Blueberry Peach Crumble Bars, a dessert that has delicious summer fruit baked between two layers of sweet buttery crumble.
These bars not only have one of my favorite summer fruits but two of them. Blueberries and peaches can’t be beaten when it comes to summer fruit. Not sure if the blueberries and peach are a great combination.
I don’t really remember why I decided to combine the blueberries with the peach when I first made these bars years ago, but they go great together. Trust me. If you don’t believe me I guess you will have to make them, to see for your self.
Do you know the crumble that is on top of most coffee cakes? That is probably my favorite part of the coffee cake. No kidding, I mean who can resist that sweet crumble; it is over the top with deliciousness.
The crumble, the fresh fruit, and the cream cheese make this recipe a real winner.
- When making the crumble I used butter that was at room temperature. I find that it is easier to mix it into the flour and oats. But if you prefer you can use cold butter straight from the refrigerator.
- I like using old fashion oats. I like the big pieces of oats, but you can use quick oats if you prefer. It will not change the flavor of the bars, maybe the texture of the crumble.
- Use a pastry cutter if you have one to cut in the butter, it works well for this. If you don’t have one I have used a fork or if all else fails you can mix the butter in by hand.
- The cream cheese and the egg for the filling should be at room temperature for this recipe. The cream cheese will be easier to mix in if it is not cold.
- I like to beat the cream cheese before adding the sugar and egg. This will help the cream cheese from getting lumpy.
- Make sure not to skip adding the flour to the fruit. The blueberries and peaches can be quite juicy and the flour will make sure to keep the fruit from getting too runny.
- To store these bars, the best practice is to place them in an airtight container and store them in the refrigerator.
Steps for making Blueberry Peach Crumble Bars
Preheat the oven to 350 degrees F. Grease a 9 x 13-inch baking pan.
Start by making the crumble. Mix the flour, oats, 1/2 cup sugar, brown sugar baking soda, and salt together. Cut in the butter with a pastry cutter, a fork, two knives, or by hand until well combined and the crumble is formed.
Reserve 1 3/4 cups of the crumble for the top of the bars. The rest of the crumble pat into the prepared baking pan. Place in the preheated oven and bake for 10 minutes.
While the crust is baking make the cream cheese filling. Place the cream cheese in a medium bowl and beat with an electric mixer for about 30 seconds or until creamy. Add the 1/3 cup of sugar, egg, and vanilla and mix in.
Prepare the fruit that will go on top of the cream cheese. Cut the peach into small pieces and mix with the blueberries. Toss in the 1/4 cup of flour and 1/4 cup of sugar.
Take the reserved crumble and toss in the chopped pecans. Set this aside until needed.
Once the crust has baked 10 minutes remove from the oven. Spread the cream cheese mixture over top of the baked crust.
Sprinkle the prepared fruit over top of the cream cheese mixture. Over the top of the fruit sprinkle the remaining crumble.
Place back in the oven and bake another 30 to 32 minutes or until a wooden pick inserted comes out clean.
Remove from the oven and cool completely on a cooling rack.
Love summer fruits check out these recipes:
Blueberry Peach Crumble Bars
- 1 3/4 cups flour
- 1 1/2 cup old fashion oats
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup butter
- 1/2 cup pecans chopped
- 8 ounces cream cheese
- 1/3 cup sugar
- 1 egg
- 1 teaspoon vanilla
- 2 cups blueberries
- 2 cup peach chopped (about one large peach)
- 1/4 cup sugar
- 1/4 cup flour
- Preheat oven to 350 degrees F.
- Mix the flour, oats, 1/2 cup sugar, 1/2 cup brown sugar, soda, and salt until well combined. Add the butter and cut in with a fork, pastry cutter, or by hand until everything is combined and crumble is formed.
- Reserve 1 3/4 cups of the crumble for the top of the bars. The rest of the crumble pat into a greased 9 by 13-inch baking pan. Place into a preheated oven and bake for 10 minutes.
- While the bars are baking place the cream cheese in a medium bowl and beat with an electric mixer until it is creamy add the 1/3 cup of sugar, egg, and vanilla and mix in.
- Cut the peach into small pieces and mix with the blueberries. Add the 1/4 cup sugar and 2 tablespoons of flour, toss until well mixed.
- Add the pecans to the reserved crumble. Once the crust has baked for 10 minutes remove from the oven. Spread the cream cheese mixture over the top of the crust.
- Evenly spread the fruit over the cream cheese. Sprinkle the crumble over the fruit. Place bake in the oven and bake for another 30 minutes. Remove from the oven and set on the cooling rack to cool.
- Use fresh fruit for this recipe. The peach should be ripe, but firm.
- Use a pastry cutter, a fork, two knives, or by hand to work in the butter.
- Beat the cream cheese, before adding the sugar, egg, or vanilla, this will help so the cream cheese doesn't lump up.
- Keep the bars in an airtight container in the refrigerator for best results for storage.
This recipe was originally published on August 3, 2017. It has been updated with new content and pictures on August 20, 2020.