Brown Butter Peach Shortbread Bars
Peach Shortbread Bars
Thin peach shortbread bars with a crisp brown butter crumb, tender fresh peach slices, and a lightly spiced golden topping.
Nutrition (per serving)
These peach shortbread bars are built like a thin fruit crumble: a pressed brown butter crumb on the bottom, a single layer of fresh peaches in the middle, and just enough loose crumb scattered over the top. The bars bake up crisp at the edges and tender under the fruit without becoming heavy or sticky.
Browning the butter gives the shortbread a toasted, nutty flavor that works especially well with ripe peaches. Freezing the browned butter until firm makes it easy to rub into the flour mixture, so the dough stays crumbly and short instead of turning pasty.
Use peaches that smell sweet and give slightly when pressed, but avoid very soft fruit that will release too much juice. Thin, even slices help the peaches cook through in the same time it takes the shortbread to become golden.
Let the pan cool fully before cutting. The butter-rich crumb sets as it cools, which gives clean squares that can be packed for picnics, served with coffee, or kept chilled for a few days.
Ingredients
- Unsalted Butter:1 cup
- Granulated Sugar:1 cup
- All-Purpose Flour:2 3/4 cups
- All-Purpose Flour:2 tbsp
- Baking Powder:1 tsp
- Fine Salt:1/4 tsp
- Ground Cinnamon:1/4 tsp
- Ground Nutmeg:1/8 tsp
- Large Egg:1
- Ripe Peaches, pitted and thinly sliced:2 large
- Butter or Nonstick Spray, for the pan:1 as needed
Instructions
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Melt the butter in a light-colored saucepan over medium heat, stirring often, until the foam subsides and the milk solids turn deep golden brown with a nutty aroma.
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Pour the browned butter into a shallow heatproof dish, scraping in the browned bits, and freeze for 25 to 30 minutes until firm but not icy hard.
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Heat the oven to 375°F and grease a 9 by 13-inch baking pan. Line the pan with parchment if you want easier lifting and cutting.
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Whisk the sugar, flour, baking powder, salt, cinnamon, and nutmeg in a large bowl until evenly combined.
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Cut or rub the firm browned butter into the flour mixture, then mix in the egg until the mixture forms sandy crumbs that hold together when squeezed.
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Press about three quarters of the crumb mixture firmly and evenly into the prepared pan to make a compact base.
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Arrange the peach slices in one thin, slightly overlapping layer over the base, leaving behind any excess juice on the cutting board.
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Scatter the remaining crumb mixture loosely over the peaches without fully covering the fruit.
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Bake for 30 to 35 minutes, until the top is lightly browned, the edges are golden, and the peach juices are bubbling in small spots.
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Cool completely in the pan before cutting into 24 bars.
Tips & Notes
- For cleaner slices, chill the cooled pan for 30 minutes before cutting.
- If using very juicy peaches, blot the slices lightly with a towel before arranging them on the crust.
- The bars keep well refrigerated in an airtight container for up to 4 days.
- For a plain butter version, skip browning and use softened butter, adding 2 extra tablespoons of flour if the crumbs feel sticky.
