Peach pie with crumb topping free#

Sprinkle topping over fruit.īake 45-50 minutes or until crust and topping are golden brown and juice begins to bubble. Cut in 1/3 cup butter with pastry blender or fork until mixture resembles coarse crumbs. Spoon filling into pastry.Ĭombine 3/4 cup flour, brown sugar and cinnamon in medium bowl. Add peaches, blueberries and lemon zest toss lightly to coat. Crimp or flute edge.Ĭombine sugar, cornstarch and ginger in bowl. Trim pastry to 1/2 inch from edge of pan. Place dough into ungreased 9-inch pie plate unfold, pressing firmly against bottom and sides. Bake at 350 degrees (depending on your oven) for 45 to 50 minutes or until syrup boils with heavy bubbles that do not burst. Pour peach mixture into pie shell and sprinkle with crumb topping. Next, turn the dough out and shape it into a disc. Combine tapioca, sugar, salt, and peaches. Add the cornstarch to a small bowl and whisk in the lemon juice so no lumps remain. Add the water, 1 tbsp at a time, until dough pulls together. To make the filling: In a large bowl, combine the peaches, sugar, and cinnamon. In large bowl, mix powdered sugar, 1/3 cup flour and the cinnamon. If you’re using a food processor, just pulse a few times. Roll out dough on lightly floured surface into 12-inch circle fold into quarters. Incorporate the butter with a food processor, pastry cutter, or fork until pea-sized crumbs form. Stir in enough water with fork just until flour is moistened. Just don’t forget the ice cream or whipped cream! That part is non-negotiable.Combine 1 cup flour and salt in bowl. You can also add oats or nuts to the topping, and the whole thing can be baked in a regular pie dish if you don’t have a tart pan.

Peach pie with crumb topping free#

There’s flexibility with this recipe, so feel free to play around with it if you’d like! You can swap out the peaches with any other stone fruit, and other fruit like berries or cherries would also be wonderful. This peach crumb tart every day would be no problem at all, my little family devoured this one in less than 24 hours. The window to bake with in-season peaches is so small, I probably should bake a pie every day to make the most of it, right? I’ve also been cramming in as much summer baking as I can, both as a coping mechanism and because summer fruit is my fave. And so these last few days we’ve been cramming as much summer fun in while we still can- hikes, trips to the pool, bike rides, and more. It’s the closing of a chapter, and I’m going to miss my little boy in more ways than one. My oldest son starts kindergarten in a few weeks and I’m starting to freak out a little. This peach crumb tart is an oldie but a goodie, and I’m resurrecting it from the 2012 archives today because I need it, you need it, and our summer won’t be complete without it. Chill the pie for 30 minute before baking. Sprinkle the crumb topping evenly over the peaches. Add the butter and work it in to form a coarse crumble. What more could you want in a summer dessert? Or in life, for that matter? Make the crumb topping Mix together all the dry ingredients in a small bowl. This tart / pie / fruit crisp combo has it all! There’s a super flaky crust, a layer of fresh summer peaches, and a crisp crumble topping, all baked in a cute tart pan. An irresistible baked peach tart with a crumbly streusel topping!