Peach Blueberry Crostata
4-6 ripe peaches, skinned and cut into bite size
pieces
1 c blueberries
4 Tbsp cinnamon, divided
2-3 Tbsp cornstarch*
2-3 Tbsp sugar*
1 Pillsbury Refrigerated Pie Crust
1 egg white, lightly beaten
Raw Sugar (for sprinkling on pie crust)
1/3 c sugar
1/3 c flour
6 Tbsp butter, chilled
½ c quick cook oats
*The amount of cornstarch and sugar you use will depend upon how juicy and sweet the peaches are. Juicy peaches will require more cornstarch and sweet peaches may not require any sugar at all so you’ll have to play a little with these two ingredients.
Preheat the oven to 350 degrees.
Combine peaches, blueberries, cornstarch, sugar, and 2 Tbsp cinnamon and set aside. In a medium food processor pulse together 1/3 c sugar, 1/3 c flour, remaining 2 Tbsp cinnamon and butter until crumbled, then mix in quick cook oats. (My newest addition is 1/4 C chopped pecans to the topping mix. Always trying something new.)
To assemble the crostata spray a baking sheet with non-stick cooking spray, lay out one Pillsbury piecrust on the baking sheet and put the fruit mixture in middle of crust. Turn the edges up and around the fruit filling, leaving a large opening in the middle, and put the oat mixture on top of fruit.
Brush the sides of the turned up crust with the egg white, sprinkle with natural sugar. Place in the oven for 35-40 minutes.
Tip: Julie likes to put her crostata in the oven just before guests arrive and then turns off the oven, letting it remain there, making her house smell wonderful. Then, when it’s time for dessert, she likes to serve the crostata warm with vanilla ice cream.
Serves 4-6
pieces
1 c blueberries
4 Tbsp cinnamon, divided
2-3 Tbsp cornstarch*
2-3 Tbsp sugar*
1 Pillsbury Refrigerated Pie Crust
1 egg white, lightly beaten
Raw Sugar (for sprinkling on pie crust)
1/3 c sugar
1/3 c flour
6 Tbsp butter, chilled
½ c quick cook oats
*The amount of cornstarch and sugar you use will depend upon how juicy and sweet the peaches are. Juicy peaches will require more cornstarch and sweet peaches may not require any sugar at all so you’ll have to play a little with these two ingredients.
Preheat the oven to 350 degrees.
Combine peaches, blueberries, cornstarch, sugar, and 2 Tbsp cinnamon and set aside. In a medium food processor pulse together 1/3 c sugar, 1/3 c flour, remaining 2 Tbsp cinnamon and butter until crumbled, then mix in quick cook oats. (My newest addition is 1/4 C chopped pecans to the topping mix. Always trying something new.)
To assemble the crostata spray a baking sheet with non-stick cooking spray, lay out one Pillsbury piecrust on the baking sheet and put the fruit mixture in middle of crust. Turn the edges up and around the fruit filling, leaving a large opening in the middle, and put the oat mixture on top of fruit.
Brush the sides of the turned up crust with the egg white, sprinkle with natural sugar. Place in the oven for 35-40 minutes.
Tip: Julie likes to put her crostata in the oven just before guests arrive and then turns off the oven, letting it remain there, making her house smell wonderful. Then, when it’s time for dessert, she likes to serve the crostata warm with vanilla ice cream.
Serves 4-6
Back to Recipes