Peach Squares

Recipe by SweetSueAl
READY IN: 1hr 15mins




  • Adjust oven rack to middle position and heat oven to 375 degrees.
  • Line 13x9-inch baking pan with aluminum foil, allowing excess to overhang pan edges. Spray pan with cooking spray.
  • Process flour, 11/4 cups almonds, granulated sugar, 1/3 cup brown sugar, and 1/2 teaspoon salt in food processor until combined, about 5 seconds.
  • Add butter and pulse mixture until it resembles coarse meal (some pea-sized pieces of butter will remain), about twenty 1-second pulses.
  • Transfer 1/2 cup flour mixture to small bowl and set aside.
  • Press remaining flour mixture firmly and evenly into bottom of prepared baking pan. Bake until golden brown, about 15 minutes.
  • Meanwhile, toss remaining 1 tablespoon brown sugar with reserved flour mixture. Set aside.
  • While crust is baking, remove blade from food processor and wipe out workbowl. Pulse peaches and preserves in food processor until mixture has 1/4-inch chunks, about five 1-second pulses (if larger chunks remain, scrape down sides and pulse 2 more times).
  • Cook peach mixture in large nonstick skillet over high heat until thickened and jam-like, about 10 minutes.
  • Off heat, add pinch salt, lemon zest, and lemon juice. Pour mixture over hot crust.
  • Using fingers, pinch reserved flour mixture to create dime-sized clumps and sprinkle over peaches.
  • Sprinkle remaining 1/2 cup almonds over top and bake until almonds are golden brown, about 20 minutes.
  • Cool to room temperature, at least 2 hours. Using foil overhang, lift from pan and cut into 24 squares. Squares are best served on day they are baked because the crust can become soggy with time.
  • To Reheat.
  • To revive, simply place leftover squares side by side (with no spaces in between the squares) on a baking sheet and heat in a 350°F oven until the bottoms are crisp, 10 to 12 minutes. Allow to cool back to room temperature before eating.