Crumble Peach Tart

Crumble Peach Tart

This tangy peach tart has a crunchy crust and a sweet toasted crumble topping. 





1 1/4 cups flour

1/4 cup almond meal

1/2 teaspoon sea salt

1 tablespoon sugar

1/4 cup canola oil

1/4 cup mild olive oil

2 tablespoons whole milk

1/2 teaspoon almond extract


4-5 peaches, pitted and sliced ½ inch wedges

1/2 lemon, zest and juice


1/2 cup sugar

¼ cup brown sugar

2-3 tablespoons flour (depending on how juicy the peaches are)

1/4 teaspoon sea salt

2-3 tablespoons cold butter

1/4 cup almonds, coarsely chopped (optional)

2 tablespoons sliced and toasted almonds for garnish (optional)



Pre-heat the oven to 425 degrees F. 

In a mixing bowl, stir together flour, almond meal, sea salt and sugar. In a separate small bowl, whisk together the oils, milk and almond extract. Pour this mixture into the flour mixture and gently mix with a fork, just enough to dampen. 

Pour mixture into a 10-inch tart pan and using your hands flatten out the dough so it covers the bottom of the pan, pushing it up the sides to meet the edge. It should be about 1/ 8-inch thick all around. 

In a bowl, slice the peaches into 1/2 inch wedges and toss them with the lemon juice and zest. Set aside. 

For the crumble: In a medium bowl, combine sugar, brown sugar, flour, salt and the butter. Using a fork, press the butter into the dry ingredients until small pea-sized crumbs are formed. Add in the chopped almonds, if using, and stir to combine.

Starting on the outside edge of the pastry crust, in a single layer, arrange the peach slices in a circle overlapping. Repeat this process in a smaller inner circle until the peach slices meet in the middle. Generously sprinkle the crumble mixture over top. 

Place the tart pan on a rimmed baking sheet and bake for 35-40 minutes, until the crust is golden brown and the peaches are tender and bubbling. Cool on a rack for at least 10 minutes. 

Serve warm or room temperature with a sprinkle of toasted sliced almonds. 


vegetable plate

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