Peach Topped Shortbread

Following the theme as of late - Peaches - here's another good recipe I found over at Smitten Kitchen. It's not a sweet as regular crips, cobbler, or even cookies, and that's part of what makes it so appealing.

Peach Topped Shortbread

Ingredients:

1 cup white sugar
1 teaspoon baking powder
2 3/4 cups plus 2 tablespoons all-purpose flour
1/4 teaspoon cinnamon
1/8 teaspoon grated nutmeg (or powdered in the spice isle)
1/4 teaspoon salt
1 cup cold unsalted butter
1 large egg
2 peaches, pitted and thinly sliced

Directions:

Preheat the oven to 375 degrees. Butter or grease a 9x13 inch pan. In a medium bowl, stir together sugar, baking powder, flour, salt and spices with a whisk. Use a pastry blender (or fork) to blend the butter and egg into the flour mixture. It will be crumbly. Pat 3/4 of the crumbs into the bottom of the prepared pan, pressing firmly. Tile peach slices over the crumb base in a single layer. Scatter remaining crumbs evenly over peaches and bake in preheated over for 30 minutes, until top is slightly brown and you see a little color around the edges. Cool completely in pan before cutting into squares.

Before:

After: