INGREDIENTS
For the dough:
3 cups all- purpose flour
1 cup granulated sugar
1 t baking powder ¼ t table salt
1 cup salted butter, cold and cubed
1 large egg, lightly beaten
For the filling:
7 cups peaches, peeled and sliced. (You may use defrosted frozen peaches- just be sure to thaw them in a colander so the excess juices drain out.)
1 pint fresh blueberries, washed and dried
Zest from 1 lemon
2 T lemon juice 1 cup granulated sugar
½ cup all-purpose flour
¼ t table salt 1 t ground cinnamon
½ t ground nutmeg
Other:
4 T packed brown sugar
½ cup chopped pecans
INSTRUCTIONS
Preheat oven to 375 degrees, with rack on middle position. Generously grease a 9×13 inch pan and set aside.
For the dough: In a large bowl, whisk together the flour, sugar, baking powder and salt. Cut in the cold cubed butter with a pastry cutter. Add the lightly beaten egg. Dough will be moist and crumble, like clumpy wet sand. (Alternately, you may do this step in a food processor.) Firmly press half of the dough into well-greased pan. Place in fridge while you make topping.
For the Topping: Add 4 T brown sugar and ½ cup chopped pecans to the remaining half of the dough. Mix together by hand. Place in fridge while you make filling.
For the filling: In a large bowl, combine peaches and lemon juice. In another bowl, whisk together the flour, sugar, salt, cinnamon and nutmeg. Gently fold flour mixture together with the peaches.
Spread peach mixture evenly over the chilled crust. Sprinkle blueberries over the peaches. Crumble the chilled topping over the filling.
Bake for 45-60 minutes, or until top is golden brown. If top is getting too browned, you can cover loosely with foil for a while during baking. If it is not browned enough, finish baking on upper middle rack.
Cool completely on wire rack. Chill in fridge, uncovered until ready to cut and serve. It will be easier to cut when chilled.
Serve with fresh whipped cream, ice cream or a good cup of coffee.
