Buckle's Summer Blueberry Peach Pie

Ingredients:

Filling

• 4 tablespoons unsalted butter, room temperature, plus extra for greasing the pan
• 1 and 2/3 cups premium flour
• 1.5 tsp baking powder
• 1/4 teaspoon salt
• 3/4 cup granulated sugar
• 1/4 tsp finely grated orange zest
• 1 large egg
• 0.5 cups of milk
• 2 cups blueberries
• 1 large peach, cut into pieces

Topping

• 1/4 cup granulated sugar
• 2 tbsp. l. brown sugar
• 3 tbsp. flour
• 1/4 tsp. grated nutmeg
• A pinch of salt
• 2 tablespoons unsalted butter, room temperature
• Vanilla ice cream, for serving

Preparation:

1. Preheat oven to 190°C. Grease a 20cm square baking pan with butter.
2. In a medium bowl, combine the flour, baking powder, and salt. In a large bowl, beat the butter, sugar, and orange zest with a mixer on medium-high speed until fluffy, about 3 minutes. Add the egg and beat again until smooth. Reduce the mixer speed to low and gradually beat in the milk (the mixture may look curdled). Add the flour mixture and beat, scraping down the sides of the bowl occasionally, until smooth. The batter will be thick. Stir in the blueberries and peach and pour into the prepared pan.
3. Prepare the toppingIn a small bowl, combine white and brown sugar, flour, nutmeg, and salt. Use your fingers to mix in the butter until a crumbly dough forms; scatter the topping over the dough.
4. Bake until the top is set and golden brown and a toothpick inserted into the center comes out clean, about 1 hour. Let cool for at least 30 minutes. Serve with ice cream.