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peach-blueberry crumble tart

(1 rating)
Starwriter avatar
Recipe by
Ellen Gwaltney Bales
@Starwriter
Indianapolis, IN

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

(1 rating)
yield 12 serving(s)
prep time 30 Min
cook time 35 Min

Ingredients For peach-blueberry crumble tart

  • 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

  • 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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