Easy Fresh Peach Shortbread Crumble Bars

These remarkably delicious bars come together in just a few minutes and bake in under an hour. They are made with a buttery, delicate shortbread crust enrobing fresh, lightly spiced peaches. The flavor is similar to a peach cobbler, yet more similar to a cookie. They are ideal for parties, family gatherings, and catering dessert displays. These bars are fantastic as a signature dessert on a menu. They are spectacular served warm with frozen custard and caramel sauce.

Easy Fresh Peach Shortbread Crumb Bars

For the crust:

1 cup granulated sugar (222g)

3 cups Panhandle Milling all-purpose flour (378g)

1 ½ tsp. baking powder

1 tsp. salt

1 tsp. pumpkin pie spice 

1 cup unsalted butter cold, cut into cubes (8oz or 226g)

1 large egg lightly beaten

For the peach layer:

½ cup granulated sugar (110g)

3 Tbsp. cornstarch

½ tsp pumpkin pie spice

5 large peaches, peeled and diced (about 4 to 5 cups)

¼ cup lemon juice

Directions:

• Preheat oven to 375°F.
• Lightly grease or spray a 13×9-inch glass baking pan and set aside.

For the crust:

• Whisk together 1 cup sugar, 3 cups flour, baking powder, salt, and spice in a medium bowl. Using a pastry cutter, blend in the butter until the mixture resembles coarse sand.
• Add the lightly beaten egg and mix until the dough starts to hold together but is still crumbly. Gently press a little more than half the dough into the prepared pan.  

For the peach mixture:

• Whisk the sugar, cornstarch, and spice in a large mixing bowl. Add the diced peaches and toss to combine. Drizzle the lemon juice over the peaches and toss to coat.  Pour the peach mixture over the crust and spread evenly.
• Press together handfuls of the remaining crumb topping using your hands to create clumps. Scatter the clumps and remaining crumbled topping over the fruit layer, leaving some peaches showing through.
• Bake at 375°F for 40-45 minutes or until lightly browned.  
• Cool completely, then chill before cutting.

Get creative with these. We love making them with cherries, blackberries, raspberries and apricots. They are even wonderful made with pineapple!