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Peaches and Cream Crumble Bars

Posted by in Baking, Step-by-Step Recipes

Tasty Kitchen Blog: Peaches and Cream Crumble Bars. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Courtney of Bake, Eat, Repeat.

 
I think I should come clean before I start telling you about this recipe.

Confession: I really don’t like peaches. Like, despise them. I like peaches about as much as Ree likes bananas.

What business did I have making a dessert with peaches? Well, it was all about love, people. The rest of my family loves peaches, and I love my family. I had a few peaches from my last farmers’ market trip that needed to be used ASAP on a day when I needed to make a potluck dessert. It was destiny, I suppose.

This recipe is a combination of a cheesecake and a crumble, and I think you may even substitute a different kind of fruit for the peaches (pears, apples, berries, etc.). Thank you TK member Courtney (who blogs at Bake, Eat, Repeat) for posting these Peaches and Cream Crumble Bars!

 
 
 
Tasty Kitchen Blog: Peaches and Cream Crumble Bars. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Courtney of Bake, Eat, Repeat.

Let’s begin by making a few preparations. Oven at 350ºF? Check. Baking dish lined with foil and greased? Check.

 
 
 
Tasty Kitchen Blog: Peaches and Cream Crumble Bars. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Courtney of Bake, Eat, Repeat.

To make the crust you only need three things: flour, brown sugar, and butter. (If you use unsalted butter, you’ll need to add a bit of salt.)

 
 
 
Tasty Kitchen Blog: Peaches and Cream Crumble Bars. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Courtney of Bake, Eat, Repeat.

Add the butter to a medium-sized mixing bowl. (Or the work bowl of your best friend—er, I mean stand mixer. Please tell me you named yours, too?)

 
 
 
Tasty Kitchen Blog: Peaches and Cream Crumble Bars. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Courtney of Bake, Eat, Repeat.

Add the brown sugar, then beat it to soften the butter and incorporate the sugar.

 
 
 
Tasty Kitchen Blog: Peaches and Cream Crumble Bars. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Courtney of Bake, Eat, Repeat.

Add the flour.

 
 
 
Tasty Kitchen Blog: Peaches and Cream Crumble Bars. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Courtney of Bake, Eat, Repeat.

Mix well, scraping down the sides. At first it’ll look really crumbly. Then it will look like …

 
 
 
Tasty Kitchen Blog: Peaches and Cream Crumble Bars. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Courtney of Bake, Eat, Repeat.

This. A beautiful, somewhat-sticky mass about the consistency of cookie dough.

 
 
 
Tasty Kitchen Blog: Peaches and Cream Crumble Bars. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Courtney of Bake, Eat, Repeat.

Press the dough evenly into the prepared baking dish and bake it for about 20 minutes. It should begin to turn golden brown on the edges and the middle should be set.

 
 
 
Tasty Kitchen Blog: Peaches and Cream Crumble Bars. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Courtney of Bake, Eat, Repeat.

Meanwhile you can start on the other components. First, the filling. You’ll need three ripe peaches, eggs, peach jam (thanks Grandma!), cream cheese, sour cream, flour, and vanilla.

You’ll need some sugar, too. Just pretend it’s in the photo, snuggled in between the sour cream and cream cheese. Yep, right there.

 
 
 
Tasty Kitchen Blog: Peaches and Cream Crumble Bars. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Courtney of Bake, Eat, Repeat.

Put the cream cheese and sour cream into a mixing bowl.

 
 
 
Tasty Kitchen Blog: Peaches and Cream Crumble Bars. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Courtney of Bake, Eat, Repeat.

Beat the daylights out of it until you have a relatively lump-free mixture. Be sure to scrape down the sides a few times to get those tricky parts in the bottom.

 
 
 
Tasty Kitchen Blog: Peaches and Cream Crumble Bars. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Courtney of Bake, Eat, Repeat.

Add the sugar and the flour …

 
 
 
Tasty Kitchen Blog: Peaches and Cream Crumble Bars. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Courtney of Bake, Eat, Repeat.

