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Peaches and Cream Crumble Bars

Peaches and cream crumble bars with a buttery oat crumble topping, a tangy cream cheese layer, and jammy diced peaches baked until golden and shattering. Every cut shows the peach filling and crumbly top with clean layers in a 9x13 pan—an easy peach bars-style summer dessert.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

For the base and crumble topping
  • 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
For the cream cheese layer
  • 8 oz cream cheese, softened
  • 0.25 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
For the peach filling
  • 3 cup fresh peaches, peeled and diced
  • 2 tbsp granulated sugar
  • 1 tbsp cornstarch
  • 1 tbsp lemon juice

Equipment

  • 1 sheet pan

Method
 

Prep and par-bake the crust
  1. Preheat the oven to 350°F and line a 9x13 pan with parchment paper, leaving overhang for easy lifting.
  2. Combine all-purpose flour, rolled oats, brown sugar, cinnamon, and salt, then cut in the cold butter until the mixture looks crumbly.
  3. Press 2/3 of the crumb mixture firmly into the pan base, making an even layer.
  4. Bake at 350°F for 15 minutes to set the crust before adding the layers.
Add cream cheese layer and peach filling
  1. Beat cream cheese, granulated sugar, egg, and vanilla extract until smooth.
  2. Spread the cream cheese mixture over the warm baked base in an even layer.
  3. Toss fresh peaches with granulated sugar, cornstarch, and lemon juice until the peaches look coated.
  4. Spread the peach filling over the cream cheese layer.
Top and finish baking
  1. Crumble the remaining oat mixture evenly over the peach layer.
  2. Bake at 350°F for 25-30 minutes, until the topping is golden and set.
  3. Cool completely before cutting into 16 bars so the layers hold their shape at every edge.

Notes

For the cleanest cut edges, cool the bars completely (then chill 1-2 hours if your kitchen is warm) before slicing. Store covered in the fridge up to 4 days; freeze baked bars in a sealed container up to 2 months. For a dairy-light swap, use a cream-cheese alternative that bakes well, but keep the same egg and sugar amounts for proper set.