Peaches and Cream Crumble Bars are the recipe that Lucia makes every summer gathering and every special occasion when she wants to create the most completely extraordinary and the most genuinely comforting bar dessert that brings together all the most beloved elements of the most classic summer peach pie — the most buttery and the most crumbly cookie-like crust, the most juicy and the most fragrant cinnamon-spiced fresh peach filling, and the most beautifully golden and the most satisfyingly crunchy brown sugar streusel topping — in the most convenient and the most practically sliceable individual bar format that requires significantly less time than a traditional pie and produces twenty most beautifully portioned and most completely extraordinary individual bars from a single nine by thirteen-inch pan.
The most genius aspect of this recipe is the single dough that serves double duty — one portion pressed into the pan as the most buttery cookie-like crust and the remaining portion transformed into the most beautifully crunchy streusel by tossing through dark brown sugar — and the most luxurious addition of heavy cream to the fresh peach filling that creates the most completely extraordinary and most deeply creamy pie-like filling that sets this recipe apart from every other peach bar.
Peaches and Cream Crumble Bars are the most easy and deeply extraordinary summer bars made with one flour butter sugar salt dough pressed as crust baked 15 minutes then filled with 5 cups fresh peaches sugar flour cinnamon salt and 6 tbsp heavy cream topped with brown sugar streusel and baked at 350°F for 45 minutes. Come follow us on Pinterest where we share beautiful bar recipes and easy summer baking favorites from our kitchen every single week.
Table of Contents
Why You Will Love This Peaches and Cream Crumble Bars Recipe
This Peaches and Cream Crumble Bars recipe is the most completely extraordinary and the most genuinely clever summer bar that delivers the most comforting pie-like experience in the most practical and the most effortlessly portable individual bar format through the most brilliant single-dough technique that produces both the most buttery cookie crust and the most beautifully golden streusel from one preparation, saving time and producing the most harmoniously consistent flavor throughout.
The heavy cream added to the fresh peach filling is the single most transformative and the most completely unexpected ingredient decision that elevates these from excellent to the most genuinely extraordinary peach bar imaginable. The cream enriches the peach juices during baking into the most beautifully silky and the most deeply creamy pie-like sauce that coats every individual peach piece in the most luxurious way. Our Peach Cobbler Cheesecake Bars make a beautifully equally layered and equally peach-forward companion for a complete and wonderful summer peach bar collection.
Ingredients Needed for This Peaches and Cream Crumble Bars Recipe
For the Crust and Streusel Topping (one dough):
- 2½ cups (350g) All-Purpose Flour
- ⅔ cup (140g) Granulated Sugar
- ½ tsp Salt
- 1¼ cups (280g) Cold Unsalted Butter, cut into small cubes
- ¼ cup (50g) Dark Brown Sugar (added only to the streusel portion)
For the Peaches and Cream Filling:
- 1 cup (200g) Granulated Sugar
- ¼ cup (35g) All-Purpose Flour
- ½ tsp Ground Cinnamon
- ¼ tsp Salt
- 5 cups Fresh Peaches, pitted, peeled, and chopped (approximately 7 to 8 peaches)
- 6 tbsp (90ml) Heavy Cream
- ½ tsp Pure Vanilla Extract (optional)
How to Make This Peaches and Cream Crumble Bars Recipe
Preheat the oven to 350°F (180°C). Grease a 9 by 13-inch pan or line with parchment paper, leaving enough overhang on the sides for lifting after baking.
For the crust and streusel, process the flour, granulated sugar, and salt in a food processor for a few seconds until combined. Add the cold cubed butter and pulse until the mixture becomes crumbly and resembles coarse meal. Alternatively, use a pastry cutter in a bowl. Set aside 1½ cups of this crumb mixture for the streusel topping. Sprinkle the remaining crumbs into the prepared pan and press most firmly and most evenly into a crust layer. Bake for approximately 15 minutes until the edges are slightly browned. Begin making the streusel and filling while the crust bakes, cara mia.
For the streusel, add the dark brown sugar to the reserved 1½ cups of crumb mixture and toss with fingertips until large and medium clumps form.
