Ingredients
Scale
- 1 1/4 cup all-purpose flour
- 1/2 cup powdered sugar
- 1/4 teaspoon salt
- 2/3 cup unsalted butter (melted)
- 3 cups chopped peaches
- 1/4 cup granulated sugar
- 2 tablespoons fresh lemon juice
- 3 tablespoons cornstarch
- 3/4 cup flour
- 1/4 cup large flake oats
- 1/3 cup brown sugar
- 1 teaspoon cinnamon
- 1 cup powdered sugar
- 4-5 tablespoons cream
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper.
- For the shortbread base, whisk together flour, powdered sugar, and salt in a medium bowl. Stir in melted butter until combined; press into the bottom of the prepared pan. Bake for about 15 minutes until lightly golden.
- Prepare the peach layer by tossing chopped peaches with sugar, lemon juice, and cornstarch until coated.
- For the crumble topping, mix flour, oats, brown sugar, and cinnamon in another bowl. Add melted butter and mix until crumbly.
- Spread the peach mixture over the baked shortbread base and sprinkle crumble topping on top. Bake for 35-45 minutes or until golden brown.
- Let cool completely before glazing with a mixture of powdered sugar and cream.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 12g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 15mg