Ingredients
**For the Fruit Filling:**
– 1 cup fresh or frozen blueberries (do not thaw)
– 2 fresh peaches, peeled and thinly sliced (or canned/frozen, drained and patted dry)
– Optional: 1 tbsp sugar + ½ tsp cornstarch (for extra jammy texture)
**For the Cream Cheese Filling:**
– 8 oz cream cheese, softened
– ⅓ cup granulated sugar
– 1 large egg
– 1 tsp vanilla extract
**For the Crust & Crumble:**
– 1 cup all-purpose flour
– ¼ cup granulated sugar
– ½ tsp ground cinnamon
– Pinch of salt
– ½ cup (1 stick) cold unsalted butter, cubed
Instructions
1. **Prep the fruit**: Peel and slice the peaches. Rinse fresh blueberries (or use frozen straight from the freezer). Optional: toss fruit with sugar and cornstarch for added thickness.
2. **Make the cream cheese filling**: In a bowl, beat softened cream cheese, sugar, egg, and vanilla until smooth and fluffy. Set aside.
3. **Make the crust**: In a separate bowl, combine flour, sugar, cinnamon, and salt. Cut in the cold butter until the texture resembles coarse crumbs.
4. **Pre-bake the crust**: Press 2/3 of the flour mixture into a greased 8×8-inch baking pan. Bake at 350°F (175°C) for 12–15 minutes, until edges are lightly golden.
5. **Assemble**: Spread the cream cheese mixture over the warm crust. Top with sliced peaches and scatter blueberries. Crumble the remaining flour-butter mixture over the top.
6. **Bake** for 35–40 minutes, until the top is golden and the center is set.
7. **Cool** for at least 30 minutes before slicing. Serve warm or chilled.
Notes
– Canned or frozen peaches work too—just drain well.
– For a gluten-free version, use a 1:1 gluten-free flour blend.
– Let cool before slicing for clean bars, or enjoy warm with vanilla ice cream.
– Freezes beautifully. Wrap individually and store for up to 2 months.
– Customize with your favorite fruit combos like cherry-blueberry or strawberry-peach.
- Prep Time: 20 mins
- Cook Time: 40 mins
- Category: Dessert, Breakfast
- Method: Bake
- Cuisine: American