And the eggs and vanilla.

 
 
 
Tasty Kitchen Blog: Peaches and Cream Crumble Bars. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Courtney of Bake, Eat, Repeat.

Like before, beat the daylights out of it until you have a silky-smooth batter. (Scrape down the sides again!)

 
 
 
Tasty Kitchen Blog: Peaches and Cream Crumble Bars. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Courtney of Bake, Eat, Repeat.

Next, let’s get the topping done. In a small bowl, add the flour, brown sugar, cinnamon, and ginger. (If you use unsalted butter, add 1/4 teaspoon of salt.)

 
 
 
Tasty Kitchen Blog: Peaches and Cream Crumble Bars. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Courtney of Bake, Eat, Repeat.

You’ll need to add a stick of melted butter to this mixture, but you might want to whisk it together first. I didn’t. My daughters (3 and 5) were glued to me asking, “CAN I HELP NOW?” “CAN I TASTE IT?” “CAN I STIR IT UP?” “WHEN ARE YOU GOING TO BE DONE?!” “CAN I HELP NOW?” And somehow I forgot to whisk it. It happens.

I think they have a built-in radar that tells them I’m making a dessert. They usually aren’t glued to me when I make dinner.

 
 
 
Tasty Kitchen Blog: Peaches and Cream Crumble Bars. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Courtney of Bake, Eat, Repeat.

But, see? It all turned out well in the end. The crumble was wetter than I anticipated, but it was easily broken apart with my fingers.

 
 
 
Tasty Kitchen Blog: Peaches and Cream Crumble Bars. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Courtney of Bake, Eat, Repeat.

One last thing: Slice up the peaches. Aren’t they pretty?

 
 
 
Tasty Kitchen Blog: Peaches and Cream Crumble Bars. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Courtney of Bake, Eat, Repeat.

Alright. Assembly time. Grab the baked crust and smear some peach jam over it.

 
 
 
Tasty Kitchen Blog: Peaches and Cream Crumble Bars. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Courtney of Bake, Eat, Repeat.

Grab some helpers (or your own two hands) and lay the peaches on top.

 
 
 
Tasty Kitchen Blog: Peaches and Cream Crumble Bars. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Courtney of Bake, Eat, Repeat.

My 5-year-old enjoys lining things up in nice, even rows. (Ahem. She gets that from her mother.) This is how ours turned out. We used two yellow peaches and one white one.

 
 
 
Tasty Kitchen Blog: Peaches and Cream Crumble Bars. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Courtney of Bake, Eat, Repeat.

You know that batter you’d like to put your face in? Pour that over the peaches. Then lick that bowl clean. I didn’t make it into the closet in time so I had to share with my minions.

 
 
 
Tasty Kitchen Blog: Peaches and Cream Crumble Bars. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Courtney of Bake, Eat, Repeat.

Speaking of minions, they’re awfully good at sprinkling the crumble mixture over the cheesecake batter.

 
 
 
Tasty Kitchen Blog: Peaches and Cream Crumble Bars. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Courtney of Bake, Eat, Repeat.

My younger one ate more than she sprinkled, but we had enough to cover the whole thing.

Time to bake! Throw it in the oven for 30-40 minutes or until the middle sets up.

 
 
 
Tasty Kitchen Blog: Peaches and Cream Crumble Bars. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Courtney of Bake, Eat, Repeat.

Let it cool for 15-20 minutes before you dig in. I was able to lift the foil and slide the whole thing onto a cutting board.

 
 
 
Tasty Kitchen Blog: Peaches and Cream Crumble Bars. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Courtney of Bake, Eat, Repeat.

I love how beautiful the layers are in these!

 
 
 
Tasty Kitchen Blog: Peaches and Cream Crumble Bars. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Courtney of Bake, Eat, Repeat.

And I even liked how they tasted. Yes, even the peach-hater liked them! Like cheesecake, they get even better when they sit in the fridge and cool for several hours.

Thanks again Courtney! Be sure to check out Courtney’s TK recipe box and her recipes over on her blog, Bake, Eat, Repeat.

