Peaches And Cream Crumble Bars Recipe

I whipped up this treat using unsalted butter, all-purpose flour, and ripe peaches layered with cream cheese to create a delicious balance. A crumbly topping with light brown sugar and a dash of cinnamon crowns the filling perfectly. My favorite Peach Bar Recipes capture the simplicity of an unforgettable dessert.

I recently came across a fantastic twist on dessert bars that I just had to share. These Peaches And Cream Crumble Bars combine a creamy, pie-like filling with a sweet, crumbly crust that has really surprised me.

I start by creaming 1 cup of unsalted butter with a bit of 1/2 cup granulated sugar and mixing in 2 cups of all-purpose flour to create a cookie-like base. Then there’s the filling – a mix of cream cheese, 1/2 cup granulated sugar, 2 eggs, and 1 tsp vanilla extract that delivers a delicate sweetness perfectly balanced by 4-5 fresh, ripe peaches.

Once in the oven, the aroma of baked peaches and the hint of cinnamon from the topping, which is made with light brown sugar and cold, cubed butter, fills the kitchen. It really makes you appreciate what you can do with simple, pantry baking recipes that transform leftover peaches into a stunning dessert.

Why I Like this Recipe

I really love this recipe because it mixes a bunch of awesome textures and flavors that just work really well. First, the crust and topping are so buttery and crumbly which gives the bars that satisfying crunch. Second, I like how the sweet, juicy peaches combine with the creamy filling. It makes every bite feel like a little summer treat. Third, the recipe is pretty simple and easy to follow even if you arent an expert in the kitchen. Lastly, I love that you can add a scoop of vanilla ice cream on top, making it even more indulgent and fun to eat.

Ingredients

• Peaches: They provide sweet, juicy flavor, vitamins, fibre, and a refreshing tang to every bite.
• Unsalted butter: Helps create a tender crust and rich taste, making the bars melt in your mouth.
• Cream cheese: Gives a smooth, creamy texture and subtle tang that balances the dessert.
• Eggs: Bind ingredients and add protein, making the filling set just right.
• Sour cream: Lends moisture with a slight tang and improves overall richness.
• Granulated sugar: Sweetens the crust and contributes to the caramelized finish.
• Light brown sugar: Enhances flavor while creating a crunchy topping with deep molasses tones.
• Vanilla extract: Adds a warm, sweet aroma that elevates and harmonizes the flavors.
• All-purpose flour: Provides structure and bulk while keeping the crumble tender and balanced.

Ingredient Quantities

• 1 cup unsalted butter, softened (for crust)
• 2 cups all-purpose flour (divided: 2 cups for crust and topping)
• 1/2 cup granulated sugar (for crust)
• 1/4 tsp salt (for crust)
• 4-5 ripe peaches, peeled, pitted, and sliced (about 4 cups)
• 8 oz cream cheese, softened
• 1/2 cup granulated sugar (for filling)
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup sour cream
• 1/2 cup light brown sugar, packed (for topping)
• 1/2 cup cold unsalted butter, cubed (for topping)
• 1/2 tsp ground cinnamon (optional, for topping)

How to Make this

1. Preheat your oven to 350°F and grease an 8×8 inch baking pan.

2. In a bowl, beat 1 cup unsalted butter (softened) with 2 cups all-purpose flour (reserve the other 2 cups for the topping), 1/2 cup granulated sugar, and 1/4 tsp salt until it gets crumbly. Press this firmly into the bottom of your pan.

3. Lay the 4 cups of sliced peaches evenly over the crust. Try to cover the whole surface so every bite has peach in it.

4. In another bowl, beat 8 oz softened cream cheese with 1/2 cup granulated sugar, 2 large eggs, 1 tsp vanilla extract, and 1/2 cup sour cream until it looks smooth. Then gently pour this mixture over the peaches.

5. For the topping, combine the remaining 2 cups of all-purpose flour, 1/2 cup light brown sugar (packed), 1/2 tsp ground cinnamon if you want, and 1/2 cup cold unsalted butter (cubed). Use your fingers or a pastry cutter to get a crumbly mix.

6. Sprinkle the topping evenly over the peach-cream layer. Try to spread it out so you get a nice crunchy top.

7. Bake for 45-50 minutes, or until the topping is golden and the filling is set. Ovens can vary so check it a couple times near the end.

8. Once baked, remove the pan from the oven and let it cool on a rack. Then pop it in the fridge for at least 2 hours so the filling firms up well.

9. After chilling, cut the bars into squares. The edges might seem soft at first but they will firm up more as they cool completely.

10. Serve your bars as they are or add a scoop of vanilla ice cream on top for an extra special treat. Enjoy!

Equipment Needed

1. Oven
2. 8×8 inch baking pan
3. At least three mixing bowls (one for the crust, one for the filling, and one for the topping)
4. Electric mixer or hand mixer
5. Measuring cups and spoons
6. Knife and cutting board for prepping peaches
7. Pastry cutter or your fingers for mixing the topping
8. Spatula for stirring and spreading the mixtures
9. Cooling rack for letting the baked bars cool

FAQ

Peaches And Cream Crumble Bars Recipe Substitutions and Variations

• Unsalted butter: You can use salted butter instead, just reduce the added salt in the recipe to taste.
• All-purpose flour: Try using whole wheat flour for a nuttier flavor, but it might give the bars a slightly denser texture.
• Cream cheese: If you don’t have cream cheese, mascarpone cheese is a decent swap for a richer taste.
• Sour cream: Plain Greek yogurt works well as an alternative, keeping the tanginess but with a bit more protein.
• Peaches: If ripe peaches arent available, nectarines or apricots can be used to get a similar sweet punch.

Pro Tips

1. Make sure the butter for your topping stays real cold – this helps keep it crumbly instead of getting all mixed up and mushy.
2. When layering the peaches, don’t overdo it! Too many can make the bars soggy, so try to keep the slices arranged evenly.
3. Let the bars cool in the fridge long enough to firm up the filling; if you’re impatient, it might seem too soft at first.
4. If your cream cheese isn’t fully softened, it could cause lumps in the filling – so take the extra minute to let it sit at room temp before mixing.