Peach, Raspberry and Blueberry Crostata

Well, that was delicious…

…but then again, what isn’t delicious that has a sugar and butter crumble on top. Although I have to say, for me, the fruit is the star of this dish. I used peaches as the base and raspberries and blueberries to bring in texture, tartness and those bright, vidid colors. You could throw together any fruit combination and I can guarantee the result would be amazing.

I love how this dessert is so simple, yet incredibly flavorful. For a pastry dish, it’s very unrestrictive. The recipe doesn’t require a pie pan and instead it can be baked directly on a sheet pan allowing it take an organic shape.

Serve on a hot summer’s day with a nice scoop of vanilla ice cream. Enjoy!

Peach, Raspberry and Blueberry Crostata

 

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Prep time

30 mins

Cook time

25 mins

Total time

55 mins

 

Serves: 4-6 servings

Ingredients

• Ingredients for the Pastry:
• 1 cup flour
• ¼ teaspoon salt
• ⅛ cup granulated sugar
• 1 stick cold unsalted butter, diced
• 3 tablespoons ice water
• Ingredients for the Filling:
• 1 pound peaches, peeled
• ½ pint of blueberries
• ½ pint of raspberries
• 1 tablespoon of flour
• 1 tablespoon of granulated sugar
• 2 tablespoons freshly squeezed orange juice
• Ingredients for the Crumble:
• ¼ cup flour
• ¼ cup sugar
• ¼ teaspoon kosher salt
• ½ stick cold unsalted butter, diced

Instructions

1. For the pastry, mix the flour, sugar, and salt in a large bowl. Add the butter and toss quickly with your fingers to coat each cube of butter with the flour. Continue mixing with your fingers until the butter is the size of peas. Add the ice water and combine the ingredients until the dough just comes together. Turn the dough out onto a well-floured board and roll it into a ball. Wrap the dough in plastic and refrigerate for at least 1 hour.
2. Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper or foil. Roll the pastry into an 11-inch circle on a lightly floured surface. Transfer it to the baking sheet.
3. For the filling, cut the peaches in wedges and place them in a bowl with the blueberries and raspberries. Toss them with 1 tablespoon of the flour, 1 tablespoon of the sugar, and the orange juice. Place the mixed fruit on the dough circle, leaving a 1 inch to 1½-inch border.
4. For the crumble, combine the ¼ cup flour, the ¼ cup sugar, and the salt in the bowl. Add the butter and mix with your fingers until crumbly. Pour into a bowl and rub it with your fingers until it starts to hold together. Sprinkle evenly over the fruit. Gently fold the border of the pastry over the fruit.
5. Bake the crostata for 20 to 25 minutes, until the crust is golden and the fruit is tender and bubbling. Serve warm or at room temperature with vanilla ice cream.

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