The Mother Unit sent me this yummy recipe. It was nice way to use up some of the four pounds of blueberries I picked this summer. She had used a mix of blueberries, peaches, and mangos which sounds delicious. While mine was delicious it didn't hold it's form well, or I just suck at taking the pieces out, so it was definitely more on the crumble side of things.
Peach Blueberry Crumble Tart
(from a taste of home)
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 Diamond of California® 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-in. fluted tart pan with removable bottom. Bake at 350° for 15-20
minutes or until lightly browned. Cool on a wire rack.
2. 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.
3. 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.
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 Diamond of California® 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-in. fluted tart pan with removable bottom. Bake at 350° for 15-20
minutes or until lightly browned. Cool on a wire rack.
2. 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.
3. 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.
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