Irresistible White Peach Shortbread Bars: Your Ultimate Summer Dessert Recipe

There’s nothing quite like the arrival of peach season, when orchards are bursting with sun-kissed fruit, signaling a true celebration of summer. These Peach Shortbread Bars are the perfect embodiment of that joyful time, offering a delightful way to savor the delicate sweetness and fragrant aroma of fresh peaches. The buttery, tender shortbread crust and crumble topping provide an exquisite contrast to the juicy, vibrant peach filling, creating a dessert that is simply peach perfection.

Side view of sliced White Peach Bars, revealing layers of shortbread, peach filling, and crumble topping.

While this recipe specifically highlights the subtle elegance of white peaches, don’t feel limited. As an old saying goes, “the best peach is the peach in your hand!” Whether you have access to succulent yellow peaches, nectarines, or even a mix, this recipe is incredibly adaptable. The key is to use fresh, ripe fruit that will cook down into a sweet, jammy filling, ready to be nestled between layers of crumbly, golden shortbread. These bars are not just a dessert; they’re a portable slice of summer bliss, perfect for picnics, potlucks, or simply enjoying with a cup of coffee on a warm evening.

Crafting the Perfect Peach Shortbread Bars: Essential Ingredients

One of the many beauties of this recipe is its reliance on simple, everyday ingredients that most home bakers likely already have on hand. Beyond the star ingredient – fresh peaches – you’ll find that the components for the shortbread crust and topping are truly pantry staples. With a well-stocked kitchen, you could whip up a batch of these delightful bars almost any day of the week, transforming basic ingredients into something truly extraordinary.

The foundation of these bars lies in a classic shortbread dough, which requires just a few key elements: flour, butter, sugar, salt, and a touch of vanilla. These simple components come together to create a rich, crumbly, and wonderfully tender base that perfectly complements the fruit. The quality of your butter, in particular, will shine through, so opt for a good brand if possible. For the peach filling, fresh peaches are cooked down with sugar and a hint of lemon juice, creating a vibrant and balanced flavor profile that prevents the bars from being overly sweet.

Various ingredients laid out for making White Peach Bars, including butter, flour, sugar, peaches, and lemon.

What you’ll need for these delectable Peach Shortbread Bars:

Unsalted Butter: The cornerstone of rich shortbread, ensuring a tender crumb.
Granulated Sugar: For sweetness in both the shortbread and the peach filling.
Powdered Sugar: Contributes to the delicate texture of the shortbread and forms the basis of the optional glaze.
Vanilla Extract: Enhances the overall flavor profile of the shortbread.
All-Purpose Flour: Provides structure to the shortbread dough.
Kosher Salt: Balances sweetness and brings out the flavors in both the shortbread and the peach filling.
White Peaches: The star of the show, delivering sweet and aromatic fruitiness. Feel free to use yellow peaches or a mix.
Lemon Juice: Brightens the peach flavor and adds a touch of acidity, preventing the filling from becoming cloyingly sweet.
Maldon Salt: A flaky finishing salt that adds a subtle crunch and savory counterpoint to the sweetness.
Water: Used to create a simple, optional powdered sugar glaze.

For precise measurements and full instructions, refer to the detailed recipe card below.

Step-by-Step Method for Perfect Peach Shortbread Bars

Creating these delightful Peach Shortbread Bars is a straightforward process, broken down into manageable steps that ensure a perfectly balanced and delicious outcome. The key is to pay attention to a few details, especially when preparing the shortbread and the peach filling, to achieve that irresistible texture and flavor.

Preparing the Buttery Shortbread Foundation

Begin by preparing the shortbread dough, which will form both the base and the crumbly topping of your bars. In a stand mixer, cream together the softened unsalted butter with both granulated and powdered sugars, along with the vanilla extract, until the mixture is light and fluffy. This step incorporates air, contributing to the shortbread’s tender texture. Next, gradually add the all-purpose flour and kosher salt, mixing only until just combined. Overmixing will develop the gluten in the flour, resulting in a tough shortbread, so stop as soon as a crumbly dough forms.

Shortbread dough in a stand mixer bowl after being blended, appearing crumbly.

A portion of shortbread dough wrapped in plastic wrap, set aside for the topping.

Once your dough is ready, reserve about one-third of it, wrap it tightly in cling film, and place it in the fridge to chill. This reserved dough will be used as the crumble topping later. The remaining two-thirds of the dough should be pressed evenly into the bottom of a prepared 9×13 inch baking pan. Make sure the pan is lined with parchment paper, leaving an overhang on the sides, which will make it incredibly easy to lift the baked bars out later. Pre-baking the shortbread base is a crucial step that helps prevent a soggy bottom and ensures a firm, golden crust.

