Wednesday, September 19, 2012

Peach Crumble Tart

Dessert 9/19

Peach Crumble Tart

Tonight's dessert is a recipe that we stumbled across from the current issue of Taste of Home, that called for blueberries (which we didn't have) so we adapted the hell out of it. ;)

Peach Crumble Tart

1 1/3 cups Einkorn flour (AP will work too)
1/4 cup sugar
1/4 teaspoon ground cinnamon
1/2 cup Earh Balance, melted
4 cups fresh peaches, peeled, sliced
1 tablespoon "Just Like Honey"


1/4 cup Einkorn flour
1/4 cup packed brown sugar
1/4 cup old-fashioned oats
1/4 cup chopped pecans
1/8 teaspoon ground cloves
2 tablespoons Earth Balance, melted

In a small bowl, mix the flour, sugar and cinnamon; stir in EB just until blended. Press onto the bottom and up the side of the fluted tart pan with removable bottom. Bake at 350°F for 15-20 minutes or until lightly browned. Cool on a wire rack.

In a large bowl, combine the peaches and honey; toss to coat. In a small bowl, combine the first five topping ingredients; stir in EB.

Spoon peach mixture into crust; sprinkle with topping. Bake at 350°F 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. Yield: 12 servings.

from Taste of Home October/November 2012, p24

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