Last updated on December 16th, 2021
This peach raspberry crostata makes a fabulous dessert. However, if you’re in a pinch this dessert can even stand in as a fantastic brunch time crowd-pleaser too.
Tips & Tricks for making a great Peach Raspberry Crostata
These ingredients are common but only seasonally available as fresh. Stone fruits such as peaches and fresh berries such as raspberries are available in mid-summer. The rest of the ingredients are pantry staples. Substitutions are possible, but generally not recommended…
- Fresh Peaches
- Fresh raspberries
- lemon juice
- granulated sugar
- instant tapioca
- ground cinnamon
- refrigerated pie crust
- butter
- egg white
- coarse sugar
Preheat oven to 425°.
Combine peaches, raspberries and lemon juice in a medium bowl and set aside.
In another bowl, combine granulated sugar, instant tapioca, and cinnamon.
Stir into the fruit mixture and let stand for ten minutes.
Unroll pie crust onto a parchment-lined baking sheet or pan.
Spoon filling onto the center of the crust, leaving at least 2 inches around the edge for folding over and creating the crusty edge.
Fold the edge over the filling, pleating as you go with your fingers.
Use a pastry brush to brush egg whites over the folded over edges of the pastry crust. Slice butter into thin squares and dot the filling.
Sprinkle filling with coarse sugar.
Bake on baking sheet in oven for 25 – 30 minutes, or until the crust is golden brown and the filling is cooked through. Transfer the crostata to a wire rack to cool for at least ten minutes before serving.
Serving suggestion: ice cream
Related Recipes
Peach Raspberry Crostata
Ingredients
- 5 medium to large peaches, sliced and peeled
- 1 cup fresh raspberries
- 1 tablespoon lemon juice
- 1/2 cup granulated sugar
- 5 teaspoons instant tapioca
- 1/2 teaspoon ground cinnamon
- 1 refrigerated pie crust
- 3 tablespoons butter
- 1 large egg white
- 1-2 tablespoons coarse sugar
Instructions
- Preheat oven to 425°.
- Combine peaches, raspberries and lemon juice in a medium bowl and set aside.
- In another bowl, combine granulated sugar, instant tapioca, and cinnamon. Stir into the fruit mixture and let stand for ten minutes.
- Unroll pie crust onto a parchment-lined baking sheet or pan.
- Spoon filling onto the center of the crust, leaving at least 2 inches around the edge for folding over.
- Fold the edge over the filling, pleating as you go with your fingers.
- Use a pastry brush to brush egg whites over the folded over edges of the pastry crust.
- Slice butter into thin squares and dot the filling.
- Sprinkle filling with coarse sugar.
- Bake on baking sheet in oven for 25 – 30 minutes, or until the crust is golden brown and the filling is cooked through.
- Transfer the crostata to a wire rack to cool for at least ten minutes before serving.
