Ingredients
peach filling:
2-3lbs of peaches; peeled, pitted and cut into 1/2" thick wedges.
1 c. sugar
2 T. cornstarch
1 vanilla bean contents scraped out
1 c. water
bottom crust:
1 c. salted butter
1/2 c. sugar
1 egg yoke
1/2 t. salt
2 c. flour
topping:
1 c. flour
8 oz. almond paste
1/3 c. cold unsalted butter
1/2 t. salt
1 lb blackberries
Preparation
In a sauce pan mix together the water, sugar and cornstarch until smooth and add to a medium heat with vanilla and peaches until it reaches a high simmer and thickens. Set to the side.
Preheat oven to 350 degrees.
In a food processor or with a pastry cutter, blend together the bottom crust ingredients adding the egg yoke last until it forms a loose cookie dough. Gently press the dough into the bottom of a 13 X 9 baking dish. Poke some holes into the bottom crust with a fork and blind bake it for about 12 minutes.
Prepare the crumble topping by placing remaining ingredients into the food processor and blending until just combined forming a coarse texture.
Remove bottom crust from oven and top with peach filling, then layer on blackberries and crumble topping. Bake 40 minutes and serve warm with vanilla ice cream or brandied whipping cream.
