Peaches and Cream Bars are the perfect summer treat! They’re made with a delicious cake-like bar layered with juicy peaches topped with a cinnamon crumble topping.
If you love Peach Cobbler then you’ll love this recipe! These Peaches and Cream Bars combine the best of peach cobbler and the best of crumb cake into one amazing dessert. They are also a little easier to make than your typical Peach Cobbler! For this recipe I actually decided to use canned peaches in 100% juice (drained) instead of fresh or frozen. Mainly because I didn’t want to have to worry about any excess water releasing from the peaches once placed on top of the cake bars and placed in the oven to bake.
I chose to use sliced peaches, but it’s totally up to you if you’d like to use sliced or diced peaches.
WHY YOU’LL LOVE THIS RECIPE
- These Peaches and Cream bars are Incredibly easy to make.
- They are delicious with a drizzle of sweet vanilla glaze or a scoop of ice vanilla cream on top.
- The addition of brown sugar, ground cinnamon vanilla, and a little butter adds a nice touch to the peach filling.
- Based on the season you can certainly sub the peaches with nectarines or apricots.
- These bars are the perfect make- ahead dessert the day before you’d like to serve them. They get better overnight!
- Lastly, this recipe doesn’t require any special equipment. All you need is a good sized mixing bowl, square baking pan, medium sized skillet, and a spatula or two.
HOW SHOULD I STORE THESE PEACHES AND CREAM BARS?
Store in an airtight container for about 3 days at room temperature for up to a week in the fridge. You can also freeze these bars for later. Simply wrap each bar with plastic wrap and place them in an airtight container, or you can wrap them again with foil. Freeze for up to 3 months.
CAN I USE FRESH PEACHES INSTEAD OF CANNED PEACHES?
Absolutely! This recipe calls for 1 15oz can and a half of another 15oz can of diced peaches in 100% juice (drained) which should be equivalent to about 2 1/2 cups of fresh sliced peaches.
CAN I USE FROZEN PEACHES?
I don’t recommend using frozen peaches because they can release excess water once placed on top of the cake bars and placed in the oven to bake.
MORE DELICIOUS DESSERT RECIPES!
- Chewy Brownies
- Lemon Sugar Cookies with Frosting
- Lemon Pound Cake with Coconut Icing
- Carrot Sheet Cake with Dulce de Leche Cream Cheese Frosting
- Cinnamon Toast Crunch Bars
- Biscoff Cookie Cake Bars
Questions about these Peaches and Cream Bars? Did you make this recipe? Let me know in the comments below! Tag me #chefelizabethreese on Instagram, I’d love to see your creations!
Peaches and Cream Bars
For the Bars
- 1 Box Vanilla Cake Mix
- ¼ Cup Whole Milk
- 1 Egg
- ¼ Cup Canola Oil
- Non-Stick Cooking Spray
- 1 15oz Can Sliced Peaches in Juice, Drained + Half of another can.
- 1 Teaspoon Ground Cinnamon
- 1½ Teaspoon Vanilla Extract
- 1 Tablespoon Light Brown Sugar
- 1 Tablespoon Butter
For the Crumble
- ½ Cup Light Brown Sugar
- 1 Teaspoon Ground Cinnamon
- Pinch of Kosher Salt
- 1 Cup All Purpose Flour
- 1 Stick Butter, Cold and Cubbed
For the Vanilla Glaze
- 1 Cup Powdered Sugar, Sifted
- ½ Teaspoon Vanilla Extract
- 2 Tablespoons Whole Milk
- Preheat the oven to 350°F.
- Spray a 9″x9″ baking dish with non-stick cooking spray. Set aside.
- In a medium sauté pan over medium heat, add the butter, peaches, cinnamon, brown sugar and vanilla. Cook until peaches have softened a but more and all of the ingredients are well combined. Set aside.
- In a large bowl mix together cake mix, egg, oil, and milk. Don’t be alarmed, the batter will be thick.
- Spread or press the batter across the bottom of the pan. (I used a glove and a silicon spatula for this part that I sprayed with a little non stick spray to help spread the batter a little easier, it will be tough to spread at first).
- In an even layer, add the peach mixture including any additional drippings in the pan on top.
- Whisk the flour, brown sugar, and cinnamon together then cut in the cold butter with a fork until crumbles form. Sprinkle on top of the batter in an even layer. *See note regarding extra crumble
- Bake at 350°F for about 20-25 minutes (be sure to check at the 20 minute mark). Using a toothpick, the center should come out clean and the edges will be light brown.
- While the bars are cooling, in a medium bowl, mix together all of the icing ingredients.
- Once the bars are cooled, drizzle on as much icing as you'd like. Cut into 9 bars and Enjoy!
- Note that you may not need all of the crumble, some may be discarded.
- Also keep in mind that when making crumble you should not use your hands because the heat from your hands will warm the butter. Using room-temperature or melted butter will cause the topping to spread out and flatten when it bakes.
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