I’ll save you the time of a long storied blog post and just add the recipe 🙂

INGREDIENTS

CRUST AND TOPPING

3 cups all – purpose flour

1 cup granulated sugar

1/2 teaspoon salt

3/4 cup unsalted butter, melted

FILLING

3 large eggs

1/3 cup half-and-half

1 cup firmly packed brown sugar

1 tablespoon cornstarch

1 teaspoon vanilla extract

1/4 teaspoon ground cinnamon

pinch of salt

2 cups fresh blackberries (or blueberries)

1 cup fresh chopped peaches

DIRECTIONS
Preheat the oven to 350 F. Spray a 13″x9″ baking dish with cooking spray

CRUST AND TOPPING

Stir together the flour, sugar and salt. Add the butter and stir until a shortbread like dough comes together. I used my hands a bit to mix it perfectly. Press half the dough into the bottom of the baking dish.

FILLING

In a separate bowl, whisk the eggs, half-and-half, brown sugar, cornstarch, vanilla, cinnamon and salt. Fold in the Blackberries and peaches.

pour the mixture over the crust and spread evenly. Crumble the rest of the dough over the blueberry mixture. Bake for 40-45 minutes, or until the vars are set and no longer jiggly. Cool completely before slicing into squares. MAKES 16