Peach and Blackberry Crostata + The Perfect Summer Look

This delicious and easy peach and blackberry crostata is my go-to summer dessert!

With a simple one-bowl pie crust that you roll out, fill with fruit and fold the edges over, this dessert couldn't be any easier! Fill it with whatever fresh fruit is in season and you have the perfect rustic pie.

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Happy baking!

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Peach and Blackberry Crostata

Yield: 6 servings

Author: Elisabeth & Butter

prep time: cook time: total time:

ingredients:

For the Pie Crust

• 1 1/2 cups all-purpose flour
• 3 Tablespoons granulated sugar
• 1/8 teaspoon salt
• 1/2 cup (1 stick) cold salted butter, cut into cubes
• 1/4 cup ice water, plus more as needed
• 1 egg, beaten for egg wash
• Extra sugar for sprinkling

For the Filling

• 3 firm ripe peaches, peeled and sliced into wedges
• 1 1/2 cups fresh blackberries
• 2 Tablespoons granulated sugar
• 1/2 teaspoon pure vanilla extract

instructions:

How to cook Peach and Blackberry Crostata

For the Pie Crust

1. In a medium sized bowl, whisk together the flour, sugar, and salt. Using a pastry cutter (or your hands), cut the cold butter into the flour until it resembles course, pea sized crumbs. Add 1/4 cup ice cold water (no ice) and gently combine using a fork until the flour is moistened. If it still looks dry, add 1-2 more tablespoons of ice water. Gently knead the dough with your hands a few times in the bowl until it comes together and then form it into a disk and wrap it in plastic wrap. Refrigerate for at least 1 hour or overnight.
2. While the dough is chilling, prepare the fruit filling.

For the Filling

1. Peel and cut the peaches into wedges and then combine with the fresh blackberries in a bowl. Gently toss with sugar and vanilla extract and let this sit until the dough is ready to roll out.

For Assembling

1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
2. On a lightly floured surface, roll your dough out into a 12-inch circle and then transfer to a baking sheet lined with parchment paper. Add the fruit filling (not the juices) to the middle, leaving a 2-3 inch border to fold over. Gently fold the border of the dough over the fruit, overlapping the dough.
3. Brush the dough with egg wash and sprinkle with sugar. Bake for 25-30 minutes or until the crust is golden brown. Let the crostata sit for 5 minutes and then transfer to a wire rack until ready to serve. Serve warm or at room temperature.

NOTES:

You can substitute blueberries, strawberries, or plums!

Created using The Recipes Generator