Peach Crumble Tart
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Peach Crumble Tart
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Like peach pie, but better!! My Peach Crumble Tart includes a simple pie crust, fresh peaches and a delicious pecan crumble. This will be your new favorite way to enjoy summer's best peaches!
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Ingredients
- 1 pie crust pre-bought or home made
- 3 c. peach about 3 large, peeled and sliced (you can also use canned or frozen, fresh
- ½ c. granulated sugar
- 1 Tbsp. tapioca dry
Crumble Topping:
- ⅔ c. flour
- ½ c. pecans chopped
- ⅓ c. light brown sugar
- ⅓ c. butter soft/room temperature (NOT melted)
- ½ tsp. nutmeg
Instructions
- Preheat oven to 375 degrees.
- In a mixing bowl mix together the peaches, sugar, and tapioca, making sure the peaches are evenly coated.
- In a 10" tart pan, lay out the pie crust, and press it into the bottom and sides, making sure to seal/press together any cracks or holes. Evenly add the peach mixture into the crust.
- In another bowl mix together the crumble topping. Mix the flour, pecans, brown sugar, and nutmeg. Cut in the butter until a crumbly mixture is formed. Evenly sprinkle the crumble over the top of the peaches. Bake for approximately 35 minutes or until crumble is golden brown. Remove from the oven and let cool for at least 10 minutes. Slice and serve warm. Cover any leftovers and store at room temperature.
Nutrition Information
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Calories
479kcal
(24%)
Carbohydrates
62g
(21%)
Protein
5g
(10%)
Fat
24g
(37%)
Saturated Fat
7g
(35%)
Cholesterol
21mg
(7%)
Sodium
160mg
(7%)
Potassium
284mg
(6%)
Fiber
3g
(12%)
Sugar
32g
(64%)
Vitamin A
545IU
(11%)
Vitamin C
6mg
(7%)
Calcium
33mg
(3%)
Iron
2.2mg
(12%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 479 kcal
% Daily Value*
| Calories | 479kcal | 24% |
| Carbohydrates | 62g | 21% |
| Protein | 5g | 10% |
| Fat | 24g | 37% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 21mg | 7% |
| Sodium | 160mg | 7% |
| Potassium | 284mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 32g | 64% |
| Vitamin A | 545IU | 11% |
| Vitamin C | 6mg | 7% |
| Calcium | 33mg | 3% |
| Iron | 2.2mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
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