Crust & 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 the oven to 375°F and grease an 8″ baking dish.
Make Crust: In a large bowl, mix flour, 3 Tbsp sugar, and salt. Cut in cold butter until crumbly. Whisk egg yolks with 4½ tsp lemon juice, then stir into the crumb mixture. Set aside 1 cup of the crumb mixture.
Press the remaining crumb mixture into the bottom and up the sides of the baking dish. Bake for 10–12 minutes until edges are lightly browned.
Prepare 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. Place the fruit into the baked crust and pour the filling over it.
Sprinkle the reserved topping crumbs evenly over the filling.
Bake for 35–40 minutes until the filling is bubbly and the topping is golden. Cool on a wire rack before serving.

For variation, swap in different stone fruits like nectarines or plums.
Add a splash of almond extract (about ½ tsp) for a unique twist.
If using just frozen fruit, ensure it is well-drained before use to prevent a soggy dessert.