I almost always mark the arrival of summer by when I can start baking with stone fruit. I’ve said multiple times before that the taste of peaches always reminds me of summer, and although I love nectarines and red plums, peaches will always be my first choice to eat or bake. A little over a week ago, my grocery store finally started stocking peaches; so you guys all know what had to happen.
I don’t think summer baking needs to be super complicated. In the first place, it’s hot, so when/if you use it, you don’t really want the oven to be on any longer than necessary. In the second place, the fruit’s delicious enough to where it doesn’t need a lot of embellishment/fancy stuff done to it. Just keep things simple.
This is definitely one of those recipes that colors safely within the Keep it Simple lines. The ingredients are minimal, there’s very little embellishment given to them, and it comes together relatively quickly as well.
It starts out with a quick vanilla cinnamon crust that gets pressed down into the tart pan and pre-baked ahead of time, which prevents the bottom from becoming soggy from all of the lovely fruit juices. While the crust bakes, you can put together the other two components: the fruit filling, and the streusel topping.
As I say in the recipe itself, one of the best things about this dessert is its flexibility; meaning, the fruit itself can be swapped out for substitutions of whatever you have on hand, or whatever you prefer. Peaches are my first choice, but any other stone fruit will work as well. Similarly, if you’re not a fan of blueberries or don’t have any on hand, raspberries or blackberries or strawberries will work just as well.
The star of the streusel topping for me are the almonds. They add both flavor and texture that plays really well against the flavors and texture of the fruit.
This is a perfect dessert for a summer cookout. I wasn’t at one when I made it, but in case you’re reading this and need a dessert/to make and take along with you to one, look no further: this is the one you want.
Peach Blueberry Crumble Tart
- 1-1/3 cups all-purpose flour
- 1/4 cup sugar
- 1/4 teaspoon ground cinnamon
- 1/2 cup butter, melted
- 1 teaspoon vanilla extract
- 2 cups fresh blueberries*
- 2 cups fresh sliced peaches*
- 2 tablespoons honey
- 1 tablespoon vanilla extract
- 1 teaspoon almond extract
For Streusel Topping
- 1/2 cup, plus 2 Tbs. all-purpose flour
- 1/2 cup, firmly packed light brown sugar
- 1/4 tsp. kosher salt
- 3 Tbs. unsalted butter, melted
- 1/2 tsp. almond extract
- 1 teaspoon vanilla extract
- 2 Tbs. chopped raw almonds
Preheat oven to 350°. Spray a a 9-in. fluted tart pan with removable bottomm cooking spray and set aside.
In a small bowl, mix flour, sugar and cinnamon; stir in butter and the 1 teaspoon of vanilla extract just until blended and dough clumps together. (If it’s still too dry and you need to add in a tablespoon or so of water, that’s fine.)
Use your hands to press the dough into tart pan, making sure it’s evenly spread/layered to the edges.
Bake 15-20 minutes or until lightly browned. Cool for about 10 minutes on a wire rack.
Meanwhile, in a large bowl, combine blueberries, peaches, honey and extracts; toss to coat.
For streusel topping: in a medium bowl, whisk together the flour, brown sugar and salt. Add the melted butter and almond extract and stir until the mixture is crumbly, with some large chunks remaining. Stir in the almonds.
Spoon fruit mixture into crust; Sprinkle the streusel on top.
Bake at 350° 45-50 minutes or until topping is golden brown and filling is bubbly. Cool on a wire rack at least 15 minutes before serving.
* Note: the peaches can be swapped out for any other stone fruit (nectarines, plums, even apricots) and the blueberries can be swapped out for any other berry.
Sharing at Fiesta Friday #436.