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Peach and Blackberry Crumble Tart With Streusel Topping

peach and blackberry crumble tart

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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.

Ingredients

Scale

For the crust

  • 1 1/3 cups all purpose flour
  • 3 1/2 tbsp granulated sugar
  • 1/4 tsp vanilla extract
  • 1/2 cup (1 stick) unsalted butter, melted

For the filling

  • 45 peaches, peeled, sliced
  • 3 oz blackberries, halved if large
  • 12 tbsp granulated sugar
  • 1/2 tsp lemon juice
  • 1/4 tsp vanilla extract
  • 1 tbsp flour

For crumble topping

  • 2 tbsp unsalted butter, melted
  • 1/4 cup all purpose flour
  • 1/4 cup packed brown sugar
  • 1/2 cup old fashioned rolled oats

Instructions

Preheat oven to 350.

For the crust

  1. In a small bowl combine the flour and sugar. 
  2. With a spoon, stir in melted butter and vanilla extract. The mixture will be a little bit crumbly.
  3. 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

  1. Toss peaches with sugar. Let it sit for 5 minutes for the peaches to release some of their juice.
  2. Toss in blackberries, lemon juice, vanilla extract and flour.
  3. Spoon into crust.

For the topping

  1. Mix flour, brown sugar and oats in a small bowl. Stir in melted butter. 
  2. Sprinkle over filling.
  3. 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.