Ingredients
2/3 cup butter, softened1/4 cup sugarDash salt2 tablespoons lightly beaten egg white1/2 teaspoon vanilla extract2 cups all-purpose flourFILLING:2/3 cup sugar1/3 cup all-purpose flour1 teaspoon ground cinnamon1/2 teaspoon ground nutmeg1 cup each fresh blackberries, blueberries and raspberries1 cup finely chopped peeled apple (about 1 medium)1 cup sliced peaches (about 2 small)2 teaspoons lemon juiceTOPPING:1/3 cup butter, softened2/3 cup packed brown sugar3/4 teaspoon ground cinnamon1/8 teaspoon ground nutmeg1/8 teaspoon ground cloves1/2 cup all-purpose flour1/2 cup old-fashioned oats
Preparation
Preheat oven to 350°. In a large bowl, cream butter, sugar and salt until light and fluffy. Beat in egg white and vanilla. Gradually beat in flour. Press onto bottom and up sides of an 11-in. fluted tart pan with removable bottom; place on a baking sheet.
Bake 25-30 minutes or until edges are light brown. Cool on a wire rack. Increase oven setting to 375°.
For filling, in a large bowl, mix sugar, flour, cinnamon and nutmeg. Add fruit and lemon juice; toss to combine.
For topping, in a small bowl, cream butter, brown sugar and spices until blended. Gradually beat in flour and oats.
Add filling to crust; sprinkle with topping. Bake 45-50 minutes or until top is golden brown and filling is bubbly. Cool on a wire rack. Serve warm or at room temperature.
