Ingredients

The following ingredients have 6 Servings
  • 3/4 cup unsalted butter
  • 1/2 cup sugar
  • 1/4 cup light brown sugar
  • 1 tsp vanilla
  • 2 cups flour
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/4 tsp cinnamon
  • pinch of nutmeg
  • 3 Tbsp sugar
  • pinch of salt
  • 1 1/2 Tbsp arrowroot starch
  • 2 peaches, pitted and thinly sliced
  • 1 Tbsp peach liqueur

Instruction

  • Preheat oven to 350°F and line an 8-inch square baking pan with parchment paper. Cook butter in a heavy saucepan over medium heat, stirring constantly until it foams, turns clear, and then turns a deep brown, about 6 minutes. Pour brown butter into a medium bowl and let cool slightly. Whisk in sugar, brown sugar, and vanilla until combined.
  • Whisk together flour, baking soda, salt, cinnamon, and nutmeg in a medium bowl; add to butter mixture and fold in until incorporated. Reserve 1/2 cup of dough for topping (keep chilled); press remaining dough evenly into bottom of prepared pan. Bake crust for 14 to 16 minutes, until lightly golden and set. Transfer to a wire rack and cool for 15 minutes.
  • For the filling, combine sugar, salt, and arrowroot starch in a medium bowl. Add peach slices and peach liqueur; toss gently to combine. Spoon mixture over cooled crust and crumble reserved dough over filling. Bake for another 40 minutes, until topping is golden and filling slightly bubbly. Cool completely in pan on a wire rack. Just before cutting, chill in the freezer for 10 minutes. Carefully lift parchment and place bars on a cutting board; cut into squares with a sharp knife.