Foto: Host The Toast — MorganIngredients
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1/3 cup light brown sugar, packed
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 3/4 cup (1.5 sticks) unsalted butter
- 8 ounces (1 block) cream cheese, softened at room temperature
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 4 -5 medium fresh peaches
- 1/2 cup light brown sugar, packed
- 1 teaspoon vanilla extract + 1 teaspoon almond extract (almond extract optional)
- 1 teaspoon cornstarch
- Pinch of kosher salt
Steps
Preheat oven to 350°F. Butter a 9-inch square baking pan and line with parchment.
Brown the butter: Melt butter in a light-colored saucepan over medium-low heat. Cook, stirring until golden browned bits appear and the foaming starts to subside. Remove from heat and cool slightly.
In a bowl, whisk flour, sugars, baking powder and salt. Pour in the browned butter and mix until crumbly dough forms.
Press about 2/3 of the dough into an even layer in the bottom of the prepared pan. Use the bottom of a cup placed over a bit of parchment paper to help evenly smooth the dough layer.
Beat cream cheese and 1/4 cup sugar until smooth. Beat in egg and vanilla extract. Spread evenly over the dough base.
Roughly peel the peaches. Slice into wedges, then 1/2-inch pieces. Toss with brown sugar, extracts, cornstarch and pinch of salt. Arrange evenly over the cream cheese layer.
Crumble the remaining 1/3 of dough over the top of the peaches. Then bake for 50-60 minutes until golden brown on top and bubbling in the center.
Cool completely, then chill for 1 hour. Remove from the pan and slice into squares to serve.
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