We continue to celebrate the wonderful bounty of Peach Season with this deliciously decedent dessert. The Colorado peaches we have are candy sweet and are perfect for use in some great desserts. We had a nice peach pie recently (which resulted in this Peach Pie Cocktail) so we wanted to make something a little different, so Mrs. Nom came up with this delightful shortbread bar that brings highlights the wonderful peach. Adding some of the caramel and vanilla notes of the Knob Creek bourbon along with some cinnamon and nutmeg makes for a delicious filling that packs in a whole bunch of spice and bourbon flavor to the peaches.
The shortbread crust on this bar is buttery sweet and crumbly, just sweet and toasty enough to make a nice base for the peach filling. The bourbon in the peach filling gives another layer of flavor that further enhanced the toasted vanilla and butter of the crust and topping. The bourbon glaze gives a rich sweet bourbon aroma that makes this a delightful adult dessert!
- Filling: 4 cups ripe peaches, chunked or thinly sliced
- 2 Tbsp Knob Creek bourbon
- 1 tsp lemon juice
- 2 Tbsp brown sugar
- 1 Tbsp cornstarch
- dash each of cinnamon and nutmeg
- 2/3 cup sugar
- 1/2 tsp salt
- 1 tsp vanilla extract
- 2 cups all purpose flour
- Knob Creek bourbon to thin
- milk to thin
- Set the oven to 350 degrees.
- To the cut peaches, add the bourbon, lemon juice, brown sugar, cornstarch, cinnamon and nutmeg. Stir to coat peaches. Set aside.
- Cream the butter and sugar in a mixer, add salt and vanilla extract.
- Mix in the flour until just combined. The mixture will be crumbly.
- Butter or parchment line an 8x8 or 9x9 pan. Leave edges to the parchment paper to pull out of the pan later.
- Press 2/3 of the dough evenly onto the bottom of the pan. Spread out the peach mixture evenly over the crust.
- Make sure to keep the extra peach liquid out of the pan. You can place the peaches in a colander to drain if you would like before putting on crust.
- Crumble the remaining dough over the top of the peaches.
- Bake for 40 minutes until the crust is golden brown.
- Cool before cutting or glazing.