Peach & Hazelnut Crumble Pie
About the recipe
This Peach & Hazelnut Crumble Pie is the perfect summer dessert, combining buttery puff pastry with juicy, caramelized peaches and a crisp hazelnut oat crumble. Flavoured with warm cardamom and a touch of fresh lemon, every bite is packed with sweet, nutty, and buttery goodness. Whether served warm with vanilla ice cream or enjoyed with a cup of coffee, this rustic pie is simple to make and guaranteed to impress.
Peach & Hazelnut Crumble Pie
Ingredients
For Base:
- 1 Sheet puff pastry
- 1 Beaten egg (for brushing the edges)
For Peach Filling:
- 4–5 Ripe sliced peaches
- 2–3 tbsp Brown sugar
- 1–2 tsp Ground cardamom
- 1–2 tbsp Plain flour
- Juice of ½ lemon
For Hazelnut Oat Crumble:
- 50 g Rolled oats
- 50 g Hazelnuts (roughly chopped or coarsely ground)
- 40–50 g Plain flour
- 40–50 g Brown sugar
- Pinch of salt
- 60–70 g Cold cubed butter
Instructions
- Preheat your oven to 200°C (400°F) or 180°C fan and line a baking tray with parchment paper. In a mixing bowl, combine the rolled oats, chopped hazelnuts, flour, brown sugar, and salt. Add the cold butter and rub it into the dry ingredients using your fingertips until the mixture resembles coarse crumbs. Place the crumble in the refrigerator while you prepare the filling.
- Lay the puff pastry sheet onto the prepared baking tray. If desired, lightly score or fold a 1–2 cm border around the edges to help create a raised crust. Brush the border generously with beaten egg to encourage a beautiful golden finish during baking.
- In a large bowl, gently toss the sliced peaches with the brown sugar, flour, ground cardamom, and fresh lemon juice until every slice is evenly coated. The flour will help thicken the juices while the peaches bake.
- First, sprinkle a thin layer of the hazelnut crumble over the centre of the puff pastry, leaving the egg-washed border uncovered. Next, arrange the peach slices in a checkerboard pattern by placing one group of slices parallel to each other, then alternating the next group at a right angle. Continue this pattern until the tart is completely covered. Finally, scatter the remaining crumble evenly over the peaches.
- Transfer the tart to the preheated oven and bake for 35–45 minutes, or until the puff pastry is deeply golden, the crumble is crisp, and the peaches are tender and bubbling around the edges.
- Allow the Peach & Hazelnut Crumble Pie to cool for 10–15 minutes before slicing. Serve warm on its own or with vanilla ice cream, whipped cream, or freshly whipped cream for an extra indulgent dessert.
Video
Tips & Tricks
Choose Ripe but Firm Peaches: Use peaches that are ripe enough to be sweet but still firm enough to hold their shape during baking. Overripe peaches can release too much juice.
Keep the Butter Cold: Cold butter is essential for creating a crisp, crumbly topping. If the butter becomes too soft, chill the crumble mixture for a few minutes before assembling the pie.
Don’t Skip the Flour: Mixing the peaches with a little flour helps absorb the natural juices released during baking, preventing the pastry from becoming soggy.
Leave a Pastry Border: Leaving a clean border around the pastry allows it to puff up beautifully and creates a bakery-style finish.
Serve Warm: Peach & Hazelnut Crumble Pie is at its best when served slightly warm with a scoop of vanilla ice cream or freshly whipped cream.
FAQs
Can I use frozen peaches?
Yes. Thaw and drain them well before using to prevent excess moisture from making the pastry soggy.
Can I make this Peach & Hazelnut Crumble Pie ahead of time?
Yes. You can assemble the pie a few hours ahead and refrigerate it until you’re ready to bake.
How do I store leftover Peach & Hazelnut Crumble Pie?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for a few minutes to crisp up the pastry before serving.
Can I use other fruits?
Absolutely! Nectarines, apricots, plums, or even apples work wonderfully with the hazelnut crumble.
