Dutch Crumb Peach Pizza

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Dutch Crumb Peach Pizza

star rating (1) rate this recipe »
Published prior to 2008

Who said pie has to be made in a pie pan? This peach “pizza” features a tender crust lined with peaches, then topped with a buttery “Dutch crumb” streusel. The best part is, this easy crust requires no rolling; just stir it together, and pat it into a pan. AND, even better–it’s made with heart-healthy olive oil!

Crust
3 cups (12 ounces) King Arthur Mellow Pastry Blend
1 tablespoon (1/2 ounce) sugar
1/2 teaspoon baking powder
1 1/8 teaspoons salt
1 teaspoon vanilla extract
2/3 cup (4 3/4 ounces) light olive oil*
1/3 cup (2 3/4 ounces) cold milk

*For best flavor, use light or extra-light olive oil.

Filling
4 to 6 fresh ripe peaches (depending on size and how thinly you slice them)*

*Substitute frozen or canned peaches, if you like. Depending on how close you space them, you’ll need one large can (29 ounces), or a bit more, sliced peaches; or two bags frozen peach slices.

Topping
1 1/4 cups (5 1/4 ounces) King Arthur Unbleached All-Purpose Flour or Mellow Pastry Blend
1/2 cup (3 3/4 ounces) brown sugar, firmly packed
1/4 teaspoon salt
3/4 teaspoon cinnamon
1/2 cup (1 stick, 4 ounces) butter, melted
1 teaspoon vanilla extract
1/4 teaspoon almond extract

Preheat the oven to 375°F. To make the crust: Stir together the dry ingredients. Stir together the wet ingredients. Combine the two, stirring just to blend. (See? I told you this was easy!) Use your fingers to press the pastry into a 12" pizza pan, crimping the edges. Or simply pat it into a 12" round on a baking sheet, making a stand-up crimped rim.

To prepare the filling: If you’re using fresh peaches and want to peel them, here’s an easy method: slide them into a pan of simmering water for 1 minute. Remove, and as soon as you can handle them, slip off the skins. However, don’t feel you have to peel the peaches for this recipe; consider it extra fiber! If you’re using fresh peaches, take out the pit, and cut each piece into 6 to 8 slices.

Arrange a ring of peach slices around the edge of the crust. Then arrange another ring of slices inside the first. Place a few slices in the center, if it’s bare.

To prepare the topping: Stir together the flour, sugar, salt, and cinnamon. Add the butter, vanilla, and almond, stirring to make a moist, crumbly topping. Set it aside. Bake the pizza for 15 minutes. Remove it from the oven, and crumble the topping evenly over the peaches. Return to the oven, and bake for 30 minutes. Tent with aluminum foil, and bake for an additional 15 minutes (for a total of 1 hour), till the peaches are beginning to get bubbly. Remove from the oven, and serve warm, with ice cream, if desired. Yield: 8 to 12 servings.

Reviews

1
  • star rating 08/05/2009
  • Linda from Avon, CT
  • Not KA's best, greasy crust. Though it was easily transportable for a Tanglewood picnic, and topping it with almond scented whipped cream helped
1