Print

Peaches and Cream Crumble Bars Recipe

Print Recipe

★★★★★

4.4 from 288 reviews

Delight in the luscious Peaches and Cream Crumble Bars featuring a buttery crumb crust, a juicy, cinnamon-spiced peach filling, and a crunchy streusel topping. Perfect as a refreshing summer dessert or a sweet treat any time of the year.

Ingredients

Scale

For the crust and topping:

  • 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

For the peach filling:

  • 1 cup (200 g/7 oz) granulated sugar
  • ¼ cup (35 g/1.3 oz) all-purpose flour
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 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

  1. Preheat and prepare pan: Preheat your oven to 350°F (180°C). Grease a 9×13-inch baking pan or line it with parchment paper, leaving overhang on the sides to help lift the bars out easily after baking.
  2. Make the crumb crust: In a food processor, pulse together the flour, granulated sugar, and salt until combined. Add the cold butter cubes and pulse until the mixture resembles coarse, crumbly meal. Alternatively, use a pastry cutter to combine the ingredients by hand. Reserve 1½ cups of this crumb mixture for the topping. Press the remaining crumbs firmly and evenly into the prepared pan to form the crust.
  3. Bake the crust: Bake the crust in the preheated oven for about 15 minutes, or until the edges are lightly browned. This sets the base and ensures it won’t become soggy once the filling is added.
  4. Prepare the streusel topping: Combine the reserved crumb mixture with the brown sugar, tossing with your fingers until large clumps form to create a chunky streusel.
  5. Mix the peach filling: In a large bowl, whisk together the granulated sugar, flour, cinnamon, and salt. Add the peeled, pitted, and chopped peaches and toss to coat the fruit evenly. In a small bowl, mix the heavy cream and vanilla extract, then stir this mixture into the peaches to add richness and smoothness to the filling. Mix thoroughly.
  6. Assemble the bars: Pour the peach filling over the warm crust, spreading it evenly. Sprinkle the prepared streusel topping over the filling, covering it completely.
  7. Bake the bars: Return the pan to the oven and bake for about 45 minutes, or until the peach juices are bubbling and the streusel topping is golden brown and crisp.
  8. Cool and chill: Allow the bars to cool completely on a wire rack. Once cooled, refrigerate the bars for at least 2 hours to let the filling set firmly before slicing into squares.
  9. Serve and store: Serve chilled or at room temperature. Store the bars covered in the refrigerator for up to 3 days.

Notes

  • The filling should be poured over a warm crust to prevent sogginess.
  • Peeling the peaches is recommended for smooth texture, but you may leave the skins on if preferred.
  • For easier removal, use parchment paper with overhang as a sling.
  • These bars keep best refrigerated due to the cream in the filling.
  • You can substitute heavy cream with half-and-half for a lighter version, but texture may slightly differ.
  • If peaches are out of season, frozen thawed peaches can be used but drain excess juice to avoid a soggy crust.
  • To make the crumble topping extra crunchy, chill it briefly before sprinkling.

Keywords: peach crumble bars, peach dessert, crumble bars, summer dessert, fruit bars, peach recipes, easy dessert bars

Find it online: https://mixitwitjoe.com/peaches-and-cream-crumble-bars-recipe/