Peaches and Cream Bars with buttery shortbread crust, creamy peach filling, and crumble topping recipe.

Scale

3 cups all purpose flour

1 1/2 cups sugar

1/4 teaspoon salt

1 1/2 cups unsalted butter, chilled

4 large eggs

2 cups sugar

1 cup sour cream

3/4 cup all purpose flour

pinch of salt

2 pounds peaches, pitted and sliced thin

1. Preheat oven to 350ºF and grease a 9×13-inch pan.

2. Mix flour, sugar, and salt. Cut in butter until crumbly.

3. Reserve 1 1/2 cups mixture. Press remaining into pan and bake 12-15 minutes.

4. Whisk eggs and sugar. Add sour cream, flour, and salt. Fold in peaches.

5. Pour filling over crust. Sprinkle reserved crumbs on top.

6. Bake 45-50 minutes until set and lightly browned.

7. Cool at least 1 hour and refrigerate before slicing.

Refrigerate before slicing for clean cuts.

Store in refrigerator.