This easy Almond Peach Blueberry Crumble Slices recipe is perfect for summer entertaining. Make sure to wait to make this recipe until peaches are in peak season.
This space often times gets marked as a ‘health’ blog or ‘diet’ space by marketers and other websites. I guess I get it – eating vegetarian and vegetable focused meals can be healthy but there is no where on here that I ever call it that. Sure, I love me some quinoa taco meat and a protein smoothie but I also love buttery baked goods, chocolate (so much), and an alcoholic drink here and there. In fact, I’m pretty sure that VV has a high ratio of baked goods recipes because baking is how I like to relieve stress and get playful in the kitchen. I think that what I am getting as is that this recipe is in no way “healthified” – it’s just a darn good and delicious crumble recipe that focuses on the fresh fruit our bountiful summer is supplying.
My favorite part about this crumble? The almond flavor by far. The mix of almond paste and extract give it a flavor boost that reminds me of the holidays and celebrations. I also really enjoy the fruit combo of blueberries and peaches (as seen here) but you could easily use whatever stone fruit or berries are in season – strawberries, plums, and cherries would all work wonders here. The top crumble part makes a lot and it was delicious piled on high but I think I may only use 2/3 of it next time to give the fruit a bit more breathing room.
Is this your first time work with almond paste in the kitchen? Almond paste is a paste made from ground almonds and sugar in equal quantities and usually also has a bit of cooking oil, beaten eggs, or heavy cream as the binder. It is similar to marzipan but will have a lower ratio of sugar to almonds than marzipan usually does. Almond paste is usually found in the baking aisle at most major grocery stores and comes in a tube that is usually also a rectangular box.
Almond Peach Blueberry Crumble Slices
- 1 cup all-purpose flour
- 1/2 cup sliced almonds
- 1/4 tsp sea salt
- 1/4 cup granulated sugar
- 1/2 tsp almond extract
- 1/2 cup unsalted butter cold
- 3.5 oz almond paste
- 1 pint fresh blueberries
- 2 peaches thinly sliced
- 3 Tbsp granulted sugar
- 1 Tbsp cornstarch
- 2/3 cup all purpose flour
- 1/3 cup granulated sugar
- 1/2 tsp sea salt
- 3.5 oz almond paste
- 4 Tbsp unsalted butter cold
- 2 Tbsp sliced almonds
Preheat oven to 375 degrees and grease a 9-inch circle tart pan with a removable bottom.
For the crust:
Combine flour, almonds, salt, sugar and almond extract in a food processor and pulse a few times to combine. Add the butter and then run the processor until a dough ball forms.
Transfer dough to prepared pan and press dough evenly across the pan. Bake for 15 minutes or until just starting to turn a light golden brown. Remove from oven and let cool completely (you can also stick it in the fridge or freezer to speed this process up).
For the filling:
Add almond paste to the food processor (no need to clean the bowl out from last time) and pulse a few times to break it up into tiny pieces. Spread evenly over the prepared crust.
Toss together the fruit, sugar, and cornstarch. Pour and spread evenly over the prepared crust.
For the crumble topping:
Add flour, almond paste, sugar, and salt into the food processor and pulse a few times to combine. Add butter and pulse until a coarse crumble forms. Use a spatula to mix in almonds. Sprinkle over the crumble.
Bake for 30 minutes or until browned on top.
Remove from oven and let cool completely before slicing.