Crafting the Luscious Peach Filling

While the shortbread base bakes to a beautiful golden hue, it’s the perfect time to prepare your vibrant peach filling. In a medium skillet, combine your diced or sliced white peaches with granulated sugar, fresh lemon juice, and a pinch of kosher salt. Cook this mixture over medium heat, stirring occasionally. The peaches will slowly release their juices, creating a fragrant syrup. Continue to cook, bringing the mixture to a gentle boil, for about 3-4 minutes, allowing the juices to thicken. This thickening is important, as it prevents the filling from becoming too runny and soaking into the shortbread. Once the mixture has reached a jammy consistency, remove it from the heat and set aside.

Fresh white peaches, sugar, and lemon juice in a skillet before cooking.

Cooked peaches with sugar and lemon juice, thickened and syrupy, in a skillet.

Once your shortbread base has baked and its edges have just started to brown, remove it from the oven. Evenly spread the luscious cooked peach filling over the warm shortbread crust. This layering creates a beautiful visual and textural contrast. Now, retrieve the reserved shortbread dough from the fridge. Crumble this chilled dough generously over the peach layer. The chilling helps maintain its crumbly texture during baking. Finally, sprinkle a light dusting of flaky Maldon sea salt over the top. This subtle addition adds a wonderful textural element and a hint of savory contrast that truly elevates the flavor profile of the bars.

Cooked peaches spread smoothly over the pre-baked shortbread base.

Hand crumbling reserved shortbread dough over the peach filling before the final bake.

Return the bars to the oven and bake for an additional 20-30 minutes, or until the shortbread topping is beautifully golden brown and set. The house will fill with an irresistible aroma, a sure sign that something wonderful is baking!

Cooling, Glazing, and Serving Your Peach Shortbread Bars

Patience is a virtue, especially when it comes to baked goods like these. After baking, it’s crucial to let the Peach Shortbread Bars cool completely in the pan. This step allows the shortbread to firm up and the peach filling to set properly, ensuring clean, neat slices. Once cooled, use the parchment paper overhang to gently lift the entire slab of bars out of the pan and onto a cutting board. This method is optional but makes for easier and prettier presentation.

While the bars cool, prepare a simple water icing. Whisk together powdered sugar with a teaspoon or two of water until you achieve a smooth, drizzly consistency. For an extra zing, you can substitute a small amount of lemon juice for the water, which will complement the peach flavor beautifully. Drizzle this glaze generously over the cooled bars. Once the glaze is set, slice the Peach Shortbread Bars into your desired size, and they are ready to be savored! Each bite offers a delightful medley of buttery shortbread, sweet peaches, and a hint of zesty glaze.

Baked and cooled bars being lifted out of the baking pan using parchment paper.

Baked Peach Shortbread Bars on a cutting board, before icing.

For optimal freshness and flavor, these Peach Shortbread Bars are best enjoyed on the day they are made. However, they will keep beautifully for up to 2 days at room temperature in an airtight container. For extended storage, especially if your peaches were particularly juicy, it’s best to keep them refrigerated, where they will stay fresh for up to 5 days. If this recipe yields more bars than you need, it can easily be halved and baked in a 9-inch square baking tin. These bars are not only a fantastic treat for yourself but also make a wonderful gift or addition to any gathering.

Three White Peach Bars stacked on a white plate, showing the layers.

Tips for Success with Your Peach Shortbread Bars

Choose Ripe Peaches: The sweetness and juiciness of your peaches will directly impact the flavor of your bars. Choose peaches that are fragrant and slightly soft to the touch.
Don’t Overmix the Shortbread: For a tender, melt-in-your-mouth shortbread, mix the flour only until just combined. Overmixing will develop gluten, leading to a tougher texture.
Chill the Topping Dough: Chilling the reserved shortbread dough makes it easier to crumble evenly over the peach filling and helps it retain its distinct texture during baking.
Thicken the Peach Filling: Ensure the peach filling cooks down enough to thicken. A runny filling can make the shortbread soggy. If using frozen peaches, thaw them first and drain any excess liquid before cooking.
Cool Completely: This is perhaps the most important tip! Allowing the bars to cool completely (several hours or even overnight) before slicing ensures clean cuts and a well-set filling.
Parchment Paper is Your Friend: Lining the pan with parchment paper, leaving an overhang, makes removing the entire slab of bars incredibly simple once cooled.

