Like a peach pie but easier to share and transport! These bars with a press-in shortbread crust are just the thing for a summer potluck or picnic.

Martha Stewart Living, July/August 2015

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Read the full recipe after the video.

Recipe Summary

prep:
30 mins
total:
3 hrs
Yield:
Makes 16 bars
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Ingredients

Ingredient Checklist
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees. Butter an 8-by-8-by-2-inch cake pan. Line with parchment, leaving a 2-inch overhang on two sides; butter parchment.

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  • Crust: Beat butter with sugar in a bowl until light and fluffy, about 3 minutes. Scrape down bowl. Add flour and salt; beat until dough forms clumps but does not completely hold together. Press 2 1/2 cups flour mixture into bottom and 1 inch up sides of prepared pan.

  • Filling: Stir together peaches, sugar, flour, lemon juice, and salt in a bowl. Pour into crust. Crumble remaining flour mixture evenly over top, squeezing to create clumps. Bake until bubbling in center and crust is golden, about 1 hour, 10 minutes (if browning too quickly, tent top with foil). Let cool 20 minutes. Remove from pan and let cool completely on a wire rack, about 1 hour. Cut into 2-inch squares.

Cook's Notes

Store the bars in the refrigerator, wrapped in plastic or in an airtight container, for up to three days.

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Reviews

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