Several years ago, a Saturday started off like one of those slightly over-scheduled, but quite pleasant summer days. We went not only blueberry picking, but also peach picking with some friends, then hauled down to visit my family and spend the afternoon swimming in their pool before the evening’s festivities.
(I will pause here to let you know that EVERYTHING ENDS WELL—this blog is not about scaring the crap out of you, though I sure had the crap scared out of me.)
Somewhere around 4:00, our puppy Cooper, after a full afternoon of diving and swimming and ferrying the ball to and fro, climbed out of the pool and collapsed. Unconscious and limp. With our hearts in our throats, Jack, Gary, and I jumped in the car, wet bathing suits and all, drove him one mile to the nearest kennel, and yelled for help. A long, long night unfolded; for many hours, it was touch and go, and we did not know what the ending of this story was going to be. Around midnight, Cooper opened his eyes and lifted his head. By the next morning, he was upright.
It was a terrifying experience, and we were (and remain) awash with gratitude for the doctors who helped him, and to the stranger who drove like a bat out of hell to get us to the right place just in time.
Which brings me to the point of this blog post. The crostada. While Cooper was lying in an oxygen tent in the hospital, we were all searching for things to do that could possibly distract us from the sound of the phone not ringing and the anvils resting on our hearts. I drank wine and baked this crostada/galette.
And the next day, when the miraculous phone call came that Cooper seemed to be out of big time danger, I drove the crostada to our new best friend at the kennel, who probably saved us precious minutes that would have equaled disaster, and who deserves to eat crostadas and pies every day of his life.
Back to the Crostada
Now, more about the crostada, which is why you’re here (but thanks for listening). You could use any berry and any stone fruit (peaches, plums, nectarines, apricots) combo in the crostada/galette. A terrific and easy way to make use of seasonal fruit. And to bring to someone to thank them for any kindness big or small.
It’s lovely on its own, and I would eat it even for breakfast, not to mention a snack. But of course its most rightful place is as a dessert, and in that case you will be very happy if you have some vanilla ice cream or whipped cream at the ready.
Other Super Summery Dessert Recipes:
- Plum and Nectarine Crisp
- Simple Raspberry Fool
- Chocolate Peanut Butter Ice Cream Pie
- Simple Peach or Nectarine Crisp
- Sour Cream Biscuit Peach and Berry Cobbler
Blueberry and Peach Crostada
Blueberry and Peach Crostada
- 1 refrigerated rolled pastry crust
- ¼ cup all-purpose flour
- ¼ cup sugar plus more for sprinkling
- Pinch Kosher salt
- ½ teaspoon cinnamon
- Zest and juice of 1 lemon
- 2 cups blueberries
- 1 peach peeled and sliced
- 1 tablespoon butter cut into small pieces
- 1 egg beaten
- Ice cream or sweetened whipped cream to serve, optional, but suggested
- Preheat the oven to 400 F.
- In a large bowl, combine the flour, sugar, salt, and lemon zest. Add the blueberries and peaches, and toss to combine. Sprinkle over the lemon juice, and toss again.
- Roll the pastry crust onto a greased cookie sheet. Heap the fruit mixture into the middle, leaving about an inch of dough as a border, then fold up the dough around the edges up over the fruit (the middle will have a lot of fruit showing). Dot the fruit with the butter, and brush the dough around the edges with the beaten egg. Sprinkle the egg-brushed dough with a bit of granulated sugar.
- Bake for 30 to 40 minutes, until the fruit is bubbly, and the crust is firm and browned. Cool slightly or completely on the pan.
- Bring to someone you love.
The nutrition values are provided as an estimate. It is not intended as a substitute for the advice of a qualified healthcare professional.
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yikes. so well-told, and glad you announced the happy ending…that pool is cursed.
I am never relaxing at that pool.
looks so refreshing………..will be making that tomorrow night!