Peach Raspberry Crostata
Course: Dessert
Cuisine: American
Keyword: fruit, oven
Prep Time: 25 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 55 minutes 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.
Print Recipe
- 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
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.
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