As the summer heat continues, local peaches are in abundance at area farmers markets. This recipe is a
quick and easy way to enjoy two summer delicacies! Serve this with whipped cream, ice cream, or soft
goat cheese! If you have leftovers, crostata makes a great, albeit indulgent, breakfast. Just top with a
dollop of Greek yogurt and toasted almonds.
CRUST:
1 ½ c flour (almond flour can be substitute for a gluten free option)
1 tbs sugar
11 tbs salted butter, cold
3-4 tbs cold water
Mix flour and sugar in a bowl. Cut in cold butter until it resembles coarse sand. Make a well in the
middle and stir in just enough water to make a soft dough. Do not over mix. Form dough into a disc,
wrap in plastic wrap and refrigerate for at least 30 minutes. Dough can be made 2 days in advance.
On a lightly floured surface, roll dough into a circle ~1/4 inch thick. The outer edges will be rough.
Transfer to parchment lined sheet pan. Refrigerate. Take out 5 minutes before you are ready to add
fruit.
FILLING:
3 ripe/peeled/pitted/sliced peaches
1 cup fresh raspberries (can substitute with frozen)
¼ c white sugar
¼ c brown sugar
Juice and zest of ½ lemon
2 tbs corn starch
1 tbs butter cut into small pieces.
1 tsp sugar
Mix sugars, lemon zest, and cornstarch in bowl. Add peaches, raspberries, and lemon juice. Toss until
fruit is coated. Pour fruit mix in center of dough and dot with pieces of butter. Pull edges of dough
over fruit leaving 2-3 inches of fruit visible in the center. Brush crust with water and sprinkle 1 tsp of
sugar.
Bake @ 425 degrees until crust is golden and fruit is bubbling, ~30 minutes.
TIP:
If the peaches are particularly juicy, you will need to use a lightly buttered pie pan to prevent the juices
from spilling out.