Peach Crumble Shortbread Bars

• All-purpose flour1¼ cups (150g)
• Powdered sugar¼ cup (30g)
• Salt¼ tsp (1.5g)
• Unsalted butter, melted½ cup (113g)
• Vanilla extract1 tsp (4g)

• Fresh, diced peaches1½ cups (225g)
• Granulated sugar2 tbsp (25g)
• Cornstarch1 tbsp (8g)
• Lemon juice1 tsp (5g)
• Cinnamon (optional)¼ tsp (0.5g)

• All-purpose flour½ cup (60g)
• Rolled oats¼ cup (25g)
• Brown sugar3 tbsp (36g)
• Salted butter, melted3 tbsp (42g)
• Saltpinch
• Cinnamon (optional)⅛ tsp

Preheat the oven to 350°F (175°C) and line an 8x8 pan with parchment paper.

In a bowl, mix all shortbread base ingredients until combined. Press evenly into the bottom of the pan. Bake for 10 minutes, then let the shortbread base cool to room temperature.

While the base bakes, add the diced peaches, sugar, cornstarch, lemon juice, and cinnamon to a saucepan. Cook over medium heat for 5–7 minutes, stirring frequently, until thick and jammy. Let this cool for 10 minutes.

For the crumble, mix all topping ingredients in a bowl until it forms moist, clumpy crumbs.

Spread the peach filling evenly over the baked shortbread crust. Sprinkle the crumble topping generously over the peaches.

Bake for 22–26 minutes, or until the crumble and shortbread is golden brown.

Let this cool to room temperature, then slice into bars.