Peaches and Cream Shortbread Bars

Prep Time: 20 mins | Cook Time: 1 hour | Course: Dessert | Serves: 18 

Delicious Summer peaches mixed with a cream custard and baked between layers of shortbread. These are amazing as is, next time I might add a teaspoon of vanilla or cinnamon. Inspired by Deborah Harroun of Taste and Tell  https://www.tasteandtellblog.com/peaches-and-cream-bars/#wprm-recipe-container-33367 

Shortbread Crumbs:

3 cups flour

1 cup sugar

¼  tsp salt

1 ½  cups cold butter, sliced into tablespoons

Filling:

4 large eggs

1 ½ cup sugar

1 cup sour cream

3/4 cup flour

¼ tsp salt

2 lbs. peaches, pitted and sliced (about 5-6 cups)

Preheat oven to 350*. Spray oil in a 9.13 baking pan and set to one side. In a food processor, layer flour, sugar, salt, and butter. Pulse until the mixture is like course crumbs. Press half of the shortbread crumbs into the prepared baking dish. Bake for 15 minutes.

Whisk eggs, sugar, sour cream, flour, and salt together. Fold in the peaches and spread evenly over the shortbread base. Top with the remaining crumbs and spread them to cover. Bake for 45-50 minutes. The edges will be a light golden color, and the filling will be set.