I absolutely love how this Peaches and Cream Crumble Bars Recipe blends juicy, tender peaches with a buttery crumble that feels like a warm hug in every bite. It’s one of those desserts that work beautifully for everything from casual weekend baking to impressing guests at summer barbecues. Seriously, once I made these bars, they quickly became my go-to when peaches are in season—you’ll find that the combination of creamy filling and crispy crumble topping is simply irresistible.
What makes this Peaches and Cream Crumble Bars Recipe so special is how it balances textures and flavors effortlessly. The crust crisps up just right, the peaches stay luscious and a little tangy, and the cream adds this subtle richness that pulls everything together. If you’ve ever struggled to bake fruit bars that don’t get soggy, this recipe is your answer—it holds its shape, slices like a dream, and tastes like a perfect peachy dream.
Why You’ll Love This Recipe
- Perfect Balance of Flavors: The sweet peaches, creamy filling, and buttery crumble blend for a sublime taste experience.
- Easy to Make: Simple steps and common ingredients make this recipe approachable for any skill level.
- Great for Impressing Guests: Looks fancy but tastes homemade, perfect for summer gatherings or potlucks.
- Holds Shape Well: Cuts into neat bars that don’t fall apart, making it easy to serve and share.
Ingredients You’ll Need
These ingredients work together to create that classic peaches and cream flavor in a crumbly, buttery bar. I always recommend using ripe peaches for the best juicy sweetness, and don’t skip the cold butter—it’s the secret behind that perfect crumble texture!
- All-purpose flour: The base for both the crust and topping, giving structure and that crumbly texture you want.
- Granulated sugar: Sweetens both the crust and filling, balancing the natural tartness of peaches.
- Salt: Just a pinch to enhance all the flavors—never skip this little touch!
- Cold unsalted butter: Cut it into cubes and keep it chilled; it helps create that buttery crumble without getting greasy.
- Brown sugar (preferably dark): Adds depth and a bit of caramel flavor to the topping.
- Ground cinnamon: A light sprinkle in the filling to add warmth and aroma.
- Peeled, pitted, and chopped peaches: Fresh is best here, around 7 to 8 peaches for a jam-packed filling.
- Heavy cream: The cream makes the filling rich and luscious—don’t sub with milk if you want that classic ‘cream’ effect.
- Vanilla extract (optional): I love tossing a little vanilla in the mix for added depth and sweetness.
Variations
I love tweaking this peaches and cream crumble bars recipe to keep things exciting. You can easily make it dairy-free, swap fruit depending on the season, or even turn it into mini hand-held bars for parties. Don’t be afraid to experiment — it’s a flexible recipe that welcomes your personal touch.
- Dairy-Free Version: I’ve replaced heavy cream with coconut cream before, and it adds a nice tropical twist while keeping the creaminess intact.
- Fruit Swaps: I sometimes swap peaches for nectarines or even plums—works wonderfully and gives a slightly different flavor profile.
- Adding Nuts: Toasted almonds or pecans sprinkled into the topping add a lovely crunch and nuttiness that my family adores.
- Mini Bars: For gatherings, I use a smaller pan or muffin tin to create individual portions—perfect for grab-and-go deliciousness.
How to Make Peaches and Cream Crumble Bars Recipe
Step 1: Prepare Your Crust and Crumbs
Start by preheating your oven to 350°F (180°C) and lining your 9×13-inch pan with parchment paper—this really helps for an easy lift-out after baking. Then, mix the flour, granulated sugar, and salt in a food processor. Adding the cold butter cubes, pulse until you get a crumbly texture, like coarse meal. Don’t over-process—some chunks of butter should still be visible. Remember to save about 1½ cups for the topping and firmly press the rest into your pan. Bake the crust until the edges turn lightly golden, about 15 minutes. This step is crucial because the filling needs to go on a warm crust so it sets beautifully.
