Thursday, September 9, 2010

Peach Shortbread

I happened to see a recipe for these Peach Shortbread bars on Smitten Kitchen last week, right when I had two peaches that were getting VERY ripe and knew what I needed to make!  My hubby loves my peach cobbler and I thought that these would have a similar flavor without as much work and I was right!  The shortbread bottom is deliciously rich and crumbly which I loved and the peaches balanced this out wonderfully.  I am always a fan of a crumble topping and this one didn't disappoint!   Overall this was a great recipe and it easier to share than cobbler because you are able to cut them into bars that store and travel nicely.  I do think that next time I will add more peaches as my bottom was a bit thicker than the one that Smitten Kitchen made and I would like more of the sweet peachy goodness!

Peach Shortbread
Recipe from Smitten Kitchen

1 cup sugar
1 teaspoon baking powder
3 cups flour
1/4 teaspoon cinnamon
1/8 teaspoon freshly grated nutmeg
1/4 teaspoon  salt
1 cup softened butter
1 large egg
2 peaches, pitted and thinly sliced (between 1/8 and 1/4-inch thick)

1 Tablespoon Vanilla Paste
1/2 teaspoon cinnamon

Preheat the oven to 375°F

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 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. In a separate bowl mix the peaches with vanilla paste and 1/2 teaspoon of cinnamon.  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.


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