Fresh Peach Shortbread Bars
Bake Fresh Peach Shortbread Bars with raspberries recipe. A delicious dessert with every bite. Juicy oven baked peaches layered over a buttery shortbread crust.
Fresh Peach Shortbread Bars with Raspberries
Peach Shortbread Snack Bars with raspberries recipe are the perfect combination of sweet, buttery, and fruity goodness. Made with a simple shortbread crust, a layer of fresh ripe peaches. These snack bars are ideal for snacking, picnics, or dessert. The soft, melt in your mouth base pairs perfectly with the juicy peach filling, creating a treat that’s both rustic and elegant. They’re an easy Oven cook and bake idea with real, fresh ingredients and don’t require any fancy equipment. Great for summer gatherings, lunchbox treats, or using up extra peaches during peak season. These bars are a delightful way to enjoy homemade fruit desserts any time of year.
FAQ’s
How to tell if shortbread bars are done?
How to tell if shortbread bars are cooked, is to see if they look golden brown and set. Test on the edges to see if they are firm and turning golden brown.
What spices go best with peaches?
Spices that go best with peaches can be firstly sugar, if you did not have ripe juicy peaches but would like to bring out the juiciness, and flavor. Other spices you can add to the filling with the peaches can be cinnamon, cardamon, all spice, and even black pepper.
Should butter be cold or room temperature for shortbread?
Always start with cold butter, cut into small cubes. The air in the dough will expand and spread, baking a delicious buttery shortbread crust.
What are common mistakes when making shortbread?
The biggest mistake you can make when making shortbread dough is to over mix the dough. The gluten in the flour will develop and when baked will turn out flat and dense and a bit chewy. The butter in the dough will warm up and then make the shortbread greasy. The best is to just mix it until combines and that is that.
Ingredients for Fresh Peach Shortbread Bars
- fresh ripe peaches, sliced 🍑
- raspberries
- brown sugar
- flour or cornstarch
- lemon or lime juice 🍋
- vanilla extract
- Easy Shortbread Crust Pastry
How To bake Fresh Peach Shortbread Bars
- Preheat the oven to 350 Deg. F (180 deg. C)
- Grease a baking dish, (9 x 9 “) and line with parchment paper, at the bottom and up the sides. For you to lift out the baked shortbread snack to cool. Use spray and cook on the parchment paper as well.
- Mix the shortbread dough and press it in the dish, evenly. If it is a bit sticky add some flour to your hands.
- Bake this shortbread crust for about 15 minutes. Should be golden brown. Leave to cool a little.
- Slice the clean peaches with their skins on to about 1/4 inch thick.
- In a bowl add the sliced peaches, raspberries and sugar, flour, lemon juice, and vanilla. Stir and mix them up until all the peaches are coated.
- Spoon and place the peaches on your baked shortbread crust.
- Place in the oven and bake for a further, 30 minutes.
- Take out and leave to cool on a cooling rack. Before it cools totally slice them for snack bars. (as you prefer)
- Optional to sprinkle them with some powdered sugar, before serving.
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Fresh Peach Shortbread Bars
Bake Fresh Peach Shortbread Bars with raspberries recipe. A delicious dessert with every bite. Juicy oven baked peaches layered over a buttery shortbread crust.
- Prep Time: 15 min
- Cook Time: 45 min
- Total Time: 60 min
- Yield: 9-10 bars
- Category: dessert
- Method: oven cook and bake
Ingredients
Get this Easy shortbread crust recipe
- 3–4 fresh ripe peaches, sliced
- 1/2 cup of fresh raspberries
- 1/2 cup of brown sugar
- 2 Tablespoons of flour or cornstarch
- 1 Tablespoon of lemon juice
- 1/2 teaspoon of vanilla extract
Instructions
- Preheat the oven to 350 Deg. F (180 deg. C)
- Grease a baking dish, (9 x 9 “) and line with parchment paper, at the bottom and up the sides. For you to lift out the baked shortbread snack to cool. Use spray and cook on the parchment paper as well.
- Mix the shortbread dough and press it in the dish, evenly. If it is a bit sticky add some flour to your hands.
- Bake this shortbread crust for about 15 minutes. Should be golden brown. Leave to cool a little.
- Slice the clean peaches with their skins on to about 1/4 inch thick.
- In a bowl add the sliced peaches, raspberries and sugar, flour, lemon juice, and vanilla. Stir and mix them up until all the peaches are coated.
- Spoon and place the peaches on your baked shortbread crust.
- Place in the oven and bake for a further, 30 minutes.
- Take out and leave to cool on a cooling rack. Before it cools totally slice them for snack bars. (as you prefer)
- Optional to sprinkle them with some powdered sugar, before serving.
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