Step 2: Mix the Streusel Topping and Peach Filling
While the crust bakes, add the brown sugar to your reserved crumbs and crush them slightly with your fingers until you have big clumps of buttery goodness—that’s your streusel topping. Then, in a large bowl, toss together the sugar, flour, cinnamon, and salt for the filling. Add your chopped peaches and coat them well with the mixture. Stir in the heavy cream and vanilla extract until everything is combined and luscious. The cream makes all the difference here, giving the filling a dreamy, smooth texture.
Step 3: Assemble and Bake Your Bars
Pour the peach filling over your warm crust and evenly sprinkle the streusel topping on the surface. Pop it back in the oven for about 45 minutes until you see the filling bubbling and the topping has turned a gorgeous golden brown. When you take it out, let it cool completely on a wire rack. Patience is key here because trying to cut into these bars too soon will result in a messy disaster. Chill them in the fridge at least two hours so they set perfectly, making slicing neat and easy.
Pro Tips for Making Peaches and Cream Crumble Bars Recipe
- Use Ripe Peaches: I found that perfectly ripe peaches give the best flavor and juiciness without needing extra sugar.
- Don’t Overmix the Crust: Keeping some chunks of butter creates a flakier, more tender crumble instead of a dense crust.
- Warm Crust for Filling: Pour the filling onto the warm crust so it starts setting immediately—this prevents sogginess.
- Cool and Chill Bars Fully: Cutting bars too soon is a mistake I made more than once—waiting helps maintain clean slices and rich texture.
How to Serve Peaches and Cream Crumble Bars Recipe
Garnishes
I love serving these bars with a dollop of whipped cream or a small scoop of vanilla ice cream—it really enhances that peaches and cream vibe. Fresh mint leaves add a pop of color and a slight herbal note that cuts through the sweetness nicely. Sometimes, I dust a light sprinkle of powdered sugar just before serving for a pretty finishing touch.
Side Dishes
These bars stand out on their own, but I often pair them with a simple green salad or grilled chicken for a complete summer meal. For brunch, they go great alongside creamy yogurt or a light fruit salad. When I bring these bars to picnics, they complement iced tea or a chilled rosé beautifully.
Creative Ways to Present
For special occasions, I’ve tried layering these crumble bars in pretty glass trifle dishes with whipped cream and extra sliced peaches for a stunning presentation. I’ve also cut them into bite-sized squares and served them on wooden boards for casual gatherings—guests love the easy-to-grab bites. Wrapping individual bars in parchment and tying with twine makes them lovely gifts too.
Make Ahead and Storage
Storing Leftovers
I keep leftover bars in an airtight container in the fridge where they stay fresh for up to three days. The chilling actually helps the filling firm up more, so I often prefer them cold. Just be sure to bring them to room temperature for a few minutes before serving if you want that melt-in-your-mouth effect.
Freezing
I’ve had great luck freezing these bars, especially if I cut them into single servings first. Wrap each bar tightly in plastic wrap and place in a freezer-safe bag. They freeze well for up to two months. When ready to eat, thaw in the fridge overnight to preserve the texture without sogginess.
Reheating
To reheat, pop a bar in a warm oven (around 325°F/160°C) for 10-15 minutes until just warmed through—this works best for reviving that fresh-baked crispness. I avoid microwaving because it can make the crust chewy or soggy, but a quick zap on low power works if you’re in a hurry.
FAQs
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Can I use frozen peaches instead of fresh for this recipe?
Yes, you can use frozen peaches, but make sure to thaw and drain them well to avoid excess liquid, which can make the filling watery. You may want to reduce the amount of heavy cream slightly or add a bit more flour to help thicken the filling. Using fresh peaches, however, gives the best texture and flavor.
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How do I get a crisp crust that doesn’t get soggy?
The key is baking the crust first until lightly browned before adding the filling and topping. Pouring the peach mixture onto a warm crust also helps it set quickly. Don’t skip the chilling step after baking—this lets the filling firm up and keeps the crust crisp.
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Can I make this recipe gluten-free?
