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Peach-Blueberry Crumble Tart

 Peach-Blueberry Crumble Tart
This easy-to-prepare tart is a family favorite, fresh out of the oven or at room temperature with a scoop of vanilla ice cream. — James Schend, San Francisco, California
12 ServingsPrep: 30 min. + cooling Bake: 35 min.

Ingredients

  • 1-1/3 cups all-purpose flour
  • 1/4 cup sugar
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup butter, melted
  • 2 cups frozen unsweetened blueberries, thawed
  • 2 cups frozen unsweetened sliced peaches, thawed
  • 1 tablespoon honey
  • CRUMB TOPPING:
  • 1/4 cup all-purpose flour
  • 1/4 cup packed brown sugar
  • 1/4 cup old-fashioned oats
  • 1/4 cup chopped pecans
  • 1/8 teaspoon ground cloves
  • 2 tablespoons butter, melted

Directions

  • Preheat oven to 350°. In a small bowl, mix flour, sugar and
  • cinnamon; stir in butter just until blended. Press onto the bottom
  • and up the side of a 9-in. fluted tart pan with removable bottom.
  • Bake 15-20 minutes or until lightly browned. Cool on a wire rack.
  • In a large bowl, combine blueberries, peaches and honey; toss to
  • coat. In a small bowl, combine first five topping ingredients; stir
  • in butter.
  • Spoon fruit mixture into crust; sprinkle with topping. Bake at

2 of 2

Peach-Blueberry Crumble Tart (continued)

Directions (continued)

  • 350° 35-40 minutes or until topping is golden brown and filling
  • is bubbly. Cool on a wire rack at least 15 minutes before serving.
  • Yield: 12 servings.
Nutritional Facts: 1 slice equals 229 calories, 12 g fat (6 g saturated fat), 25 mg cholesterol, 70 mg sodium, 30 g carbohydrate, 2 g fiber, 3 g protein.