Browned Butter Shortbread Bars with Peaches and Spiced Streusel Topping

 Ingredients

1 cup granulated sugar
1 teaspoon baking powder
2 3/4 cups all-purpose flour
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1/4 teaspoon cardamom
1/4 teaspoon salt
1 cup salted butter
1 large egg
4 small peaches, pitted and sliced 1/4" thick

Directions

Brown your butter: Melt butter in a small/medium saucepan over medium-low heat. It will melt, then foam, go almost silent, and then finally start to turn brown and smell a little nutty. Stir frequently, scraping up any bits from the bottom. Do not let it burn, but once it's browned, place butter in a bowl and let cool in the fridge until solid.

Preheat your oven to 390 degrees F, or 190 degrees C. Butter a 9x9 inch pan, or spray with baking spray.

In the bowl of a food processor, add all dry ingredients, and give the mixture a few pulses to combine. To the dry ingredients, add your chilled browned butter and egg. Pulse a few times to allow the butter to break up and the mixture to begin to come together. It should be a sand-like consistency but it should come together in a loose mound when pressed together.

In your 9x9 inch pan, add 3/4 of the crumbs, pressingly firmly to create a solid cookie base and thin border up the side of the pan. Tile your peach slices over the crumb base in a single layer. Some overlapping is fine.Sprinkle the remaining crumbs evenly over the peaches. I like to top mine with a few little chunks of butter. 

Bake in a preheated oven for 30 minutes, until the top is slightly browned and you can see a little color around the edges. Cool completely before cutting into squares.