A very simple and tasty dessert, the Crumb Pie with Hazelnut Cream and Peaches, made without butter, eggs, or milk. A summer tart with a soft, fragrant center.
When you’re in a hurry and don’t have time to let the shortcrust cool, you can opt for a crumb pie. Just slightly reduce the liquids in the dough so you obtain a crumbly mixture. Spread half on the bottom, add the filling you prefer and then close with the remaining crumbs.
It is also called a crumble pie because the concept is exactly that of a crumble but closed on the bottom and top and prepared in a tart pan.
You can see other types of crumbly or closed shortcrusts here:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Cooking time: 40 Minutes
- Portions: 8
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
Ingredients for Crumb Pie with Hazelnut Cream and Peaches
Ingredients for a 9.5-inch (24 cm) pan
- 2 1/8 cups type 2 wheat flour
- 1 pinch whole sea salt
- 1 tsp baking powder (for sweets)
- 1/4 cup + 1 tbsp brown sugar
- 5 tbsp coconut butter
- 3 tbsp + 1 tsp water
- 7 tbsp hazelnut spread
- 4 peaches
- 1/3 cup almonds (chopped)
- 3 tbsp apricot jam
Tools
- 1 Tart pan
- 1 Blender
- 1 Knife
- 1 Frying pan
Steps for Crumb Pie with Hazelnut Cream and Peaches
Put the flour, baking powder, sugar, and pinch of salt in a blender, mix everything, add the oil and water and blend until you obtain a grainy, crumbly mixture.
Wash and slice the peaches, then sauté them plain in a frying pan for a few minutes until they become tender.
Chop the almonds and sprinkle them generously over the peaches.
Line a 9.5-inch (24 cm) pan with parchment paper and spread half of the crumb dough evenly on the bottom.
Spread the hazelnut cream, add the almond-topped peaches and level. Add two tablespoons of apricot jam to make the crumb pie even more indulgent. Pour the remaining crumb dough over the top, covering the filling well.
Bake in a convection oven for 40 minutes at 356°F.
Tips from Timo e Lenticchie
Depending on the season you can naturally change the fruit: excellent with apples, but also with figs, apricots, or pears.
Always remember to mix the cooked fruit with a crumble of nuts or cookie crumbs since it will release liquids.
You can use seed oil instead of coconut oil or a mild extra virgin olive oil. Finally, you can reduce the sugar by another 20 grams. This time I do not recommend malt because it would make the dough sticky rather than crumbly.
