There’s something magical about a dessert that looks like it was crafted by a grandmother in a sunlit Italian kitchen—slightly imperfect, bursting with flavor, and utterly irresistible. That’s the charm of a peach crostata. It’s the laid-back cousin of pie, free from the pressure of perfect crimping, yet every bit as delicious. Imagine buttery, flaky pastry hugging juicy, caramelized peaches, their sweetness balanced by a hint of lemon and warm spices. Serve it warm with a scoop of Vanilla Ice Cream melting into the crevices, and you’ve got summer on a plate.
Why This Recipe Works
- No-fuss beauty: The rustic, free-form design means you don’t need to stress about aesthetics—those uneven folds and golden cracks are part of its charm.
- Peak-season peaches shine: When summer hands you ripe, fragrant peaches, this is how you honor them.
- Flexible and forgiving: Swap fruits, adjust sweetness, or even make it gluten-free—this recipe adapts without complaint.
Essential Ingredients & Tools
Ingredients for the Dough
- 1 ½ cups all-purpose flour: The backbone of your crust. For gluten-free, use a 1:1 blend—just make sure it includes xanthan gum.
- 1 tbsp sugar: A whisper of sweetness in the crust, just enough to complement the fruit.
- ½ tsp salt: Balances the flavors and makes everything pop.
- ½ cup cold unsalted butter, cubed: The secret to flaky layers. Keep it cold—think of it as the difference between a tender croissant and a tough cracker.
- 3–4 tbsp ice water: Adds just enough moisture to bring the dough together without making it tough.
Ingredients for the Filling
- 4 ripe peaches, sliced: Freestone peaches are easiest, but nectarines work too. If they’re not quite ripe, a little extra sugar and patience will help.
- ¼ cup sugar: Draws out the peaches’ juices and helps them caramelize. Adjust based on how sweet your fruit is.
- 1 tbsp lemon juice: Brightens the flavor and keeps the peaches from browning.
- 1 tsp vanilla extract: Adds depth. Almond extract is a lovely alternative if you’re feeling adventurous.
- 1 tbsp cornstarch: The unsung hero that thickens the juices so your crust stays crisp.
- ½ tsp cinnamon: Warm and cozy. Cardamom or nutmeg would also be delightful.
Ingredients for Assembly
- 1 egg, beaten: Brushed on the crust for that golden, glossy finish.
- 1 tbsp turbinado sugar: Adds a satisfying crunch. Regular sugar works too, but the coarse grains are worth it if you have them.
Tools You’ll Need
- Rolling pin: Or a wine bottle—no judgment here.
- Parchment paper: For easy rolling and cleanup.
- Large mixing bowl: For tossing the peaches and bringing the dough together.
- Pastry brush: Or your fingers in a pinch.
- Baking sheet: Rimmed is best to catch any rogue juices.
How to Make Peach Crostata
- Make the dough: Pulse 1 ½ cups all-purpose flour, 1 tbsp sugar, and ½ tsp salt in a food processor. Add ½ cup cold unsalted butter, cubed and pulse until it looks like coarse crumbs with pea-sized bits of butter. Drizzle in 3–4 tbsp ice water, a tablespoon at a time, until the dough just holds together when pinched. Overworking it leads to toughness, so stop while it’s still shaggy. Shape into a disk, wrap in plastic, and chill for 30 minutes. This rest relaxes the gluten and firms up the butter, making rolling easier.
- Macerate the peaches: Toss 4 ripe peaches, sliced with ¼ cup sugar, 1 tbsp lemon juice, 1 tsp vanilla extract, 1 tbsp cornstarch, and ½ tsp cinnamon. Let them sit for 10 minutes—this draws out their juices and softens them slightly. If your peaches are super ripe, you might want to reduce the sugar by a tablespoon.
- Roll the dough: On a lightly floured sheet of parchment, roll the dough into a 12-inch circle, about ⅛-inch thick. Don’t worry about perfection—cracks can be patched, and uneven edges add character. Transfer the parchment (with the dough) to a baking sheet.
- Assemble the crostata: Pile the peaches in the center, leaving a 2-inch border. Fold the edges up and over the filling, pleating as you go to create a rustic, free-form shape. Leave small gaps between the peaches so steam can escape.
- Bake: Brush the crust with 1 egg, beaten and sprinkle with 1 tbsp turbinado sugar. Bake at 375°F (190°C) for 30–35 minutes, until the crust is golden and the filling bubbles. If the edges brown too quickly, tent them with foil.
- Cool and serve: Let it rest for 10 minutes before slicing. This gives the filling time to thicken slightly. Serve warm with vanilla ice cream or at room temperature for a more pronounced peach flavor.
