Taste of Home
Peach-Blueberry Crumble Tart
TOTAL TIME: Prep: 30 min. Bake: 35 min. + cooling
YIELD: 12 servings.
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,
Dairy Freed
Ingredients
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1-1/3 cups all-purpose flour
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1/4 cup sugar
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1/4 teaspoon ground cinnamon
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1/2 cup butter, melted
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2 cups frozen unsweetened blueberries, thawed
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2 cups frozen unsweetened sliced peaches, thawed
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1 tablespoon honey
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CRUMB TOPPING:
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1/4 cup all-purpose flour
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1/4 cup packed brown sugar
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1/4 cup old-fashioned oats
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1/4 cup chopped pecans
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1/8 teaspoon ground cloves
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2 tablespoons butter, melted
Directions
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1.
Preheat oven to 350°. In a small bowl, mix flour, sugar and cinnamon; stir in butter just until blended. Press into a 9-in. fluted tart pan with removable bottom. Bake 15-20 minutes or until lightly browned. Cool on a wire rack.
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2.
Meanwhile, in a large bowl, combine blueberries, peaches and honey; toss to coat. In a small bowl, combine first 5 topping ingredients; stir in butter.
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3.
Spoon fruit mixture into crust; sprinkle with topping. Bake at 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.
Nutrition Facts
1 slice: 229 calories, 12g fat (6g saturated fat), 25mg cholesterol, 70mg sodium, 30g carbohydrate (15g sugars, 2g fiber), 3g protein.
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