Sometimes, dessert doesn’t have to be over the top. Or uber chocolately. Or super sweet, like so sugary that your teeth hurt.
Not that there’s anything wrong with that… but sometimes, I’m just not in the mood, you know?
Sometimes I want subtle. I want fruity. I want simple. I want Peach Shortbread.
Peachy. Buttery. Slightly spiced. Crumby.
They are super yummy, super easy, and super satisfying.
Perfect for enjoying late summer fruit–just look at those layers!
Reader Question ~ Dessert dilemma… chocolate or fruit? Or both?
- 1 cup sugar
- 1 teaspoon baking powder
- 3 cups all-purpose flour
- 1/4 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1 cup unsalted butter, softened*
- 1 egg, beaten
- 2 peaches, pitted and thinly sliced [~1/8-1/4 inches]
Preheat oven to 375 degrees. Spray a 9×13 inch pan with cooking spray. In a medium bowl, stir together dry ingredients: sugar, baking powder, flour, cinnamon, and nutmeg. Using a pastry blender or two forks, incorporate butter and beaten egg into the dry ingredients. Mixture will be crumbly. Spread 75% of the crumbs into the bottom of the pan, pressing down to set. Cover crust with peach slices in a single layer. Top peach slices with remaining crumbs. Bake for 30 minutes, until topping is golden brown. Cool completely before cutting into squares.
Yield: 24 squares.
Time: 40 minutes [10 minutes active].
Note: Original recipe called for browned butter, but I chose to take the easy route. Feel free to follow those instructions if desired.