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Old Fashioned Peach Blueberry Dessert



  • 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


  • 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


  • 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.