Ingredients
1-1/3 cups all-purpose flour1/4 cup sugar1/4 teaspoon ground cinnamon1/2 cup butter, melted2 cups frozen unsweetened blueberries, thawed2 cups frozen unsweetened sliced peaches, thawed1 tablespoon honeyCRUMB TOPPING:1/4 cup all-purpose flour1/4 cup packed brown sugar1/4 cup old-fashioned oats1/4 cup chopped pecans1/8 teaspoon ground cloves2 tablespoons butter, melted
Preparation
Preheat oven to 350°. In a small bowl, mix flour, sugar and cinnamon; stir in butter just until blended. Press into a 9-in. fluted tart pan with removable bottom. Bake 15-20 minutes or until lightly browned. Cool on a wire rack.
Meanwhile, in a large bowl, combine blueberries, peaches and honey; toss to coat. In a small bowl, combine first 5 topping ingredients; stir in butter.
Spoon fruit mixture into crust; sprinkle with topping. Bake at 350° 35-40 minutes or until topping is golden brown and filling is bubbly. Cool on a wire rack at least 15 minutes before serving.
