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Peaches and Cream Crumble Bars Recipe

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★★★★

3.9 from 31 reviews

These Peaches and Cream Crumble Bars combine a buttery, crumbly crust with a luscious peach filling and a sweet streusel topping. Perfect as a summery dessert or a delightful snack, these bars bring together fresh peaches, warm cinnamon, and creamy notes in a 9×13-inch pan that yields 20 satisfying squares.

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 oven to 350°F (180°C). Grease a 9×13-inch pan or line it with parchment paper, leaving an overhang on the sides to easily lift the bars out after baking. Set aside.
  2. Make the crust: In a food processor, pulse together flour, granulated sugar, and salt a few seconds until combined. Add cold butter cubes and pulse until the mixture forms coarse crumbs resembling meal. Alternatively, crumble the ingredients together using a pastry cutter. 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 layer. Bake for about 15 minutes, or until edges are slightly browned.
  3. Prepare streusel topping: Mix the reserved crumb mixture with brown sugar by tossing with your fingers until large clumps form, creating the streusel topping.
  4. Make the peach filling: While the crust is baking, combine sugar, flour, cinnamon, and salt in a large bowl. Add the peeled, pitted, and chopped peaches and toss to coat evenly. In a small bowl, whisk together heavy cream and vanilla extract, then stir into the peach mixture thoroughly.
  5. Assemble the bars: Remove crust from oven while still warm. Pour the peach filling evenly over the hot crust. Sprinkle the streusel topping evenly over the filling.
  6. Bake the bars: Return the assembled pan to the oven and bake for about 45 minutes, or until the peach juices are bubbling and the topping is golden brown.
  7. Cool and chill: Transfer bars to a wire rack and allow to cool completely. Refrigerate for at least 2 hours to let the filling set properly before cutting into squares.
  8. Store: Keep bars refrigerated and consume within 3 days for best quality.

Notes

  • Ensure the crust is hot or warm when adding the peach filling for better texture setting.
  • For easier removal, use parchment paper with overhang to lift bars from the pan.
  • Use ripe but firm peaches to avoid an overly watery filling.
  • You can substitute peaches with similar stone fruits like nectarines or plums for a twist.
  • The vanilla extract in the filling is optional but adds a nice depth of flavor.

Keywords: peach crumble bars, peach dessert bars, crumble topping dessert, summer fruit bars, peach dessert

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