Ingredients

• 1.33 cups all-purpose flour
• 0.25 cups white sugar
• 0.5 teaspoons ground cinnamon
• 0.25 teaspoons salt
• 0.13 teaspoons ground nutmeg
• 0.13 teaspoons ground cardamom
• 0.5 cups unsalted butter , melted
• 1 teaspoon vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch tart pan with a removable bottom.
2. 2 Combine 1 ⅓ cups flour, white sugar, ½ teaspoon cinnamon, ¼ teaspoon salt, ⅛ teaspoon nutmeg, and cardamom in a bowl; stir in ½ cup melted butter and 1 teaspoon vanilla extract until evenly moistened. Press mixture into bottom and up sides of the prepared pan; prick bottom of crust several times with a fork.
3. 3 Bake in the preheated oven until just beginning to brown, 15 to 20 minutes. Cool.
4. 4 Toss peaches, blueberries, honey, and lemon juice together in a bowl until combined and coated; pour into cooled crust, slightly mounding filling in the middle.
5. 5 Combine ¼ cup flour, oats, brown sugar, ¼ teaspoon cinnamon, ⅛ teaspoon nutmeg, and 1 pinch salt in a bowl; stir in 3 tablespoons melted butter and ½ teaspoon vanilla extract until mixture resembles coarse crumbs. Sprinkle topping evenly over filling.
6. 6 Bake in the preheated oven until topping is lightly browned and filling is bubbling, 37 to 42 minutes. Cool, then remove from pan. Chill in the refrigerator before slicing.

Nutrition per serving