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5 from 5 votes

Apricot Crostata

A rustic, free-form pie filled with apricots and crumble topping.
Prep Time40 mins
Cook Time25 mins
Course: Dessert
Cuisine: Italian
Keyword: crostata
Servings: 8 people
Calories: 176kcal
Author: Cynthia

Ingredients

Crostata Filling

  • 1 3/4 lbs ripe 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.
 

Nutrition

Serving: 1g | Calories: 176kcal | Carbohydrates: 30g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 80mg | Potassium: 265mg | Fiber: 2g | Sugar: 22g | Vitamin A: 2086IU | Vitamin C: 10mg | Calcium: 16mg | Iron: 1mg