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Peaches and Cream Crumble Bars

Peaches and cream crumble bars with a buttery oat crumble, a smooth cream cheese layer, and a jammy fresh peach filling. Bakes up golden and shattering on top, with the peach-cream layers clearly visible at every cut edge.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

Peaches and Cream Crumble Bars
  • 2.5 cup all-purpose flour
  • 1.5 cup rolled oats
  • 1 cup brown sugar, packed
  • 1 tsp cinnamon
  • 0.25 tsp salt
  • 1.5 cup cold butter, cubed (3 sticks), keep chilled for crumbly texture
  • 8 oz cream cheese, softened
  • 0.25 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 3 cup fresh peaches, peeled and diced
  • 2 tbsp granulated sugar
  • 1 tbsp cornstarch
  • 1 tbsp lemon juice

Equipment

  • 1 sheet pan

Method
 

Preheat and line the pan
  1. Preheat oven to 350°F and line a 9x13 pan with parchment paper, leaving overhang for easy lifting.
  2. Press the parchment snugly into the corners so the bars bake evenly and release cleanly.
Make the oat crumble base
  1. Combine flour, oats, brown sugar, cinnamon, and salt, then cut in cold butter until the mixture looks like coarse crumbs.
  2. Press 2/3 of the crumb mixture firmly into the pan base to form an even layer.
  3. Bake for 15 minutes to set the crust.
Add cream cheese layer
  1. Beat cream cheese, granulated sugar, egg, and vanilla extract until smooth.
  2. Spread the cream cheese mixture over the warm base in an even layer, reaching the edges.
Fill with peaches
  1. Toss peaches with granulated sugar, cornstarch, and lemon juice until evenly coated.
  2. Spread the peach filling over the cream cheese layer so it reaches close to the pan edges.
Finish and bake
  1. Crumble the remaining oat mixture evenly over the peach layer.
  2. Bake for 25–30 minutes at 350°F until the topping is golden.
  3. Cool completely before cutting into 16 bars so the cream cheese sets and the jammy filling stays intact.

Notes

For the cleanest jammy cuts, cool the bars fully at room temperature before slicing, then chill briefly if your kitchen is warm. Store covered in the refrigerator up to 4 days; freeze baked bars up to 2 months (thaw overnight in the fridge). For a lighter option, use reduced-fat cream cheese to lower saturated fat while keeping the creamy layer texture.