A Rustic Blueberry & Peach Crostata

May 10, 2020

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Prep Time: 30 mins.

Cook Time: 30-40 mins.

Total Time: 1hour


Impress your guests with this simple fruit treat. Serve it for dessert with vanilla ice cream, or as a breakfast tart with morning coffee. They'll be begging for the recipe, either way.


The first recipe I'm sharing is one of my favorites to make. It is so easy to throw together and can be made in many different ways. I first discovered this recipe while on a date. It was a great date food-wise, filled with wine, rack of lamb, herb mashed potatoes, roasted asparagus, and an apple substitute for this recipe. Let's just say the recipe holds up to this day, however, that date did not. At least I got his recipe! Ha!

I never knew what it was called, so every time I made it, I just called it my 'Apple Shit Thing', but Rustic Crostata has a prettier ring to it.


Pre- Heat Oven to 400°

What You'll Need

  • 2-3 Peaches sliced

  • Blueberries

  • 1 1/2 Cups of Flour

  • 1 Stick of Butter unsalted

  • Pinch of Salt

  • 2 Tbsp of Water

  • Cinnamon & Sugar

  • Lemon Juice optional

  • Egg Wash


1) Make Your Dough

Mix together your flour and a pinch of salt in a large mixing bowl. Cut your butter into small sections and add to flour. With your hands, combine until you have a nice dough ball.

2) Letting Dough Rest

I like my crostatas flat, so I don't let my dough rest in the refrigerator for long. I throw some wrap over the top of my bowl and place it in the fridge just long enough for me to mix my other ingredients and prep my baking pan.

You can let it rest for 30 mins for a fluffier and easy-rolling crust. I remember my date preparing the dough before dinner and letting it rest while we ate.

3) Wash & Slice Peaches

If you're using fresh peaches, go ahead and wash & slice your peaches. If you don't have fresh peaches, you can also use frozen! Just let them thaw out before you bake them, or else there will be too much water.

4) Roll Out Your Dough

Sprinkle flour onto your surface top before you roll your dough. This will help your dough move and not stick. To roll out your dough, use a rolling pin or your hands. I like to get my dough to a 12"-14" circle.

5) Prep Pan & Make Cinnamon Sugar

I use parchment paper, cut to size, to line my baking pan. This cuts down on all the cleaning. To help transfer your dough, use your rolling pin. Hang your dough over the pin and use your other hand to hold the bottom of the dough, making sure not to tear it. Place on pan.

In a small mixing bowl, mix together about 3-4 tablespoons of sugar and 1 tablespoon of cinnamon. I never measure this step, but just know you want more sugar than cinnamon.

6) Pour Some Sugar On It

Add a layer of cinnamon sugar to your dough.

7) Add Your Peaches

Place your sliced peaches in a circle pattern, layering them towards the center. Leave about a 1 1/2 inch around the outer edge of your peaches. We'll use this to fold the dough over itself for the crust. Crostatas are all about the crust, so make it big.

8) Add Your Blueberries

This step is straight-forward. Just add your blueberries onto the peaches, filling any space. Make your own design. Remember, it's rustic, so it's going to be pretty regardless.

Squeeze half a lemon over the fruit. Sometimes I do this, sometimes I don't. Totally optional. If you do, make sure there are no seeds flying in your crostata.

9) Fold Your Crust

Take the edge of your dough and fold it onto the fruit. I love it when you bite into a crunchy crust, so I layer the dough as much as I can. Again, rustic!

10) Top With Cinnamon Sugar

Sprinkle some more cinnamon sugar mix on top of the crostata.

11) Glaze With Egg Wash

This step is so the crust comes out brown and shiny. Mix together 1 egg and water, milk or cream in a bowl, and brush the mixture on the crust.

Put in oven and bake for 30-40 mins

12) Bake!

Put in oven and bake for 30-40 mins or until all of your crust is golden brown and filling has created a natural fruit syrup in the center. You'll will see the center bubbling.

13) Cool, Cut & Enjoy!

Once your crostata has cooled, slice, and serve.

Serves 6.


Rustic Peach & Blueberry Crostata
Serves: 6
Prep Time: 30 mins.   Cook Time: 30 mins.   Total Time: 1 hour
Author: Cameron Renfrow  @causeyouknowidontcookonfriday

2-3 Peaches sliced
1 1/2 Cups of Flour
1 Stick of Butter unsalted
Pinch of Salt
2 Tbsp of Water
Cinnamon & Sugar
Lemon Juice optional
Egg Wash whisked egg & water

Pre-heat oven to 400°

In a bowl, mix your flour and salt together. Cut up your butter and add to the bowl. Add 2 tbls of water. Mix together with hands and knead until you have a dough ball. Cover bowl and place in refrigerator while you slice your peaches. 

Slice peaches and set aside. Mix together 3-4 tbls of sugar & 1 tbls of cinnamon. Take dough out of fridge and roll out flat into a 14" circle. Place dough on a parchment paper or floured baking pan. 

Sprinkle cinnamon sugar mix onto the dough. Layer your peaches in a circle, leaving 1 1/2 inch from the edge. Add your blueberries. Fold the edge of the dough towards the center, creating your crust. Add cinnamon sugar on top. Brush egg wash onto the crust. 

Bake for 30-40 mins or until crust is golden brown and fruit center is bubbling and has created a natural syrup. 


If you give this recipe a try, let me know how it turns out! It's one of my go-to recipes for fruit and goes well with any season.

I'm even thinking about substituting the fruit for something savory, like ham, cheese, and spinach!

Follow the new Instagram account @causeyouknowidontcookonfriday for more content. Thanks for joining me in the kitchen, see you on the next recipe!