Late Summer Crostata


This, to me, is the epitome of the perfect summer dessert.

Honestly, I feel a little bad that I’m only giving you this recipe now, when summer is waning. But, fear not, you still have time!

IMG_9315August is like one really long, slow death. The sunset of summer. It’s bittersweet but also welcome. And it brings really tasty fruit. I always get really excited at the beginning of the summer because of berries, and for some reason have always overlooked late-summer fruits. Extra ripe, bursting peaches and plums seem to get lost in the shuffle, at least for me. But not anymore!

This crostata really highlights the fruit August has to offer. You don’t do much too it, just mix them up in a bowl, wrap them in buttery crust, and sprinkle a crumb on top. So much easier than making a pie, and just as delicious, I would take a crostata any day. And while it won’t win any conventional beauty contests, I think it has it’s own charm. Its crust is sweeter than most pie crusts, which compliments the slight tartness of the filling. Its filling bubbles and oozes pink, syrupy juice. Its topping melts and becomes light and crisp, making the dessert just a bit richer without being too much.  It’s easy and rustic (that’s code for ‘completely imperfect but I don’t care’) and is best served in large wedges with a giant scoop of melty vanilla ice cream.


This recipe is more of a blueprint than anything else. Don’t like peaches? Don’t use them (also, you’re crazy). Want to use all blueberries instead of  both raspberries and blueberries? Do it! Go to the famers market, see which fruits are bursting and oozing with juice with that late-August sweetness and then wrap them up in dough and bake them. There is literally nothing that could make this taste bad. Er, within reason, of course.


Late Summer Crostata
Author: Crust adapted from Ina Garten
Easy, rustic, and only slightly sweet, this crostata wraps August up in a pie crust.
  • For crust (makes enough for two crostatas)
  • 2 cups flour
  • 1/4 cup sugar
  • a pinch of salt
  • 2 sticks really cold butter, cubed
  • ice water
  • For filling
  • approximately 3/4 pound peaches
  • 1/2 pound plums
  • 1/2 pint blueberries
  • 1/2 pint raspberries
  • 1 tablespoon flour
  • 1 tablespoon sugar
  • 1 teaspoon lemon zest
  • juice of 1/2 lemon
  • For topping
  • 1/4 cup flour
  • 1/4 cup sugar
  • pinch of salt
  • 1/2 stick cold butter, cubed
Make crust
  1. Whisk together the flour, sugar, and salt.
  2. Add the butter and, using a pastry blender, a fork, or two knives, cut the butter into the flour mixture until the butter is the size of peas.
  3. Add 4 tablespoons of ice water to the butter mixture and quickly incorporate. If it does not hold, add more ice water, tablespoon by tablespoon, until the dough forms into a craggily mass (it usually takes 6 tablespoons).
  4. Turn out dough onto a floured counter and roll into one ball. Divide into two balls, and form them into discs. Wrap each disc in plastic wrap and let refrigerate for at least an hour and up to three days. (You will only use one disc for your crostata. If you aren’t planning on using the second disc anytime soon, seal it will into a freezer bag and store in the freezer indefinitely.)
Make filling
  1. Cup up the peaches and plums into thin wedges.
  2. Place in a large mixing bowl with the blueberries and raspberries.
  3. Toss fruit with the flour, sugar, lemon zest, and lemon juice.
Make topping
  1. Whisk together the flour, sugar, and salt.
  2. Add the butter and cut it into the flour mixture using a pastry blender, fork, or two knives until crumbly.
  3. Using your fingers, rub the butter mixture until it is homogenous.
To assemble
  1. Preheat the oven to 450 degrees. Line a large baking sheet with parchment paper.
  2. On a well-floured surface, roll out one disc of dough into an approximate 11 inch circle (perfection will and should not exist here). Transfer to baking sheet
  3. Place the fruit mixture in the middle of the circle, careful to leave a 1 inch border.
  4. Carefully fold the border over the fruit, pleating every few inches.
  5. Sprinkle the topping evenly over the fruit mixture.
  6. Bake for 20-25 minutes, until the crust and topping are golden brown and the fruit is oozing and bubbling.
  7. Let cool slightly. Serve warm, in large wedges with a healthy scoop of vanilla ice cream.


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