Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
- Prepare the base and crumb topping mixture. In a large bowl, whisk together 1 3/4 cups of the flour, 1/2 cup of the sugar, baking powder, and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Press two-thirds of this crumb mixture evenly into the bottom of the prepared pan to form the base.
- Make the peach filling. In a separate bowl, combine the peaches, the remaining 1/2 cup of sugar, cornstarch, and lemon juice. Mix gently until the peaches are coated.
- Spread the peach filling evenly over the shortbread base in the pan.
- Create the crumb topping using the remaining one-third of the crumb mixture. Sprinkle it evenly over the peach layer.
- Bake for 40 to 45 minutes, or until the topping is golden brown and the filling is bubbly. If the topping browns too quickly, you may lightly tent the pan with foil.
- Let the bars cool completely in the pan on a wire rack before lifting them out using the parchment paper overhang. Cut into 12 bars and serve.
Nutrition
Notes
If you use frozen peaches, do not thaw them before mixing with the sugar and cornstarch. The cornstarch will absorb the excess moisture during baking.