For the filling, mix together the granulated sugar, flour, cinnamon, and salt in a large bowl. Add the chopped peaches and toss to coat most evenly. In a small bowl, combine the heavy cream and vanilla extract, then stir this into the peach mixture until most completely incorporated.
Pour the peach and cream filling over the still-warm crust and spread most evenly. Sprinkle the brown sugar streusel most evenly over the filling.
Bake for approximately 45 minutes until the juices are bubbling and the streusel topping is the most beautifully golden brown. Allow to cool completely on a wire rack, then refrigerate for at least 2 hours before cutting into squares.
How to Serve This Peaches and Cream Crumble Bars Recipe
Serve slightly chilled or at room temperature alongside a generous scoop of vanilla ice cream for the most completely extraordinary and the most genuinely comforting peach cream bar serving experience. The creamy vanilla ice cream melts beautifully against the warm spiced peach filling and the most satisfyingly crunchy streusel for the most completely indulgent summer dessert combination.
For the most elegant and the most completely beautiful presentation, arrange bars on a white platter and dust lightly with powdered sugar before serving. Our Peach Upside-Down Cake makes a beautifully equally summery and equally caramelized companion for a complete and wonderful peach dessert collection.
How to Store This Peaches and Cream Crumble Bars Recipe
Store in an airtight container in the refrigerator for up to 3 days. The bars are at their most beautifully set and most cleanly sliceable after the full 2-hour minimum refrigerator chill. The filling continues setting and the flavors meld most beautifully during refrigerator storage.
Tips to Make This Peaches and Cream Crumble Bars Recipe
Prepare the filling while the crust is baking — not before. The filling must be poured onto the crust while the crust is still hot from the oven. Pouring the fresh peach and cream filling over the most hot crust ensures the most proper absorption and the most beautifully integrated base layer rather than a separation between crust and filling.
Use the most ripe and the most fragrant fresh summer peaches for the most extraordinary filling. The natural sweetness and juice of perfectly ripe peaches combine with the heavy cream and sugar during baking to create the most beautifully silky and the most deeply peachy cream sauce in every bite.
Helpful Notes for This Peaches and Cream Crumble Bars Recipe
Half a cup of old-fashioned rolled oats and a quarter cup of chopped toasted pecans can both be added to the brown sugar streusel topping alongside the dark brown sugar for the most beautifully textured and most deeply nutty streusel variation that produces an even more extraordinary crunch.
For a more caramel-like filling, substitute half the granulated sugar in the filling with the same quantity of dark brown sugar and add a quarter teaspoon of freshly grated nutmeg alongside the cinnamon for the most completely warm and the most deeply extraordinary caramel-spiced peach cream filling.
Variation of This Peaches and Cream Crumble Bars Recipe
Maria made a version substituting half the peaches with fresh blueberries for the most completely extraordinary and the most vibrantly beautiful blueberry peach cream crumble bar. Teresa tried using nectarines in the same quantity as the peaches for the most beautifully different and the most equally juicy stone fruit crumble bar variation.
For a lemon peach cream version, add one teaspoon of fresh lemon zest to the peach filling alongside the vanilla for the most completely bright and the most deeply extraordinary lemon-kissed peach and cream crumble bar. Our Strawberry Rhubarb Crumb Bars make a beautifully equally crumble-topped and equally fruity companion for a complete and wonderful summer crumble bar collection.
FAQs About This Peaches and Cream Crumble Bars Recipe
Why must the filling be poured on a hot crust?
The filling must be poured onto the most hot and the most freshly baked crust for the most proper integration between the crust layer and the cream peach filling. A hot crust absorbs the initial layer of cream filling most effectively, creating the most beautifully cohesive and the most properly bonded crust-to-filling connection. Pouring the filling onto a cooled crust produces a weaker bond and a more easily separated individual layer when the bars are cut and lifted.
Can I use canned peaches instead of fresh?
Yes. Drain canned peaches most thoroughly — pressing firmly with paper towels to remove the maximum amount of syrup — before chopping and tossing with the filling ingredients. Excess syrup from inadequately drained canned peaches makes the filling too thin and the most improperly set. Fresh summer peaches produce the most vibrantly flavored and the most beautifully natural filling.
