I recently spent the weekend in Niagara-on-the-lake where peach season was in full effect and orchards are everywhere. Luckily we had great weather for visiting orchards, picking peaches, and since Niagara is wine country, you bet we also visited some wineries. Coming home with a basket full of peaches, I immediately started thinking about how to use them. I made a few different baked goods, added them to salads, and enjoyed them on their own.
Today I’m sharing with you one of the recipes I tested for Cinnamon Peach Shortbread Squares, and if you love peaches, you’ll love these.
Peach season always marks that time of the year when summer is coming to it’s end and you can feel that fall is on its way. Something else that reminds me of fall is cinnamon, so I naturally wanted to incorporate it into this recipe. Because I love shortbread, I decided to use it for the crust and then top the bars with a crumble.
You’ll want to serve these chilled and keep them refrigerated- allowing them to stay fresh for days. Don’t miss the opportunity to try these while peach season is upon us.
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- FOR THE SHORTBREAD CRUST:
- 1 cup unsalted butter, room temperature
- ½ cup sugar
- 1 teaspoon vanilla
- 1¾ cup flour
- ¼ teaspoon salt
- FOR THE PEACH FILLING:
- 4 large peaches dices finely
- ⅓ cup sugar
- ¼ teaspoon cinnamon
- 1 tablespoon fresh lemon juice
- FOR THE CRUMBLE TOPPING:
- ½ cup flour
- ½ cup oats
- ½ cup unsalted butter, room temperature
- ¼ cup brown sugar
- ¼ teaspoon cinnamon
- In the bowl of your mixer, add 1 cup butter, ½ cup sugar, and vanilla, and mix on low until evenly combined. Add the 1¾ cup flour, salt, and mix until everything is combined. If the dough seems crumbly, you may need to use your hands to bring it together. Do not over-mix. (You can also make the dough by hand, with a wooden spoon instead of a mixer.)
- Line a 9x9 baking dish with parchment paper. Take a small lump of the dough and place it into the dish, and press the dough evenly into the bottom and sides. Try to make the dough about an ½ inch thick all over. (I had some of the dough left over and used it to make a few cookies.)
- With the tines of a fork, prick the shortbread all over, and place in the refrigerator for 40-60 minutes, or until completely firm.
- Meanwhile in a large bowl mix all the peach filling ingredients together. Then evenly top the shortbread with the mixture.
- In another large bowl mix all the crumble topping ingredients together, do not over mix, mix just until crumbly. Then evenly crumble the topping over the peach filling.
- Bake at 350 degrees for 45 minutes. Let cool completely, then refrigerate for at least 2 hours. Then cut into squares and serve.