Summer Peach Crostata
For most of my life, I’d been allergic to peaches, only being able to eat them in its raw form a couple years ago after I somehow outgrew the allergy. So naturally I’ve always gravitated toward cooking my stone fruit as a way to enjoy this late summer treat. My favorite ways have always been grilling peaches cut in half or finding creative ways to highlight them in a baked treat, like in this peach crostata. Maybe I got used to it, but I still prefer the texture and flavor of a cooked peach, which brings out its jammy texture and caramelized sweetness. This peach crostata recipe is simple in its ingredients to truly showcase the beauty of peaches during late August and early September. The dough can even be made ahead of time and stored in the refrigerator or freezer for later use or if you’re in a pinch! It’s a simple recipe that brings together a crisp and tender dough, a crust sprinkled with toasted almonds and turbinado sugar, and peaches laced with fresh orange juice. A slice served warm with a scoop of vanilla bean ice cream is among one of my favorite accompaniments.
*This recipe is an adaptation of Giada de Laurentiis’ apple crostata, which has been one of my favorites for years.
Sharing some photos below of a peach picking adventure this summer at Ochs Orchard in Warwick, NY — one of my favorite spots to pick your own! The yellow peaches are from the crostata made above is from this farm. :)
Prep Time: 30 minutes | Inactive Prep Time: 30 minutes | Cook Time: 45 minutes | Yield: 6 servings
Tools —
Food processor
Medium size bowl
Spatula
Rolling pin
Sheet tray
Parchment paper
Cooling rack
Ingredients —
Crust
1 1/2 cups all purpose flour
2 tbsp sugar
1/2 tsp salt
10 tbsp unsalted butter, cold
4-6 tbsp ice water
Filling
4 yellow peaches, ripe but still firm
1/2 fresh orange juice
1/4 tbsp sugar
Extras
1 egg, beaten for egg wash
4 tbsp sliced almonds
2 tbsp turbinado sugar, Sugar in the Raw brand
Edible flowers, optional, for garnish!
Instructions —
1. Make the crust. First, cut the unsalted butter into small cubes. Add flour, sugar, and salt into a food processor. Pulse to combine. Add the cubed unsalted butter and pulse until a coarse meal forms. Gradually add the ice water, one tablespoon at a time and continue to pulse. Mix the dough in the food processor until it forms one cohesive clump of dough. Do not overmix! Collect the dough ball, flatten, and wrap with plastic wrap. Let the dough rest in the refrigerator for at least 30 minutes until ready to roll out.
*The dough can be made ahead of time and stored in the refrigerator for up to 3 days or in the freezer for a couple weeks.
2. Preheat the oven to 400F.
3. Make the filling. Cut peaches into slices no thicker than 1/4 inch. Thin slices cook faster and create the perfect jammy texture by the time the dough is baked through. Make sure to choose peaches that are ripe but still firm! Combine the peach slices, 1/4 cup sugar, and orange juice in a bowl. Mix the peaches gently with your hands, making sure to coat all the slices with orange juice and sugar. Set aside for 10-15 minutes, gently tossing periodically.
4. Prepare the dough. Line a baking sheet with parchment paper. Dust your countertop with flour and roll out your dough into a large round, no thicker than 1/4 inch. Transfer the dough round to the parchment lined baking sheet.
5. Assemble the crostata. Arrange peaches in the center of the rolled out dough, leaving a 2 inch border. Make sure not to transfer the excess peach juice as it will make the crostata soggy. Fold over the border to create a ‘crust’ and pleat loosely to create a rustic edge. Pinch the dough to patch any holes or tears. Brush egg wash over the crust and edges. Place sliced almonds onto the crust and over the peaches in the center. Follow with sprinkling turbinado sugar over the crust and peaches as well — this will create a satisfyingly crunchy effect on the finished crust!
6. Bake the crostata for ~45 minutes in the oven or until golden brown on the crust. Check on the crostata 20 minutes in and rotate for even browning.
7. When golden brown, remove the crostata from the oven and let cool on the baking sheet for 10 minutes. Transfer the crostata from the baking sheet to a cooling rack to continue cooling.
8. When ready to serve, garnish the crostata with edible flowers (optional) and serve with a scoop of vanilla ice cream. Enjoy!