Live A Fruitful Life

Because of my autoimmune disorder, I have to have biologic infusions every 8 weeks. I have a love hate relationship with them. On one hand, the meds are making me feel better, but on the other hand, I'm usually super tired for a day or two after the infusion. Plus, I can think of many other things I'd rather do than sit in a chair with a needle in my arm, bored out of my mind for 2 whole hours.

On infusion day, I declare a cheat day for my diet. Calories just don't count. I grab myself a frappucino from the coffee house on my way in, then as soon as I get home, I grab a snack then pass out for the rest of the day. In June, Jason came home and said, "Where did the entire tub of hummus go?" "I ate it all, then went to bed." This was said with a direct stare in his eye daring him to make any negative comment about his wife's piggy snacking. He's a smart man though, and quietly moved along to finding something else to munch on.

Yesterday I had another infusion, but this time I planned ahead and made myself a fruity tart to avoid eating an entire container of hummus. I have a lot of summer fruits to use up and I couldn't think of a better way to put them to good use. Fresh blueberries are one of my favorite summertime fruits and the best place to get them is at the You-Pick organic blueberry farm a few short miles from my house.

Sure, it's easier to buy a few pints of berries from the store, but getting to choose every beautiful berry fresh from the stem makes your recipes that much sweeter. Plus, the girls think it's a fun way to kill a few hours together.

I could have just stuck with a plain blueberry tart and would have been happy with that, but instead I decided to add in some peaches for a little extra fruity pizzazz. I had an old recipe from Taste of Home that I decided to modify a bit and put my own tasty spin into the creation.

The blueberries and peaches are such a delicious summertime flavor combination. Finished off with a sweet crumble topping, it's like taking a bite out of heaven. Monday will be the unofficial ending of summer here, so what better way to say farewell to the season than with this mouthwatering tart? Make this for your Labor Day celebrations and you'll be the hit of the party.

Author: Theresa M.

Blueberry Peach Crumble Tart

INGREDIENTS:

Tart + Filling

• 1 ½ Cups All-Purpose Flour
• ¼ Cup Granulated Sugar
• ¼ TSP Ground Cinnamon
• ½ Cup Butter, melted
• 2 Cups Fresh Blueberries
• 2 Cups Fresh Peaches, sliced
• 1 TBS Honey

Crumb Topping

• ½ Cup Granulated Sugar
• 1/3 Cup All-Purpose Flour
• ¼ Cup Butter, Cubed
• 1 ½ TSP Ground Cinnamon

INSTRUCTIONS:

1. In a small bowl, mix the flour, sugar, and cinnamon. Stir in butter until blended. Press mixture into the bottom and up the side of a 9 inch tart pan. Bake at 350°F for 15 minutes, or until the the crust is lightly browned. Remove from oven and let cool on a wire rack.
2. In a large bowl, combine the blueberries, peaches, and honey, tossing to coat.
3. In a small bowl, mix together the sugar, flour, and cinnamon. Cut in the butter until the mixture is crumbly.
4. Poor mixture into cooled crust. Sprinkle with crumb topping. Bake at 350°F for for 40 minutes, or until topping is golden brown and filling is bubbly. Cool on a wire rack. Serve.

http://www.theresasmixednuts.com/2017/08/live-fruitful-life.html

Original Recipe adapted from Taste of Home

Don't worry, I controlled myself and only had one slice. But, I figure if I did want more, it's full of fruit so that makes it healthy, right? ;)

What's your favorite cheat day treat?


  
*affiliate*