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Des: 5* Peach-Blueberry Crumble Tart




Source of Recipe


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Des: 5* Peach-Blueberry Crumble Tart

Adapted from: Taste of Home October/November 2012
12 reviews rate this recipe 5 Stars!
Prep: 30 min. + cooling Bake: 35 min.
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, Pleasant Prairie, Wisconsin *Test Kitchen Approved

Ingredients:
• 1-1/3 cups all-purpose flour
• 1/4 cup sugar
• 1/4 teaspoon ground cinnamon
• 1/2 cup stick margarine or butter, melted (Imperial or Blue Bonnet)
• 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 stick margarine or butter, melted (Imperial or Blue Bonnet)

Directions:
1. Preheat oven to 350°. In a small bowl, mix flour, sugar and cinnamon; stir in margarine just until blended. Press onto the bottom and up the side of a 9-in. fluted tart pan with removable bottom. Bake 15-20 minutes or until lightly browned. Cool on a wire rack.

2. In a large bowl, combine blueberries, peaches and honey; toss to coat. In a small bowl, combine first five topping ingredients; stir in margarine.

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.

1 slice equals 202 calories, 12 g fat (1.6 g saturated fat), 0.4 mg cholesterol, 70 mg sodium, 30 g carbohydrate, 2 g fiber, 3 g protein.