Peaches and Cream Crumble Bars

why make this recipe

Peaches and Cream Crumble Bars are simple and sweet. They use fresh peaches, a buttery crust, and a crunchy crumble. You can make them for a summer snack, a picnic, or an easy dessert. The steps are clear and the result tastes fresh and homey.

introduction

These bars combine soft peach filling and a crisp crumble topping for a comforting treat. They chill well and slice cleanly after resting in the fridge. If you want a main dish idea to pair with a dessert night, try our creamy beef and bowtie pasta recipe for a hearty option.

how to make Peaches and Cream Crumble Bars

Make the crust first and bake it until the edges brown. While the crust bakes, mix the peach filling and make the streusel topping. Pour the warm crust with the peach filling and top with the streusel. Bake until the fruit juices bubble and the top turns golden. Cool fully, then chill in the fridge for at least 2 hours so the filling sets. Cut into bars and serve.

Ingredients :

• 2 1/2 cups (350 g/12.5 oz) all-purpose flour
• 2/3 cup (140 g/5 oz) granulated sugar
• 1/2 teaspoon salt
• 1 1/4 cups (280 g/10 oz) cold unsalted butter, cut into small cubes
• 1/4 cup (50 g/1.7 oz) brown sugar, preferably dark
• 1 cup (200g/7 oz) granulated sugar
• 1/4 cup (35 g/1.3 oz) all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 5 cups pitted (peeled and chopped) peaches (about 7-8 peaches/2.5 pounds)
• 6 tablespoons (90 ml) heavy cream
• 1/2 teaspoon vanilla extract (optional)

Directions :

1. Note: The filling should be poured on a hot or warm crust, so be sure to prepare it while the crust is baking in the oven.
2. Preheat oven to 350F/180C. Grease a 9×13-inch pan or line with parchment paper, leaving enough overhang on the sides for lifting the bars out of the pan after baking. Set aside.
3. To make the crust: Process flour, granulated sugar, and salt in a food processor for a few seconds until combined. Add butter and pulse until mixture becomes crumbly and resembles coarse meal. Alternatively, 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, until the edges are slightly browned. While crust is baking, make the streusel topping and filling.
4. 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.
5. 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 warm crust and sprinkle streusel topping evenly on top.
6. Bake bars for about 45 minutes, until juice is bubbling and topping is golden brown. Allow to cool completely on a wire rack.
7. Refrigerate bars for at least 2 hours to let the filling set before cutting into squares.
8. Bars will keep for 3 days in the refrigerator.

how to serve Peaches and Cream Crumble Bars

Serve chilled or at room temperature. Add a scoop of vanilla ice cream or a dollop of whipped cream for extra creaminess. You can dust with a little cinnamon before serving.

how to store Peaches and Cream Crumble Bars

Cover the pan or move bars to an airtight container. Keep them in the refrigerator for up to 3 days. For longer storage, wrap pieces tightly and freeze up to 1 month; thaw in the fridge before serving.

tips to make Peaches and Cream Crumble Bars

• Use ripe but firm peaches for the best texture.
• Peel peaches easily by blanching in hot water for 30–60 seconds, then cooling and slipping off skins.
• Press the crust firmly so it holds the filling.
• Pour filling over a warm crust so the peaches settle well.
• Chill fully before cutting to get neat squares.
• Use parchment overhang to lift bars from the pan.

variation (if any)

• Use nectarines instead of peaches.
• Add 1/2 cup rolled oats or chopped nuts to the streusel for extra crunch.
• Stir 1 tablespoon lemon juice and 1 teaspoon lemon zest into the peach mix for bright flavor.
• Use frozen peaches (thawed) if fresh are not available; drain excess liquid before mixing.

FAQs

Q: Can I use canned peaches?
A: You can, but use drained peaches. Fresh peaches give the best texture and flavor.

Q: Do I have to peel the peaches?
A: Peeling is better for a smooth filling, but you can leave skins on if you prefer a more rustic bar.

Q: Can I skip the heavy cream?
A: You can omit the cream, but it helps make the filling richer and smoother.

Q: How do I stop the bottom from burning?
A: Check the pan during baking and use a lower oven rack if the top browns too fast. You can tent foil over the top if needed.

Peaches and Cream Crumble Bars

• Author: arianarecipes
• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Total Time: 75 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

Delicious and simple dessert bars made with fresh peaches and a crunchy crumble topping, perfect for summer snacks or picnics.

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Ingredients

Scale 1x2x3x

• 2 1/2 cups (350 g/12.5 oz) all-purpose flour
• 2/3 cup (140 g/5 oz) granulated sugar
• 1/2 teaspoon salt
• 1 1/4 cups (280 g/10 oz) cold unsalted butter, cut into small cubes
• 1/4 cup (50 g/1.7 oz) brown sugar, preferably dark
• 1 cup (200g/7 oz) granulated sugar
• 1/4 cup (35 g/1.3 oz) all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 5 cups pitted (peeled and chopped) peaches (about 7–8 peaches/2.5 pounds)
• 6 tablespoons (90 ml) heavy cream
• 1/2 teaspoon vanilla extract (optional)

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Instructions

1. Preheat oven to 350°F (180°C). Grease a 9×13-inch pan or line with parchment paper.
2. To make the crust, process flour, granulated sugar, and salt in a food processor. Add butter and pulse until crumbly. Set aside 1½ cups of this mixture for the topping.
3. Press remaining crumbs into prepared pan and bake for about 15 minutes until slightly browned.
4. For the streusel topping, add brown sugar to reserved crumb mixture and combine to create clumps.
5. For the filling, mix sugar, flour, cinnamon, and salt in a bowl. Add peaches and toss. Stir in heavy cream and vanilla extract.
6. Pour peach mixture over warm crust and sprinkle streusel topping on top.
7. Bake for about 45 minutes, until juice is bubbling and topping is golden brown.
8. Cool completely, then refrigerate for at least 2 hours to set before cutting into squares.

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Notes

Chill bars fully before cutting for neat squares. Bars can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.

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Nutrition

• Serving Size: 1 bar
• Calories: 300
• Sugar: 20g
• Sodium: 200mg
• Fat: 16g
• Saturated Fat: 10g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 40mg