Homemade Peach Crostata

This peach crostata is a delicious way to use the season’s freshest peaches. It has a touch of ginger and a crumble topping that is not too sweet. With its flaky crust and rustic, golden appearance, it’s perfect served warm with a scoop of vanilla ice cream.

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Why I Love This Peach Crostata Recipe

Every time we visit my 86-year-old mom, she always has some kind of baking project planned for my daughters. This is good, because I do not love to bake. 

I watch mom with my girls and listen to stories of how her grandmother taught her to cook. I see them use grandmother’s rolling pin, which still works beautifully 120 years later. 

It reminds me that what we eat, and whether or not we become cooks, is inherited. If you do not have parents who love to cook or eat, chances are you won’t either.

I’m thankful that my mom has given my daughter, Sophie, the love of baking. 

As I watch the interplay between generations, I wonder what I might pass on to my grandchildren someday. Will I become “Grandma Soup” because I will teach them to make easy, beautiful soups? Time will tell.

For now, I’ll savor these moments watching Sophie help make my mom’s crostata recipe.

What is a Crostata?

A crostata is an open-face fruit pastry, typically filled with lots of ripe stone fruit. This crostata recipe uses fresh peaches or apricots and a touch of ginger. 

What is the difference between a crostata and a tart? A tart is usually made in a pie shell, giving it more height and “pie-like” structure. A crostata, also known as a galette in French, is more free-form and baked flat on a sheet pan. 

While you can certainly use a store-bought pie dough to cut corners and save time, I always use 1/2 of this recipe for One Minute Pie Dough and add just a teaspoon or two of sugar to the recipe. It makes a crust that is tender, flaky, and buttery, as any good pastry should be. 

The best part of a crostata is that it’s free-form pie. Its rustic look means it doesn’t have to be perfect, as there is no pie plate or crimping involved.

How to Make Peach Crostata

Crostata recipes are not difficult. In fact, if you don’t feel comfortable with your pie making skills, a crostata is a good place to start. 

This is an easy recipe for peach crostata with a free-form crust. Any stone fruit similar to peaches can be substituted, such as apricots, plums, or nectarines, and fresh berries can also be used. 

While the whole crostata takes less than an hour to make, if you’re using homemade pie dough, you’ll need to chill it at least 30 minutes ahead of time, or up to a day before.

Start by making the crostata filling. Cut 1 ¾ lbs of fruit into large bite-sized pieces. Toss the fruit in a bowl (I love this Mason Cash bowl) with the following: 

• 1/4 cup sugar Or a few tablespoons more if it is not as ripe.
• 1/2 teaspoon powdered ginger
• 1 pinch kosher salt
• 1/4 cup cornstarch

Allow the fruit to macerate while preparing the crumble topping and pie dough. 

In a bowl, combine the following ingredients for the crumble topping and set aside.

• 1/4 cup all-purpose flour
• 1/4 cup sugar (brown sugar can be substituted if desired)
• 1/4 teaspoon salt
• 4 Tablespoons unsalted butter cold and cut into small bits

Roll the crostata dough into a circle about 12″ in diameter. Don’t worry if it’s not exactly 12″ or if the edges aren’t perfect. 

If you want, you can lightly scratch another, smaller circle in the center as a guide for where to place the fruit. 

Place the crostata dough on a parchment lined baking sheet, then pile all the fruit into the center of the dough.

Gather the edges of the crostata dough and wrap it around the fruit, folding and crimping.

Add the crumble topping.

Bake at 450* F for 20-25 minutes or until the crostata is golden brown and the fruit is bubbly. Allow to cool before serving.

Can a Crostata Be Frozen?

Once the crostata has been assembled, it can be frozen before baking. Wrap it well with plastic wrap and then again with foil. 

When ready to bake, allow the crostata to defrost for several hours in the fridge. If very cold, it may need a few extra minutes in the oven. It’s best if baked within three months.

I love watching my mom bake with my girls and this is one of our favorite recipes. I hope you enjoy it. You might also want to try mom’s recipe for vintage Strawberry Pie!