Peach Shortbread Bars
Where does the time go? It’s already mid august and fall is upon us. I am in denial. I refuse to touch anything pumpkin-spice related. I am still in summer mode and if I hear anyone bring up pumpkin spice lattes, expect an eye roll.
I don’t know what took me so long to use peaches but there is no excuse. I want to use them while they are still in season.That’s what led me to make Peach Shortbread Bars. It’s simple and doesn’t require much thought or ingredients. I love me a low maintenance dessert.
A classic and simple recipe like this one is always the most satisfying to me. The ingredients are so basic yet the outcome is NEVER basic. Never underestimate the power of butter, flour, sugar and fruit. Some of my favorite desserts contain just those four ingredients. The sweet peaches compliment the rich buttery shortbread, and the crumble on top gives it a much needed texture and crunch. 
To make Peach Shortbread Bars, you must use sweet ripe peaches. If the peaches aren’t quite ripe yet, place them in a brown paper bag for about three days. If you don’t have peaches you can use any other fruit you have on hand. Get creative!
To cut the cold butter into the flour, you can use a pastry cutter or if you’re impatient like me a food processor will do. Use the pulse mode instead of just letting is run because you need to keep checking the consistency of the dough. Once everything is mixed the dough will be very crumbly, take some in your hand and if it comes together it’s ready to go
Looking back now, I should have served the Peach Shortbread Bars with ICE CREAM! Not sure how I missed this crucial element but you live and you learn!
Recipe adapted from Smitten Kitchen.
Things You Should Know:
- Use a clear baking dish to keep track of the bottom of the shortbread crust. The color should be a deep golden brown.
- Butter should be really cold. Cut them up into cubes and place back in the freezer for about 5 minutes before mixing in with flour.
- Allow to completely cool before cutting into bars. Otherwise, they will fall apart. Unless, you’re making this for yourself and you’re not worried about appearance 😉
- Shortbread mixture will be very crumbly, take some in your hand and if it comes together in one piece it’s ready.
- Use sweet ripe peaches!
- You can use a pastry cutter if you don’t have a food processor. If you have neither, you can use a fork-it will take longer but it’ll be a good workout!
- 2 sticks cold unsalted butter
- 1 cup granulated sugar
- 1 tsp baking powder
- 2 3/4 cups all-purpose flour
- 1/8 tsp freshly grated nutmeg
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1 large egg
- 3 meduim peaches ripe but slightly firm
- Preheat oven to 375 degrees F. Butter a 9 x 13 inch baking pan, preferably heat proof glass baking pan. Cut the peaches in thin slices and set aside. Cut butter into cubes and place in freezer until ready to use.
- Place dry ingredients in a food processor and pulse a couple of times to incorporate all the ingredients. Add the cold butter and pulse a few times until butter becomes the size of peas. Add the egg and vanilla and pulse a 2-3 more times. The dough will look very crumbly, however, if you take some in your hand and it comes together it's ready.
- Take about 3/4 of the shortbread dough and pat into the bottom of the prepared pan, pressing firmly. Arrange the peach slices on top in a single layer. Crumble the remaining shortbread mixture evenly over the peaches.
- Bake for about 35-40 minutes until the top is slightly brown and you can see color around the edges. Also, if using a glass baking pan you can check the color on the bottom to make sure it's nice and brown as well. Allow to completely cool before cutting into squares.
- Depending on the size you cut the bars, this will make any where from 12 to 24 bars.
