Fruit Tart Recipe with Streusel

This German streusel fruit tart, Obstkuchen mit Streusel, uses either fresh or canned fruit, such as apricots, peaches, cherries.

A delicious treat, just like Oma bakes.  

Prep Time

10 minutes

Cook Time

40 minutes

Total Time

50 minutes


Makes 8 servings


  • ½ cup + 2 tablespoons soft butter
  • ⅜ cup granulated  sugar
  • 1 teaspoon vanilla extract
  • 1¾ cups flour, all-purpose
  • 2 tablespoons ground almonds (optional)
  • 1 pound fruit or 1½ to 2 cans well-drained fruit (peaches, apricots, cherries, plums, etc.)


  1. Preheat oven to 375°F. Grease 9-inch tart pan (preferable with removable bottom) and dust with flour.
  2. Put butter, sugar, vanilla, and flour into mixing bowl. Using dough hook (if available) mix until crumbly.
  3. Put half of crumb mixture into tart pan and press down.
  4. Sprinkle with ground almonds, if using.
  5. Prepare fruit (see tips below) and place on top of crumb crust
  6. Sprinkle remaining crumbs evenly over fruit.
  7. Bake for about 30 to 40 minutes, until nicely browned. Cool on cake rack.
  8. Serve warm or cold.


  • Use either fresh or well-drained canned fruits.
  • If using fresh apricots: To make peeling apricots easier, cut an "X" in apricots. Dip them in boiling water for several seconds and then into cold water. Peel and cut in half, removing pits.
  • For a different flavor, you can add some chopped candied ginger to the crumb mixture. Delicious!
  • If you have peaches and cherries, then you'll want to make this streusel cake!

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10.19.2021 revision update