PEACH-BLUEBERRY TART, STREUSEL-TOPPED

PEACH-BLUEBERRY TART, STREUSEL-TOPPED
PEACH-BLUEBERRY TART, STREUSEL-TOPPED

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

Directions

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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