusel bar form—and it’s as dreamy as it sounds.
To take these bars to the next level of indulgence, add a generous scoop of vanilla ice cream right on top. The creamy coolness paired with the crumbly layers creates a luscious contrast that’s downright irresistible. It’s the finishing touch that turns a delightful dessert into an unforgettable treat—especially when peaches are at their peak.
Ingredients for Peach Crumble Bars
- ALL-PURPOSE FLOUR
- GRANULATED SUGAR
- SALT
- BUTTER
- BROWN SUGAR
- CINNAMON
- FRESH PEACHES
- HEAVY CREAM
- VANILLA EXTRACT
Instructions for Peaches and Cream Crumble Bars
Prep the Pan – Preheat your oven to 350°F (180°C). Lightly grease a 9×13-inch baking pan, or line it with parchment paper—be sure to leave a little overhang on the sides so you can lift the bars out easily once they’re cooled. Set the pan aside.
Make the Crumble Crust – In a food processor, pulse together the flour, granulated sugar, and salt for a few seconds until well combined. Add the cold, cubed butter and pulse again until the mixture turns crumbly and resembles coarse meal. No food processor? No problem. You can achieve the same texture by hand using a bowl and a pastry cutter.
Scoop out 1½ cups of this crumb mixture and set it aside for your topping later. Pour the rest into your prepared pan and press it down firmly to create an even crust. Bake for 15 minutes, or until the edges are just starting to turn golden.
Make the Crumble Topping – While the crust bakes, take the reserved crumb mixture and sprinkle in the brown sugar. Use your fingers to gently toss everything together until clumps form. You’re aiming for a chunky, rustic crumble here. Set aside.
Make the Creamy Peach Filling – In a large bowl, stir together the sugar, flour, cinnamon, and salt. Add in the fresh diced peaches and toss until the fruit is well coated. In a separate small bowl, mix the heavy cream with the vanilla extract, then pour it into the peach mixture. Give everything one final stir.
Once the crust comes out of the oven, spoon the peach filling evenly across the warm base. Finish by sprinkling of the reserved crumb topping over the peaches.
Bake and Chill – Bake the bars for 40–45 minutes, or until the fruit is bubbly and the topping is golden brown. Set the pan on a wire rack and let everything cool completely.
Once cooled, transfer the pan to the fridge and chill for at least 2 hours before slicing. This helps the creamy filling set and makes the bars easier to cut.
Storage Tips – These bars will keep in the refrigerator for up to 3 days—if they last that long!
Frequently Asked Questions
Can I use frozen or canned peaches instead of fresh?
Yes! Just make sure to drain canned peaches and pat them dry, and thaw frozen peaches completely before using. Keep in mind that fresh peaches yield the best flavor and texture.
Do I need to peel the peaches?
It’s optional. If you’re short on time, leave the skins on—they’ll soften while baking. For a smoother texture, blanch and peel them first. This is what I prefer to do.
Can I make this ahead of time?
Absolutely. These bars need to chill, so they’re perfect for making the night before. Just store them covered in the fridge and slice before serving.
What’s the best way to cut clean slices of these peach crumb bars?
Chill for at least two hours—overnight is even better. Then use a sharp knife, wiping it clean between cuts for neat edges.
Can I freeze these bars?
Yes, they freeze well. Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before serving.
FOR MORE RECIPES LIKE THIS, TRY:
Peaches and Cream Crumble Bars
Real Mom Kitchen
Equipment
Ingredients
For the crust and topping:
- 2 ½ cups all-purpose flour
- ⅔ cup granulated sugar
- ½ tsp salt
- 1 ¼ cups cold butter cut into small cubes
- ¼ cup brown sugar
For the peach filling:
- 1 cup granulated sugar
- ¼ cup all-purpose flour
- ½ tsp ground cinnamon
- ¼ tsp salt
- 5 cups fresh peaches pitted, peeled, and chopped (about 7-8 peaches/2.5 pounds)
- 6 Tbsp heavy cream
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees F. Spray a 9×13-inch pan with non-stick cooking spay or line with parchment paper, leaving enough overhang on the sides for lifting the bars out of the pan after baking. Set aside.
- To make the crust: Add flour, granulated sugar, and salt to a food processor. Process a few seconds until combined. Add in the butter and pulse until mixture becomes crumbly and resembles coarse meal. If you don’t have a food processor, you can crumble all the ingredients together in a bowl using a pastry cutter.
- Set aside 1½ cups of the crumb mixture for the topping. Sprinkle remaining crumbs into prepared pan and press firmly into an even layer to form a crust. Bake for about 15 minutes at 350 degrees, until the edges are slightly browned. While crust is baking, make the streusel topping and filling.
- To make the streusel topping: Add brown sugar to the remaining crumb mixture and toss with your fingers to combine until large clumps of dough are formed.
- To make the filling: In a large bowl, mix together sugar, flour, cinnamon, and salt. Add peaches and toss to combine.
- In a small bowl combine heavy cream and vanilla extract, then stir into peach mixture. Mix well. Pour peach mixture over the crust right from the oven and sprinkle the streusel topping evenly on top.
- Bake bars at 350 degrees for about 45 minutes, until juice is bubbling and topping is golden brown. Allow to cool completely on a wire rack.
- Refrigerate bars for at least 2 hours to let the filling set before cutting into squares. Bars will keep for 3 days in the refrigerator.
Nutrition
This recipe is adapted from Pretty Simple Sweet.
