This recipe is simple and diverse. It can come together with many different combinations of fruits. Here are two of my favorite combos. I did them both with fresh peaches and plums. Then to one of them I added blueberries as well.
Summer Crostata
This is a super simple recipe that can be made with many different fruits. These are my favorites for Summer. You can also semi-home make this with a store bought pie crust.
Ingredients
- For the filling makes enough for 1 crostata:
- 1 pound firm ripe peaches peeled
- 1/2 pound firm ripe black plums unpeeled
- 1/2 pint fresh blueberries optional
- 1 tablespoon all-purpose flour
- 1 tablespoon granulated sugar
- 1/4 teaspoon grated orange zest
- 2 tablespoons freshly squeezed orange juice
- 1/4 teaspoon kosher salt
- Crumble
- 1/4 cup all-purpose flour
- 1/4 cup granulated sugar
- 4 tablespoons melted unsalted butter
- 1/2 tsp ground cinnamon
Instructions
- For the pastry:
- Place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to combine. Add the butter and toss quickly with your fingers to coat each cube of butter with the flour. Pulse about 12 to 15 times, or until the butter is the size of peas.
- With the motor running, add the ice water all at once through the feed tube. Keep hitting the pulse button to combine, but stop the machine just before the dough comes together. Turn the dough out onto a well-floured board, roll it into a ball, cut in half, and form into 2 flat disks. Wrap the disks in plastic and refrigerate for at least 1 hour.
- **If you only need 1 disk of dough The other disk of dough can be frozen.
- Crostata
- Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
- Roll the dough into an 11-inch circle on a lightly floured surface. Transfer it to the baking sheet.
- For the filling:
- Cut the peaches and plums in wedges and place them in a bowl with the blueberries. Toss them with 1 tablespoon of the flour, 1 tablespoon of the sugar, the orange zest, and the orange juice. Place the mixed fruit on the dough circle, leaving a 1 1/2-inch border.
- For the Crumble:
- Combine the 1/4 cup flour, the 1/4 cup sugar, and the salt in the bowl .
- Add the butter and mix until it is crumbly. Add in the cinnamon and mix.
- Sprinkle evenly over the fruit. Gently fold the border of the pastry over the fruit, pleating it to make an edge.
- Bake the crostata for 20 to 25 minutes, until the crust is golden and the fruit is tender. Let the crostata cool for 5-10 minutes, then use 2 large spatulas to transfer it to a wire rack.
- Serve warm or at room temperature. Amazing with vanilla ice cream. ENJOY!
Chef’s Tips-
I like to melt my butter when I make the crumb topping. Some recipes call for you to cut in the butter, but I like the crumb that you get from the melted butter. I also always like to accent with a little cinnamon in my crumble and this will add a nice accent into the fresh fruit.
