A non-stick pan, good mixing bowls, spatulas, and kitchen towels will all come in handy for this recipe!
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Preheat oven to 375F.
Spray a 9″ x 13″ baking pan with nonstick cooking spray. Set aside.
First, work on the dough: Stir together 3 cups flour, 1 cup sugar, baking powder, and 1/4 tsp salt in a medium bowl.
Using a pastry cutter or two large forks, cut in the butter until it resembles coarse sand.
Form a well in the middle of the flour mixture and add the egg.
Using the pastry cutter, beat the egg, then thoroughly incorporate it. The dough will be very crumbly.
Spoon half of the dough into the baking pan and pat evenly on the bottom with your hands.
Place pan and the remainder of the dough in the refrigerator for 15 – 20 minutes.
Next, work on the filling: Put the peach and apple slices in a large bowl and mix with the lemon juice and vanilla.
In a separate bowl, stir together 1/2 cup flour, 1 cup sugar, 1/4 tsp salt, baking spice, then add to the peach-apple mixture.
Mix well using your hands.
Spread the fruit mixture evenly over the crust.
Using your hands, spread the remaining dough fruit layer.
Bake for 45 minutes, or until the top is slightly brown.
Cool completely before slicing.
When Dan and I were at the grocery store yesterday, he said he had a hankering for peaches, possibly as part of our Labor Day dinner. I toyed with several ideas, and when I saw a couple of lonely apples hanging out in our fruit basket, I knew I could make them BFFs in a tasty dessert. Here, succulent peaches team up with sweet apples and a buttery crumb crust to make a great late summer treat. You could try this with other types of fruit to great effect, I’m sure.