Description
A buttery shortbread base topped with a sweet cinnamon peach filling and a golden crumble, baked until perfectly golden for a summery dessert bar that works just as well warm as it does chilled.
Ingredients
Crust and Crumble:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 170g unsalted butter, cold and cubed
- 1 large egg
- 1 tsp vanilla extract
Peach Filling:
- 3 cups diced peaches
- 2 tbsp cornstarch
- 1/4 cup sugar
- 1 tbsp lemon juice
- 1/2 tsp cinnamon
Instructions
- Preheat the oven to 375°F (190°C) and line a 9×13-inch baking pan with parchment paper.
- In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, and salt.
- Cut in the cold cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Add the egg and vanilla extract, mixing until the dough just comes together into a crumbly mixture.
- Press about two-thirds of the crumb mixture firmly into the bottom of the prepared pan to form an even base layer.
- In a separate bowl, toss the diced peaches with the cornstarch, sugar, lemon juice, and cinnamon until evenly coated.
- Spread the peach filling evenly over the pressed crust layer.
- Scatter the remaining crumb mixture evenly over the top of the peach filling.
- Bake for 35-40 minutes, until the top is golden and the filling is bubbling at the edges.
- Cool completely in the pan before slicing into bars.
Notes
- Use cold butter for the crumbliest, most textured topping.
- Cool completely before slicing for the cleanest, most defined bars.
- Prep Time: 20 minutes
- cooling time: 1 hour
- Cook Time: 38 minutes