Our peach blueberry crumble tart is a dessert meant to impress. Its tart form is a little more elevated than a pie, but it is still rustic with its baked fruit and crumbly topping.
Peach Blueberry Crumble Tart
When summer fruits are in their prime, the best way to showcase their flavor is to keep recipes simple. That was our philosophy with this peach blueberry crumble tart. Sitting in a from-scratch shortcrust pastry (a type of pie crust), peaches and blueberries are sweetened simply with a bit of honey, then lightly decorated with a crumble topping for a little texture against the soft-baked fruits. It’s a masterpiece in baking with a summer harvest—not cooking them into a puddle but elevating them a bit more than eating raw fruit.
Ingredients for Peach Blueberry Crumble Tart
- All-purpose flour: Although this tart feels so elegant, there’s no need for any fancy type of flour here. All-purpose flour does the job perfectly, creating a tender texture and strong structure for the tart shell.
- Sugars: A mix of granulated and brown sugars offers complex sweetness. Granulated sugar sweetens and crisps, while brown sugar (used in the crumble topping) adds sweetness with a softer texture, perfect for streusel.
- Spices: People often mistake cinnamon and cloves as fall-only ingredients, but these warming spices enliven summery fruits too.
- Butter: For this tart recipe, you’ll need a little over half a stick of melted butter. One stick goes into the tart shell, and 2 tablespoons of melted butter go toward the crumb topping.
- Blueberries: Thaw the blueberries completely, then drain their excess liquid. You can use wild blueberries for a more concentrated blueberry flavor.
- Peaches: Make sure your frozen peaches are peeled, sliced and unsweetened. Just as with the blueberries, thaw and drain their excess liquid before using.
- Honey: Floral honey adds a pleasant, natural sweetness to the peach blueberry filling. You can also use 1 tablespoon of granulated sugar here instead.
- Oats: Old-fashioned oats impart a tender, toothsome texture to the streusel topping.
- Pecans: I always toast nuts before I use them in dessert recipes. This brings out their natural nutty sweetness a bit more. It’s always worth the effort.
Directions
Step 1: Make the pâté sucrée
Preheat the oven to 350°F. In a small bowl, whisk together the all-purpose flour, sugar and cinnamon. Stir in the melted butter just until blended.
Step 2: Parbake the tart shell
Press the tart dough into a 9-inch fluted tart pan with a removable bottom. Parbake the tart until it’s lightly browned, 15 to 20 minutes. Cool the tart shell on a wire rack.
Step 3: Toss together the filling
Meanwhile, combine the blueberries, peaches and honey in a large bowl. Toss everything together to coat the fruit with the honey.
Step 4: Mix the crumble topping
In a small bowl, whisk together the all-purpose flour, brown sugar, old-fashioned oats, pecans and ground cloves. Stir in the melted butter until the mixture is combined and crumbly.
Step 5: Assemble
Spoon the fruit mixture evenly into the crust. Sprinkle the streusel topping all over the fruit, making sure to reach the edges of the tart as well.
Step 6: Bake
Slide the tart into the oven and bake until the topping is golden brown and the filling is bubbly, 35 to 40 minutes. Cool the tart on a wire rack for at least 15 minutes before serving.
Editor’s Tip: Place a baking sheet on the oven rack that’s underneath the rack with the tart to catch anything that may bubble over. It’s much easier to clean a sheet pan than the bottom of the oven.
Recipe Variations
- Change the fruit with the seasons: The tart shell and crumble topping can serve as a host to almost any fruit. Feel free to switch up the fruit with the seasons—use apples and pears in fall or strawberries and cherries in late spring.
- Try different nuts: If you’re not a fan of pecans, try hazelnuts, blanched almonds, pistachios or macadamia nuts instead.
How to Store Peach Blueberry Crumble Tart
Store peach blueberry crumble tart in an airtight container in the fridge. It can keep for up to four days, but know the crust will get a bit soggier as the days go on.
Can you make peach blueberry crumble tart ahead of time?
Yes, you can make peach blueberry crumble tart ahead of time. Prep the tart dough the day before, then assemble and bake everything the day of serving. You can also bake the entire tart the day before serving and keep it in the fridge. Rewarm the tart slightly in the oven or let it come to room temperature before serving.
Peach Blueberry Crumble Tart Tips
Can you use fresh fruit instead of frozen?
Yes, you can use fresh fruit instead of frozen. Blanch and peel the peaches before slicing them, and wash the blueberries very well to remove dirt and debris.
My peaches are a little tart. What do I do?
If your peaches taste a little too tart, add another 1 tablespoon of honey or a few teaspoons of granulated sugar to the filling.
Can you bake peach blueberry crumble tart in a springform pan?
Yes, you can bake a peach blueberry crumble tart in a 9-inch springform pan. Form the sides of the tart only about 1 to 1-1/2 inches up the sides of the springform pan, and bake it according to this recipe.
Ingredients
- 1-1/3 cups all-purpose flour
- 1/4 cup sugar
- 1/4 teaspoon ground cinnamon
- 1/2 cup butter, melted
- 2 cups frozen unsweetened blueberries, thawed
- 2 cups frozen unsweetened sliced peaches, thawed
- 1 tablespoon honey
- crumb topping:
- 1/4 cup all-purpose flour
- 1/4 cup packed brown sugar
- 1/4 cup old-fashioned oats
- 1/4 cup chopped pecans
- 1/8 teaspoon ground cloves
- 2 tablespoons butter, melted
Directions
- Preheat oven to 350°. In a small bowl, mix flour, sugar and cinnamon; stir in butter just until blended. Press into a 9-in. fluted tart pan with removable bottom. Bake 15-20 minutes or until lightly browned. Cool on a wire rack.
- Meanwhile, in a large bowl, combine blueberries, peaches and honey; toss to coat. In a small bowl, combine first 5 topping ingredients; stir in butter.
- Spoon fruit mixture into crust; sprinkle with topping. Bake at 350° 35-40 minutes or until topping is golden brown and filling is bubbly. Cool on a wire rack at least 15 minutes before serving.
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This easy-to-prepare tart is a family favorite, fresh out of the oven or at room temperature with a scoop of vanilla ice cream. —James Schend, Pleasant Prairie, Wisconsin
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