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PEACH-BLUEBERRY TART, STREUSEL-TOPPED

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Ingredients

  • 1 box Pillsbury® refrigerated pie crusts, softened as directed on box
  • Filling
  • 3 cups sliced peeled peaches or 1 can (29 oz) peach slices, well drained
  • 1 cup blueberries
  • 1/2 cup powdered sugar
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • Topping
  • 3/4 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/3 cup butter or margarine

Details

Preparation

Step 1

1 Place pie crust in 9-inch glass pie pan as directed on box for One-Crust Filled Pie.
2 Heat oven to 375°F. In large bowl, mix filling ingredients; spoon into crust-lined pan.
3 In medium bowl, mix topping ingredients with fork or pastry blender until crumbly; sprinkle over filling.
4 Bake 40 to 45 minutes or until topping is golden brown. After 15 or 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning

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