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Peaches and Cream Crumble Bars

Peaches and cream crumble bars are buttery oat crumble dessert bars with a cream cheese layer and jammy fresh peach filling visible at every cut edge. Bake until the topping turns golden and shattering, then cool completely for clean, sliceable squares.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 420
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 (12 tbsp) cold butter, cut into cubes.
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
 

Preheat and prep the pan
  1. Preheat oven to 350°F and line a 9x13 pan with parchment paper, letting the paper hang over the sides for easy lifting.
Make the oat crumb mixture
  1. Combine all-purpose flour, rolled oats, brown sugar, cinnamon, and salt, then cut in cold butter until the mixture looks like fine crumbs.
Bake the base
  1. Press 2/3 of the oat mixture firmly into the pan base, then bake for 15 minutes at 350°F until set.
Add the cream cheese layer
  1. Beat cream cheese, granulated sugar, egg, and vanilla extract until smooth, then spread it evenly over the warm base.
Fill with peaches
  1. Toss fresh peaches with granulated sugar, cornstarch, and lemon juice, then spread the filling over the cream cheese layer.
Top and bake until golden
  1. Crumble the remaining oat mixture over the peach layer, then bake for 25-30 minutes at 350°F until the topping is golden.
Cool and cut
  1. Cool completely in the pan before cutting into 16 bars so the cream cheese layer firms up and the filling slices cleanly.

Notes

For the cleanest cut edges showing peach filling at every slice, chill the pan after complete cooling for at least 1 hour before lifting and cutting. Store covered in the refrigerator up to 4 days; freeze bars (well-wrapped) up to 2 months. For a lighter option, replace the butter with an equal amount of cold plant-based butter (for baking) for a dairy-leaner crumble while keeping the same method.