Through the U.S. Department of Agriculture’s Foreign Agriculture Service (FAS), CCPB receives Market Access Program (MAP) funding to promote California cling peaches in international markets. Export market development efforts are concentrated on Canada and Mexico.

Your share link has been copied to the clipboard!


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


  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.

Cool slightly before cutting into squares. Store in refrigerator for up to five days.

Makes 20 to 25 squares.​