These Peaches and Cream Bars capture everything you love about peach cobbler, but in easy-to-serve bar form.
If you love a good crumble or a classic peach cobbler, these peaches and cream bars are for you. They feature a thick, buttery crust, a rich peach and custard filling, and a generous buttery crumble topping that bakes to a light golden brown. Each bite is sweet, tender, and irresistibly comforting.
I originally developed this recipe after craving a crunchy crumble topping. Fresh summer peaches are ideal, but canned or frozen sliced peaches work well too, offering flexibility year-round. These bars are simple to prepare and bake in one pan, making them perfect for potlucks, family dinners, or a relaxed weekend dessert.
Serve warm or at room temperature. For an extra touch, drizzle with vanilla icing or pair with a scoop of vanilla ice cream. The contrast between the warm fruit and cool ice cream is delightful and makes these bars feel like a classic cobbler reimagined.
HOW TO MAKE PEACH COBBLER BARS
✓ LINE YOUR BAKING PAN: For easy removal and clean slicing, line a 9×13 inch baking pan with aluminum foil, leaving an overhang on the sides. Generously spray the foil with nonstick cooking spray. After baking and cooling, lift the bars out using the foil overhang and cut into serving squares with a sharp knife.
✓ MAKE THE CRUST & CRUMBLE: A food processor makes quick work of combining the crust ingredients, but you can also use a stand mixer, electric hand mixer, or work by hand with a fork or pastry cutter until the mixture becomes crumbly.
✓ PEACHES: Use fresh peaches when in season for the best texture and flavor. If using canned peaches, drain them thoroughly and cut slices in half so the pieces are a manageable size. Frozen sliced peaches can be used as well—thaw and drain excess liquid before adding to the filling. You will need roughly 3–4 large fresh peaches or about 3 (15.25 oz) cans of sliced peaches.
MAKE CRUST:
MAKE CRUMBLE, PEACH FILLING & BAKE:
The assembly is straightforward: bake the crust until lightly set, prepare the peach custard filling, spread it over the warm crust, and finish with the crumble topping. Bake until the top is lightly golden and the filling is set. Allow the pan to cool completely—at least an hour—so the bars hold together when sliced.
MORE PEACH RECIPES
GLAZED PEACH BREAD
PEACH COBBLER
FRESH PEACH LEMONADE
Peaches and Cream Bars
Ingredients
CRUST
- 2 cups all-purpose flour
- ½ cup powdered sugar
- 1 cup salted butter, diced
CRUMBLE TOPPING
- 1½ cups all-purpose flour
- ¾ cup granulated sugar
- ¼ teaspoon ground cinnamon
- Pinch of salt
- ½ cup unsalted butter (1 stick), softened
PEACH FILLING
- 4 large eggs
- 2 cups granulated sugar
- 1 cup sour cream
- ¾ cup all-purpose flour
- Pinch of salt
- 4 cups peaches, pitted and thinly sliced (about 3–4 large peaches)
VANILLA ICING
- 1½ cups powdered sugar
- 3 tablespoons heavy cream
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line a 13×9-inch baking pan with aluminum foil and generously spray with nonstick cooking spray. Set aside.
MAKE CRUST
- In a food processor, pulse the 2 cups flour, ½ cup powdered sugar, and diced butter until the mixture becomes crumbly. If you do not have a food processor, cut the butter into the dry ingredients using a fork or pastry cutter until crumbly.
- Press the dough evenly into the prepared baking pan. Bake for 20 minutes, then let cool for at least 10 minutes.
MAKE CRUMBLE
- In a mixing bowl, combine 1½ cups flour, ¾ cup granulated sugar, ¼ teaspoon cinnamon, and a pinch of salt. Add the softened ½ cup butter and mix until the mixture is crumbly. Set aside.
MAKE PEACH FILLING
- In a large bowl, whisk together the eggs and 2 cups granulated sugar until smooth.
- Stir in the sour cream, ¾ cup flour, and a pinch of salt until fully combined.
- Fold in the sliced peaches gently to avoid breaking them up.
- Pour the peach mixture evenly over the baked crust. Sprinkle the crumble topping evenly over the peach filling.
- Bake for 45–50 minutes, or until the top is lightly browned and the filling is set. Allow the bars to cool for at least 1 hour before lifting from the pan and cutting into squares.
MAKE VANILLA ICING
- Whisk 1½ cups powdered sugar with 3 tablespoons heavy cream and 1 teaspoon vanilla extract until smooth and pourable. Drizzle over cooled bars, then slice and serve.
Notes
- Peaches: Fresh peaches deliver the best texture and flavor, but canned or frozen sliced peaches can be used. If using canned, drain and pat dry. For canned peaches, you will need about three 15.25 oz cans.
- Storage: Store leftover bars in the refrigerator for up to 5 days. Bring to room temperature or warm gently before serving.
- Make the crust without a processor: Combine flour and powdered sugar in a bowl, then cut in butter with a fork or your fingers until the mixture is crumbly.
Carbohydrates: 45 g,
Protein: 4 g,
Fat: 11 g,
Sugar: 28 g
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