Pro Technique
- Blind Baking for Extra Crispness: If your peaches are extra juicy, par-bake the crust for 10 minutes before adding the filling. Dock the dough (poke it with a fork) to prevent puffing. This creates a barrier against sogginess.
- Keep It Cold: The key to flaky layers is cold butter. If your dough softens while rolling, pop it in the fridge for 10 minutes before assembling. In a hot kitchen, work on a chilled surface.
- Peach Selection Matters: A ripe peach should yield slightly near the stem but still feel firm elsewhere. Underripe? Add an extra tablespoon of sugar and let it macerate longer. Overripe? Handle gently—they’ll still taste amazing.
- Cornstarch Is Your Friend: It thickens without clouding the filling. For extra-juicy peaches, bump it up to 1½ tablespoons, but don’t overdo it—too much can make the filling gummy.
Perfect Pairings
Complementary Dishes
- Aged Cheddar Cheese Plate: The sharpness of aged cheddar cuts through the crostata’s sweetness, creating a balanced bite. Serve thin slices alongside warm crostata for a rustic dessert course.
- Prosciutto-Wrapped Melon: The salty-sweet contrast of prosciutto and melon echoes the crostata’s caramelized peaches, making it an ideal pre-dessert.
Drinks
- Late-Harvest Riesling: This wine’s honeyed apricot notes mirror the peaches’ natural sweetness, while its acidity cleanses the palate.
- Sparkling Prosecco: The bubbles and crisp citrus finish provide a refreshing counterpoint to the rich, buttery crust.
Something Sweet
- Vanilla Bean Ice Cream: A classic pairing—the cold creaminess melts into the warm crostata, creating a luxurious texture contrast.
- Lavender Honey Drizzle: For an elegant touch, warm 2 tbsp honey with ½ tsp dried lavender, strain, and drizzle over slices.
Storage & Freshness Guide
- Room Temperature: Keep it loosely covered with foil for up to 2 days. A paper towel underneath helps absorb excess moisture.
- Refrigerating & Reheating: Store leftovers in the fridge for up to 4 days. Reheat slices at 300°F (150°C) for 10 minutes to revive the crust. Avoid the microwave—it turns the pastry soggy.
- Freezing: Freeze unbaked dough (wrapped tightly) for 3 months, or freeze the baked crostata for 1 month. Thaw in the fridge before reheating.
Ingredient Variations and Their Impact
- Gluten-Free: Use a 1:1 gluten-free flour blend with xanthan gum. Add 1 tsp psyllium husk for extra pliability.
- Vegan: Swap butter for coconut oil or vegan butter, and brush the crust with almond milk instead of egg.
- Berry Medley: Replace peaches with 2 cups mixed berries. Reduce sugar to 3 tbsp and increase cornstarch to 1½ tbsp.
- Savory Twist: Skip the cinnamon and vanilla—add 1 tsp fresh thyme or rosemary instead. Serve with herbed goat cheese.
- Nutty Crust: Replace ¼ cup flour with finely ground toasted almonds or pecans. Add ½ tsp cardamom for warmth.
Peach Crostata
Recipe Controls
Make this easy, rustic Peach Crostata with a flaky crust and juicy filling. Perfect with ice cream! Get the simple, delicious recipe now.
Ingredients
For the Dough
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1 ½ cups all-purpose flour
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1 tbsp granulated sugar
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½ tsp salt
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½ cup cold unsalted butter (cubed)
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3–4 tbsp ice water
For the Filling
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4 ripe peaches (sliced)
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¼ cup granulated sugar
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1 tbsp lemon juice
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1 tsp vanilla extract
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1 tbsp cornstarch
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½ tsp cinnamon
For Assembly
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1 egg (beaten)
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1 tbsp turbinado sugar
Instructions
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Pulse 1 ½ cups all-purpose flour, 1 tbsp granulated sugar, and ½ tsp salt in a food processor. Add ½ cup cold unsalted butter, cubed and pulse until pea-sized crumbs form. Drizzle in 3–4 tbsp ice water until dough holds together. Shape into a disk, wrap, and chill for 30 minutes.01
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Toss 4 ripe peaches, sliced with ¼ cup granulated sugar, 1 tbsp lemon juice, 1 tsp vanilla extract, 1 tbsp cornstarch, and ½ tsp cinnamon. Let sit for 10 minutes.02
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Roll dough into a 12-inch circle on parchment. Transfer to a baking sheet.03
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Arrange peaches in the center, leaving a 2-inch border. Fold edges over, pleating as you go.04
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Brush crust with 1 egg, beaten and sprinkle with 1 tbsp turbinado sugar. Bake at 375°F for 30–35 minutes until golden.05
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Cool for 10 minutes before serving.06
