Homemade Peach Crostata

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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.

Peach crostata on board with slice being cut out.

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. 

Grandmother and granddaughter hands working together on peach crostata.

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.

Crimping the edges of the crostata.

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: 

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

Apricots in stoneware bowl.

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. 

Rolling pie dough.

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

Apricots in a circle on dough.

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.

Hands folding the edges of the dough around the peach crostata.

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!

Slice of peach crostata topped with vanilla ice cream.

Homemade Peach Crostata

A rustic, free-form pie filled with fresh peaches (or apricots) and crumble topping.
5 from 6 votes
Prep Time 40 minutes
Cook Time 25 minutes
Course Dessert
Cuisine Italian
Servings 8 people
Calories 176 kcal


Crostata Filling

  • 1 3/4 lbs ripe peaches or apricots (or any other stone fruit) washed, pitted and chopped coarsely.
  • 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

Crumble Topping


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.


  • Remember to make the pie dough 30 minutes up to a day ahead of time.
  • Any stone fruit such as plums or nectarines can be substituted for the apricots. 
  • If the fruit is very ripe, it will give off more juice during baking. If the fruit is less ripe, it will give off less juice and therefore require a bit less cornstarch. You can add a teaspoon or two extra cornstarch if necessary.


Serving: 1gCalories: 176kcalCarbohydrates: 30gProtein: 2gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 15mgSodium: 80mgPotassium: 265mgFiber: 2gSugar: 22gVitamin A: 2086IUVitamin C: 10mgCalcium: 16mgIron: 1mg
Tried this recipe?Let us know how it was!

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  1. What a fabulous weedend. Thanks for the lovely brunch on Sat. It was great to see Al and Wally talk music. I love being apart of your family. Three times in 6 weeks!!!!!!!!!

  2. 5 stars
    I love apricots, but have never actually baked with them. This looks so perfect, I am going to have to give it a go soon. thanks so much for the recipe! 🙂

  3. 5 stars
    Oh my goodness! What a lovely and easy recipe! The family is going to devour this crostata! My daughter and I love baking and cooking together, so excited to make this dessert with her!

  4. 5 stars
    This recipe looks so interesting. Love Italian desserts. Trying this on Monday as I have to cook for my parents. Think they will be impressed!

  5. 5 stars
    My first try at this delicious crostata. It is so easy to make and really tastes good. Since we are only two, I divided the dough in half and made two smaller ones. I also used the apricots from my apricot tree. The color and taste were amazing. Cynthia has some great recipes on her site. I’ve been happy with all the recipes I’ve tried..

5 from 6 votes

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