Lazy Fruit Shortbread – A Summer-in-April Treat!

I don’t know about all of you guys around the world, but it is getting warmer and warmer around here. Summer creeps up on us.

Around here, summer is sort of unsure if it should knock or ring the doorbell, so it decides to just barge in unannounced instead.

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It got eaten up really fast!

When I think summer, I think of cakes that are best served cold, just like revenge. And though I’ve never really been a fruit person (my main intake of fruit is probably through cakes and muffins. I’m sort of alright with that) , I will admit that fruity cakes really hit the spot  when you want something refreshing and light.

What’s great about this specific cake is that, like most of the things I’ve posted lately, there’s a lot of possible variety. Almost any fruit will work, as long as it’s not super runny.

And so, without further do, I’ll get on to this summery recipe before your ice cubes melt and your ice cream drips.

Lazy Fruit Shortbread

From Smitten Kitchen

1 cup (200 grams) white sugar
1 teaspoon (5 grams) baking powder
2 3/4 cups plus 2 tablespoons all-purpose flour (or you can measure 3 cups and remove 2 tablespoons flour)
1/4 teaspoon cinnamon
1/8 teaspoon freshly grated nutmeg
1/4 teaspoon salt
1 cup (2 sticks) cold unsalted butter
1 large egg
2 peaches, pitted and thinly sliced (between 1/8 and 1/4-inch thick) OR any other non-runny fruit

Preheat the oven to 375°F (190°C). Butter a 9×13 inch pan, or spray it with a nonstick spray. In a medium bowl, stir together sugar, baking powder, flour, salt and spices with a whisk. Use a pastry blender, fork or your fingertips, blend the solidified brown butter (or softened butter) and egg into the flour mixture. It will be crumbly.

Pat 3/4 of the crumbs into the bottom of the prepared pan, pressing firmly. Tile fruit over crumb base in a more than one layer (you want to taste as much fruit as possible!).

Scatter remaining crumbs evenly over fruit and bake in preheated oven for 30 minutes, until top is slightly brown and you can see a little color around the edges. Cool completely in pan before cutting into squares.

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One thought on “Lazy Fruit Shortbread – A Summer-in-April Treat!

  1. Pingback: Buttermilk Cinnamon Rolls + A Trick to Homemade Buttermilk | Mamaland Island

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