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, Pleasant Prairie, Wisconsin
Peach-Blueberry Crumble Tart
Watch How to Make Peach-Blueberry Crumble Tart
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 into a 9-in. fluted tart pan with removable bottom. Bake 15-20 minutes or until lightly browned. Cool on a wire rack.
- 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.
- 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.
Loading Popular in the Community
Loading Reviews
