Description
Buttery shortbread crust topped with a juicy, cinnamon‑infused fresh peach filling and a light crumb topping—easy to bake and perfect for summer.
Ingredients
- 1 ½ cups all‑purpose flour
- ½ cup powdered sugar
- ½ cup unsalted butter, cold and cubed
- ¼ tsp salt
- 4 cups fresh peaches, peeled and diced (about 4–5 peaches)
- ⅓ cup granulated sugar
- 1 Tbsp lemon juice
- 1 tsp vanilla extract
- 2 Tbsp cornstarch
- ½ tsp ground cinnamon
- ½ cup old‑fashioned rolled oats
- ⅓ cup brown sugar, packed
- ¼ cup unsalted butter, melted
- ¼ tsp ground nutmeg (optional)
Instructions
- Preheat oven to 350 °F (175 °C). Line a 9×9‑inch baking pan with parchment paper, leaving an overhang.
- In a bowl, whisk together flour, powdered sugar, and salt. Cut in cold butter until mixture resembles coarse crumbs.
- Press two‑thirds of the mixture firmly into the bottom of the pan. Bake for 15 minutes or until lightly golden. Remove and cool slightly.
- In a large bowl, toss diced peaches with granulated sugar, lemon juice, vanilla, cornstarch, and cinnamon until well coated.
- Pour peach mixture evenly over the warm crust.
- In a separate bowl, mix oats, brown sugar, melted butter, and nutmeg (if using) until crumbly. Sprinkle over peaches.
- Bake for 30–35 minutes until topping is golden and filling bubbles.
- Cool completely in pan on a wire rack, about 1½ hours. Use parchment overhang to lift bars from pan and cut into squares.
- Serve at room temperature or chilled. Store leftovers in an airtight container in the refrigerator up to 4 days (or freeze for up to 2 months).
Notes
- Choose ripe but firm peaches to avoid a runny filling.
- Swap half the granulated sugar for brown sugar in the filling for richer flavor.
- Add a pinch of ground ginger or cardamom to the crumb topping for a flavor twist.
- You can substitute frozen peaches—thaw and drain excess liquid before using and reduce cornstarch to 1 Tbsp.
- For added texture, stir ¼ cup chopped pecans into the oat crumb topping.