Recipe alterations: I replaced all of the flour with whole wheat pastry flour, reduced all of the sugars by half, used salted butter and omitted the added salt, and omitted the step of brushing the crust with melted butter. (I didn’t think that last one was necessary.)

 
 

Printable Recipe

Peaches and Cream Crumble Bars

See post on Courtney’s site!
4.75 Mitt(s) 4 Rating(s)4 votes, average: 4.75 out of 54 votes, average: 4.75 out of 54 votes, average: 4.75 out of 54 votes, average: 4.75 out of 54 votes, average: 4.75 out of 5

Prep Time:

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Difficulty: Easy

Servings: 24

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Description

Sweet juicy peaches paired with tender shortbread, rich custard and spiced crumble. It’s summer in a bar.

Ingredients

  • FOR THE SHORTBREAD:
  • 2 sticks Unsalted Butter, Cut Into Small Chunks
  • ¼ cups Brown Sugar
  • ½ teaspoons Kosher Salt
  • 2 cups Flour
  • FOR THE FILLING:
  • 1 Tablespoon Butter
  • ½ cups Peach Jam
  • 3  Large Peaches, Pitted And Thinly Sliced
  • 12 ounces, weight Cream Cheese, Softened
  • ¼ cups Sour Cream
  • ½ cups Sugar
  • 1 Tablespoon Flour
  • 2  Eggs
  • 1 teaspoon Vanilla
  • FOR THE CRUMB TOPPING:
  • 1 cup Flour
  • ¼ cups Sugar
  • ¼ cups Brown Sugar
  • ½ teaspoons Ginger
  • 1 teaspoon Cinnamon
  • ¼ teaspoons Salt
  • 1 stick Unsalted Butter, melted

Preparation Instructions

1. For the shortbread crust: Preheat the oven to 350 F. Line a 13 x 9 inch baking dish with foil, then grease the foil on all sides. Set the dish aside. In the bowl of an electric mixer, beat the butter until it begins to soften, about 30 seconds. Add sugar and salt and beat on low speed until just combined. Add the flour and beat on low speed until incorporated then increase to high speed and beat until a cohesive dough is formed. Using your fingers, press the dough into the baking dish and bake for 20 minutes or until puffy and golden brown. When it’s done remove it from the oven and start the next step.

2. For the filling: Brush shortbread crust with 1 tablespoon of melted butter. Spread peach jam evenly over the crust, then layer with sliced peaches. To make the cream layer, put the cream cheese and sour cream in a bowl and beat on high speed until smooth. Add sugar and 1 tablespoon flour and beat another 30 seconds. Add eggs and vanilla and beat until smooth and thoroughly combined. Pour cheesecake mixture over peach slices. Set aside.

3. For the topping: In a small bowl, combine flour, sugars, ginger, cinnamon, and salt. Pour melted butter over all of it and use your fingers to mix everything together until coarse crumbles form. Sprinkle over the top of the cheesecake layer. Bake again at 350 F for 30 minutes or until crumbles are golden brown and center is set.

 
 
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Be sure to check out Natalie’s own beautiful food blog, Perrys’ Plate, where you can see her growing collection of lovely recipes. There’s always something new to see there. Go visit now!

 

17 Comments

Comments are closed for this recipe.

Beth at simplergifts.blogspot.com on 9.24.2012

Oh my, oh my! Yum!

Travis Cotton on 9.24.2012

I was curious about the flour as well.

Linda C on 9.23.2012

I made these yesterday and they are really really good!!
My husband thought they were better cold and my daughter won’t stay away from them.
I sent some home with a friend and am waiting for her input!
Will be making these for the bake auction in November : )
Thanks for the recipe!

Mei on 9.23.2012

Those butter cubes look so perfect.

Avatar of Natalie | Perry's Plate

Natalie | Perry's Plate on 9.24.2012

I used whole wheat pastry flour, but the original used all-purpose. I think recipes that use self-rising flour specifically call for that.