Now you can enjoy the summer flavor of peaches all year round with these easy Peaches and Cream Bars made with simple ingredients and a crumble topping.
Peaches and Cream Bars
I loved these bars so much, I made them twice! Once with a crescent roll crust and once with a sugar cookie crust. I’ll be sharing the cookie crust with ya next week. I’m sure that a shortbread crust would be just as good. Play around with it. This recipe is so forgiving and adaptable – make it with your favorite Lucky Leaf Pie Filling.
I can’t believe that we are down to just four more weeks of school. My daughter is done with the third grade at the end of May and I can’t believe it. This year just seems to have flown by for me! It was a great year for her as well.
She participated in her school’s Social Studies Fair and then went on to win bronze at the County Fair.
She’s been doing great in her math class and is working at an upper 4th grade level.
Today was something new for her, though. Today she wore her new glasses to school. As proud as I am about her academic achievements, she has been falling more behind her classmates in reading. We just found out that that the poor girl was seeing double and didn’t know it. I can’t even imagine how frustrating the past few years have been for her.
We are keeping our fingers crossed that her new glasses will help her to overcome her reading anxiety and discover a new love for reading.
My husband and I are both avid readers and we have struggled so long with our daughter over not wanting to read. We really did fear that she had some sort of reading disability. Our hopes are high that with some vision therapy and time, she will be ready for fourth grade reading with her classmates.
This was a sponsored post for Lucky Leaf Pie Fillings – all opinions are my own.
- 8 oz can Crescent Rolls, seamless
- 8 oz cream cheese
- 1/2 cup sugar
- 1/4 teaspoon almond extract
- 1 can Lucky Leaf Peach Pie Filling
- 1/2 cup flour
- 1/4 cup brown sugar
- 3 tablespoons butter, cold
- 1/2 cup walnuts, almonds or pecans
- Preheat the oven to 375 degrees F. Unroll the crescent rolls and press into a lightly greased 9×13 baking dish. Bake for 5 minutes and cool completely.
- Beat the cream cheese, sugar, and almond extract until smooth. Smooth over the crust and spoon the Lucky Leaf Peach Pie filling over the sweetened cream cheese.
- Whisk together the flour and brown sugar then cut in the cold butter to form a grainy crumb. It helps to use your fingers in this process. Toss in your choice of nuts and sprinkle over the peach pie filling.
- Bake for 25 minutes or until the edges are brown and toasty. Cool on a wire rack before cutting. You can serve them warm and eat with a fork, or refrigerate and eat with your fingers.
- Enjoy with great family and friends. This serves a crowd.
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