An easy peach dessert that features a shortbread crust. These peach shortbread bars are quick to make, and have a very fresh taste. Perfect for peach season!
*This recipe was originally published in 2013. It’s been updated with brand new images, and much more information. Enjoy!
Say the word “shortbread” and I’m there. Add the word “peach” and I’m totally there! These peach shortbread bars are a combination of two of my favorite things in the world, peaches and shortbread. The end result is a delicious and easy-to-make dessert that is sure to please all your peach-loving family and friends. The best part about this recipe is that the shortbread mixture plays a double role. It’s the crust AND the topping.
Tips for the best Peach Shortbread Bars
- The shortbread mixture can be combined in two ways. First, combine the ingredients in one bowl, by hand. A pastry blender works as well, but if you don’t have one, your fingertips will definitely get the job done. Second, use a Kitchenaid (with the paddle attachment) or hand mixer. Just put the ingredients in your mixing bowl, and use a low speed on the mixer. After mixing, if you have any big chunks of butter, break them up with your hands.
- This recipe calls for fresh peaches, and I would not recommend substituting canned peaches.
- It’s a personal choice whether or not you peel the peaches before adding them to the shortbread crust. Sometimes I peel fruit that I’m using for a baked dessert, and sometimes I don’t.
- You can, of course, cut these peach shortbread bars into smaller pieces to feed more people.
- I lined up the peaches on the crust so they would look pretty in the pictures. For a “peachier” dessert, feel free to pile them on!
- If you don’t care for peaches, good substitutes are apples or pears.
- If you prefer a thinner crust, use 3 cups of the shortbread mixture for the crust, and be extra generous with the topping. For a thicker crust, use 4 cups of the shortbread mixture. Depending on this choice, you may have some shortbread mixture left over.
Fresh Peach Shortbread Bars
- 1 cup sugar
- 1 teaspoon baking powder
- 3 cups flour
- 1/4 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 cup cold butter (2 sticks cut into thin slices)
- 1 large egg
- 3 large peaches
- Preheat oven to 375 degrees F.
- Prepare a 9 x 13 inch pan with butter or non-stick spray. Set aside.
- Wash and peel peaches. Cut into slices about 3/8 to 1/2 inches thick. Set aside.
- In a large bowl combine sugar, baking powder, flour, spices, and salt with a whisk, or an electric mixer on low speed.
- Cut the butter slices into the flour mixture with a pastry blender, your fingertips, or a mixer.
- Add the egg and continue to blend until crumbly. The mixture will look like sand with little chunks of butter.
- Put 3 to 4 cups of the shortbread mixture into the prepared pan and pat down firmly.
- Arrange sliced peaches in rows.
- Sprinkle with remaining crust mixture.
- Bake for 30 minutes or until it begins to brown around the edges.
- Cool completely before cutting into squares.
*If you make this recipe, and love it, please consider coming back to leave a 5 star review. It would really help me, and I would truly appreciate it!
This is a straight-forward and easy recipe that anyone can make. Peach season in the Midwest is right around the corner. In the South, you are probably in the thick of it. Either way, when you get the chance, pick up some peaches and enjoy this tasty dessert!
Until next time…