Author Notes
The low maintenance version of Smitten Kitchen’s Peach Shortbread —illyanna Maisonet
Ingredients
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3 cups
AP flour
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1 cup
granulated sugar
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1 teaspoon
baking powder
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1/2 teaspoon
pumpkin pie spice
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1/4 teaspoon
cardamom
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1
egg
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1/2 pound
unsalted butter
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3
peaches
Directions
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Preheat 375°F
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Butter a 9×13 inch pan, or spray it with a nonstick spray. In a medium bowl, stir together sugar, baking powder, flour, salt and spices with a whisk.
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Use a pastry blender, fork or your fingertips, incorporate softened butter and egg into the flour mixture. It will be crumbly. Pat 3/4 of the crumbs into the bottom of the prepared pan, pressing firmly. If the dough is too tacky to handle, chill for about 10 mins.
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Tile peach slices over crumb base in a single layer, it’s ok if some overlap
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Scatter remaining crumbs evenly over peaches and bake for 30 minutes, rotating halfway through, until top is slightly brown and you can see a little color around the edges.
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Cool completely in pan before cutting into squares.
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