In the last days of summer I’m always looking for ways to soak up every last bit of sunshine. After a long summer of soaking up the sun, stone fruits are heavy with juice and intensely packed with flavor. Peaches, plums, and fresh berries are at their very best this time of year. We love pie. Who doesn’t? But… with busy back to school schedules fussing over making a pie crust look pretty can be too daunting. Thats why we love crostatas and galettes. Simple and rustic!
They are no fuss and delicious. This one didn’t turn out very pretty. I was worried I would need to make another for this post. That wouldn’t be reality. The reality of this giant crostata (I used both crusts to make one big crostata) is that it is the best tasting one I’ve ever made. The fruits blended perfectly and although the crumble top isn’t as pretty as others I’ve made it tasted fantastic!
Late Summer Peach Raspberry Crostata
For the pastry (makes 2 crostatas):
- 2 cups all-purpose flour
- 1/4 cup granulated or superfine sugar
- 1/2 teaspoon kosher salt
- 1/2 pound (2 sticks) cold unsalted butter, diced
- 6 tablespoons (3 ounces) ice water
For the filling (makes 1 crostata):
- 1 pound firm ripe peaches, peeled
- 1/2 pound firm ripe black plums, unpeeled
- 1/2 pint fresh raspberries
- 1/2 pint fresh blackberries
- 1 tablespoon all-purpose flour,
- 1 tablespoon granulated sugar,
- 1/4 teaspoon grated orange zest
- 2 tablespoons freshly squeezed orange juice
- 1/4 teaspoon kosher salt
For the crumble top:
- 1/2 cup packed light brown sugar
- 1/4 cup rolled oats
- 1/4 cup all purpose flour
- 1/3 cup unsalted butter, melted
- optional 1/2 cup chopped nuts
For the pastry:
- Place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to combine.
- Add the butter and toss quickly (and carefully!) with your fingers to coat each cube of butter with the flour. Pulse 12 to 15 times, or until the butter is the size of peas. With the motor running, add the ice water all at once through the feed tube. Keep hitting the pulse button to combine, but stop the machine just before the dough comes together.
- Turn the dough out onto a well-floured board, roll it into a ball, cut in half, and form into 2 flat disks. Wrap the disks in plastic and refrigerate for at least 1 hour. If you only need 1 disk of dough The other disk of dough can be frozen.
- Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
- Roll the pastry into an 11-inch circle on a lightly floured surface. Transfer it to the baking sheet.
For the filling:
- Cut the peaches and plums in wedges and place them in a bowl with the blueberries. Toss them with 1 tablespoon of the flour, 1 tablespoon of the sugar, the orange zest, and the orange juice. Place the mixed fruit on the dough circle, leaving a 2 1/2-inch border. NOTE, I like to blanche the peaches in a pot of boiling water for one minute then into a bowl of ice water to easily remove the skins.
- Combine the brown sugar, rolled oats and 1/4 cup flour, in a bowl. Add the melted butter and optional nuts. Mix until the mixture is crumbly. Pour into a bowl and rub it with your fingers until it starts to hold together. Sprinkle evenly over the fruit. Gently fold the border of the pastry over the fruit, pleating it to make an edge.
- Bake the crostata for 20 to 25 minutes, until the crust is golden and the fruit is tender. Let the crostata cool for 5 minutes, then use 2 large spatulas to transfer it to a wire rack. Serve warm or at room temperature.
Photographer Sally Roeckell specializes in contemporary lifestyle portraiture with an emphasis on food photography. She regularly shops at Heinen’s for the family dishes she features via Table and Dish on Instagram and on her website at TableAndDish.com.
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