Blueberry and Peach Crostata
on Jun 14, 2019, Updated Aug 20, 2024
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This perfect summer galette comes together in a snap thanks to refrigerated pie crust and a short ingredient list.
Summer and fall are the best times to go fruit picking for pretty obvious reasons. And while you can find lots of different types of fruit for picking, in my Northeastern USA experience, blueberry and peach picking are especially prevalent in my neck of the woods. And are they ever good bedfellows in summer desserts, such as in this freeform crostata or galette?
The crust of this simple fruity crostata recipe is made from refrigerated puff pastry dough. You may also defrost frozen puff pastry in the fridge overnight, or you could use a refrigerated pie crust instead of the puff pastry.
Table of Contents
Blueberry and Peach Crostata Ingredients
- Pastry crust – Buy a refrigerated, rolled pastry crust or make one from scratch.
- All-purpose flour – Helps to thicken the juicy filling.
- Sugar – Use some in the filling and some to sprinkle on top for crunch.
- Kosher salt – Use salt to balance out the sweetness of this dessert.
- Cinnamon – The taste of the cinnamon is subtle, but it adds a little warmth.
- Lemon – Use both the juice and the zest for bright acidity and fragrance.
- Blueberries – You could use any berry and any stone fruit combo in the crostata/galette. ee Variations for suggestions.
- Peach – I prefer to peel the peaches so that you don’t get bits of the tough skin in the crostata.
- Butter – You place the butter in small bits over the filling, and it melts down and adds richness to every bite.
- Egg – Helps the crust get nice and brown in the oven.
- Whipped cream – Or ice cream.
How to Make A Blueberry Peach Crostata
- Make the filling: Mix up the flour, sugar, salt, and lemon zest. Add the fruits and lemon juice and toss.
- Form the crostata: Roll out the crust and pile on the fruit in the center. Fold over the edges to make a crust, then dot on some butter. Brush the egg wash over the crust and sprinkle on some sugar.
- Bake: Bake at 400 degrees for about half an hour, until golden and bubbling. Cool to slightly warm or room temperature before serving
Variations
- The crostata or galette format is very flexible so that you can be super creative with the fillings. Switch out the peach and blueberry for apricot and strawberry, plum and raspberry, or nectarine and cherry. All would be delicious.
- You can add 1/2 teaspoon of ground ginger or 1/4 teaspoon of ground cloves to the fruit filling along with the cinnamon for a more pronounced warm spice flavor.
- Fresh herbs would also be welcome here, in as a sophisticated twist. Mint, basil, or thyme all pair well with fruit. Try mincing them finely and stirring them into the fruit filling.
What to Serve With Blueberry and Peach Crostata
More 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 Crostata
This perfect summer galette comes together in a snap thanks to refrigerated pie crust and a short ingredient list.
Ingredients
- 1 refrigerated rolled pastry crust
- ¼ cup all-purpose flour
- ¼ cup sugar (plus more for sprinkling)
- Pinch Kosher salt
- ½ teaspoon ground 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)
Instructions
- Preheat the oven to 400 F.
- In a large bowl, combine the flour, 1/4 cup sugar, salt, and lemon zest. Add the blueberries and peaches, and toss to combine. Sprinkle over the lemon juice, and toss again.
- Unroll the pastry crust onto a rimmed baking sheet. Heap the fruit mixture into the middle, leaving about 1 1/2 inches 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 edges of the crust 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 placed on a wire rack.
Notes
- The crostata or galette format is very flexible so that you can be super creative with the fillings. Switch out the peach and blueberry for apricot and strawberry, plum and raspberry, or nectarine and cherry. All would be delicious.
- You can add 1/2 teaspoon of ground ginger or 1/4 teaspoon ground cloves to the fruit filling along with the cinnamon for a more pronounced warm spice flavor.
- Fresh herbs would also be welcome here, in as a sophisticated twist. Mint, basil, or thyme all pair well with fruit. Try mincing them finely and stirring them into the fruit filling.
Nutrition
Calories: 258kcal, Carbohydrates: 47g, Protein: 5g, Fat: 6g, Saturated Fat: 2g, Cholesterol: 32mg, Sodium: 256mg, Potassium: 131mg, Fiber: 3g, Sugar: 15g, Vitamin A: 206IU, Vitamin C: 6mg, Calcium: 12mg, Iron: 2mg
Like this recipe? Rate and comment below!
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!