Blueberry Peach Crostata
This blueberry peach crostata is an easy summer dessert recipe that combines ripe summer fruit in a simple Italian style free-form tart. It's an easier alternative to traditional pie and perfect with a scoop of vanilla gelato or ice cream!
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This peach berry crostata recipe is one of my favorite ways to use up sweet summer fruits because it's absolutely delicious and easier to make than pie.
Making crostata, the Italian name for tart or pie (similar to galette in French), is my go-to way for using up little odds and ends around the kitchen, both sweet and savory. This recipe calls for blueberries and peaches, but you can swap out any berries or stone fruits for an equally tasty tart.
I love this crostata because it's rustic and elegant all at the same time. It's strikingly pretty with its deep purple and orange filling and its golden brown, sugar-flecked frame.
Lovely served warm at a dinner party with a dollop of fresh whipped cream or gelato, this simple tart will act as both dessert and scented candle to perfume the room.
For more delicious Italian Dessert Recipes, try my easy Sicilian Cannoli Filling, these 5 ingredient Pignoli Cookies, or this authentic Ricotta Pie Recipe!
Why This Recipe Works
- Simple ingredients let the peaches and blueberries shine.
- Can be made with fresh or frozen fruit.
- Faster and easier to make than pie.
Ingredient Notes
Pie Dough - Crostata is traditionally made with an Italian short crust pastry dough called Pasta Frolla, but it can be made with a classic Crisco Pie Crust, this hybrid Pie Crust or a good quality store bought dough.
Blueberries - Fresh blueberries should be used during peak season. If not available, you can use frozen blueberries. Thaw and drain frozen berries before using.
Peaches - Frozen peaches may be used if you don’t have any fresh peaches available. Thaw and drain before using frozen peaches and skip the flash boiling step - frozen peaches will already have their skins removed.
Vanilla Extract - Use homemade Vanilla Extract for an even better flavor!
Egg - Brushing a beaten egg on top of the pie before baking will give the crust a wonderful golden brown color, but it's not essential. You can use egg yolks or egg whites too if you have them saved.
Helpful Equipment
Rubber spatula - To scrape the sides of the bowl.
Rolling pin - To roll out your crust. You can also use any long cylindrical object, like a wine bottle in a pinch.
Pastry brush - To brush egg wash over the top.
Baking sheet - Or cookie sheet to hold the tart.
How to Make crostata: Step by Step Instructions
- Preheat the oven to 425 degrees.
- Slice peaches into ¾ inch pieces and place in a large bowl along with the blueberries, salt, sugar, cinnamon and flour, then mix to combine.
- Roll out the dough to about a 12" circle and transfer to a parchment lined baking sheet.
- Pour the fruit mixture into the center of the dough, leaving a 2-inch border around the outside.
- Dot the butter around the top of the filling, then gather and fold the dough up around the sides to enclose the filling.
- Brush the exposed dough with the egg wash, then sprinkle the raw sugar on top if desired.
- Bake for about 25-30 minutes, or until the edges are golden brown and the filling is bubbling.
- Serve warm, ideally with whipped cream, vanilla gelato or ice cream.
Tips for Success
- For best results, keep your pie dough refrigerated until just before using.
- Place the prepared tart in the freezer for 10 minutes before baking to make the crust extra flaky.
- The egg wash and raw sugar on the crust are optional, but recommended to give it a golden brown sheen and crunchy sweet texture.
- Swap out the peaches and blueberries for any other stone fruit or berries for a unique variation.
How to Serve crostata
Serve this blueberry peach tart with your favorite vanilla gelato or vanilla ice cream, or try this Homemade Lemon Ice Cream for a zesty twist! It's also great with a little whipped cream or a scoop of Greek Yogurt sweetened with honey.
It makes best dessert after a light summer meal. Start with a classic Italian seafood dinner, like Linguine alla Vongole or Flounder Oreganata with a side of Rapini or Escarole and finish off with this tasty crostata and an Affogato for dessert!
Crostata FAQ
Wrap the crostata tightly in plastic wrap and store in the refrigerator for 3-4 days.
You can also freeze it. After baking, let it cool completely. Then wrap it tight in plastic wrap and place in an airtight container like a zip top bag, or wrap in a layer of aluminum foil. Thaw overnight and reheat in the oven for 10-20 minutes at 350 degrees F.
