Peach-Blueberry Crumble Tart. Freeze Buddy! I’m Listening To Tiger. Fire. Fear.

Peaches and Blueberries are fabulous together in pies. One of my favorite combinations. And I adore desserts with a crunchy, crumbed topping.

Using frozen fruit here makes it possible to enjoy a tart that screams summer smack in the middle of winter.

Another thing I love about this Peach-Blueberry Crumble Tart is that the crust is so easy…no rolling involved, you just pat it into the tart pan. It bakes up deliciously crisp, like shortbread.

Peach-Blueberry Crumble Tart

Ingredients:

1-1/3 cups 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

Ingredients for crumb topping:

1/4 cup 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:

1. In a small bowl, mix the flour, sugar and cinnamon; stir in butter just until blended. Press onto the bottom and up the side of a 9-inch fluted tart pan with removable bottom.

2. Bake crust at 350°F for 15-20 minutes or until lightly browned. Cool on a wire rack.

3. In a large bowl, combine the blueberries, peaches and honey; toss to coat.

4. In a small bowl, combine the first five topping ingredients; stir in butter.

5. Spoon fruit mixture into crust; sprinkle with topping.

6. Bake at 350°F 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.

Serves 12

Recipe from Taste Of Home Magazine