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Fresh Peach Pie Bars

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Buttery shortbread bars layered with juicy cinnamon-spiced peaches and topped with a golden crumb topping.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar, divided
  • 3 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 5 cups fresh peaches, peeled and sliced
  • 1/3 cup packed brown sugar
  • 3 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides.
  2. In a large bowl, cream together the softened butter and 3/4 cup granulated sugar until light and fluffy.
  3. Mix in the vanilla extract, then gradually add the flour and salt, stirring until a crumbly, sandy dough forms.
  4. Press two-thirds of the dough evenly into the bottom of the prepared pan to form the crust. Set the remaining dough aside for the topping.
  5. In a separate bowl, toss the sliced peaches with the remaining 1/4 cup granulated sugar, brown sugar, cornstarch, lemon juice, cinnamon, nutmeg, and a pinch of salt until evenly coated.
  6. Spread the peach mixture evenly over the crust.
  7. Crumble the reserved dough over the top of the peach layer, covering it loosely and evenly.
  8. Bake for 40 to 45 minutes, or until the top is golden brown and the filling is bubbling around the edges.
  9. Let the bars cool completely in the pan on a wire rack, then chill for at least 1 hour before slicing for clean cuts.
  10. Lift the bars out using the parchment overhang, slice into squares, and serve.

Notes

For the cleanest slices, chill the bars in the refrigerator for at least an hour before cutting. Store leftovers covered in the fridge for up to 4 days, or freeze baked and cooled bars for up to 2 months.

Find it online: https://www.rapidrecipes.blog/fresh-peach-pie-bars/