Sweet, soft peaches are layered over a buttery, golden shortbread and topped with a crumble for a simple seasonal bake that’s delicious and nostalgic. Spelt flour adds a subtle nutty undertone, perfectly balancing the sweet peaches and crumbly shortbread.
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Yields:
12
Prep Time:
10 mins
Cook Time:
50 mins
Total Time:
1 hr
Ingredients
250 g cold unsalted butter, cubed
110 g light brown sugar, plus 1tbsp extra
350 g plain spelt flour
4 peaches
Directions
Step 1Preheat the oven to 180C (160C fan) mark 4. Grease and line a 28cm x 18cm rectangular tin with baking parchment.
Step 2Put the butter, sugar and flour into the bowl of a stand mixer (or use a handheld electric whisk) and mix until the mixture resembles a crumble.
Step 3Tip the mixture into the prepared tin, reserving about 70g for the topping. Press the remaining mixture firmly into an even layer. Bake for 25min, until lightly golden. Leave to cool for 15min. Meanwhile, slice the peaches and toss with the extra 1tbsp light brown sugar.
Step 4Arrange the peaches over the cooled shortbread base, then scatter over the reserved crumble mixture. Bake for a further 25min, until the topping is golden.
Step 5Lift the shortbread out of the tin using the baking parchment and transfer to a wire rack. Once cooled slightly, chill for 10min in the fridge to help it set before slicing into 12 bars.
Frankie is the Junior Food Content Producer, developing, testing and refining recipes, as well as creating fun, educational content across the GH Kitchen’s print and digital platforms. While studying Communications and Media, her passion for bringing people together through food quickly found its place in the kitchen, leading to a career shaped by hands-on experience in the hospitality industry. Now, she brings that same energy and creativity into the world of food publishing. Previously, Frankie trained as both a baker and chef at Landrace Bakery and Upstairs restaurant in Bath, Somerset. She has also worked as a freelance assistant food stylist and private chef in London, combining a love of beautiful presentation with flavour-led, seasonal cooking.
