Summary

Ingredients

For the dough:

• 200 g flour
• 1 tablespoon sugar
• 0.5 teaspoon ½ salt
• 60 g veetable fat
• 70 g butter
• 50 ml water, cold

For the filling:

• 600 g blueberries, fresh or frozen
• 600 g peach (s), peeled, sliced
• 30 grams sugar
• 1 tablespoon lemon juice
• 1 port. Lemon zest, grated
• 6 tablespoon cornstarch
• 2 tablespoon sugar

For the sprinkles:

• 120 g nuts (pecans), rouhly chopped
• 100 g flour
• 120 g suar
• 1 pinch (s) salt
• 100 g butter, cold, in pieces
• 1 tablespoon milk

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Instructions

1. For the dough, put all the dough ingredients in a bowl and mix. Shape the dough into a ball, wrap it in cling film and place in the fridge for about 1 hour. Then place in a greased springform pan lined with baking paper, also form a rim, and place in the freezer for 15 minutes (if not available, then in the refrigerator).
2. In the meantime, prepare the filling. To do this, mix the blueberries and peaches with the sugar, lemon juice and grated lemon zest in a bowl. Set aside for 10 minutes, then mix the cornstarch with 2 tablespoons of sugar in a small bowl and mix with the fruit.
3. Place the filling on the prepared, cooled base and bake for about 30 minutes at 200 ° C on the middle rack.
4. Prepare the streusel during this time. Roughly chop the nuts and mix with the flour, sugar and salt in a bowl. Use the cold butter and milk to make small sprinkles.
5. After the first 30 minutes of baking, take the cake out of the oven, put the crumble topping on it and carefully press down. Now reduce the temperature to 180 ° C. Bake the cake for another 30-40 minutes. If the top is too dark, you can cover it with aluminum foil for the last 15 minutes of the baking time.
6. Let cool before cutting. Serve warm with a scoop of ice cream!