Delicious Variations to Try

While these Peach Shortbread Bars are perfect as is, they also lend themselves beautifully to customization:

Spice It Up: Add a pinch of cinnamon, nutmeg, or cardamom to the peach filling for a warmer, spiced flavor profile.
Nutty Topping: Mix finely chopped pecans, almonds, or walnuts into the reserved shortbread crumble for added crunch and flavor.
Other Fruits: Experiment with different fruits! Blueberries, raspberries, apples (with cinnamon), or even plums would work wonderfully in this recipe.
Citrus Zest: Add a teaspoon of lemon or orange zest to the shortbread dough for a brighter, more aromatic crust.
Maple Glaze: Instead of a simple water glaze, make a maple glaze by combining powdered sugar with a little maple syrup and milk.

More of My Favorite Peach Recipes

If you love the taste of fresh peaches as much as I do, you’re in for a treat! You can start your day with peaches by making my Peach Pancakes, a fluffy and fruity breakfast delight. For other cherished favorites, be sure to explore my Peach Pecan Crisp, a warm and comforting classic; my refreshing Peach Sweet Tea, perfect for hot summer days; and the show-stopping Peach Upside Down Cake, a truly elegant dessert. They’re all like my children – I simply can’t pick a favorite!

Did you make this recipe? Let me know by leaving a review or comment! And be sure to sign up for my newsletter, and follow along on Instagram, Pinterest, and Facebook!

📖 Recipe

Yield: 24 bars

Peach Shortbread Bar

Prep Time:
30 minutes

Cook Time:
1 hour

Total Time:
1 hour 30 minutes

I LOVE peach season, and these Peach Shortbread Bars are an absolutely amazing celebration of this beautiful summer fruit!

Ingredients

1 cup Unsalted Butter, softened
¼ cup Granulated Sugar
⅓ cup Powdered Sugar
1 ½ teaspoon Vanilla Extract
2 ¼ cups All-Purpose Flour
¼ teaspoon Kosher Salt
2 cups White Peaches, diced and or sliced
1 cup Granulated Sugar
2 tablespoons fresh Lemon Juice
½ teaspoon Kosher Salt
Maldon Salt
½ cup Powdered Sugar
1-2 teaspoons Water

Instructions

Preheat the oven to 350℉.

Butter and line a 9×13 metal baking tin parchment. Be sure the parchment hangs over the sides so you can remove the bars after they bake and cool. Set aside till needed.

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, sugars, and vanilla together for 1- 2 minutes until they just begin to get light and fluffy.

Add in the flour and salt and mix just until combined. The mixture may still be a little crumbly. Do not over mix or the dough will get tough.

Scoop about ⅔rds of the dough into the prepared baking tin, wrap the remainder tightly with cling film, and reserve in the fridge. Press the dough evenly into the bottom of the baking tin.

Bake the shortbread base in the 9×13 tin until it begins to brown around the edges, 30-35 minutes.

In a medium skillet, add the peaches, sugar, lemon juice, and salt and cook over medium heat until the peaches release their juices, boil for 3-4 minutes till they thicken, then remove from the heat.

When the shortbread has browned, remove it from the oven, top with the peaches, and crumble over the remaining shortbread dough that you saved in the fridge. Finish with a light dusting of the Maldon sea salt.

Bake for 20-30 minutes longer till the top shortbread begins to brown and is set.

Let the bars cool and set completely and then use the parchment overhand to gently lift the bars out of the pan. You don’t have to remove them, it just looks prettier if you do. You can cut and remove one by one from the pan if desired.

Make a quick water icing with the powdered sugar and water or use lemon juice, and drizzle it over the bars before or after you cut them.

They are ready to serve and be enjoyed.

Notes

Absolutely any peach can be used for this recipe, despite the fact that I have highlighted white peaches here.

You could even use frozen peaches, just be sure to cook the juices enough that they get thick or they will run out of the shortbread after slicing.

I like to lift the whole sheet of my bars out of the pan and then slice it. To be able to do this, make sure you like your pan with parchment and that it overhangs out of the pan. This way you can lift the bars out once cooled.

Store leftovers in the fridge for the longest life. Depending on how juicy your peaches are, they can leach their juices, but the juices will stay firm in the fridge. At most, I would leave them out at room temp no more than 24 hours.

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Sun-Kissed Peach Shortbread