Peaches and Cream Crumble Bars are a delightful dessert combining sweet peaches with a creamy filling and a crunchy crumble topping. This recipe is great for summer when peaches are at their freshest. It’s a perfect treat for picnics, gatherings, or a simple family dessert.
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Why Make This Recipe
This recipe is easy and quick to make. The combination of flavors and textures is fantastic, with juicy peaches, creamy filling, and crispy crumbs. Plus, these bars can be made ahead of time, making them a convenient option for anyone who loves to bake.
How to Make Peaches and Cream Crumble Bars
Ingredients:
- 2 1/2 cups (350 g/12.5 oz) all-purpose flour
- 2/3 cup (140 g/5 oz) granulated sugar
- 1/2 teaspoon salt
- 1 1/4 cups (280 g/10 oz) cold unsalted butter, cut into small cubes
- 1/4 cup (50 g/1.7 oz) brown sugar, preferably dark
- 1 cup (200 g/7 oz) granulated sugar
- 1/4 cup (35 g/1.3 oz) all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 5 cups pitted, peeled, and chopped peaches (about 7-8 peaches/2.5 pounds)
- 6 tablespoons (90 ml) heavy cream
- 1/2 teaspoon vanilla extract (optional)
Directions:
Note: The filling should be poured onto a hot or warm crust, so prepare it while the crust is baking in the oven.
Preheat the oven to 350°F (180°C). Grease a 9×13-inch pan or line it with parchment paper, leaving enough overhang to lift the bars out after baking. Set aside.
To make the crust: In a food processor, combine flour, granulated sugar, and salt. Pulse for a few seconds until combined. Add the cold butter and pulse until the mixture looks crumbly. Alternatively, mix by hand using a pastry cutter. Set aside 1 1/2 cups of the crumb mixture for the topping. Press the remaining crumbs firmly into the bottom of the prepared pan to create a crust. Bake for about 15 minutes until the edges are lightly browned.
To make the streusel topping: Add brown sugar to the reserved crumb mixture and mix with your fingers until large clumps form.
To make the filling: In a large bowl, mix sugar, flour, cinnamon, and salt. Add the chopped peaches and toss well. In a small bowl, mix together heavy cream and vanilla extract, then stir this into the peach mixture. Pour the peach filling over the warm crust and evenly sprinkle the streusel topping on top.
Bake the bars for about 45 minutes until the juice is bubbling and the topping is golden brown. Allow them to cool completely on a wire rack.
Refrigerate the bars for at least 2 hours to let the filling set before cutting them into squares.
The bars will keep for up to 3 days in the refrigerator.
How to Serve Peaches and Cream Crumble Bars
Serve the bars chilled or at room temperature. For an extra treat, pair them with a scoop of vanilla ice cream or a dollop of whipped cream.
How to Store Peaches and Cream Crumble Bars
Store any leftover bars in an airtight container in the refrigerator. They will remain fresh for up to three days. You can also freeze them for longer storage; just make sure to wrap them well.
Tips to Make Peaches and Cream Crumble Bars
- Use ripe peaches for the best flavor.
- If you like a little more spice, you can add a pinch of nutmeg to the filling.
- Make sure to cool the bars completely before cutting them to maintain their shape.
Variation
You can substitute peaches with other fruits like apples, berries, or cherries. Each fruit will give a unique flavor to the bars.
FAQs
1. Can I use frozen peaches?
Yes, you can use frozen peaches. Just make sure to thaw and drain them before using to avoid excess moisture.
2. Can I make this recipe gluten-free?
Yes, you can use a gluten-free all-purpose flour blend instead of regular flour.
3. How do I know when the bars are done baking?
The bars are done when the juice is bubbling, and the topping is golden brown. A toothpick inserted in the center should come out clean.
Enjoy making and sharing your delicious Peaches and Cream Crumble Bars!
Peaches and Cream Crumble Bars
Ingredients
For the crust and topping:
- 2½ cups 350 g all-purpose flour
- ⅔ cup 140 g granulated sugar
- ½ teaspoon salt
- 1¼ cups 280 g cold unsalted butter, cubed
- ¼ cup 50 g brown sugar
For the filling:
- 1 cup 200 g granulated sugar
- ¼ cup 35 g all-purpose flour
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 5 cups chopped peaches about 7–8 peaches
- 6 tablespoons 90 ml heavy cream
- ½ teaspoon vanilla extract optional
Instructions
- Preheat oven to 350°F (180°C). Line a 9×13-inch pan with parchment paper.
- Make crust: Pulse flour, sugar, and salt in a food processor. Add cold butter and pulse until crumbly. Reserve 1½ cups for topping. Press the rest into the pan and bake for 15 minutes.
- Mix reserved crumb mixture with brown sugar for streusel topping.
- For filling: Mix sugar, flour, cinnamon, and salt. Toss in peaches. Stir in heavy cream and vanilla.
- Pour filling over warm crust. Top with streusel.
- Bake 45 minutes until bubbly and golden brown.
- Cool completely, refrigerate for 2+ hours, then cut into bars.