Peach Shortbread Bars
Makes 12-24 bars
3 cups all-purpose flour
1 cup powered sugar
1 tsp baking powder
1/2 tsp salt
1 /2 tsp cinnamon
1 1/2 cup butter, cold and cubed
4 cups fresh peaches, roughly chopped
1/2 cup brown sugar
3 tsp cornstarch
Powdered Sugar and Cinnamon (to serve)
Preheat oven to 375F. Grease a 9×13-inch baking pan and set aside.
In a medium bowl, stir together flour, sugar, baking powder, salt, and cinnamon.
Cut in the butter with a pastry cutter until it resembles coarse crumbs.
Pat half of dough into prepared pan and reserve the other half for the crumble layer.
In a separate bowl, stir together sugar and cornstarch.
Gently mix in peaches until they are all coated.
Sprinkle the peach mixture over the crust in an even layer. Crumble remaining dough over the top.
Bake in the oven for 45 minutes or until top is golden-brown.
Cool completely and refrigerate until firm before cutting into squares.
Serve chilled or at room temperature, with a dusting of powdered sugar and cinnamon.
There has been an abundance of peaches and other stone fruit at the farmer’s market. It’s in season and I can’t buy enough. They are sweet and juicy. This dessert is a nice alternative to a peach crumble or crisp.