Description
Buttery lemon shortbread meets juicy peach filling and a crisp crumble in these easy peach crumble bars. A simple homemade dessert that’s ready in just over an hour.
Ingredients
Lemon Shortbread (Base & Crumble)
- 1/2 cup (100 g) granulated sugar
- 2 tbsp (4 g) lemon zest
- 1 1/4 sticks (140 g) unsalted butter, softened
- 2 tsp (10 ml) vanilla extract
- 2 1/2 cups (300 g) all-purpose flour
- 1/2 tsp (3 g) salt
- 1/2 tsp (1 g) ground cinnamon
- 2 tbsp (25 g) light brown sugar, packed
Peach Filling
- 5 medium fresh peaches, ripe but firm (about 1.5 kg / 3.3 lb)
- 1/4 cup (50 g) granulated sugar
- 1 tsp (2 g) ground cinnamon
- 2 tbsp (16 g) cornstarch
- 1 tbsp (15 ml) lemon juice, freshly squeezed
- 2 tsp (10 ml) vanilla extract
Instructions
Prepare the Peaches
- Bring a large pot of water to a boil. Prepare an ice water bath in a large bowl.
- Score a shallow “X” on the bottom of each peach. Carefully place peaches into the boiling water for 30-60 seconds, then transfer them immediately to the ice water bath using a slotted spoon.
- Allow peaches to cool for a couple of minutes, then peel off the loosened skin, starting from the “X”. Cut peaches into 1/2 inch (1.25 cm) thick wedges. Set aside.
Make the Lemon Shortbread
- Preheat the oven to 375°F (190°C). Line a 9×9 inch (23×23 cm) square baking pan with parchment paper, leaving an overhang on two sides.
- In a large bowl, combine the granulated sugar and lemon zest. Use your fingertips to rub the zest into the sugar until fragrant.
- Add the softened butter and vanilla extract to the sugar mixture. Mix well with a wooden spoon or rubber spatula until combined and creamy.
- In a separate bowl, whisk together the all-purpose flour, 1/2 tsp cinnamon, and salt.
- Add the dry ingredients to the butter-sugar mixture. Mix until the dough starts clumping together, then gently knead until you have a fairly crumbly cookie dough.
- Press about two-thirds of the shortbread dough evenly into the bottom of the prepared baking pan, smoothing it into a compact layer.
Prepare the Peach Filling
- In a large bowl, combine the peach wedges, 1/4 cup granulated sugar, 1 tsp cinnamon, cornstarch, lemon juice, and vanilla extract. Toss gently to combine, ensuring peaches are evenly coated.
Assemble & Bake
- Arrange the peach filling in an even layer over the shortbread base.
- Add the brown sugar to the remaining one-third of the shortbread crumble mixture. Mix lightly. Sprinkle the brown sugar crumble mixture evenly over the peach filling, allowing some of the peaches to peek through.
- Bake for 50-55 minutes, or until the crumble topping is light golden brown and the peach filling juices are bubbling through.
- Allow the bars to cool completely to room temperature in the pan before removing them using the parchment paper overhang. Once fully cooled, slice into 16 individual portions.
Notes
Don’t skip rubbing the lemon zest into the sugar for the base! It’s a little trick that really helps release those essential oils and infuses the whole base with bright lemon flavour.
These bars are absolutely divine served warm with a scoop of vanilla bean ice cream, but they’re also fantastic chilled for a refreshing treat. They keep well in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week!
If fresh peaches aren’t in season, you can totally use frozen sliced peaches! Just make sure to thaw them completely and drain any excess liquid before tossing them with the other filling ingredients.
- Prep Time: 35 mins
- Cook Time: 55 mins
- Category: Bars
- Method: Baking