Ingredients
Scale
- 1 1/4 cup all-purpose flour
- 1/2 cup powdered sugar
- 1/4 teaspoon salt
- 2/3 cup unsalted butter (melted)
- 3 cups chopped peaches (about 4-5 large peaches)
- 1/4 cup granulated sugar
- 2 tablespoons fresh lemon juice (or water)
- 3 tablespoons cornstarch
- 3/4 cup flour
- 1/4 cup large flake oats (quick oats or old-fashioned oats work too)
- 1/3 cup brown sugar
- 1 teaspoon cinnamon
- 1/3 cup unsalted butter (melted)
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 4-5 tablespoons cream (or milk)
Instructions
- Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper.
- For the shortbread base, whisk together flour, powdered sugar, and salt in a bowl. Stir in melted butter until combined, then press into the bottom of the prepared pan. Bake for 15 minutes.
- While the base bakes, prepare the peach layer by tossing chopped peaches with granulated sugar, lemon juice, and cornstarch in another bowl.
- For the crumble topping, mix flour, oats, brown sugar, and cinnamon in a bowl. Stir in melted butter until it resembles wet sand.
- Spread the peach mixture over the baked shortbread base and sprinkle the crumble topping on top. Bake for an additional 35-45 minutes until golden brown.
- Allow to cool before glazing with a mix of powdered sugar and cream for added sweetness.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar (65g)
- Calories: 210
- Sugar: 12g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 25mg