• Cooking Time:
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  • For the filling (makes 1 crostata):
  • 1 pound firm ripe peaches, peeled
  • 1/2 pound firm ripe black plums, unpeeled
  • 1/2 pint fresh blueberries
  • 1 tablespoon plus 1/4 cup all-purpose flour, divided
  • 1 tablespoon plus 1/4 cup granulated sugar, divided
  • 1/4 teaspoon grated orange zest
  • 2 tablespoons freshly squeezed orange juice
  • 1/4 teaspoon kosher salt
  • 4 tablespoons (1/2 stick) cold unsalted butter, diced


  • 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.
  • Combine the 1/4 cup flour, the 1/4 cup sugar, and the salt in the bowl of a food processor fitted with a steel blade.
  • Add the butter and pulse until the mixture is crumbly.
  • Pour into a bowl and rub it with your fingers until it starts to hold together.
  • 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 minutes, then use 2 large spatulas to transfer it to a wire rack. Serve warm or at room temperature.

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