A fall peach dessert that is boozy and sweet.
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 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.
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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 peach dessert!
Like this recipe? Try these below, too!
Other Bourbon Peach Desserts
Bourbon Peach Cobbler – Tyler Florence, Food Network
Bourbon Fried Peaches with Ice Cream – The View from Great Island
Bourbon Peach Crisp – Food Nouveau
Cinnamon Sugar Bourbon Peach Upside Down Cake – How Sweet Eats
Bourbon Poached Peaches – Culinary Ginger
Crust and Topping
- 2 cups all purpose flour
- 1 tsp vanilla extract
- 2/3 cup sugar
- 2 sticks (1/2 lb) unsalted butter, room temperature
- 1/2 tsp salt
For the Filling
- 1 tsp freshly squeezed lemon juice
- 2 Tbsp bourbon
- 2 Tbsp brown sugar
- 1 Tbsp cornstarch
- 4 cups ripe peaches, chunked or thinly sliced
- dash each of cinnamon and nutmeg
- bourbon and milk to thin
- 1/2 cup powdered sugar
For the Bars
Set the oven to 350°.
Place peaches in a bowl, add 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 into the 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.
For the Glaze
Stir together the powdered sugar and bourbon, with a dash of milk to a consistency that can be drizzled. Use a small spoon and drizzle over the bars.
ExcelSteel 242 5-Quart Stainless Steel Colander
Reynolds Kitchens Cookie Baking Sheets Parchment Paper (Non-Stick, 22 Sheets)
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Amount Per Serving: Calories: 408 Total Fat: 20.8g Saturated Fat: 12.9g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 54mg Sodium: 274mg Carbohydrates: 51.7g Fiber: 1.8g Sugar: 29.7g Protein: 3.7g
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