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Peach And Blackberry Crostata | Dessert Recipes

Peach And Blackberry Crostata

Summer season in many places is the season of fresh sweet berries and fuzzy peaches and nectarines. I am no expert in making fine desserts nor do I like them very much. I prefer rustic handmade desserts which feel more wholesome and homely. Italian cuisine definitely is all for such dishes. So this peach and blackberry crostata is the answer to represent those dishes.
Peach and blackberry crostata is basically a simple and rustic pie filled with the most fun filling. The best part is making the crust and the crumble topping. It’s a very nice process and tastes oh so delicious because of the butter 🙂 The important part to remember is to use cold butter and cold water to get a flaky crust.

 

Now to talk about the filling, here I have used peach and blackberries obviously, hence the name, peach and blackberry crostata. The bright contrasting colours make the crostata a beautiful sight. Hey that rhymed (okay sort of!). The blackberries ooze out a thick deep purple colour and the peaches turn golden and sweet.
You may try this with organic canned fruits if you really want to but I would suggest using fresh ones like blackberries, strawberries, blueberries, plums, nectarines and peaches. I managed to get a very nice quenelle of vanilla ice cream when serving and I was quite proud of it. This recipe is adapted and inspired by Ina Garten’s summer fruit crostata. Try more such dessert recipes:
Peach and Blueberry Crumble
Banana Split
Eggless whole wheat waffles with berries
Eggless Strawberries Banana Crepes


Peach And Blackberry Crostata | Dessert Recipes
 
Prep time
Cook time
Total time
 
Homemade rustic Italian style pie, perfect for summers, peach and blackberry crostata
Author:
Recipe type: Dessert
Cuisine: Italian
Serves: 4-5 people
Ingredients
For Crostata Crust:
  • 1 Cup all purpose flour/atta
  • 2 Tbsp sugar
  • A pinch of salt
  • 100 Gm unsalted butter
  • ¼ Cup~ ice cold water
For Crostata Filling:
  • 2-3 ripe peaches
  • 10-12 fresh blackberries or plums or 1 Cup fresh blueberries
  • ¼ Cup all purpose flour
  • ¼ Cup~ brown sugar
  • 1 Tsp grated fresh orange zest
  • 2 Tbsp fresh unsweetened orange juice
  • A pinch of salt
  • ¼ Cup diced cold butter
Method
  1. In a bowl, take the flour
  2. Add a pinch of salt
  3. Also add the sugar
  4. Next add butter and start cutting it into the flour
  5. Using a pastry cutter or fork ensure butter is mixed into the flour without melting the butter
  6. Next slowly add ice cold water
  7. Bring the dough together but do not knead
  8. Refrigerate for 30 minutes
  9. Meanwhile in another bowl, add flour and butter
  10. Also add brown sugar
  11. Crumble everything together, this is the crumble topping
  12. Next let's make the crostata filling, wash the peaches and berries lightly
  13. Halve the peaches, deseed them, and dice them roughly
  14. Also halve the blackberries
  15. Add these fruits into a bowl
  16. Throw in some orange zest and add sugar
  17. Add a pinch of salt
  18. Pour little orange juice
  19. Mix everything carefully and keep aside
  20. Line a pan with a round parchment paper and grease with butter or baking spray
  21. Now roll out the crust dough slowly, dust with flour a little
  22. Roll roughly into a rustic round as shown, not too thick or thin
  23. Keep the rolling pin at the centre of the rolled out dough, carefully fold, and put in the pan
  24. Place the fruit mixture in the centre as shown, leaving out the edges
  25. Carefully lift the edges and fold onto itself to make rustic pie or crostata
  26. Brush with milk or butter all over
  27. Spread the crumble topping on top of the expose fruit
  28. Drizzle a little orange juice over the crumble to keep it moist
  29. Bake in a pre-heated oven at 200 Deg C for 25-30 minutes or till lightly golden
  30. Serve with fresh fruits and a scoop of vanilla ice cream
Notes
As mentioned earlier make sure the ingredients are cold for the crust

Use any available fresh berries suitable for the filling, strawberries, blackberries and blueberries

Ensure the orange juice is fresh and canned

And finally, adjust sweetness for the filling as per your taste
3.5.3226
Peach And Blackberry Crostata Stepwise:
In a bowl, take the flour

Add a pinch of salt

Also add the sugar

Next add butter and start cutting it into the flour
 
Using a pastry cutter or fork ensure butter is mixed into the flour without melting the butter

Next slowly add ice cold water 
 
Bring the dough together but do not knead

Refrigerate for 30 minutes

Meanwhile in another bowl, add flour and butter

Also add brown sugar

Crumble everything together, this is the crumble topping
 
Next let's make the crostata filling, wash the peaches and berries lightly
 
Halve the peaches, deseed them, and dice them roughly
  
Also halve the blackberries

Add these fruits into a bowl
 
Throw in some orange zest and add sugar
   
Add a pinch of salt

Pour little orange juice 
 
Mix everything carefully and keep aside
 
Line a pan with a round parchment paper and grease with butter or baking spray

Now roll out the crust dough slowly, dust with flour a little
 
Roll roughly into a rustic round as shown, not too thick or thin
 
Keep the rolling pin at the centre of the rolled out dough, carefully fold, and put in the pan
 
Place the fruit mixture in the centre as shown, leaving out the edges

Carefully lift the edges and fold onto itself to make rustic pie or crostata
 
Brush with milk or butter all over

Spread the crumble topping on top of the expose fruit

Drizzle a little orange juice over the crumble to keep it moist
 
Bake in a pre-heated oven at 200 Deg C for 25-30 minutes or till lightly golden
 
Serve with fresh fruits and a scoop of vanilla ice cream
 

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