PEACH-BLUEBERRY CRUMBLE TART

1
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

Rating:

★★★★★ 1 vote

Comments:
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

How to Make PEACH-BLUEBERRY CRUMBLE TART

Step-by-Step

  1. In 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.
  2. In 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.
  3. Spoon 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.

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