Recipe courtesy of Erin Jeanne McDowell

Stone Fruit Summer Crumble Tart

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  • Level: Easy
  • Total: 2 hr 5 min (includes cooling time)
  • Active: 20 min
  • Yield: 8 to 10 servings (one 10- or 11-inch tart)
This simple, adaptable summer dessert is perfect when there’s lots of juicy fresh fruits at the market. An easy streusel forms both the crust and crumble topping, and it’s packed with whatever fruit (or combo of fruits) you like. It’s especially wonderful with stone fruit like peaches, plums or cherries, but berries work well too.



Fruit Filling:


  1. For the streusel: Preheat the oven to 350 degrees F. Lightly grease a 10- or 11-inch tart pan with nonstick spray.
  2. In a medium bowl, stir the oats, flour, brown sugar, salt, baking powder and cinnamon to combine. Drop the butter into the bowl and work it in with your fingertips or a pastry cutter until the mixture comes together to form large clumps. Press about two-thirds of the streusel into the base of the tart pan, taking care to press evenly on both the base and sides.
  3. For the fruit filling: In a separate medium bowl, stir the granulated sugar, flour and salt to combine. Add the fruit to the bowl and toss well to coat.
  4. Arrange the fruit in an even layer on top of the crust. Crumble the remaining streusel over the surface. Place the tart on a baking sheet. Bake until the fruit is juicy, maybe even bubbly, and the streusel is a deep and even golden brown, 45 to 50 minutes. Cool completely before serving.