Peeling the Peaches

1. You can use the peaches either with their skin on or peeled.
2. To peel: Bring a large pot of water to a boil. Prepare an ice water bath in a large bowl.
3. Score a small, shallow “X” on the bottom of each peach.
4. Place the peaches into the boiling water for 30-60 seconds, then use a slotted spoon to transfer them to the ice water bath.
5. Allow the peaches to cool for a couple of minutes, then peel off the loosened skin starting from where you scored the “X”.

Lemon Shortbread

1. Adjust the oven rack to the lower middle position. Preheat the oven to 375°F (190°C). Line a 9-inch (23 cm) square baking pan with parchment paper.
2. In a large bowl, combine the sugar and lemon zest. Use your fingertips to rub the zest into the sugar to release oils.
3. Add the softened butter and vanilla, and mix well with a wooden spoon or rubber spatula until combined.
4. In a separate bowl, whisk together the all purpose flour, cinnamon, and salt.
5. Add the dry ingredients to the butter-sugar mixture and mix until it starts clumping together. Knead until you get a fairly crumbly cookie dough.
6. Press about 2/3 of the shortbread dough into the lined baking pan, smoothing it into an even layer.

Peach Filling

1. Cut the peaches into about 1/2 inch thick wedges and place them in a large bowl.
2. Add the sugar, cornstarch, lemon juice, and vanilla. Toss to combine.

Assembling & Baking

1. Arrange the peach filling on top of the shortbread base in an even layer.
2. Mix in the brown sugar into the remaining crumble mixture and sprinkle it over the peach filling, allowing some of the filling to peek through.
3. Bake at 375°F (190°C) for about 50-55 minutes, or until the crumble is light golden brown and the filling juices are bubbling through the topping.
4. Allow the bars to cool completely to room temperature before removing them from the baking pan using the parchment paper overhang. Slice into individual portions.