Crostata is a classic Italian pastry dessert that is similar to a pie. It has a pastry crust wrapped around a filling and often includes a fruit or custard filling, although crostata can also be made savory. You may see crostatas with a lattice top, but I prefer the rustic style for simplicity.
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Blueberry Peach Crostata Recipe
Ingredients
- 1 lb peaches (about 3 large) ripe, but firm
- 1 pint blueberries
- 1 pinch salt
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1 tablespoon all purpose flour plus more for rolling out the dough
- 1 disc Pasta Frolla or Pie Dough
- 1 tablespoon butter
- 1 large egg beaten (optional)
- 1 tablespoon sugar in the raw (optional)
Instructions
- Preheat the oven to 425 degrees.
- Slice peaches into ¾ inch pieces and place in a large bowl along with the blueberries, salt, sugar, cinnamon and flour, then mix to combine.
- Roll out the dough to about a 12" circle and transfer to a parchment lined baking sheet.
- Pour the fruit mixture into the center of the dough, leaving a 2-inch border around the outside.
- Dot the butter around the top of the filling, then gather and fold the dough up around the sides to enclose the filling.
- Brush the exposed dough with the egg wash, then sprinkle the raw sugar on top if desired.
- Bake for about 25-30 minutes, or until the edges are golden brown and the filling is bubbling.
- Serve warm, ideally with whipped cream, vanilla gelato or ice cream.
Notes
- For best results, keep your pie dough refrigerated until just before using.
- Place the prepared tart in the freezer for 10 minutes before baking to ensure that the crust will be super flaky.
- The egg wash and raw sugar on the crust are optional but recommended to give it a golden brown sheen and crunchy sweet texture.
- Swap out the peaches and blueberries for any other stone fruit or berries for a unique variation.
I haven't made it yet. Have company coming next week. Will make it then. I love that the recipe is simple, and I know it will be delicious
I hope you all enjoy it!
This has become a family favorite ! It’s simply WONDERFUL!!!
The crust always comes rights and bakes flaky and delicious.
So glad you love the recipe! Thanks for leaving a review!! 🙂
You ought to take part in a contest for one of the greatest blogs on the net. I most certainly will recommend this blog!
Be the belle to the ball with this recipe!!! It's an easy way to share all the good feelings that come along with a summer nite dinner party!!!
And with a scoop (or 5) of vanilla ice cream!!! You can thank me later!!!
Thank you Coley for this amazing recipe!
Honestly folks, one of the best recipes to make and share! The flakey crust with the blueberries is the bees knees! I make a bunch of these throughout the summer time and bring them to dinner parties. It's a party pleaser and who would've thought so much love could be shared with just a simple and amazing dessert! Thank you Coley!!!
Thanks fo rsharing! Does it keep long?
This looks so good! Do you use this crust for any other recipes?
I definitely have to try this! Being a Jersey girl myself, I appreciate the fresh fruit season 🙂 I have done blueberries and strawberries together a lot since they overlap slightly as well, but I haven't tried mixing the blueberries and peaches in a baked dish. Not sure why honestly because it looks amazing!
Now if only all our delicious fruit overlapped before the summer got hot so we don't have the oven on during the heat of the summer, but now I am asking too much haha!
So glad you love the recipe, Dawn! You really can't go wrong with Jersey blueberries! Enjoy them while the season lasts. 🙂
I made your peach and blueberry crostata. It’s awesome! Great crust and filling ❤️
I wanted to show it to you 😁
Yay!! Thanks Holly, so glad you loved it <3
I tried to boil and peal the peaches like in the directions, but didn't work.
I'm sorry it didn't work out. Sounds like you had some stubborn peaches! I'd love to help you troubleshoot for next time. Sometime if the peaches are very underripe it can make them harder to peel. They also may have needed another few seconds in the boiling water - sometimes they can take a bit longer.
My girlfriend brought this over for dessert after our dinner party. It was delicious. She did not peel fruit, used nectarines and blueberries . The best part is she used Trader Joe’s pie crust. We had it with coconut whipped cream. It was so good.
SO glad you enjoyed!!
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