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 the oven to 350°F and line an 8×8 inch baking pan with parchment paper.
- For the shortbread base: Combine flour, powdered sugar, and salt in a bowl. Stir in melted butter until blended. Press into the pan and bake for 15 minutes.
- For the peach layer: Toss chopped peaches with granulated sugar, lemon juice, and cornstarch until coated.
- For the crumble topping: Mix flour, oats, brown sugar, cinnamon, and melted butter until crumbly.
- Spread the peach mixture over the baked base and sprinkle with crumble topping. Bake for 35-45 minutes until golden brown.
- Allow to cool completely before cutting into squares.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square (50g)
- Calories: 210
- Sugar: 10g
- Sodium: 60mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 15mg