California Cling Peach & Raspberry Shortbread Squares

This sweet and tangy treat brings together some of California's great farm products to create a memorable (and quick!) dessert your family will be sure to love.

California's farmers are working hard to produce local, affordable food using smart water technology. Our world-class conservation efforts consistently make California one of the most water efficient food producers around. Another reason to be proud of California and to “Keep the State on Your Plate!”

Ingredients:

For the crust & topping

• 3 cups All-Purpose Flour
• 1 cup Sugar
• 1 teaspoon Baking Powder
• ½ teaspoon Salt
• 2 sticks chilled Butter, cut up
• 1/3 cup Pecans, chopped

For the filling

• 2-15 oz. cans California Cling Peaches, chunked or diced
• ½ cup Peach juice (strained from the cans)
• ½ cup Sugar
• 2 tablespoons Cornstarch
• ¼ teaspoon Salt
• ½ cup Raspberry Jam

Directions

1. Preheat oven to 350 degrees. Line a 13x9x2 pan with parchment paper.
2. For the crust, in a large bowl mix together the flour, sugar, baking powder and salt. Cut in the butter using a mixer or pastry blender until it resembles large crumbs.
3. Reserve 1 cup of the flour mixture for the topping. Add the pecans to the topping mixture. Set aside.
4. Press the remaining flour mixture into the bottom of the prepared pan.
5. Bake for 12 to 15 minutes, until lightly browned.
6. For the filling, drain the peaches, reserving ½ cup of the juice.
7. In a medium size saucepan combine the peaches, the juice, ½ cup of sugar, cornstarch and salt. Simmer over medium heat until the mixture thickens and the cornstarch is dissolved, about 8-10 minutes.
8. Pour peach mixture evenly over shortbread crust.
9. Spoon jam over peach mixture in little dollops.
10. Crumble on flour and pecan topping.
11. Bake for 20 to 25 minutes. The filling should be bubbling around the edges. And the crumb topping should be browning.