Freezer-Friendly Peach Crisp

Want to enjoy fresh summer peaches long after peach season is over? Stock your freezer with enough Freezer-Friendly Peach Crisps to carry you through whenever you’re feeling kinda peachy. Great to pop in the oven when you have last-minute guests or you want a homemade dessert but didn’t plan ahead.

Items used to make this recipe:

• 9x9 foil pans https://amzn.to/3DzA6MX

• tapioca flour https://amzn.to/3QlkkwC

• pure almond extract https://amzn.to/45cyswt

• heavy duty foil https://amzn.to/3rQTItg

• vacuum sealer https://amzn.to/3DD7ORK

---

Freezer-Friendly Peach Crisp

makes one 9x9 pan

Printable Recipe

Ingredients

For the Filling:

• 4 cups thinly sliced peaches

• 3 tablespoons tapioca flour

• 1 1/2 tablespoons granulated sugar (more if peaches are tart)

• 1/4 teaspoon ground cinnamon

• 1/4 teaspoon pure almond extract

• pinch of table salt

• 1 1/2 tablespoons butter, cut into small cubes

For the Crisp:

• 1 1/2 cups quick cooking oats

• 2 teaspoons all purpose flour

• 3 tablespoons light brown sugar

• 1 teaspoon ground cinnamon

• 6 tablespoons butter, melted

Directions

To make the filling:

1. In a medium mixing bowl, stir together the sliced peaches, tapioca flour, almond extract, sugar, cinnamon, and salt; set aside until needed.

To make the crisp topping:

1. In a small mixing bowl, combine all the crisp ingredients together until no traces of dry ingredients remain; set aside until needed.

To assemble crisp:

1. Butter a 9x9 disposable baking dish or coat with nonstick cooking spray.

2. Pour peach filling evenly into prepared baking dish.

3. Spread crisp topping evenly over peaches.

4. Seal baking dish with heavy duty foil and freeze for up to 3 months (or vacuum seal for longer storage).

To Bake Crisp:

1. Preheat oven to 350F with rack in center position.

2. Place frozen peach crisp on a rimmed sheet pan and bake, covered, for 30 minutes, then uncover and bake an additional 20 minutes or until the filling bubbles.

Notes

• To freeze for longer than 3 months, store completely frozen unbaked crisp in Vacuum sealed bag. If the foil pan gets a little misshapen during the vacuum process, simply reshape it before baking.

• The thickener of choice in this recipe is tapioca flour because it’s remains thick after freezing, unlike some other thickeners. If you only have tapioca pearls on hand, you can grind them into flour using a grain mill, spice grinder, nutribullet, etc.

• This recipe calls for a very small amount of almond extract, which accentuates and elevates the flavor of peaches. Be sure to use the good stuff.

Summer Fruit Tart

My children grew up watching me cook/bake and they apparently learned a thing or two in the process. When I recently celebrated a birthday, my girls presented me with this stunning fruit tart that they made without my help. Well, I answered a few baking-related questions… and provided the tart pan, but everything else they did on their own. Proud Momma moment.

The written recipe can be found at the bottom of this page, but you can click HERE to see complete step-by-step photos.

ITEMS USED TO MAKE THIS RECIPE:

(affiliate links)

• 10-inch tart pan https://amzn.to/2O27QYs

• heavy-bottom saucepan https://amzn.to/2Fc38Vu

• BeaterBlade attachment https://amzn.to/2FdzyyP

• fine mesh sieve https://amzn.to/3oGA5iT

• offset spatula https://amzn.to/3LsLZ9X

• professional pastry brush https://amzn.to/2F6uif9

• vanilla beans https://amzn.to/3rJUHc4

---

MIXED BERRY FRUIT TART

makes a 10-inch tart

Printable Recipe

INGREDIENTS

VANILLA PASTRY CREAM:

• 1 1/2 cups whole milk

• 1/2 vanilla bean, split and seeds scraped

• 6 tablespoons granulated sugar

• 4 egg yolks

• 3 tablespoons cornstarch

• 2 tablespoons unsalted butter

SHORTBREAD TART SHELL:

• 6 tablespoons unsalted butter, room temperature

• 1 1/2 cups all purpose flour

• 1/4 cup granulated sugar

• 2 large egg yolks

• 1/4 teaspoon fine salt

FRUIT FILLING:

• 3 kiwi fruits, peeled and sliced

• 1 mango, peeled and sliced

• 1 pint blueberries

• 1 pint strawberries, hulled and sliced

• 2 tablespoons apple or apricot jelly (for glaze)

DIRECTIONS

TO MAKE THE VANILLA PASTRY CREAM:

1. In a small heavy-bottom sauce pan over medium heat, combine milk, split vanilla bean, and vanilla bean seeds.

2. Remove from heat as soon as small bubbles start to appear around the perimeter of the pan.

3. In a small mixing bowl, whisk together sugar and egg yolks until smooth.

4. Sift cornstarch into the egg mixture; whisk until smooth again.

5. Add a ladle or two of the hot milk mixture into the egg mixture; whisk immediately.

6. Pour the egg mixture into the milk mixture and return to heat, whisking constantly for a minute or two until it thickens.

7. Remove from heat and whisk in butter.

8. Pour hot mixture through a sieve into a shallow bowl.

9. Cover pastry cream with plastic wrap touching the surface.

10. Chill until thoroughly cooled.

TO MAKE THE SHORTBREAD TART SHELL:

1. Place all the ingredients into the bowl of a stand mixer fitted with a BeaterBlade attachment; mix on low speed until evenly combined and mixture looks crumbly.

2. Press crumbs evenly into the bottom and up the sides of a 10-inch removable bottom tart pan.

3. Freeze tart shell for 20-30 minutes while the oven preheats.

4. Preheat oven to 350F (lower temp by 25F if you use a dark tart pan like I did).

5. Place tart pan on a rimmed sheet pan and bake in the center of the preheated oven for about 15 minutes, or until the edges of the shell turn golden brown.

6. Cool completely before assembling (about an hour).

TO ASSEMBLE TART:

1. Spread vanilla pastry cream evenly into cooled tart shell using an offset spatula.

2. Arrange prepared fruit as you wish.

3. Heat jelly with a little water until the jelly melts and makes a glaze; brush on fruit.

4. Chill tart until service.