Not as shortbready as a pure shortbread cookie but there’s lots of butter flavor. Plus peaches and some crumble on top, it’s so good. Remember to share.
Another awesome recipe found on Smitten Kitchen.
1 cup (2 sticks) unsalted butter
1 cup sugar
1 teaspoon baking powder
2 ¾ cups + 2 Tablespoons flour (or 3 cups minus 2 Tablespoons)
¼ teaspoon cinnamon
⅛ teaspoon ground nutmeg
¼ teaspoon salt
1 large egg
2 peaches, thinly sliced
First up, brown the butter well ahead of doing anything else so it will have time to cool. Even in the freezer, this takes a while to cool down. In a medium saucepan over medium low heat, melt butter. Have a smallish bowl ready nearby, once the butter begins to brown it goes from brown to burnt quick. You might not get it off the heat fast enough if you have to hunt down a bowl. The butter will melt, foam, clear and go from golden to brown with little brown bits on the bottom. Stir frequently to mix up the browned bits. Pour off into bowl before any of the brown bits burn, it can happen fast. Place bowl in freezer until it’s cooled off and mostly solid, about 30 min.
You can slice the peaches now to give butter time to cool.
Preheat oven to 375 and butter a 9×13 inch pan. In a medium bowl, mix together the sugar, baking powder, flour, cinnamon, nutmeg and salt. Next add in the cold browned butter and egg, mix until crumbly. I have the best luck mixing with my hands or getting things starting with a strong flexible spoon like spatula. My favorite is this Spoon Spatula, they used to carry it at Sur la Table but I’m only seeing it on Amazon now. Once crumbly use ¾ as the base, press it into the pan. Layout the peaches on top of the base and scatter remaining ¼ crumble over the top of the peaches. Bake for 30 minutes until the top starts to brown. Cool in pan on wire rack. Let cool slightly before eating or risk hot juice peaches burning the top of your mouth.