Good morning, sunshines. How are you doing? How’s your summer?
The weather these past few weeks have been very weird here in BC. It’s been super smokey from all of the wildfires and so hot. It feels you’re trapped in a hot ziploc bag – not very pleasant. But super hot days call for after work dips in the lake, which feel amazing.
So far, a lot of my summer has been spent at work, but I’ve gone on a few nature adventures, which have been much needed. Being outside is incredibly grounding for me. The trees, the birds chirping, wind brushing through leaves, and the fresh air all just bring me back down to earth, especially when my head is spinning. It reminds me of how minimal my problems are in the grand scheme of things, I find it so humbling. It also slows me down to appreciate all the little things around me – the blackberry blossoms, the sticky sap running down the tree, the way the ground feels beneath my bare feet, the sound of the trees and grass tussling while birds or mice run through it.
Baking has also been a grounding experience for me lately. Sometimes on my days off from working in a kitchen, the last thing I want to do is be in the kitchen, but I almost always find myself in there. Baking helps me be mindful. Nothing else matters in that moment beyond measuring the flour, sprinkling the cinnamon, stirring the wet into the dry ingredients, and carefully spooning the batter or dough into bakeware. Then there’s that moment when you open the oven as the timer goes off to reveal the result of your kitchen magic.
These mint blueberry peach crumble tarts were the result of one of those wonderful baking days. I had music blasting and danced around the kitchen while searching for ingredients, tasting as I went along, and happily popped out these little beauties from the muffin tin.
The juicy summer blueberries and peaches with the fresh mint makes for such an intriguing and beautiful flavour. The fruit medley is tucked in between a crispy crust and a crumbly oat topping. The crust is inspired by the lovely Natalie of Feasting On Fruit and her 2 ingredient almond flour + maple syrup crust, but I added some almond butter to give it some extra almond flavour. The crust is so crisp and buttery and goes so beautifully with the soft fruit filling.
A non-negotiable is the ice cream on top of one of these mint blueberry peach crumble tarts while warm. You deserve it, bb.
I may or may not have broken one up and put it on my banana ice cream for breakfast one day… Spoiler: I did and 11/10 would recommend.
If you give these mint blueberry peach crumble tarts a try, let me know! Instagram it, tweet about it, or pop a comment below. I love hearing all about your takes on my recipes!
- ½ cup almond meal
- 1 tablespoon almond butter
- 2-3 tablespoons maple syrup
- 1 large peach, diced
- ⅓ cup blueberries
- 3-4 large mint leaves, sliced thinly
- 1 tablespoon maple syrup
- squeeze of lemon juice
- 2 tablespoons crust dough
- ⅓ cup quick oats (or regular oats pulsed in blender to break them down)
- 1-2 tablespoons maple syrup
- In a small bowl, combine the almond meal, almond butter, and 2 tablespoons of maple syrup together. If the dough is crumbly, mix in another tablespoon of maple syrup.
- Roll the dough into a ball and place in the fridge to chill for 15-20 minutes.
- Meanwhile, combine the diced peach, blueberries, mint, lemon juice, and maple syrup in a bowl. Mix and set aside to macerate.
- Once the dough has chilled, set aside 2 tablespoons of the dough in a separate small bowl to become the crumble topping.
- To make the topping, combine said dough with the oats and maple syrup, a tablespoon at a time. It should be a little sticky, hold together slightly, but still be crumbly.
- Heat oven to 350F. Thoroughly grease a muffin tin with spray oil or coconut oil - it should make 5 tarts. Set aside.
- Divide the crust dough into 5 chunks. Press the dough into the muffin tin and bring it up the sides around ¾ of the way up.
- Bake for 5 minutes. Remove from oven. If the bottoms puffed up, lightly press them back down.
- Fill each with generously with the fruit and top with crumble.
- Bake for 12-15 minutes or until golden brown and the fruit is soft and juicy.
- Let cool completely before removing from the muffin tins.
- Top with ice cream and enjoy!