What if we told you that the ultimate summer dessert could be made with just a few pantry staples, fresh peaches, and one baking pan? These Peaches and Cream Crumble Bars combine rich buttery shortbread, succulent peaches, and smooth cream, finished with a crisp, golden crumb topping. Perfect for picnics, potlucks, or a cozy weekend bake, these bars combine the nostalgia of fruit cobbler with the convenience of hand-held treats. Featuring a focus keyword in the spotlight, these peaches and cream bars might just become your new favorite go-to dessert.
Why You’ll Love This Recipe
- Easy to Make: No need for fancy equipment—a bowl, spoon, and baking pan will do.
- Versatile: Works great with fresh, frozen, or canned peaches.
- Crowd-Pleaser: Ideal for gatherings or casual snacking.
- Make-Ahead Friendly: Even better the next day!
- Ideal Texture: Tender, juicy fruit nestled between layers of buttery, crumbly crust and topping.
Ingredients
For the Crust and Topping:
- 2 1/2 cups (350g) all-purpose flour
- 2/3 cup (140g) granulated sugar
- 1/2 teaspoon salt
- 1 1/4 cups (280g) cold unsalted butter, cubed
- 1/4 cup (50g) packed dark brown sugar
For the Peach Filling:
- 1 cup (200g) granulated sugar
- 1/4 cup (35g) all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 5 cups (about 2.5 lbs) peeled and chopped ripe peaches
- 6 tablespoons (90ml) heavy cream
- 1/2 teaspoon vanilla extract (optional)
How to Make Peaches and Cream Crumble Bars
- Preheat the Oven: Set to 350°F (180°C). Prepare a 9×13-inch baking pan by lining it with parchment paper, ensuring extra paper hangs over the sides for simple lifting.
- Make the Crust:
- Combine flour, granulated sugar, and salt in a food processor or large bowl.
- Add cold butter and blend or cut in until the mixture resembles coarse crumbs.
- Reserve 1 1/2 cups for the topping.
- Press remaining mixture into the prepared pan and bake for 15 minutes, until slightly golden.
- Prepare the Streusel:
- Mix brown sugar into the reserved crumb mixture.
- Gently toss with fingers to form clumps.
- Prepare the Filling:
- In a bowl, mix sugar, flour, cinnamon, and salt.
- Add chopped peaches and toss to coat.
- Combine cream and vanilla in a small bowl, then stir into peach mixture.
- Assemble and Bake:
- Pour filling over hot crust.
- Evenly sprinkle the streusel topping.
- Bake for 45 minutes, until bubbly and golden.
- Cool and Chill:
- Let cool on a wire rack, then refrigerate for 2+ hours to set.
- Cut into 20 bars.
Helpful Tips
- Peach Prep: Blanch peaches in boiling water for 30 seconds to easily peel.
- Crumb Texture: Don’t overwork the topping—large crumbs bake up beautifully.
- Uniform Baking: Rotate the pan halfway through for even browning.
Substitutions and Variations
- Fruit Swap: Try nectarines, plums, or mixed berries.
- Gluten-Free: Use a 1:1 gluten-free flour blend.
- Vegan Version: Replace butter with plant-based sticks and use coconut cream.
- Nutty Twist: Add chopped pecans or almonds to the streusel topping.
Frequently Asked Questions
Can I use frozen peaches? Yes, simply thaw and thoroughly drain to prevent too much liquid in the filling.
Do I have to peel the peaches? Peeling is recommended for the best texture, but not mandatory.
Can I make this ahead? Absolutely! These bars keep beautifully in the fridge for up to 3 days.
What if I don’t have heavy cream? You can substitute with half-and-half or full-fat Greek yogurt.
Storage Instructions
- Refrigerate: Store in an airtight container for up to 3 days.
- Freezing Tip: Wrap each bar separately and store in the freezer for up to one month. Thaw overnight in the fridge.
Conclusion
These Peaches and Cream Crumble Bars are everything a dessert should be: easy, delightful, and packed with seasonal flavor. Whether you’re baking for a crowd or just treating yourself, they’re sure to impress. Ready to taste summer in every bite? Give this recipe a go and let us know how it turned out! Don’t forget to explore our other crave-worthy bar recipes too!
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Peaches and Cream Crumble Bars
- Total Time: 3 hours 40 minutes
- Yield: 20 bars 1x
Description
Peaches and Cream Crumble Bars are buttery, fruity dessert squares made with fresh peaches, a rich cream filling, and a golden crumb crust. Make them for summer get-togethers, picnics, or as a sweet treat to keep in your fridge. Bake a batch today!
Ingredients
For the Crust and Topping:
2 1/2 cups (350g) all-purpose flour
2/3 cup (140g) granulated sugar
1/2 tsp salt
1 1/4 cups (280g) cold unsalted butter, cubed
1/4 cup (50g) packed dark brown sugar
For the Peach Filling:
1 cup (200g) granulated sugar
1/4 cup (35g) all-purpose flour
1/2 tsp ground cinnamon
1/4 tsp salt
5 cups (about 2.5 lbs) peeled and chopped ripe peaches
6 tbsp (90ml) heavy cream
1/2 tsp vanilla extract (optional)
Instructions
Preheat the Oven: Set to 350°F (180°C). Prepare a 9×13-inch baking pan by lining it with parchment paper, ensuring extra paper hangs over the sides for simple lifting.
Make the Crust:
Combine flour, granulated sugar, and salt in a food processor or large bowl.
Add cold butter and blend or cut in until the mixture resembles coarse crumbs.
Reserve 1 1/2 cups for the topping.
Press remaining mixture into the prepared pan and bake for 15 minutes, until slightly golden.
Prepare the Streusel:
Mix brown sugar into the reserved crumb mixture.
Gently toss with fingers to form clumps.
Prepare the Filling:
In a bowl, mix sugar, flour, cinnamon, and salt.
Add chopped peaches and toss to coat.
Combine cream and vanilla in a small bowl, then stir into peach mixture.
Assemble and Bake:
Pour filling over hot crust.
Evenly sprinkle the streusel topping.
Bake for 45 minutes, until bubbly and golden.
Cool and Chill:
Let cool on a wire rack, then refrigerate for 2+ hours to set.
Cut into 20 bars.
Notes
Frozen peaches can be used if thawed and drained.
Bars are best chilled before slicing for clean cuts.
To easily peel peaches, blanch in boiling water for 30 seconds.
Optional: Add chopped nuts to topping for crunch.
- Prep Time: 25 minutes
- Cook Time: 1 hour + Time (Cooling & Chilling): 2 hours 15 minutes