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Peach Bars with Shortbread Crust Recipe
Welcome to peach season! These Peach Bars with Shortbread Crust are the perfect way to celebrate. Quick and easy to make, with a buttery, shortbread crust, a sweet, gooey peach filling with a hint of cinnamon, these bars are a great treat for any occasion.
Equipment
- 9×9 pan
- Parchment paper
- Medium saucepan
Ingredients
Shortbread Crust Ingredients:
- 1 cup butter, softened
- 3/4 cup superfine white sugar, AKA baker’s sugar or caster sugar
- 1 tablespoon pure vanilla extract
- 2 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 tablespoon turbinado sugar, optional
Peach Filling Ingredients:
- 2 cups fresh peaches, cut to 1/8″ thick slices (about 3.5 peaches)
- 1/2 cup superfine sugar
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
- 1 1/2 teaspoons pure vanilla extract
- 1 tablespoon flour
Instructions
- Prep: Preheat your oven to 350F. Line a 9×9 baking pan with greased parchment paper. Wash and peel about 3 and 1/2 fresh peaches, cut into 1/8" thick slices, enough to make 2 cups
- Cream together: In a mixing bowl, add 1 cup butter, 3/4 cup superfine white sugar, and 1 tablespoon pure vanilla extract and cream together until light and fluffy.
- Whisk: In a separate bowl, whisk together 2 1/2 cups all-purpose flour and 1/4 teaspoon salt.
- Combine: Gradually add the dry ingredients to the butter mixture. Mix until just combined to avoid overworking the dough.
- Press and Chill: Press about two-thirds of the dough into the prepared pan, reserving the remaining dough for the top layer. Refrigerate the crust for 15-30 minutes before baking.
- Par Bake: Place the pan in the preheated oven and bake for about 15 minutes, until it's very lightly golden and no longer shiny on top. Do not bake until golden brown. Allow crust to cool slightly while prepping the filling.
- Cook Peach Filling: In a medium saucepan, mix 2 cups fresh peaches, 1/2 cup superfine sugar, 1/2 cup brown sugar, 1 teaspoon ground cinnamon, 1 1/2 teaspoons pure vanilla extract, and 1 tablespoon flour. Bring to a boil over medium-high heat, then let simmer for about 10 minutes. Watch closely to avoid burning; reduce heat if necessary. Remove from the heat and set aside. I like to keep it in the fridge or freezer for a few minutes while I get the shortbread crust ready for this peach filling.
- Spread Filling: Add the peach filling by the spoonful onto the partially baked shortbread crust and spread evenly.
- Create Top Layer: Press the remaining shortbread dough into small discs, about 1/8-inch thick. Place the discs of dough on top of the filling to loosely form a lid. Sprinkle 1 tablespoon turbinado sugar, over the top (optional).
- Bake: Bake the assembled bars at 350°F for about 30-35 minutes, until the top is golden brown and the filling is bubbling. Because all ovens vary in performance, it's best to check on the peach bars before the 30-minute mark, too.
- Enjoy: Let the bars cool to at least room temperature. Slice the bars into squares and enjoy!
