Introduction

These Peaches and Cream Crumble Bars offer a delightful blend of juicy peaches, creamy filling, and a buttery crumbly crust. Perfect for summer gatherings or a sweet treat any time of year, they combine fresh fruit with a rich, tender texture that’s hard to resist.

A wooden board on a white marbled surface holds nine square pieces of crumb-topped fruit bars, with one piece slightly pulled out showing three visible layers: a brown crispy base, a middle layer of soft yellow-orange fruit filling with small chunks, and a top layer of crumbly golden brown streusel sprinkled with sugar. In the background, there is a rustic gray enamel mug filled with black coffee, and to the right, a knife with a beige handle lies on the surface. A white and blue striped cloth is folded and slightly blurred behind the mug, photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 ½ cups (350 g/12.5 oz) all-purpose flour
⅔ cup (140 g/5 oz) granulated sugar
½ teaspoon salt
1 ¼ cups (280 g/10 oz) cold unsalted butter, cut into small cubes
¼ cup (50 g/1.7 oz) brown sugar, preferably dark
1 cup (200 g/7 oz) granulated sugar (for filling)
¼ cup (35 g/1.3 oz) all-purpose flour (for filling)
½ teaspoon ground cinnamon
¼ teaspoon salt (for filling)
5 cups pitted, peeled, and chopped peaches (about 7-8 peaches/2.5 pounds)
6 tablespoons (90 ml) heavy cream
½ teaspoon vanilla extract (optional)

Instructions

Step 1: Preheat your oven to 350°F (180°C). Grease a 9×13-inch pan or line it with parchment paper, leaving some overhang for easy removal of the bars later.
Step 2: To make the crust, combine flour, granulated sugar, and salt in a food processor and pulse briefly to mix. Add the cold butter cubes and pulse until the mixture looks crumbly and coarse. Set aside 1½ cups of this mixture for the topping. Press the remaining crumbs firmly into an even layer in the prepared pan. Bake for about 15 minutes until the edges are lightly browned.
Step 3: While the crust bakes, prepare the streusel topping by adding brown sugar to the reserved crumb mixture. Mix with your fingers until large clumps form.
Step 4: In a large bowl, combine the sugar, flour, cinnamon, and salt for the filling. Toss in the chopped peaches to coat evenly. In a small bowl, stir together the heavy cream and vanilla extract, then mix into the peach mixture well.
Step 5: Pour the peach filling over the warm crust. Evenly sprinkle the streusel topping on top.
Step 6: Bake for approximately 45 minutes, until the peach juice is bubbling and the topping turns golden brown. Remove from the oven and allow the bars to cool completely on a wire rack.
Step 7: Refrigerate for at least 2 hours to let the filling set before cutting into squares and serving.

Tips & Variations

For extra flavor, add a tablespoon of lemon juice or a teaspoon of fresh grated ginger to the peach filling.
Use nectarines or a mix of stone fruits if peaches are out of season.
Ensure the butter is cold for a crumbly, flaky crust texture.
If you don’t have a food processor, use a pastry cutter or two knives to cut the butter into the flour mixture by hand.

Storage

Store the bars in an airtight container in the refrigerator for up to 3 days. Before serving, you can let them sit at room temperature for 10–15 minutes for a softer texture. Reheat gently in the oven if you prefer them warm, but chilling helps the filling set nicely.

How to Serve

The image shows square fruit crumble bars stacked on a piece of parchment paper on a wooden board. Each bar has three layers: a firm pale golden crust at the bottom, a middle layer of yellow fruit filling with visible chunks, and a top layer of crumbly golden brown streusel with small textured pieces. Some crumbs are scattered around on the parchment and wooden surface. A knife with a pale handle lies on the side of the board. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen peaches for this recipe?

Yes, you can use frozen peaches, but be sure to thaw and drain any excess liquid before mixing to avoid a soggy crust.

Do I have to peel the peaches?

Peeling the peaches is recommended for a smoother filling texture, but leaving the skin on is fine if you prefer extra fiber and color.