Cran-Apple Blueberry Tart

A classic tart with apples, cranberries and blueberries, topped with a buttery oat crumble and baked until golden. 

Ingredients: 

Filling: 

4 Granny Smith apples, peeled, cored and sliced 
1 cup fresh blueberries 
1/2 cup frozen cranberries 
Juice of 1/2 lemon 
1/3 cup Superfruit Puree Wild Blueberry and Cranberry 
1/4 cup white granulated sugar 
2 Tbsp cornstarch 

Pie Crust: 

1 1/2 cup all purpose flour 
1/2 tsp salt 
6 Tbsp cold butter, cubed  
3-5 Tbsp ice cold water 
Or use store bought, we wont judge! 

Crumble: 

1/4 cup brown sugar 
1/2 cup all purpose flour 
1/2 cup rolled oats 
1/2 tsp baking powder 
Pinch of cinnamon 
Pinch of salt 
1/4 cup butter, melted 

Directions: 

Preheat oven to 350’F 

For the filling: 

Combine all ingredients in a large bowl, stir to combine and set aside. 

For the pie crust: 

In a large bowl, whisk together the flour, and salt. Cut in the butter with two knives or a pastry blender until forms small pea sized pieces. Add water, 1 Tbsp at a time until forms a dough. Do not over mix, should be crumbly. Form in to a ball, wrap in plastic wrap and place in fridge for 20 minutes. Roll into circle, on a lightly floured surface, until slightly larger than 9” pie pan. Place on to pie dish and crimp or trim off excess. 

For the crumble: 

In a medium bowl, combine all dry ingredients. Stir in butter until combined. 

Place filling into pie crust, top with crumble and bake for 30-45 minutes until golden. Allow to cool slightly before serving. Enjoy!