Blueberry Peach Crostata

This easy summer dessert recipe combines peaches and blueberries in a simple Italian style free-form tart, like a galette! It's an easier alternative to pie and perfect with a scoop of vanilla ice cream.

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Blueberry and peach season overlap for a very brief moment here in New Jersey. Blueberry season starts in early-mid June and usually goes until the end of July, early August max. While peach season usually begins in early-mid July and wraps up in the beginning of September. It's a shame that they aren't in season at the exact same time, because they go together oh so beautifully.

This crostata was developed as a way to use up a few random peaches I had popped in the fridge so they wouldn't spoil, and the contents of 3 different pints of blueberries that all had various amounts of berries remaining inside. We're not so great at the "use up the last one before opening the new one" rule in this house. Making crostata, the Italian name for these little free form tarts (galette in French) is my go-to way for using up little odds and ends around the kitchen, both sweet and savory. In truth, I'm always just searching for an excuse to wrap something up in a buttery pastry crust.

During the season I hoard all the blueberries I can and freeze them so we can enjoy them throughout the year, but they rarely make it past the end of summer. Blueberries are incredibly easy to freeze- just pop them on a sheet pan, freeze, then pour into a zip-top bag. Peaches on the other hand require a bit more work - they must first be skinned, pitted and sliced before proceeding to the sheet pan. Usually I'm too lazy to go through the trouble, and the peaches ripening on the counter often get devoured before I even have the chance. Both frozen blueberries and/or peaches would work marvelously in this recipe, especially if they were frozen from your own in-season stash.

Top view of a blueberry peach crostata on parchment paper.Top view of a floral plate holding a fork, slice of blueberry peach crostata and a dollop of whipped cream.

I love this tart because it's rustic and elegant all at the same time. Strikingly pretty with it's deep purple and orange filling and it's golden brown, sugar-flecked frame. Lovely served warm at a dinner party with a dollop of fresh whipped cream, this tart will act as both dessert and scented candle to perfume the room.  And yet it's just as perfect to eat hovered over the sink, in your pajamas, right before tucking into bed. The latter is my preferred serving suggestion, although both are nice in their own way.

I use only cinnamon and vanilla extract to flavor the filling. There's something about the subtle aroma of cinnamon that, when used in the right quantity, is able to enhance the flavor of the fruit without overwhelming. I've tried other warm spices in the past: allspice, cardamom, star anise, ginger, orange, lemon, nutmeg and clove. Don't be tempted. It's too much. Let the blueberries and peaches shine. This is what they were made for.

Close up of a slice of blueberry peach crostata pulled out of the pie.

Close up of a slice of blueberry peach crostata and a dollop of whipped cream on a plate.

I have a bit of an obsession with crostatas, galettes, pies and tarts. If you share my affinity for all things buttery and flaky, here are a few of my favs:
Meyer Lemon + Cardamom Tart
Crostata with Caraway, Havarti + Pears
French Tomato + Goat Cheese Tart
Cherry Vanilla Ricotta Crostata
Grandma's Apple Pie
Strawberry + Goat Cheese Pastries

Top view of a spatula pulling out a slice of blueberry peach crostata.

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Sliced peaches and blueberries inside of a rustic pie crust,
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Blueberry Peach Classic Italian Fruit Crostata Recipe

This crostata is an easy summer dessert recipe that combines peaches and blueberries in a simple Italian style free-form tart, like a galette! It's an easier alternative to pie and perfect with a scoop of vanilla ice cream.
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 5 servings
Calories: 525kcal


For the Crust

  • 1 ½ cups all purpose flour
  • 4 ½ ounces COLD unsalted butter cut into cubes
  • 1 tablespoon sugar
  • ½ teaspoon salt
  • 1 large egg
  • 2-3 tablespoons cold water

For the Filling

  • 1 lb ripe but firm peaches (about 3 large)
  • 1 pint blueberries
  • pinch of salt
  • ¼ cup vanilla sugar* OR ¼ cup regular white sugar and 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1 tablespoon flour
  • 1 tablespoon butter
  • 1 egg beaten with 2 teaspoons of water
  • 1 tablespoon sugar in the raw


  1. To make the dough, start by mixing the flour, sugar and salt together in a bowl. Add the butter and use a pastry cutter or a fork to cut the butter into the flour. Do this for about two minutes, until the butter is broken into pea sized pieces.
  2. Whisk together the egg and two tablespoons of cold water, then pour it into the flour mixture. Use a fork to stir the mixture until it comes together, adding one to two additional tablespoons of water until it forms a ball. Do not knead the dough or mix any further. Wrap the ball in plastic and refrigerate for at least 30 minutes prior to rolling out.
  3. Bring a large pot of water up to a boil, prepare an ice bath, and score an X on the bottom of each peach. Drop the peaches into the boiling water for about 30 seconds, or until the skin begins to peel up from the cut ends. Remove from the water and immediately submerge into the ice bath. Once cool enough to handle, the skins should easily peel off. cut the peaches in half, remove the core, slice into ¾ inch pieces and place in a bowl.
  4. Preheat the oven to 425 degrees. Add the blueberries to the bowl along with the 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 leaving a 2-inch border around the outside. Gather and fold the dough up around the sides to enclose the filling.
  5. Dot the butter around the top of the filling. Brush the exposed dough with the egg wash, then sprinkle the raw sugar on top. Bake for about 25-30 minutes, or until the edges are golden brown and the filling is bubbling. Serve warm, ideally with whipped cream or vanilla ice cream.


  • Make sure to use cold butter for the crust. 
  • Don't let your crust come to room temperature or get warm. To achieve a tender, flaky pie crust, the dough needs to stay cold at all times. Be sure to start with chilled ingredients and place the bowl in the freezer for a few minutes if it's starting to get too warm. Placing the prepared tart in the freezer for a few minutes before baking ensures that the crust will be super flaky.


Calories: 525kcal | Carbohydrates: 69g | Protein: 8g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 126mg | Sodium: 281mg | Potassium: 473mg | Fiber: 6g | Sugar: 25g | Vitamin A: 913IU | Vitamin C: 17mg | Calcium: 37mg | Iron: 3mg

BLUEBERRY PEACH CROSTATA | This easy summer dessert recipe combines peaches and blueberries in a simple Italian style free-form tart, like a galette! Easier alternative to pie! |

5 from 11 votes

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  1. 5 stars
    This has become a family favorite ! It’s simply WONDERFUL!!!

    The crust always comes rights and bakes flaky and delicious.

  2. 5 stars
    You ought to take part in a contest for one of the greatest blogs on the net. I most certainly will recommend this blog!

  3. 5 stars
    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!

  4. 5 stars
    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!!!

  5. 5 stars
    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!

    1. So glad you love the recipe, Dawn! You really can't go wrong with Jersey blueberries! Enjoy them while the season lasts. 🙂

  6. 5 stars
    I made your peach and blueberry crostata. It’s awesome! Great crust and filling ❤️
    I wanted to show it to you 😁

    1. 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.

      1. 5 stars
        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.

  7. 5 stars
    Welcome to Yum Goggle! We purchased the website recently and have completely redesigned the site adding many new social media platforms that we may promote your posts on. Because we are new and started from zero we are small but growing daily however we feel we are the most active and blogger friendly food site - we have followed you on all social media and hope you will do the same! We look forward to future submissions. Kelli and Holli at YG!