peach raspberry squares

20130519-IMG_4069madeyedlinblog.com

Morning, friends.

How are all of my lovely readers? Anything crazy happen recently? I have been running around like crazy, adjusting to a new lifestyle. Figuring out a new normal. And mostly living  out of my car. The classic college kid lifestyle going on over here.

But, I made these today. It was a great terrible decision. The pan is almost gone, they probably won’t last the evening. They feature a shortbread crust, moist berries and peaches, and finished with almost a custard top.

So indulge, and transition into new seasons.

Ever slightly adapted from Bill.

1 3/4 cup flour

scant 3/4 cup butter, cold, cut into small cubes

1 teaspoon baking powder

1/2 cup sugar

1/2 teaspoon salt

1/2 cup brown sugar

about 1 cup good quality canned peaches, sliced

1 cup frozen raspberries

1 egg

3/4 cup whole milk

1 teaspoon vanilla

Heat oven to 350. Line a 11×7 inch baking pan with parchment paper.

In a mixing bowl mix flour, baking powder, salt, and butter together. Using your fingers cut the butter into the flour mixture until the mixture looks like cornmeal. Add the sugars and mix. Press 1/2 the mixture into the prepared pan. Arrange the fruit onto the pressed crust.

Whisk the egg, vanilla, and milk into the remaining flour sugar mixture. Pour evenly onto the pan.

Bake for 1 hour.

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6 thoughts on “peach raspberry squares

  1. Pingback: last minute ideas for the 4th | Madey Edlin

  2. Pingback: apple hand pies | Madey Edlin

  3. Pingback: thai coffee + 4th of july recipe roundup | Madey Edlin

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