4 cups peaches, peeled and sliced
2 pints blueberries
3/4 cup granulated sugar
1 cup all-purpose flour
4 tablespoons brown sugar, divided use
1 1/4 teaspoon baking powder
4 tablespoons butter, cut into 6 pieces
1/2 cup heavy whipping cream
1 tablespoon grated orange zest
1/4 cup finely chopped pecans PLUS
2 tablespoons finely chopped pecans, divided
In a 4-quart electric slow cooker, combine berries with their juices, sliced peaches and granulated sugar; mix thoroughly. Cover and cook on high heat setting for 1 1/2 hours.
Meanwhile, in a food processor, combine flour, 3 tablespoons brown sugar, baking powder and butter. Pulse until mixture looks crumbly. Add cream, zest and 1/4 cup pecans. Pulse until dough forms a ball.
Stir fruit in the slow cooker. Divide dough into walnut-size pieces, roll each into a ball and flatten with you fingers into 2-inch mounds. Place pieces of dough on top of the fruit.
Sprinkle remaining 1 tablespoon brown sugar and 2 tablespoons chopped pecans on top.
Cover and cook on high heat setting for 1 to 1 1/4 hours longer, until dough is cooked through. Turn off the cooker, remove cover and let the dessert cool in the pot for at least 10 minutes. Spoon into bowls and serve hot, at room temperature or cold with vanilla ice cream or whipped cream!