Old Fashioned Peach Blueberry Dessert
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 .
The total fruit amount in the filling is 5 cups. Think about the combinations of fresh or frozen, thawed and drained fruit( with the total fruit amount being 5 cups) you could use! I had 4 cups of frozen peaches and 1 cup frozen blueberries. I thawed both fruits and drained them well in a sieve. It worked out perfectly. If you intend to use fresh fruit that’s juicy such as peaches or nectarines, drain those fruits as well first.
The crust and topping are butter laden and is just as good as the fruit filling it surrounds. It’s a fantastic combination of textures and flavours. When I made this dessert using pears I took” how to”pictures, you can find that post here…Old Fashioned Pear Dessert. Old Fashioned Peach Blueberry Dessert, keep this recipe close by, you’ll use it often, enjoy!
Old Fashioned Peach Blueberry Dessert
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
Instructions
- 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.
If you enjoyed this recipe, you may like these as well.
Homemade Blueberry Custard Pie
It all looks so good. all the good fresh fruit. YUM!!!
The best part of summer is the fruit desserts. The blueberries are just starting to come in at the farmers’ markets, but I have to wait for the peaches. Can always mix fresh and frozen. Either way, it’s great. I’m planning to do something similar with cherries next week.