Peaches and Cream Crumble Bars are honestly one of those recipes I keep coming back to every single summer. I made these for the first time at a family get-together, and my aunt literally asked me three times for the recipe. If you love juicy peaches, a buttery crumble, and that creamy, almost custard-like filling, you are going to be completely obsessed with this one. Trust me on this.

What Are Peaches and Cream Crumble Bars?

Peaches and cream crumble bars are a dessert bar made with a buttery shortbread-style crust, a sweet and creamy fresh peach filling, and a golden crumble topping baked right on top. Think of them as a peach pie that got a glow-up. They are way easier to make than a traditional pie, and they slice up beautifully into squares. So yes, they are basically perfect for sharing at parties, potlucks, or just eating straight from the fridge at midnight. No judgment here.

What You Will Need for Peaches and Cream Crumble Bars

The ingredient list here is short and simple. You probably already have most of this stuff in your pantry, which is one of the reasons I love this recipe so much. Here is a quick breakdown of everything you need.

For the Crust and Crumble Topping

2 1/2 cups (350g) all-purpose flour – the base of both the crust and the topping. Regular all-purpose works great here.
2/3 cup (140g) granulated sugar – adds just the right sweetness to the crust without making it too heavy.
1/2 teaspoon salt – a little salt goes a long way in bringing out all the buttery flavor.
1 1/4 cups (280g) cold unsalted butter, cut into small cubes – cold is key here. Room temperature butter will not give you that crumbly texture you want. Substitution: you can use salted butter and just skip the added salt.
1/4 cup (50g) dark brown sugar – this goes only into the streusel topping and adds a deep, caramel-like richness. Light brown sugar works too if that is what you have.

For the Peach Filling

5 cups fresh peaches, peeled, pitted, and chopped (about 7-8 medium peaches) – ripe, juicy peaches are absolutely the star here. Frozen peaches work too, just thaw and drain them well first.
1 cup (200g) granulated sugar – sweetens the filling. If your peaches are super ripe and sweet, you can reduce this a little.
1/4 cup (35g) all-purpose flour – helps thicken the filling so it is not watery after baking.
1/2 teaspoon ground cinnamon – adds that warm, cozy spice that pairs so well with peaches.
1/4 teaspoon salt – balances the sweetness in the filling.
6 tablespoons (90ml) heavy cream – this is the secret ingredient that makes the filling silky and creamy. Do not skip it! Substitution: half-and-half can work in a pinch.
1/2 teaspoon vanilla extract – optional but highly recommended. It adds a lovely warmth to the whole filling.

Step-by-Step Instructions for Peaches and Cream Crumble Bars

Even if you are a beginner baker, you can absolutely handle this recipe. The process is pretty straightforward, and I will walk you through every step so nothing feels overwhelming.

Step 1: Prep Your Pan and Preheat the Oven

Start by preheating your oven to 350F (180C). Grease a 9×13-inch baking pan or line it with parchment paper. I always go for parchment paper and leave some overhang on the sides so I can lift the bars out cleanly after baking. It makes cutting them so much easier.

Step 2: Make the Crust and Crumble Mixture

In a food processor, combine the flour, granulated sugar, and salt. Pulse a few times to mix everything together. Then add the cold butter cubes and pulse until the mixture looks like coarse, sandy crumbs. If you do not have a food processor, no worries at all. You can do this by hand using a pastry cutter or even just your fingertips. It takes a bit more elbow grease but works perfectly fine.

Once the crumb mixture is ready, scoop out 1 1/2 cups of it and set it aside in a separate bowl. This reserved portion becomes your streusel topping later. Press the remaining crumbs firmly and evenly into the bottom of your prepared pan to form the crust layer.

Bake the crust for about 15 minutes, until the edges just start to turn a light golden color. While that is in the oven, you have just enough time to get the filling and topping ready.

Step 3: Make the Streusel Topping

Take your reserved crumb mixture and add the dark brown sugar to it. Use your fingers to toss and squeeze it all together until chunky, irregular clumps start to form. You want big, rustic pieces here, not fine crumbs. Those chunky bits are what give you that satisfying crunch on top. If you want even more texture, toss in 1/2 cup of old-fashioned oats or some roughly chopped pecans. So good.

