Peach Crumble Pie Bars
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Cook time: 
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Serves: 24 bars
My favorite way to eat peach pie! Peaches and cream cheese are baked into a sheet pan full of buttery pie crust, and then topped with a crumbly streusel made of oats and pecans. Make sure you allow yourself an hour for the dough to chill -- you can also make it the day before.
  • For the Pie Crust:
  • 1½ cups all purpose flour
  • 1 tablespoon granulated sugar
  • ¼ teaspoon salt
  • ½ cup unsalted COLD butter
  • 3 tablespoons ice water (less, as needed)
  • For the Filling:
  • 8 ounces cream cheese
  • ¼ cup granulated sugar
  • 5 medium peaches, peeled and sliced
  • 1 tablespoon fresh lemon juice
  • ¼ cup brown sugar
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 tablespoon cornstarch
  • For the Topping:
  • 1 cup quick oats
  • 4 tablespoons butter
  • ¼ cup brown sugar
  • ¼ teaspoon nutmeg
  • ½ cup chopped pecans
  1. To make the pie crust, whisk together the flour, sugar, and salt. Cut the cold butter into the flour mixture until coarse crumbles form and the butter is dispersed evenly. Add 2 tablespoons of ice water and stir to combine. Add one more tablespoon as needed to get your dough to the right consistency. Make a ball and wrap it in plastic. Let it chill for at least an hour or overnight.
  2. Beat the cream cheese with the granulated sugar until smooth. In a separate bowl, toss the peaches with the brown sugar, cinnamon, nutmeg, and cornstarch to evenly coat.
  3. Preheat the oven to 425F. Roll out your chilled dough and press it into an ungreased 9 X 13 baking sheet.
  4. Gently spread the cream cheese mixture over the crust. Then spread the peach mixture on top of the cream cheese.
  5. In a medium bowl, combine the oats, butter, brown sugar, nutmeg, and pecans. Spread the topping over the peaches.
  6. Bake the bars for 25-30 minutes. Let the bars cool before slicing.
Recipe by Sugar Dish Me at