Best Peaches and Cream Crumble Bars
Peaches and Cream Crumble Bars are the perfect summer dessert. After making these many times, I’ve discovered the trick to keeping the bars crispy and the peaches perfectly juicy. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Golden French Toast and Dump & Bake Teriyaki Tofu Rice Casserole.
Why This Best Peaches and Cream Crumble Bars Is Pure Comfort
- The crispy, buttery crumble topping is irresistible.
- The creamy, juicy peach filling is the perfect summer treat.
- These bars are easy to make and even easier to enjoy.
- They're perfect for summer cookouts and family gatherings.
What You'll Need for Best Peaches and Cream Crumble Bars
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Fresh peaches
- All-purpose flour
- Unsalted butter
- Granulated sugar
- Brown sugar
- Old-fashioned oats
- Vanilla extract
- Salt
- Ground cinnamon
- Ground nutmeg
- Lemon juice
- Vanilla extract
- Optional: Vanilla ice cream
- Optional: Whipped cream
- Optional: Fresh berries
📝 Ingredient Notes
- Fresh peaches: You can substitute frozen peaches if needed.
🛒 Tools & Equipment I Recommend
- Food processor — Makes quick work of the crumble topping. → See on Amazon
- Parchment paper — Prevents the bars from sticking to the pan. → See on Amazon
How to Make Best Peaches and Cream Crumble Bars
- Prepare the crust and topping: In a food processor, combine flour, oats, sugars, salt, and butter until crumbly. Press half into a greased 8×8 pan. Bake at 350°F for 10 minutes.
- Prepare the filling: Mix peaches, sugars, cornstarch, cinnamon, nutmeg, and lemon juice. Spread over the warm crust.
- Add the topping: Crumble the remaining topping over the peaches. Bake for 35-40 minutes until golden.
- Cool and serve: Cool completely before slicing. Serve with ice cream or whipped cream.
Cook's Tips for Perfect Best Peaches and Cream Crumble Bars
- Common mistake and fix: Don't overmix the topping. It should be crumbly, not doughy.
- : Use ripe, but firm peaches for the best texture.
- : For a gluten-free version, substitute the flour with a 1:1 gluten-free flour blend.
Storing & Reheating Best Peaches and Cream Crumble Bars
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 5 days. Make-ahead tip: The crumble topping can be made ahead and stored in the fridge for up to 3 days.
Freezing Best Peaches and Cream Crumble Bars
Freeze individual portions for up to 3 months.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F for 10-15 minutes. Microwave: Reheat in the microwave for 20-30 seconds.
Recipe Notes
- Chef tip: For a crisper crust, chill the pan with the pressed crust for 30 minutes before baking.
- Best substitution: You can substitute the peaches with apples or berries.
- Make-ahead: These bars can be made ahead and stored in the fridge for up to 3 days.
- Scaling: This recipe can be doubled and baked in a 9×13 pan.
- Troubleshooting: If the topping is too dry, add a tablespoon of water. If it's too wet, add a tablespoon of flour.
Want to level up this recipe?
High-quality baking sheet — Ensures even baking and easy cleanup. → Check price on Amazon
Best Peaches and Cream Crumble Bars
Ingredients
Main Ingredients
- Fresh peaches
- All-purpose flour
- Unsalted butter
- Granulated sugar
- Brown sugar
- Old-fashioned oats
- Vanilla extract
- Salt
Seasonings
- Ground cinnamon
- Ground nutmeg
- Lemon juice
- Vanilla extract
Optional Toppings
- Vanilla ice cream
- Whipped cream
- Fresh berries
Instructions
- Prepare the crust and topping: In a food processor, combine flour, oats, sugars, salt, and butter until crumbly. Press half into a greased 8×8 pan. Bake at 350°F for 10 minutes.
- Prepare the filling: Mix peaches, sugars, cornstarch, cinnamon, nutmeg, and lemon juice. Spread over the warm crust.
- Add the topping: Crumble the remaining topping over the peaches. Bake for 35-40 minutes until golden.
- Cool and serve: Cool completely before slicing. Serve with ice cream or whipped cream.
Notes
- Chef tip: For a crisper crust, chill the pan with the pressed crust for 30 minutes before baking.
- Best substitution: You can substitute the peaches with apples or berries.
- Make-ahead: These bars can be made ahead and stored in the fridge for up to 3 days.
- Scaling: This recipe can be doubled and baked in a 9×13 pan.
- Troubleshooting: If the topping is too dry, add a tablespoon of water. If it's too wet, add a tablespoon of flour.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 5 days.
- Freezer: Freeze individual portions for up to 3 months.
- Oven reheat: Reheat in the oven at 350°F for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 20-30 seconds.
- Make ahead: The crumble topping can be made ahead and stored in the fridge for up to 3 days.
Nutrition Per Serving
- Calories: 280
- Protein: 3g
- Fat: 12g
- Carbs: 40g
- Fiber: 2g
- Sugar: 25g
- Sodium: 120mg
- Cholesterol: 35mg
- Sat. Fat: 7g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Best Peaches and Cream Crumble Bars FAQs
Yes, these bars can be made ahead and stored in the fridge for up to 3 days.
If the topping is too dry, add a tablespoon of water. If it's too wet, add a tablespoon of flour.
Yes, you can substitute frozen peaches if needed.
Store leftovers in an airtight container in the fridge for up to 5 days.
Yes, you can freeze individual portions for up to 3 months.
A Warm Final Note
I can’t wait for you to try Best Peaches and Cream Crumble Bars and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
