The peach cream crumble is a delightful baked dessert with a creamy, aromatic filling. This crumble tart is made of two crunchy layers of crumbled shortcrust pastry that enclose a tasty custard filling with peaches. Easy to make, this tart will win everyone over with its delicate flavor.
For more peach recipes check the collection Desserts with Peaches
Try also:
Crumble Tart with Peanut Butter and Cherry Jam
Crumble Tart with Ricotta and Hazelnut Cream
Peach Cream Crumble Tart
Crumble Tart with Pistachio Cream and Chocolate
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 15 Minutes
- Cooking time: 40 Minutes
- Portions: 1 Piece
- Cooking methods: Oven
Ingredients
- 2 1/3 cups (about 300 g) all-purpose flour
- 1/2 cup (about 100 g) granulated sugar
- 7 tbsp (about 100 g / 3.5 oz) butter
- 1 egg
- 1 packet (about 2 tsp / 7 g) baking powder
- 1 teaspoon vanilla extract
- 1 oz (about 30 g / 1/4 cup) chopped hazelnuts
- 1 1/4 cups (300 ml) milk
- 3 egg yolks
- 1/4 cup (about 50 g) granulated sugar
- 3 tbsp (about 25 g) all-purpose flour
- zest of half a lemon
- 2 peaches
Preparation
To make the peach cream crumble, start by preparing the custard. Pour the milk into a saucepan with the zest of half a lemon; place over low heat and bring just to a simmer. In a bowl, whisk the egg yolks with the sugar and incorporate the flour, mixing well to avoid lumps.
Pour a little of the warm milk into the bowl with the egg mixture and stir. Add the remaining milk, discarding the lemon zest, and mix quickly; pour everything back into the saucepan, return to the heat and let it thicken while stirring continuously.
When the custard is thick, pour it into a bowl and cover with plastic wrap touching the surface; let it cool until lukewarm.
Peel the peaches and cut them into cubes. Fold the fruit into the custard using a spatula, combining with an upward motion.
Make the crumble pastry. In a bowl sift the flour together with the baking powder. Then add the cold, chopped butter and the vanilla extract. With your hands (or with a mixer) begin to work to achieve the typical sandy texture.
Then add the sugar and the egg; use your hands to combine well, breaking the mixture into crumbs — you should not form a dough ball but obtain crumbs.
Line a tart pan (Ø 9.5 in) with parchment paper and pour half of the crumble mixture onto the bottom, pressing it lightly with your hands.
Then pour the custard, spreading it evenly with the help of a spoon.
Cover with the remaining crumbs and the chopped hazelnuts, making sure to completely cover the filling.
Bake in a preheated oven at 356°F for 30-40 minutes, until golden, checking that the bottom is well cooked.
If the bottom is still undercooked while the top is golden, cover the crumble with aluminum foil and continue baking. Once ready, remove from the oven and let it cool.
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