Ingredients
Fruit Filling
- 1 lb peaches (about 3 large) (ripe, but firm)
- 1 pint blueberries
- 1 pinch salt
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1 tablespoon all purpose flour (plus more for rolling out the dough)
Dough and Topping
- 1 disc Pasta Frolla or Pie Dough
- 1 tablespoon butter
- 1 large egg (beaten, optional)
- 1 tablespoon sugar in the raw (optional)
Instructions
- Preheat Oven: Preheat the oven to 425 degrees Fahrenheit to ensure it reaches the right temperature for a crispy crust and bubbling filling.
- Prepare Fruit Mixture: Slice peaches into 3/4 inch pieces and combine them in a large bowl with blueberries, salt, granulated sugar, cinnamon, vanilla extract, and 1 tablespoon of flour. Mix gently to coat all fruit evenly, helping to thicken the filling as it bakes.
- Roll Out Dough: Lightly flour your work surface and roll out the dough into approximately a 12-inch circle. Transfer the dough carefully to a parchment-lined baking sheet to prevent sticking and ease transfer to the oven.
- Assemble Crostata: Pour the fruit mixture into the center of the rolled dough, leaving about a 2-inch border clear on all sides. This border will be folded up to contain the filling.
- Add Butter and Fold Dough: Dot the filling evenly with butter pieces to add richness, then gently fold the dough border up around the fruit, pleating to make a rustic edge that encloses the filling but leaves the middle exposed.
- Egg Wash and Sugar: Brush the exposed dough with beaten egg to promote browning, then sprinkle the raw sugar on top for extra sweetness and crunch if desired.
- Bake: Bake in the preheated oven for 25-30 minutes or until the crostata edges are golden brown and the fruit filling is bubbly and cooked through.
- Serve: Remove from oven and allow to cool slightly. Serve warm, ideally paired with whipped cream, vanilla gelato, or a scoop of ice cream.
Notes
- You can substitute frozen blueberries if fresh are unavailable, but be sure to thaw and drain excess liquid before mixing.
- The addition of flour in the fruit mixture helps to thicken the juices as it bakes, preventing a runny filling.
- Egg wash and raw sugar topping are optional but help create a beautiful, caramelized crust.
- Use ripe but firm peaches to ensure the fruit slices hold shape during baking.
- Leftovers can be refrigerated for up to 3 days and reheated gently before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
