This will be the best peach and blackberry tart you will ever have! The crumbly crust, the juicy filling, and the crunchy topping makes this the best summer treat. Serve with a scoop of ice cream and enjoy.
This peach and blackberry crumble tart is so delicious. The juicy peaches, sweet blackberries, crispy topping, and crumbly crust makes this the best tart you will ever have. All the flavors and textures come together so perfectly to create the most satisfying summer dessert!
When I was first making this tart I wasn’t satisfied with how it turned out. I changed how I prepared the crust and the topping. The results were worth it! Not only did it improve the texture and the taste, it also decreased the prep time. Which means you can begin eating sooner! Eat this on its own or with a scoop of ice cream. Either way this tart will be tasty!
Making the peach and blackberry tart
For the tart: Combine flour and sugar in a small bowl. Mix in melted butter and vanilla extract. Press into 8 inch tart pan. Bake 15 minutes or until golden brown. Set aside.
For the filling: Slice the peaches. Toss with sugar. Let the peaches sit for 5 minutes for the peaches to release some of their juice. Toss with blackberries, lemon juice, vanilla extract and flour. Spoon into crust.
For the crumble topping: Combine flour, brown sugar and oats. Stir in melted butter. Sprinkle over the filling.
Bake for 30 minutes or until topping is golden brown.
Tips
- If the peaches release a lot of juice. Drain the peaches, so there is a little bit of juice left. A little bit of juice still ensures that the peaches are juicy but not too mushy.
- If you don’t have any blackberries, you can substitute them with more peaches.
- Frozen peaches and blackberries can be substituted. Just thaw them before use. And drain an excess juice.
- You can also have a mix of peaches and nectarines for the tart. The nectarines add a delicious flavor to the tart.
- This tart tastes best the day it was made.
Store leftovers in a refrigerator for up to 6 days.
ENJOY with a scoop of Ice cream!
If you made this recipe I would love to hear from you. Rate, comment and share your photo by tagging tasty_treat_pantry.
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Peach and Blackberry Crumble Tart With Streusel Topping
This will be the best peach and blackberry tart you will ever have! The crumbly crust, the juicy filling, and the crunchy topping makes this the most satisfying summer treat. Serve with a scoop of ice cream and enjoy.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 8 slices 1x
- Category: dessert
Ingredients
For the crust
- 1 ⅓ cups all purpose flour
- 3 ½ tbsp granulated sugar
- ¼ tsp vanilla extract
- ½ cup (1 stick) unsalted butter, melted
For the filling
- 4–5 peaches, peeled, sliced
- 3 oz blackberries, halved if large
- 1–2 tablespoon granulated sugar
- ½ tsp lemon juice
- ¼ tsp vanilla extract
- 1 tbsp flour
For crumble topping
- 2 tbsp unsalted butter, melted
- ¼ cup all purpose flour
- ¼ cup packed brown sugar
- ½ cup old fashioned rolled oats
Instructions
Preheat oven to 350.
For the crust
- In a small bowl combine the flour and sugar.
- With a spoon, stir in melted butter and vanilla extract. The mixture will be a little bit crumbly.
- Press into 8 inch tart pan. Bake 15 minutes or until golden brown. (While the tart is baking prepare the filling and topping.)
For the filling
- Toss peaches with sugar. Let it sit for 5 minutes for the peaches to release some of their juice.
- Toss in blackberries, lemon juice, vanilla extract and flour.
- Spoon into crust.
For the topping
- Mix flour, brown sugar and oats in a small bowl. Stir in melted butter.
- Sprinkle over filling.
- Bake for 30 minutes or until topping is golden brown and crunchy.
Notes
* You can add more sugar if the peaches are not sweet enough.
Keywords: Peach, blackberry, crumble topping, tart
Recipe adapted from taste of home
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