PEACH-BLUEBERRY CRUMBLE TART

PEACH-BLUEBERRY CRUMBLE TART image

Provided by Ellen Bales

Time 1h5m

Number Of Ingredients 14

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

Steps:

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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