Peach-Blueberry Crumble Tart

By calypan

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

Preparation

Step 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-in. fluted tart pan with removable bottom. Bake at 350° for 15-20 minutes or until lightly browned. Cool on a wire rack.
•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.
•Spoon fruit mixture into crust; sprinkle with topping. Bake at 350° 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. Yield: 12 servings.