Homemade Peach Crostata
User Reviews
5
Homemade Peach Crostata
Description
The crostata starts by preparing a filling of peaches mixed with sugar, ground ginger, salt, and cornstarch to balance sweetness and natural juices. The mixture sits while the crumble topping is prepared by pulsing flour, sugar, salt, and cold butter until crumbly.
Rolled-out pie dough is formed into a roughly 12-inch circle on a lined baking sheet. The fruit is piled in the center within a loosely scored smaller circle to guide folding. The crust edges are folded up over the fruit and pleated to form a rustic "pie bowl." The crumble topping is evenly spread on top.
Baking at a high temperature produces a golden-brown crust and bubbling fruit filling that thickens thanks to the cornstarch. The crostata is best served warm, often paired with ice cream for contrast.
Adjustments to cornstarch depend on fruit ripeness—riper fruit releases more juice and may require slightly more thickener. The pie dough can be prepared in advance for convenience. Other stone fruits like plums or nectarines may also be used.
Ingredients
Crostata Filling
- 1 3/4 lbs peach or any other stone fruit) washed, pitted and chopped coarsely, ripe; or apricot
- 1/4 cup sugar Or a few tablespoons more if it is not as ripe
- 1/2 teaspoon ginger powdered
- 1 pinch kosher salt
- 1/4 cup cornstarch
Crumble Topping
- 1/4 cup all-purpose flour
- 1/4 cup sugar brown sugar can be substituted if desired
- 1/4 teaspoon salt
- 4 Tablespoons butter cold and cut into small bits, unsalted
Instructions
Prepare the fruit filling
- Wash, pit and cut fruit into large chunks.
- Toss fruit with sugar, ginger, salt and cornstarch, and allow to sit while preparing crumble topping.
Crumble Topping
- Pulse all ingredients for crumble topping in a food processor until it resembles fine meal. Set aside.
Assembling the Crostata
- Preheat oven to 450* F.
- Roll out dough into a 12" circle. If desired, make a second circle inside the first about 8" in diameter and lightly score it with a knife for a rough guide.
- Place pie dough on a cookie sheet lined with parchment paper or a silpat.
- Heap fruit in the smaller circle in the center. Fold edges in, pleating to make a "pie bowl".
- Top with the crumble mixture.
- Bake at 450* F. for 20-25 minutes or until crostata is golden brown.
- Serve warm with ice cream.
Notes
- Riper fruit releases more juice; add a teaspoon or two extra cornstarch if needed to thicken the filling.
- Pie dough can be made 30 minutes to one day ahead for convenience.
- Plums or nectarines can substitute for peaches or apricots in this crostata.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 176 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 176kcal | 9% |
| Carbohydrates | 30g | 10% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 15mg | 5% |
| Sodium | 80mg | 3% |
| Potassium | 265mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 22g | 44% |
| Vitamin A | 2086IU | 42% |
| Vitamin C | 10mg | 11% |
| Calcium | 16mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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