Step 4: Make the Creamy Peach Filling

In a large bowl, whisk together the granulated sugar, flour, cinnamon, and salt. Add your chopped peaches and toss until they are well coated in the sugar mixture. In a small bowl, stir together the heavy cream and vanilla extract, then pour it into the peach mixture. Stir everything together until nicely combined. The filling should look glossy, juicy, and absolutely irresistible at this point.

Step 5: Assemble and Bake

As soon as the crust comes out of the oven, pour the peach filling evenly over the hot crust. Then scatter the streusel topping all over the top, covering the filling as much as possible. Pop it back in the oven and bake for about 45 minutes. You are looking for a deep golden topping and bubbling juices peeking out from the edges. It smells absolutely incredible at this stage.

Step 6: Cool and Chill

Once baked, let the pan cool completely on a wire rack. Then refrigerate for at least 2 hours before slicing. I know, the waiting is brutal. But this step is really important because it lets the creamy filling firm up so you get nice, clean slices instead of a gooey mess. Totally worth it.

How to Serve These Peach Crumble Bars

These bars are honestly wonderful on their own, but if you want to take them up a notch, serve them slightly warm with a big scoop of vanilla ice cream on top. The cold, creamy ice cream melting into the warm, buttery crumble is next-level good. A little drizzle of honey or a dollop of fresh whipped cream also works beautifully. They make a gorgeous dessert for summer dinner parties, and they also travel well if you need to bring something to a barbecue or potluck.

Tips for the Perfect Peaches and Cream Crumble Bars

Use ripe, in-season peaches. The riper your peaches, the more flavor you get in the filling. Underripe peaches tend to be starchy and not as sweet, so try to find ones that smell fragrant and give slightly when pressed.
Keep the butter cold. Cold butter is what gives you those beautiful crumbly pieces in the crust and topping. If your kitchen is warm, pop the butter in the freezer for 10 minutes before using it.
Do not skip the heavy cream. It is what makes the filling creamy and rich instead of just syrupy. It is a small amount but makes a huge difference in texture.
Prepare the filling while the crust bakes. The recipe works best when you pour the peach filling onto a hot crust. So do not make the filling ahead and let it sit.
Chill before slicing. Two hours in the fridge makes the bars so much easier to cut and helps the filling hold its shape.
Add oats or nuts to the topping. Half a cup of old-fashioned oats or chopped pecans mixed into the streusel adds amazing crunch and flavor.

Questions You Might Have About This Recipe

Can I use frozen peaches instead of fresh?

Yes, absolutely! Frozen peaches work really well in this recipe. Just make sure to thaw them completely and drain off any extra liquid before using them. Too much liquid in the filling can make it watery and prevent it from setting properly after baking.

Can I make these bars ahead of time?

Yes, and honestly they taste even better the next day! You can bake them the day before, let them cool, and refrigerate overnight. The flavors really come together after a night in the fridge. Just keep them covered so they do not dry out.

Can I swap the peaches for another fruit?

Totally! Nectarines are a great swap and work almost identically to peaches. Apples also work really well in the fall version of this recipe. If you use apples, you might want to adjust the sugar slightly depending on how sweet your apples are. Berries like blueberries or raspberries could also be fun to try mixed in with the peaches.

How long do these bars keep?

Stored covered in the refrigerator, these peaches and cream crumble bars will keep well for up to 3 days. I do not recommend leaving them at room temperature for too long because of the creamy filling. Cold is definitely the way to go for storage.

Why You Will Absolutely Love These Bars

These peaches and cream crumble bars check every single box for me. They are simple enough for a beginner baker but impressive enough to bring to a dinner party. The combination of that buttery, crumbly crust with the juicy, creamy peach filling is honestly just perfect. Plus, the whole thing uses one crumb mixture for both the base and the topping, which means fewer dishes and less fuss. That is always a win in my kitchen.

Behind the Scenes: How This Recipe Came Together

Okay, full honesty time. The first time I tested these bars, I made the rookie mistake of not chilling them before cutting. I was so excited to taste them that I sliced right in while they were still warm. The filling oozed everywhere and it was a total mess, even though it tasted amazing. Lesson learned the hard way.

The second test was much better. I also tried adding oats to the streusel that time, and it completely changed the texture in the best possible way. I kept the original version for the recipe card because it is more accessible, but honestly the oat version is my personal favorite.

If you love fruity dessert bars like these, you will find so many more ideas over on my Pinterest page where I share all my favorite sweet recipes and baking inspiration. Come hang out there, it is a good time.