There’s nothing better than the full-on peach season is there? When this time of year rolls in, I love it and I bake and cook peach everything! But I make these precious tartlets year-round! Ready?
Today, you can use my infamous dutch crumb peach pastry squares recipe. Fair warning, they are addictive and so easy to make, I am quite sure these will be your new favorite summer dessert.
Dutch Crumb Peach Pastry Bites
For reference and before I begin sharing the story, ingredients and recipe, I’ve got to tell you that dutch crumb peach pastry bites can be made throughout the year, you will just have to change up your peach picking skills at the grocery store!
Peaches Year Round For Dutch Crumb Peach Pastry Bites?
Very simply put, instead of picking peaches in your produce department since they are very seasonal (well at least in ‘the PA area) just shop in the canned goods aisle and you will have a very similar option to replace fresh peaches with.
So no worries if you make these once, you will make them again. In fact, once you see how easy dutch crumb peach pastry bites are you will be happy to know that you can make them all year!
As a side note, I will always tell you this: while canned peaches make a great substitute, there’s nothing like fresh peaches! Mmmn!
What You Will Need to Make This Dutch Crumb Peach Pastry Dessert
A cookie tray that is long and can be lined. These are my favorite baking pans, I use them for almost everything, you simply can’t go wrong with them! If you want your own, click HERE or touch the photo below! Grab a set for the holidays that are up and coming always!
Parchment paper so that you really won’t have a mess to clean up!
Walnuts, pistachios, or pecans.
Fresh pastry shell.
About 25 minutes. 5 minutes to assemble all the squares which should total about 12 and about 20 minutes to bake.
Really beyond that, it’s simple ingredients that will finish off the recipe.
The Dutch Crumb Process + Dutch Crumb Peach Pastry
I am a totally dutch crumb junkie. In fact, one of my MIL favorite pies to make was a dutch crumb topped pie and she taught me a few tricks. If you need recipes for Dutch Crumb Pies be sure to try out any of the following:
Making Dutch Crumb Tips
When you make dutch crumb peach pastry bites you will definitely want to heed these few tips.
- Always use butter
- Make sure butter is at least smooshy, meaning room temperature, melted is not best but will work.
- Add less, you can always add more.
- Cinnamon is optional and if you don’t like it, don’t use it!
- Sugar can be stevia, real sugar, or other substitutes.
Always begin making the dutch crumb topping with the butter. Then add in the dry ingredients. If you want a taste that is a bit more intense, add almond flavoring or vanilla flavoring (extracts), either will give it a kick to the next level and I generally do.
Do not add NUTS to the dutch crumb topping, they can be a hazard to someone chewing, FYI!
Use a large measuring cup to blend the ingredients together, or a small, yet deeper mixing bowl.
A fork does wonders and a spatula will scrape all the ‘ingredients back in the dutch crumb topping
NUTS + The Dutch Crumb Peach Pastry Bites
Just so you know that the nuts are totally optional, but they elevate the flavor. Seriously! I have made this recipe about 150x and without nuts, its yummy but nuts send this bad girl dessert to the next level of Mmmm, Mmmm, Mmmm!
Selecting the right night is totally on you.
I very highly recommend the following nuts, alone, combined, or paired:
I have used sliced almonds, but I am not as fond of the final dutch crumb peach pastry bite with an almond, maybe it is a personal thing, but it is definitely different.
So, choose wisely and use little nugget pieces, not large! Fresh packages only, and taste them before you put them on!
Icing. Go Naked or Ice The Dutch Crumb Peach Pastry Bites
Here’s the thing, the icing is the topper on top of the amazing dutch crumb. It brings everything together and while the peaches may be sweet and sassy on their own, well, then consider treating your mouth to a foodgasm!
The icing is the prize as far as I am concerned.
What is best is that the icing is simply a combination of minimal milk (or water) and confectionary sugar with a dash of extract. It’s so simple that it takes no time but it presents well and oh the sweet taste is one that I have to keep sampling (shame on me! )
Again, personal preference, add it or don’t. Try them both ways and make your own decision, and I know you will be writing in telling me, ‘Dana, the icing is where it is!’ ~Enjoy XO Dana
- PEACH PREP
- 1 Large cookie tray, lined with parchment
- 1 Roll of Puff Pastry
- 3-4 medium peaches, rinsed, dried and sliced. Toss pit.
- 1 Tablespoon sweetner of choice (Stevia, sugar, sugar subsitute)
- Tablespoon of flour
- Sprinkle of cinnamon (optional)
- Pastry Shell (unthawed, cut into 12 squares or 9) (depends on how big or small you want your dessert)
- Medium Bowl
- 1 Egg whisked and set aside (pastry brush)
- 2-3 Tablespoons Nuts pieces (pecans, walnuts or pistachios) *Optional read post for more info
- DUTCH CRUMB TOPPING (you may need to alter this a bit)
- 4 Tablespoons of butter softened (smooshy can be smashed with a fork and you don't want it to be hard at all)
- 2 Tablesppons of flour (up to 3 Tbsp)
- 1 Tablespoon of sugar (sweetner of your choice)
- Sprinkling of Cinnamon *Optional
- Simple Icing (about 1/2 c)
- 1 cup of powdered sugar
- 1 Tbsp Milk/water
- 1/4 Tsp of Vanilla (not more)
- Preheat oven to 400°F
- 1 Roll of Puff Pastry Thawed
- Prep your cookie tray.
- Coat sliced peaches in a bowl with cinnamon, sugar, flour and set aside. (if you want you can skip the sugar, flour, and cinnamon here because the dutch crumb topping has this as well)
- Prepare your dutch crumb topping, mixing the butter with the flour and the sugar. Cinamon is optional.
- If your dutch crumb is no actually able to be rolled into pea-size pieces, it's not right. Add a bit more butter (up to a tablespoon and mix it again). I prefer to be able to roll a small ball even grape size, to flatten and top each peach bite.
- Set aside the Dutch Crumb topping.
- On a cutting board, unroll the pastry shell, and evenly score it to cut either 9 pieces or 12.
- Transfer each piece onto your prepared cookie tray. (No I don't nonstick spray parchment paper).
- Next, brush each shell with the egg.
- Now, upon each square/bite, place peach slices 3-5 whatever fits side to side or diagonally.
- Sprinkle each with the nuts, evenly distributing throughout all pastry bites.
- Divide the dutch crumb topping into 12 sections (or 9) depending on what you cut your squares into, and then top each of the pastries with the topping.
- Place in preheated oven and bake until the bites (pastry shell) is golden brown about 18 minutes up to 20.
- Allow the dutch crumb peach pastry to cool for about 30 minutes (not on the oven surface away from it, you want them to cool and they will cool quickly off of a heated surface).
- While the dutch crumb peach pastry bites are cooling, prep the icing.
- Use the icing ingredients above, confectionary sugar, milk or water, and vanilla. Mix with a fork to a thicker, yet spreadable consistency. If it is caking and won't leave the tines of the fork, add a few drops of water/milk, at a time until it is thick enough to drizzle by the fork or spoon, yet thick enough it won't completely runoff
- Drizzle across each pastry.
- Allow icing to dry (almost happens immediately) and enjoy. ~ Dana XO