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sourdough peach bars

Sourdough Peach Bars with Crumble Topping

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Servings: 9 bars
Ingredients Method

Ingredients
  

For the shortbread crust:
  • 130 g butter softened
  • 60 g sugar
  • 1 teaspoon vanilla extract
  • 60 g sourdough starter discard or active
  • ½ teaspoon salt
  • 180 g all purpose flour
For the peach filling:
  • 3 peaches diced
  • 1-2 tablespoon butter
  • 30 g sugar
  • 1 tablespoon lemon juice
  • ½ teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 1 tablespoon cornstarch
For the sourdough crumble:
  • 40 g butter softened
  • 30 g sourdough starter discard or active
  • 40 g sugar
  • 140 g all purpose flour
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract

Method
 

Prepare the crust:
  1. Preheat oven to 180°C (350°F).
  2. In a bowl, beat butter, sugar, and vanilla until smooth. Mix in sourdough starter.
  3. Add salt and flour, stirring until combined.
  4. Press the dough into a lined 20x20 cm (8x8 inch) baking tin.
  5. Prick with a fork and bake for 20–25 minutes, until lightly golden.
Make the peach filling:
  1. In a saucepan, melt butter over medium heat.
  2. Add peaches, sugar, lemon juice, cinnamon, and vanilla.
  3. Stir in cornstarch and cook until peaches soften and mixture thickens. Remove from heat.
Prepare the crumble:
  1. In a bowl, combine flour, sugar, salt, and vanilla.
  2. Add sourdough starter and butter, mixing with your fingers or a fork until crumbly.
Assemble and bake:
  1. Spread peach filling evenly over the baked crust.
  2. Sprinkle the crumble mixture on top.
  3. Bake for 30–35 minutes, until the topping is golden and the filling is bubbling.
  4. Allow bars to cool before slicing. Serve warm with ice cream or with tea.