Our Peachy Keen Shortbread Squares is the dessert your family didn’t know they were craving—until now. Fresh-picked flavor meets buttery bliss in this easy recipe made for sticky fingers and sunset snacks. You Can Do It—especially when dessert looks this good.

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California Cling Peach & Raspberry Shortbread Squares

Makes 20 to 25 squares

Ingredients:

For the Crust and Topping:

• 3 cups of all-purpose flour
• 1 cup sugar
• 1 tsp baking powder
• ½ tsp salt
• 2 sticks of chilled butter, cut up
• ⅓ cup pecans, chopped

For the Filling:

• 2 (15 oz) cans California Cling Peaches, any cut, strained and diced (reserve juice)
• ½ cup peach juice (strained from the cans)
• ½ cup sugar
• 2 Tbsp cornstarch
• ¼ tsp salt
• ½ cup raspberry jam

Instructions

Preheat oven to 350ºF. Line a 13x9x2-inch pan with parchment paper.

For the Crust:

1. In a large bowl, mix together the flour, sugar, baking powder, and salt. Cut in the butter using a mixer or pastry blender until it resembles large crumbs.
2. Reserve 1 cup of the flour mixture for the topping. Add the pecans to the topping mixture. Set aside.
3. Press the remaining flour mixture into the bottom of the prepared pan.
4. Bake for 12-15 minutes, until lightly browned.

For the Filling:

1. Drain the peaches, reserving ½ cup of the juice.
2. In a medium-sized saucepan, combine the peaches, the juice, sugar, cornstarch and salt. Simmer over medium heat until the mixture thickens and the cornstarch is dissolved, about 8-10 minutes.
3. Pour the peach mixture evenly over the shortbread crust.
4. Spoon jam over peach mixture in little dollops.
5. Sprinkle with the crumb pecan topping mixture.
6. Bake for 20-25 minutes. The filling should be bubbling around the edges, and the crumb topping should be browning.
7. Cool slightly before cutting into squares. Store in the refrigerator for up to 5 days.

Recipe courtesy https://californiaclingpeaches.com/