#Peach pie with crumb topping free#

Just don’t forget the ice cream or whipped cream! That part is non-negotiable. 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. What more could you want in a summer dessert? Or in life, for that matter? 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. So here we find ourselves a year later and still no pie.An irresistible baked peach tart with a crumbly streusel topping! 128 people found this recipe to be flavorful and satisfying. From preparation to the plate, this recipe takes about 45 minutes. This recipe serves 12 and costs 63 cents per serving. One portion of this dish contains approximately 2g of protein, 10g of fat, and a total of 226 calories. Of course by the time that all got done and I was ready to make another pie, rhubarb season and come and gone and I had not been smart enough to freeze any. You can never have too many dessert recipes, so give Peach Cherry Pie with Crumb Topping a try. (Plus I didn’t want to show my hand to the competitors which disqualified most of my usual suspects that help me taste test all of my new recipes!) So I did have a little rhubarb experience under my belt, but not enough to whip up a recipe on the fly and I didn’t have much time to experiment with extra pies. I mixed in apples, honey and strawberries for a naturally sweet strawberry rhubarb sauce that was perfect eaten with a spoon or on dipped animal crackers.

I also experimented with making some rhubarb sauce after tasting some on animal crackers. That recipe is super delicious, so it did open my mind to the idea of using the strange vegetable. It was one of my husband’s favorite desserts growing up, so I was happy to get the recipe and make it for him a couple of times since. My mother-in-law did share her rhubarb crunch recipe that she got from her mother-in-law. I was intrigued, but MiMi never baked with or bought rhubarb when I was growing up so it’s not an ingredient I am super familiar with. He is a big fan of rhubarb and he thought peach rhubarb would be a combination that nobody had tasted before and would very likely be the only one like it in the competition. I had my pie choices narrowed down to a few when my husband threw out that I should make peach rhubarb.

Taking into account everyone’s taste preferences can be exhausting! I contemplated pecan pie, but my husband won’t eat nuts so I had the same issues with that.