Can I substitute the heavy cream with something lighter?
The heavy cream is the single most important ingredient for the most luxuriously silky and the most deeply creamy pie-like filling texture that distinguishes these bars from every other peach crumble bar. Half-and-half can substitute for a slightly lighter result. Whole milk produces a noticeably thinner and less creamy filling. Non-dairy coconut cream substitutes for the most complete dairy-free version with a subtle tropical note.
Conclusion
These Peaches and Cream Crumble Bars are the most completely extraordinary and the most deeply comforting summer bar that makes every gathering and every potluck feel genuinely and completely special through the most buttery cookie crust and the most luxuriously creamy peach filling and the most beautifully golden brown sugar streusel in every single perfectly set and completely irresistible peaches and cream crumble bar.
We hope they bring the same deeply joyful summer peach pie comfort and the same completely delighted gathering to your kitchen that they have always brought to ours. Make them, share them, and come back to tell us all about it. With all our love, Maria, Lucia, and Teresa
Peaches and Cream Crumble Bars The Most Easy Heavy Cream Streusel Buttery Crust Summer Peach Bar You Will Bake
- Total Time: 3 hours 20 minutes including cooling and chilling
- Yield: 20 bars 1x
- Diet: Vegetarian
Description
The most extraordinary Peaches and Cream Crumble Bars made with one dough by pulsing 2 1/2 cups flour 2/3 cup sugar and 1/2 tsp salt with 1 1/4 cups cold cubed butter until crumbly setting aside 1 1/2 cups for streusel pressing remainder into parchment-lined 9×13-inch pan baking 15 minutes until edges brown then while crust bakes adding 1/4 cup dark brown sugar to reserved crumbs and tossing to clumps and mixing 1 cup sugar 1/4 cup flour 1/2 tsp cinnamon 1/4 tsp salt with 5 cups chopped fresh peaches stirring in 6 tbsp heavy cream and optional vanilla pouring over hot crust sprinkling streusel and baking 45 minutes until bubbling and golden cooling completely and refrigerating 2 hours before cutting. A completely perfect heavy cream peach crumble bar recipe.
Ingredients
2 1/2 cups 350g All-Purpose Flour
2/3 cup 140g Granulated Sugar
1/2 tsp Salt
1 1/4 cups 280g Cold Unsalted Butter cut into small cubes
1/4 cup 50g Dark Brown Sugar for streusel only
1 cup 200g Granulated Sugar for filling
1/4 cup 35g All-Purpose Flour for filling
1/2 tsp Ground Cinnamon
1/4 tsp Salt for filling
5 cups Fresh Peaches pitted peeled and chopped approximately 7 to 8 peaches
6 tbsp 90ml Heavy Cream
1/2 tsp Pure Vanilla Extract optional
Instructions
1. Preheat oven to 350°F 180°C. Grease or parchment-line 9×13-inch pan with overhang.
2. Process flour, sugar, and salt until combined. Add cold cubed butter. Pulse to coarse crumble.
3. Set aside 1 1/2 cups crumb mixture for streusel. Press remaining firmly into pan.
4. Bake 15 minutes until edges slightly browned. Do not turn off oven.
5. Add dark brown sugar to reserved crumbs. Toss with fingers until large clumps form.
6. Mix filling sugar, flour, cinnamon, and salt in large bowl. Add peaches and toss. Combine cream and vanilla in small bowl. Stir into peaches.
7. Pour peach cream filling over still-hot crust. Spread evenly.
8. Sprinkle brown sugar streusel evenly over filling.
9. Bake 45 minutes until juices bubbling and streusel golden.
10. Cool completely on wire rack.
11. Refrigerate minimum 2 hours before cutting.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert, Bars, Summer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 285
- Sugar: 22g
- Sodium: 85mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 38mg
Keywords: peaches and cream crumble bars, easy peaches and cream crumble bars recipe heavy cream streusel, best summer peach cream crumble bars fresh peaches, peach pie crumble bars heavy cream filling
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