Shortbread Peach Crisp


Fall is quickly approaching and if you're anything like me, you love the cozy, warm sweets that fall brings with it. From pies to cookies to tarts you really can't beat those apple and pumpkin flavors. Since we are still not far into fall this is the perfect time to bring some of our favorite flavors from summer and bring them together with some of our delicious fall favorites. Enter this dessert- a Shortbread Peach Crisp.

Let's start with the shortbread.

The shortbread for this recipe could not be easier- trust me. It's as easy as beating the ingredients together and helping the mixture along by molding the ingredients together to help the shortbread dough form together.

Next up, the peaches of course!

Peach season is one of my favorite times of the year but it is also one of the quickest! It feels like in the blink of an eye peaches go to delicious and sweet perfection to waiting until they hit their peak again the next year. When mixing your peaches with the other filling ingredients it is very important to take into consideration how sweet your peaches are. Depending on this you can add more or less sugar, creating the perfect level of sweetness for your crisp.

You guessed it- let's talk about that topping.

I think we can all agree that one of the best parts of a crisp, whether its apple or in this case peach, is the topping. It's sugary, crumbly, and really is just the perfect thing to pair with that fruit filling. When combing the topping ingredients, using a food processor is not absolutely necessary but it will definitely make it faster and easier and I definitely recommend it.

Once you bake the shortbread, pour in that filling, and top with the crumble, you are ready to pop it in the oven. After your beautiful crisp cools- dive in! I recommend topping it with some vanilla bean ice cream and you will fall in love with this summer to fall favorite.

Shortbread Peach Crisp

What do you get when you mix a little bit of crumble topping, some shortbread, and a whole lot of peaches? A shortbread peach crisp that will seriously make you doubt how you've made it through peach season before without it!



Servings: 6


  • 1/2 cup unsalted butter, room temperature, cut into small cubes
  • 3/4 cup flour
  • 1/3 cup powdered sugar
  • scant 1/4 tsp salt


  • 4 peaches, sliced
  • 3 tsp cornstarch
  • 1/4 tsp lemon juice
  • 2 tsp granulated sugar


  • 1/2 cup light brown sugar
  • 1/3 cup flour
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 1/4 cup unsalted butter, room temperature, cubed
  • 1/3 cup oats


1. Preheat oven to 350 degrees.

2. Spray baking dish with nonstick cooking spray.

3. In a medium sized mixing bowl, beat butter, flour, powdered sugar, and salt. This will combine to form the shortbread crust. Mold with your hands after beating to help the shortbread dough form.

4. Press shortbread dough into the bottom of greased baking dish until the bottom of the dish is evenly covered with dough. Refrigerate for approximately 5-10 minutes.

5. After refrigerating, bake for 10-12 minutes or until edges begin to brown.

6. After baking, let shortbread cool. While shortbread is cooling, in a small bowl, combine sliced peaches, cornstarch, lemon juice, and sugar. Mix to combine.

7. After the filling is ready, begin to make the topping by placing the brown sugar, flour, cinnamon, and salt in a food processor. Mix on low speed for approximately 10-15 seconds. Add cubed butter to food processor and pulse to combine. Remove topping mixture to a small bowl and use your hands if needed to ensure that all of the butter is crumbled and fully mixed into the mixture. Add oats and stir to combine.

8. Once both the filling and topping mixtures are ready, pour filling mixture on top of the shortbread layer in the baking dish, spreading it evenly. Top with desired amount of topping mixture.

9. Bake for approximately 25 minutes or until top and edges begin to brown.

10. Let cool and serve warm with vanilla ice cream.

Prep Time: 25 minutes

Chill Time: 10 minutes

Cook Time: 35 minutes

Total Time: 1 hour 10 minutes

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