An irresistible baked peach tart with a crumbly streusel topping!
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. What more could you want in a summer dessert? Or in life, for that matter?
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.
My oldest son starts kindergarten in a few weeks and I’m starting to freak out a little. It’s the closing of a chapter, and I’m going to miss my little boy in more ways than one. 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.
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. 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?
This peach crumb tart every day would be no problem at all, my little family devoured this one in less than 24 hours. I’m sure yours will too.
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. 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.
Just don’t forget the ice cream or whipped cream! That part is non-negotiable.
baking tip:How to prep and store pie crust
Prepping pie crust in advance can save so much time on baking day! I like to make a few batches of my favorite flaky pie crust recipe at a time and store them in the freezer to have at the ready. Here’s how to store pie crust both short and long term:
In the fridge— Cover with plastic wrap and store in the fridge for up to 5 days. Use straight from the fridge.
In the freezer— Wrap twice in plastic wrap and store in the freezer for up to 2 months. When ready to use, let thaw in the fridge overnight or 1-2 hours on the counter.
Peach Crumb Tart
For the crust:
- 1 ¼ cup all-purpose flour (180 grams)
- 1/2 teaspoon salt
- 2 teaspoons granulated sugar
- 1/2 cup unsalted butter , cold and cut into cubes (113 grams)
- 2-4 tablespoons ice cold water
For the filling:
- 4 cups peaches , sliced (850 grams, about 5 medium)
- 1/3 cup granulated sugar (60 grams)
- 2 tablespoons cornstarch
For the topping:
- 3/4 cup all-purpose flour (100 grams)
- 1/2 cup packed light or dark brown sugar (105 grams)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/3 cup unsalted butter , melted and cooled (75 grams)
To prepare the crust:
- To make the crust, combine the flour, salt and sugar (if using) in a bowl. Add the cubed butter and toss until coated.
- Use a pastry blender to cut the butter into the flour mixture. Add 2 tablespoons of water and mix with a spoon until the dough begins to come together, adding more water a little at a time as needed.
- Use your hands to form the dough into a disk, cover with plastic wrap, and chill for at least 2 hours in the fridge.
To make the tart:
- Preheat oven to 425 degrees F. Grease an 8 or 9-inch tart pan, preferably with a removable bottom.
- On a well floured surface, roll the pie crust out to a rough 11 inch circle and transfer to the prepared tart pan. Trim off any overhanging crust.
- To make the topping, mix together the sugar, cinnamon, ginger and melted butter together in a bowl. Mixture will be crumbly. Set aside.
- In a separate bowl, toss the sliced peaches together with the sugar and cornstarch. Dump peaches into the prepared tart crust and evenly sprinkle the topping on top.
- Bake until crumb topping is golden brown and juices are bubbling, 35-45 minutes. If crumb topping browns too quickly, cover loosely with foil.
- Let cool to room temperature and remove tart from pan. The tart can be served warm or at room temperature.
- This tart can also be baked in an 8 inch pie pan.
- Feel free to use your favorite pie crust recipe, or even store-bought prepared pie crust.
This recipe was originally published in 2012. Photos have been updated.
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