For about a year we've made Ina Garten's Summer Fruit Crostata. It is the BEST dessert ever. Everytime we make it we get rave reviews! The reason why we have yet to post it is because it doesnt last long enough to get a picture! The recipe calls for peaches, plums and blueberries. We've made it with just peaches and blueberries and it's the best! We love that fruit combination!
When Lisa came across Smitten Kitchen's blueberry crumb bars she knew right away that she wanted to make these with peaches and blueberries! The result: AMAZING! Very yummy! Next we want to try a blueberry peach pie! We definitely would reccomend this recipe and try and fruit combination you like, but we highly reccommend blueberry peach!
Here is the adapted recipe!
1 cup white sugar
1 teaspoon baking powder
3 cups all-purpose flour
1 cup cold butter (2 sticks or 8 ounces)
1/4 teaspoon salt
Zest and juice of half an orange
2 cups fresh blueberries
2 cups diced peaches
1/2 cup white sugar
4 teaspoons cornstarch
Directions 1. Preheat the oven to 375 degrees F (190 degrees C). Grease a 9×13 inch pan.
2. In a medium bowl, stir together 1 cup sugar, 3 cups flour, and baking powder. Mix in salt and orange zest. Use a fork or pastry cutter to blend in the butter and egg. Dough will be crumbly. Pat half of dough into the prepared pan.
3. In another bowl, stir together the sugar, cornstarch and orange juice. Gently mix in the blueberries and peaches. Sprinkle the blueberry/peach mixture evenly over the crust. Crumble remaining dough over the berry layer.
4. Bake in preheated oven for 45 minutes, or until top is slightly brown.