Absolutely! Substitute all-purpose flour with a gluten-free baking blend in equal amounts. Make sure your blend contains xanthan gum or a similar binder to hold the crumble structure. The texture might be slightly different but still delicious.
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What’s the best way to peel peaches quickly?
I like to blanch peaches in boiling water for about 30 seconds, then immediately transfer them to ice water—the skins slip right off with a gentle rub. This technique saves time and ensures smooth, tender peach filling.
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Can I prepare Peaches and Cream Crumble Bars Recipe ahead of time?
Yes! You can assemble the bars up to the baking step and refrigerate them for a few hours before baking. Just let the pan come back to room temperature before placing it in the oven for the best bake. Also, fully baked bars keep well refrigerated for several days.
Final Thoughts
This Peaches and Cream Crumble Bars Recipe holds a special place in my kitchen because it’s simple yet so satisfying—what’s not to love? From juicy peaches and creamy filling to that golden crumble topping, every bite is like a celebration of summer. I can’t recommend it enough, especially if you want a dessert that feels homemade but looks like you spent hours perfecting it. Give it a try and let me know how your family reacts—you might just make this your signature peach dessert too!
PrintPeaches and Cream Crumble Bars Recipe
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes plus 2 hours chilling
- Yield: 20 bars (9×13-inch pan)
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these Peaches and Cream Crumble Bars featuring a buttery, crumbly crust topped with juicy, cinnamon-spiced peaches and a crunchy streusel topping. Perfectly baked for a golden finish, these bars are an ideal treat for summer gatherings or anytime you crave a sweet, fruity dessert.
Ingredients
Crust and Topping
- 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
Peach Filling
- 1 cup (200 g/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)
Instructions
- Prepare Pan and Preheat Oven: Preheat your oven to 350°F (180°C). Grease a 9×13-inch pan or line it with parchment paper, ensuring enough overhang for easy removal of the bars. Set aside.
- Make the Crust: Combine flour, granulated sugar, and salt in a food processor and pulse briefly to mix. Add cold butter cubes and pulse until the mixture resembles coarse crumbs. Alternatively, use a pastry cutter to crumble the mixture by hand. Reserve 1½ cups of this crumb mixture for the streusel topping. Press the remaining crumbs firmly into the prepared pan to form an even crust layer. Bake for about 15 minutes until the edges just begin to brown.
- Prepare Streusel Topping: While the crust bakes, mix the reserved crumb mixture with brown sugar. Use your fingers to combine until large clumps form, creating the streusel topping.
- Make the Peach Filling: In a large bowl, whisk together granulated sugar, flour, cinnamon, and salt. Add the peeled, pitted, and chopped peaches and toss to coat evenly. In a small bowl, combine the heavy cream and vanilla extract, then stir this into the peach mixture until well incorporated.
- Assemble Bars: Once the crust is warm and just out of the oven, pour the peach filling evenly over it. Sprinkle the streusel topping evenly on top of the peach layer.
- Bake Bars: Return the pan to the oven and bake for about 45 minutes until the peach filling is bubbling and the topping is a lovely golden brown color.
- Cool and Set: Remove bars from oven and place on a wire rack to cool completely. Refrigerate for at least 2 hours to allow the filling to set thoroughly before cutting into squares.
- Store: Keep the bars refrigerated in an airtight container for up to 3 days for best freshness and flavor.
Notes
- Ensure the crust is warm when adding the filling to avoid sogginess and help the filling set properly.
- Peaches should be peeled and pitted for a smooth texture; use ripe but firm peaches for best results.
- If peaches are not in season, frozen peaches thawed and drained can be used as a substitute.
- The vanilla extract in the filling is optional but adds a lovely depth of flavor.
- Allowing the bars to chill before cutting helps the bars hold their shape and makes slicing easier.
- For a dairy-free version, substitute heavy cream with coconut cream or a plant-based heavy cream alternative.
Nutrition
- Serving Size: 1 bar (approximate)
- Calories: 280
- Sugar: 22g
- Sodium: 110mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5.5g
- Trans Fat: 0.1g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg