PEACH-BLUEBERRY CRUMBLE TART

Ellen Bales

By
@Starwriter

This recipe, from Tasteofhome.com magazine is, to quote James Schend, "an easy-to-prepare tart that is a family favorite warm from he oven or at room temperature with a scoop of vanilla ice cream." Yum!
Photo source: Taste of Home


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Rating:
★★★★★ 1 vote
Serves:
12
Prep:
30 Min
Cook:
35 Min

Ingredients

1 1/3 c
all purpose flour
1/4 c
sugar
1/4 tsp
ground cinnamon
1/2 c
butter, melted
2 c
frozen unsweetened bueberries, thawed
2 c
frozen unsweetened sliced peaches, thawed
1 Tbsp
honey

CRUMB TOPPING:

1/4 c
all purpose flour
1/4 c
packed brown sugar
1/4 c
old-fashioned oats
1/4 c
chopped pecans
1/8 tsp
ground cloves
2 Tbsp
butter, melted

Step-By-Step

1In a small bowl, mix the flour, sugar and cinnamon; stir in butter until just blended. Press onto the bottom and up the side of a 9-inch fluted tart pan with a removable bottom. Bake in a preheated 350-degree oven for 15-20 minutes or until lightly browned. Cool on a wire rack.

2In a large bowl, combine the blueberries, peaches and honey; toss to coat. In a small bowl, combine the first five topping ingredients; stir in butter.

3Spoon the fruit mixture into the crust; sprinkle with the topping. Bake at 350 degrees for 35-40 minutes or until topping is golden brown and filling is bubbly. Cool on a wire rack for at least 15 minutes before serving.

About this Recipe