Liz Maddux

In Season: Peach Shortbread

Nothing says summer to me like peaches, specifically Dickey’s peaches. When I was younger, the season wasn’t complete without a road trip to Musella, Georgia for peach ice cream at the Dickey’s peach farm. This year I had a few left over and decided to branch out from my usual cobbler recipe. Hello, peach shortbread!

I really love how light these turned out. The shortbread isn’t very heavy so you could definitely eat one of these for breakfast in the morning and be good to go. The peaches add the perfect amount of flavor and mix well with the cinnamon! I didn’t have fresh nutmeg on hand so I just added more cinnamon for flavor and they still turned out great!

Ingredients

1 cup (7 ounces or 200 grams) white sugar
1 teaspoon (5 grams) baking powder
3 cups all-purpose flour
1/4 teaspoon cinnamon
1/8 teaspoon freshly grated nutmeg
1/4 teaspoon (2 grams) salt
1 cup (2 sticks) cold unsalted butter
1 large egg
2 peaches, pitted and thinly sliced (between 1/8 and 1/4-inch thick)

*this recipe yields a 9 x 13 pan serving, but you can half it and do an 8 x 8 pan*

Instructions

Preheat the oven to 375°F (190°C).

Butter a 9×13 inch pan, or spray it with a nonstick spray.

In a medium bowl, stir together sugar, baking powder, flour, salt and spices with a whisk.

Use a pastry blender, fork or your fingertips, blend the softened butter and egg into the flour mixture. It will be crumbly.

Pat 3/4 of the crumbs into the bottom of the prepared pan, pressing firmly.

Tile peach slices over crumb base in a single layer. Scatter remaining crumbs evenly over peaches and bake in preheated oven for 30 minutes, until top is slightly brown and you can see a little color around the edges.

Cool completely in pan before cutting into squares and enjoy!

*recipe adapted from Smitten Kitchen

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