Preheat oven to 375F, with rack on middle position. Generously grease a 9x13 inch pan, and set aside.

For the Dough: In a large bowl, whisk together the flour, sugar, baking powder, and salt. Cut in the cold butter with a pastry cutter. Add the lightly beaten egg. Dough will be moist and crumbly, like clumpy wet sand. Firmly press half of the dough into well-greased pan. Place in fridge while you make topping.

For the Topping: Add 4 TB brown sugar and 1/2 cup chopped pecans to the remaining half of the dough. Mix together by hand. Place in fridge while you make filling.

For the Filling: In a large bowl, combine peaches and lemon juice. In another bowl, whisk together the flour, sugar, salt, cinnamon, and nutmeg. Gently fold flour mixture together with the peaches.

Spread peach mixture evenly over the chilled crust. Sprinkle blueberries over the peaches. Crumble the chilled topping over the filling.

Bake for 45-60 minutes, or until top is golden brown. If top is getting too browned, you can cover loosely with foil for awhile during baking. If it is not browned enough, finish baking on upper middle rack.

Cool completely on wire rack. Chill in fridge, uncovered until ready to cut and serve. It will be easier to cut when chilled.

Serve with fresh whipped cream, ice cream, or a good cup of coffee.