rust & Topping:

2¼ cups all-purpose flour

5 Tbsp sugar (divided)

¾ tsp salt

¾ cup cold butter, cubed (1 stick + ¼ cup)

4½ tsp fresh lemon juice

3 egg yolks

Fruit Filling:

4 cups peaches (fresh or thawed & drained), cut into chunks

1 cup blueberries (fresh or thawed & drained)

½ cup sugar

4 Tbsp cornstarch (divided)

½ tsp salt

½ tsp ground cinnamon

¾ cup water

2 Tbsp + 1½ tsp lemon juice

2 Tbsp butter

1 tsp vanilla extract

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Preheat oven to 375°F. Grease an 8″ baking dish.
Make the Crust: In a large bowl, combine flour, 3 Tbsp sugar, and salt. Cut in cold butter until crumbly. Whisk egg yolks with 4½ tsp lemon juice and stir into crumbs. Set aside 1 cup of the crumb mixture.
Press the remaining crumbs into the bottom and sides of the dish. Bake for 10–12 minutes until the edges are lightly browned.
Prepare the Filling: In a saucepan, combine ½ cup sugar, 2 Tbsp cornstarch, salt, and cinnamon. Gradually whisk in water and 2 Tbsp lemon juice. Bring to a boil over medium heat, stirring for 1 minute until thickened. Remove from heat and stir in butter and vanilla.
Toss peaches and blueberries with the remaining 2 Tbsp cornstarch. Add the fruit to the crust and pour the filling over.
Sprinkle the reserved topping crumbs evenly on top of the filling.
Bake for 35–40 minutes until the filling is bubbly and the topping is golden. Cool on a wire rack before serving.

Serving Size: 8–10 servings
Storage: Keep leftovers tightly covered in the refrigerator for up to 4–5 days.
Reheating: Microwave individual servings for 20–30 seconds or bake at 350°F for 10–15 minutes.
Freezing: The fruit mixture freezes well, but the topping may lose texture after thawing. Reheat and serve fresh.