Today was the first gameday of the season for Clemson vs. Kent State, a pretty exciting day! With a final score of 56-3, it’s a good time to be a Clemson fan! And of course I made some gameday food of my own, a recipe from earlier on this blog. There’s nothing like a bite of meat, sauce, and cheese that screams tailgate.
Moving back to the South, I could only drive by so many peach stands without eventually stopping to buy a few. Since I didn’t have a pie dish to make a real pie, I decided to settle for some peach shortbread. And I have a few roommates who can taste-test for me! This was one of the fastest disappearing desserts I’ve made, definitely worth making again for my family when I go home. Plus you can replace the peaches with any seasonal fruit.
- 1 cup sugar
- 1 tsp baking powder
- 3 cups all-purpose flour
- 1/4 tsp cinnamon
- 1/8 tsp nutmeg
- 1/4 tsp salt
- 1 cup unsalted butter cold
- 1 egg large
- 2 peaches pitted and thinly sliced
Brown the butter: melt in a small saucepan over medium-low heat. When finished, it should be brown and smell nutty. Stir frequently and be careful, it burns easily and quickly. Set it in the fridge until solid (about 30 minutes).
Preheat oven to 375 degrees and butter a 9x13 inch pan.
Press 3/4 of the crumbs into your pan, pressing firmly to flatten. Place peach slices over the crumbs in a single layer. Scatter remaining crumbs on top and bake for 30 minutes.
Cool completely before cutting, and enjoy!
My mixture wasn't quite crumbly yet after everything was added, so I had to use more flour.