Old Fashioned Peach Blueberry Dessert

By srumbel

When you’re hungry for peaches and blueberries and they aren’t in season, what do you do? You use the frozen fruit you bought and have in your freezer. BOOM, problem solved. This is an incredible dessert, seriously incredible. The first time I made it I used fresh pears, this time I used thawed frozen peaches and blueberries .
from bunnyswarmoven.net

Ingredients

• Crust:
• 21/4 cups flour
• 5 Tablespoons sugar, divided
• 3/4 Teaspoon salt
• 3/4 cup cold butter,cubed (1 stick plus 1/4 cup)
• 41/2 Teaspoons lemon juice
• 3 egg yolks
• Filling:
• 1/2 cup sugar
• 4 Tablespoons cornstarch, divided
• 1/2 Teaspoon salt
• 1/2 Teaspoon cinnamon
• 3/4 cup water
• 2 Tablespoons + 1 1/2 Teaspoons lemon juice
• 2 Tablespoons butter
• 1 Teaspoon vanilla
• 4 cups peaches, fresh or frozen, if frozen thaw and drain well. Cut into chunks
• 1 cup blueberries, fresh or frozen, if frozen thaw and drain well

Details

Preparation time 5mins
Cooking time 50mins

Preparation

Step 1

1. In a large bowl combine the flour, 3 TBLS sugar and salt; cut in butter until crumbly. In a small bowl, whisk egg yolks and lemon juice; stir into dry ingredients with a fork. Remove 1 cup to another bowl; stir in the remaining sugar and set aside for the topping.

2. Press remaining crumb mixture onto the bottom and up the sides of a greased 8 inch baking dish. Bake at 375 degrees for 10-12 minutes or until edges are lightly browned.


3. Meanwhile, for filling, combine the sugar, 2 TBLS cornstarch, salt and cinnamon in a small saucepan, slowly stir in water and lemon juice until smooth. Bring to a boil over medium heat, cook, and stir for 1 minute or until thickened. Remove from heat; stir in butter and vanilla.


4. Place peaches and blueberries in a large bowl, toss with remaining cornstarch; spoon over crust. Top with filling. Sprinkle with reserved topping. Bake for 35-40 minutes or until filling is bubbly and topping is lightly browned. Cool on a wire rack.