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Peach Crostata recipe sliced and served

Peach Crostata

A rustic Italian crostata fused with a southern peach pie is the perfect summer dessert.
Course Dessert
Cuisine Southern Inspired
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 people
Author Bessie Bakes

Ingredients

For the Filling

  • 4 cups fresh or frozen peaches sliced (about 500 grams)
  • 1/2 cup flour 63 grams
  • 1/2 cup sugar 100 grams
  • 1/2 tsp salt
  • 1/2 tsp ground ginger
  • one egg or egg yolk beaten for an egg wash

Streusel Topping

  • 1/4 cup flour 31 grams
  • 1/4 cup plus 1 Tbsp. brown sugar 63 grams
  • 1/4 cup oats 20 grams
  • 3 Tbsp melted butter 42 grams
  • 1/2 tsp ground ginger
  • One prepared pie crust rolled out and unshaped
  • 1-2 Tbsp granulated sugar or turbinado sugar for sprinkling on pie crust

Instructions

  1. Preheat the oven to 350 degrees
  2. For the crust:
  3. Roll out a prepared pie crust between two layers of plastic wrap or lightly greased parchment paper. Place in the fridge to keep cold while preparing the filling and topping.

For the Filling

  1. Peel the peaches and place in a bowl or use frozen peaches.  Add the flour, sugar, salt, and ground ginger and stir to combine.

    peach pie filling for a peach crostata
  2. Combine all the ingredients for the streusel topping in a separate bowl.

Shaping the Peach Crostata

  1. Bake the crostata on a sheet pan on parchment paper.  Remove the plastic wrap from the pie crust and keep the crust on the parchment if you have rolled it out.  Pile the filling in the center so that there is a two-inch rim all around the edge of the crust.

    Peach crostata on a sheet pan
  2. Fold the edges of the crust toward the center of the crostata. Egg wash the edges of the crust with a beaten egg or egg yolk.

    Egg wash a peach crostata crust for even browning
  3. Top the peach crostata with the spiced crumble and sprinkle regular sugar or turbinado sugar around the pie crust for extra crunch.

    Egg wash and sprinkle course sugar on a peach crostata crust
  4. Bake at 350 degrees for 35-45 minutes or until the crust is golden brown.  Baking time depends on if you use fresh or frozen peaches.

    Peach crostata baked on parchment paper
  5. Let cool for at least 20 minutes before slicing.
    Peach crostata recipe sliced