Homemade Peach Crostata
A rustic, free-form pie filled with fresh peaches (or apricots) and crumble topping.
Servings: 8 people
Calories: 176kcal
Ingredients
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
- 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
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
- 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.