A peach crostata is the most forgiving way to bake a peach pie because the rustic free-form style makes SO it easy to shape!
Forget all about baking a perfect-looking pie with 75 pie crust rose petals on top that will inevitably slow you down and ruin your pie crust. Instead, opt for a foolproof way to shape your peach pie!
perfect pie crust recipe for a crostata
Any pie worth its salt needs the Perfect Pie Crust. Making a pie crust from scratch can feel a little daunting at first, but I’ll take you step-by-step through the process so you can create a flaky and tender crust every time.
I rolled out my crust between two layers of plastic wrap, then I popped it back in the fridge while the peach filling is being prepared so that the crust is nice and cold before it bakes.
You can use a food processor or make it by hand using a pastry cutter.
Or you can purchase a pre-made unbaked crust in the freezer section.
Next, the peaches need to be peeled. Frozen peaches will work great in this recipe too.
To keep it simple I prefer using a vegetable peeler.
However, another method is to cut an X in the bottom of the peaches and simmer in boiling water for 30 seconds or so and immediately shock in an ice bath to stop the cooking process. The peel should come right off.
Add to the peaches a few simple ingredients: flour, sugar, salt, and ground ginger.
make the easy crumble topping
Make the streusel topping with flour, oats, brown sugar, melted butter, and a little more ground ginger.
the easy way to roll out a pie crust
To keep your pie crust from breaking apart, roll it out with parchment on the bottom and plastic wrap on the top.
Because you need to bake your crostata on parchment, you can roll it out directly on parchment paper so you don’t have to transfer it and risk breaking it!
how to shape a crostata
Pile the peaches up so that you have a two-inch space all around the rim.
Fold the dough toward the center. If you get any tears in the dough, just wet your fingers a bit and patch them up. Beat one egg or use an egg yolk, and give the edges a nice egg wash to help them brown.
Bake the crostata directly on a sheet pan at 350 degrees for 35-45 minutes or until the crust is golden brown. The time varies based on if you use fresh or frozen peaches. Let cool for at least 20 minutes before serving. This will help to keep the crust intact when cutting slices. I like to serve this with a dollop of unsweetened whipped cream drizzled with a touch of honey, or for something sweeter, a scoop of vanilla ice cream.
Bon Appetit Ya’ll,
Leslie O.
Peach Crostata
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
- Preheat the oven to 350 degrees
- For the crust:
- 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
- Peel the peaches and place in a bowl or use frozen peaches. Add the flour, sugar, salt, and ground ginger and stir to combine.
- Combine all the ingredients for the streusel topping in a separate bowl.
Shaping the Peach Crostata
- 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.
- 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.
- Top the peach crostata with the spiced crumble and sprinkle regular sugar or turbinado sugar around the pie crust for extra crunch.
- 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.
- Let cool for at least 20 minutes before slicing.
I think crostatas are the best. Their rustic look makes them more appealing to me than pies. Your recipe sounds delicious .
I have to agree that crostatas are where it’s at! They are so much simpler to make that pie. I concur that their rustic nature makes them more appealing.
This looks delicious! I am so making it.
Excellent Melanie! I hope you enjoy the last of the summer peaches. Bon Appetit!
Yum! I love any kind of fruit dessert and crostatas are simple to make. Thanks for the inspiration to make one this week before the summer fruit is gone.
Hi Renee, I love how easy it is to form a crostata versus and pie crust. It always turns out beautifully!
This is becoming my favorite place to be ! I love the recipe and I might just make this tomorrow. I love how delicious the peaches look when you cut it.
Awesome Shernell! Those peaches won’t eat themselves. I hope you enjoy the rest of summer:)
what a wonderful combo!
Thank you Claudia!
I bet this tastes awesome! I love the ginger added.
I need to tell you, that’s most likely the best looking peach dessert I’ve seen since this year’s peach recipes started being posted. Looks phenomenal!
Holy cow, thank you for the compliment! That really means a lot Byron. Have a wonderful summer:)
Yummy! Anything fresh fruit is good but the peaches! Just yum!
Your photos looks so rustic and beautiful!! Delicious!
I wish I had this in front of me right now! It looks amazing! Thanks for sharing the recipe.
Dorooling!! This looks so amazing! Love the spiced crumble.
Nothing better than a crostata and yours looks perfect. Wonderful recipe.
Oh my, this looks so delicious!
Looks and sounds awesome. It looks like there is so much peachy, sweet filling in your crostata!
This looks gorgeous. I would love a big slice with a double helping of cream 🙂
I dig your style Razena. A single serving of cream is just not enough!
The costata looks delicious and I really like that you added oats in the crumble and made it healthy too.
Oh my goodness does this scream autumn! I am already in love with this treat! I am pinning for later! Yum!
Thanks J! This crostata would totally be awesome in the fall and definitely for Thanksgiving too:)
I’ve not heard of crostata before but it sounds incredible, like others have said I love the rustic look of it and that topping sounds incredible.
Basically a crostata is the Italian version of a French Galette. Really it could pass as either! Thanks for the kind words:)
Your galette technique is awesome. Mine always looks WAY more haphazard. 😉 Gorgeous!
Oh believe me, mine needed a little patching up. It helped to keep the dough chilled until the last minute before filling. If it cracks a bit when folding, warm the crust with your hands underneath the parchment paper or just wait a couple of minutes for it to warm up. It’s the perfect timing in between too warm and too cold:) Thanks Hillary!
Love the crumbly topping. Adds another level to a perfect peach tart.
I love crostatas and their simple, rustic look 🙂 Yours looks fantastic and I bet it’s super delicious!
Our family loves crostata and what a brilliant use of peaches; loving this one!
This crostata looks amazing. This is the perfect way to use those last peaches of the season!
Your peach crostata looks amazing, moist and yummy. I would love some with some vanilla ice cream!
Divine ! I so wish peaches weren’t over with yet, I’d be making this right now. I had the best peaches this summer but they are all gone now 🙁
This looks amazing .. I can’t wait to try it!!!