The Peach-Blueberry Crumble pastry from Taste of Home served as inspiration for this pastry. I made adjustments to account for my family’s preferences and the ingredients I had on hand; the outcome was so amazing, I simply had to share! Before slicing the tart, make sure it has totally cooled.
| Prep Time: | 15 mins |
| Cook Time: | 55 mins |
| Additional Time: | 2 hrs 15 mins |
| Total Time: | 3 hrs 25 mins |
| Servings: | 10 |
| Yield: | 1 9-inch tart |
Ingredients
- 1 ⅓ cups all-purpose flour
- ¼ cup white sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground cardamom
- ½ cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 2 ½ cups peeled and sliced fresh peaches
- 1 ½ cups fresh blueberries
- 2 ½ tablespoons honey
- 1 ½ teaspoons lemon juice
- ¼ cup all-purpose flour
- ¼ cup rolled oats
- ¼ cup firmly packed dark brown sugar
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- 1 pinch salt
- 3 tablespoons unsalted butter, melted
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch tart pan with a removable bottom.
- Mix flour, sugar, cinnamon, salt, nutmeg, and cardamom in a bowl for the crust. Add in melted butter and vanilla extract. Stir until mixture comes together into a soft dough.
- Place dough in the prepared pan; press evenly over the bottom and up the sides. Use a fork to gently prick the bottom of the crust several times. Place the pan on a baking sheet.
- Bake in the preheated oven until crust is just beginning to brown, 15 to 20 minutes. Remove from the oven and allow to cool.
- Toss sliced peaches, blueberries, honey, and lemon juice together in a bowl until evenly coated. Pour filling into the cooled crust, slightly mounding the fruit in the middle.
- Mix flour, oats, brown sugar, cinnamon, nutmeg, and salt in a bowl until topping is combined. Stir in melted butter and vanilla extract until mixture resembles coarse crumbs. Sprinkle topping evenly over the filling.
- Return the tart to the oven and bake until topping is lightly browned and filling is bubbling, 37 to 42 minutes. Cool to room temperature before removing from the pan. Place tart in the refrigerator and cool completely before slicing.
- My peaches and blueberries were a bit on the tart side, so I upped the amount of honey in the filling—feel free to use more or less depending on the ripeness of your fruit.
Nutrition Facts
| Calories | 271 kcal |
| Carbohydrate | 37 g |
| Cholesterol | 34 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 8 g |
| Sodium | 79 mg |
| Sugars | 19 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
Looks delicious. Serving will a vanilla bean ice cream.
I followed the recipe and was not very impressed. The taste was ok but not what I was going for. Will not make again.
I used a pre-made roll out crust, I didn’t peal the peaches, I used frozen blueberries thawed, I used granulated sugar rather than honey
I thought this was lovely. It was easy and everything stayed together very well. I really liked the honey for sweetening. It was very subtle. I made it it with delicious Colorado peaches which are not average in any way so that certainly contributed to the overall success. My husband really liked the crust.
Great flavor. Easy crust and streusel using melted butter, rather than having to cut in cold butter. Difficult to serve as ‘a piece of pie’, though. Fell apart on plate.
So far it looks delicious! Easy to make. Especially when others share they’re tips!