Brown Butter Peach Shortbread Bars
Peach Shortbread Bars
Thin peach slices bake between a firm brown-butter shortbread base and a light crumb topping for simple, sliceable summer bars.
These peach shortbread bars are built for the point in summer when ripe peaches are fragrant enough to carry a dessert without much help. The fruit is sliced thinly and laid directly over a pressed shortbread crumb, so every square gets a clean layer of peach instead of a heavy jam filling.
Browning the butter gives the dough a toasted, nutty edge that stands up well to the fruit. Once the butter is chilled firm again, it can be worked into the flour mixture just like cold butter, leaving a sandy crumb that presses into a sturdy base and scatters easily over the top.
The bars should cool completely before cutting. Warm shortbread is fragile, but once set, the crust slices neatly and the peach layer stays tender. They keep well chilled, making them useful for picnics, lunchboxes, or a make-ahead dessert tray.
Use ripe but not collapsing peaches. Very juicy fruit can soften the crust, while firm, aromatic peaches bake into distinct slices with a gentle tartness against the sweet crumb.
Nutrition (per serving)
Directions
-
1
Melt the butter in a light-colored saucepan over medium-low heat, stirring often, until the foam subsides and the milk solids turn golden brown with a nutty aroma.
-
2
Scrape the browned butter and all toasted bits into a shallow heatproof dish. Freeze until solid but still workable, about 30 minutes.
-
3
Heat the oven to 375°F. Butter or spray a 9-by-13-inch baking pan and line it with parchment if you want easier lifting.
-
4
Whisk the sugar, baking powder, both amounts of flour, cinnamon, nutmeg, and salt in a large bowl until evenly combined.
-
5
Cut or rub the chilled brown butter and the egg into the dry ingredients until the mixture forms moist, sandy crumbs with a few pea-size pieces.
-
6
Press about three quarters of the crumbs firmly and evenly into the prepared pan, making sure the corners are compact.
-
7
Arrange the peach slices over the crust in a single, slightly overlapping layer, keeping the fruit as even as possible.
-
8
Scatter the remaining crumbs over the peaches without packing them down.
-
9
Bake for 30 minutes, until the top crumbs are lightly browned and the edges look set and golden.
-
10
Cool completely in the pan before cutting into 24 bars.
Ingredients
- Unsalted Butter:1 cup
- Granulated Sugar:1 cup
- Baking Powder:1 teaspoon
- All-Purpose Flour:2 3/4 cups
- All-Purpose Flour:2 tablespoons
- Ground Cinnamon:1/4 teaspoon
- Freshly Grated Nutmeg:1/8 teaspoon
- Fine Salt:1/4 teaspoon
- Large Egg:1
- Ripe Peaches, pitted and thinly sliced:2
Tips & Notes
- If skipping the brown-butter step, use softened butter and add 2 extra tablespoons of flour to the dough.
- Do not peel the peaches unless the skins are tough; thin slices soften well during baking.
- Chill the cooled bars before cutting if you want especially clean edges.
- Store covered in the refrigerator for up to 5 days, or freeze with parchment between layers.
