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Peaches and Cream Crumble Bars

Peaches and cream crumble bars with juicy diced peaches, a smooth vanilla cream cheese layer, and a buttery oat crumble baked until golden and set. A chilled, sliceable handheld dessert that bakes in one pan and improves with time.
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Prep Time 20 minutes
Cook Time 45 minutes
cooling time 2 hours 5 minutes
Total Time 3 hours 10 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

For the crust and crumble
  • 2 cup all-purpose flour
  • 1 cup old-fashioned oats
  • 0.75 cup brown sugar packed
  • 0.5 tsp baking powder
  • 0.25 tsp salt
  • 1 lb unsalted butter melted
For the filling
  • 3 cup fresh peaches peeled and diced
  • 8 oz cream cheese softened
  • 0.25 cup granulated sugar
  • 1 egg large
  • 1 tsp vanilla extract
  • 1 tbsp cornstarch

Equipment

  • 1 sheet pan

Method
 

Prep and make the crumble
  1. Preheat the oven to 350°F and line a 9x13-inch baking pan with parchment paper, leaving overhang on the sides.
  2. Combine the all-purpose flour, old-fashioned oats, brown sugar, baking powder, and salt, then stir in the melted unsalted butter until crumbly.
  3. Press two-thirds of the crumble mixture into the bottom of the pan, reserving the rest for the topping.
Assemble the filling
  1. Beat the cream cheese, granulated sugar, egg, and vanilla extract until smooth, then spread evenly over the crust.
  2. Toss the diced fresh peaches with cornstarch, then scatter evenly over the cream cheese layer.
  3. Sprinkle the reserved crumble mixture over the top, breaking it into small clumps.
Bake and cool
  1. Bake at 350°F for 40–45 minutes, until golden and set.
  2. Cool completely for about 2 hours before slicing.

Notes

For clean, easy slices, cool the bars fully until the filling is firm (about 2 hours). Store covered in the refrigerator for up to 4 days; freeze in a single layer, then wrap tightly, for up to 2 months. For a slightly lighter option, use reduced-fat cream cheese in the same amount.