Peach Crumb Bars

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.

Crust:
1 stick + 5 Tbsp. unsalted butter, room temperature
1 cup sugar
2 cups all-purpose flour, unbleached
1 tsp. coarse sea salt

Filling:
1¼ lbs peaches, pitted and cut into a ½” dice (3½ cups)
½ cup sugar
2 Tbsp. all-purpose flour, unbleached
1 Tbsp. lemon juice, freshly squeezed
½ tsp. coarse sea salt

Preheat oven to 375°F (190°C/170°C fan, Gas Mark 5). Butter an 8x8x2” cake pan. Line with parchment, leaving a 2” overhang on two sides; butter parchment.

Make the 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 2½ cups flour mixture into bottom and 1” up sides of prepared pan.

Make the 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" squares.

Makes 16 bars.

Cook's Notes: Store the bars in the refrigerator, wrapped in plastic or in an airtight container, for up to three days.