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+ servings

Peach Raspberry Crostata

Course: Dessert
Cuisine: American
Keyword: fruit, oven
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Servings: 8 servings
Calories: 211kcal
This Peach Raspberry Crostata tucks fresh peaches, raspberries, raw sugar and flaky baked goodness into one very delicious dessert.
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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.

Nutrition

Calories: 211kcal | Carbohydrates: 38g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 1mg | Sodium: 100mg | Potassium: 239mg | Fiber: 3g | Sugar: 23g | Vitamin A: 321IU | Vitamin C: 11mg | Calcium: 22mg | Iron: 1mg