Tags: vegetarian - dessert
Active Time: 30 minutes
Passive Time: 1 hour
Serves: 24

A perfect summer dessert

Chew Out Loud

• Flour: 3 cups + 1/2 cup (all-purpose), divided
• Sugar: 1 cup + 1 cup, divided
• Baking powder: 1 tsp
• Salt: 1/4 tsp + 1/4 tsp, divided
  
  
• Butter: 1 cup (salted, cold)
  
  
• Eggs: 1 large, lightly beaten
  
  
• Brown sugar: 4 tbsp, packed
• Chopped pecans: 1/2 cup
  
  
• Peaches: 7 cups peeled and sliced (from about 8 peaches)
• Lemon juice: 2 tbsp
  
  
• Cinnamon: 1 tsp ground
• Nutmeg: 1/2 tsp ground
  
  
• Blueberries: 1 pint, fresh

• Serve with whipped cream or vanilla ice cream

1. Preheat oven to 375F with a rack in the middle position. Grease a 9×13 inch pan and set aside
2. In a large bowl, whisk together 3 cups flour, 1 cup sugar, baking powder, and 1/4 tsp salt. Cut in the cold butter with a pastry cutter. Add the lightly beaten egg. Dough will be moist and crumbly, like clumpy wet sand. Firmly press half the dough into the pan. Place the pan in the fridge
3. Add brown sugar and pecans to the remaining half the dough and mix together by hand. Place in fridge
4. Combine peaches and lemon juice
5. Whisk together 1/2 cup flour, 1 cup sugar, 1/4 tsp salt, cinnamon, and nutmeg. Fold flour mixture together with the peaches gently
6. Spread peach mixture over chilled crust. Sprinkle blueberries over the peaches. Crumble the chilled topping over the filling
7. Bake for 45 - 60 minutes, or until the top is golden brown. If top is getting too browned, cover with foil; if not getting browned enough, move to a higher rack
8. Cool completely on a wire rack, then chill uncovered n the fridge until ready to cut and serve. It is easier to cut these once chilled