Introduction

This Peach Blueberry Crostata is a rustic, fruit-filled dessert perfect for showcasing summer’s best flavors. It combines juicy peaches and sweet blueberries in a flaky, golden crust drizzled with honey and topped with crunchy pistachios.

Peach Blueberry Crostata Recipe - Recipe Image

Ingredients

Pie dough (enough for one 9-10 inch crostata)
3 ripe peaches, sliced
1 cup fresh blueberries
2 tablespoons honey
1/4 cup chopped pistachios

Instructions

Step 1: Preheat your oven to 375°F (190°C). Roll out the pie dough on a baking sheet lined with parchment paper.
Step 2: Arrange the sliced peaches and blueberries in the center of the dough, leaving about a 2-inch border around the edges.
Step 3: Drizzle the fruit evenly with honey.
Step 4: Fold the edges of the dough over the fruit, pleating as needed to create a rustic border.
Step 5: Sprinkle the chopped pistachios over the fruit and border edges.
Step 6: Bake for 35-40 minutes or until the crust is golden and the fruit filling is bubbly.
Step 7: Let cool slightly before serving to allow the juices to set.

Tips & Variations

For extra flavor, sprinkle a little cinnamon or lemon zest over the fruit before folding the dough.
Use store-bought pie dough to save time, or make your own for a fresher taste.
Swap pistachios for sliced almonds or crushed walnuts depending on your preference.

Storage

Store leftovers covered at room temperature for up to 2 days, or refrigerate for up to 4 days. Reheat in a low oven (about 300°F or 150°C) to keep the crust crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries for this recipe?

Yes, frozen blueberries work well. Just thaw them and drain any excess liquid before adding to the crostata to prevent a soggy crust.

How ripe should the peaches be?

Peaches should be ripe but firm to hold their shape during baking. Overripe peaches may become too soft and watery.

Peach Blueberry Crostata Recipe

Print Recipe

★★★★★

4.6 from 112 reviews

A rustic and delightful Peach Blueberry Crostata featuring a flaky pie dough filled with juicy peaches and sweet blueberries, drizzled with honey and topped with crunchy pistachios. This simple yet elegant dessert is baked until the fruit filling is bubbly and the crust is golden brown, perfect for showcasing summer’s fresh flavors.

Author: Cleo
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Pie Dough

1 batch of pie dough (about 1 1/4 cups flour, 1/2 tsp salt, 1/2 cup cold butter, 3–4 tbsp ice water)

Fruit Filling

3 ripe peaches, peeled and sliced
1 cup fresh blueberries
2 tbsp honey

Toppings

1/4 cup chopped pistachios

Instructions

Prepare the Dough: Roll out the pie dough on a floured surface into a roughly 12-inch round. Transfer it to a baking sheet lined with parchment paper.
Add the Fruit Filling: Arrange the sliced peaches and blueberries in the center of the dough, leaving about a 2-inch border around the edges. Drizzle the honey evenly over the fruit to add sweetness and help with caramelization.
Fold the Edges: Carefully fold the edges of the dough up and over the fruit, pleating it as needed to form a round galette shape, leaving the center of the fruit exposed.
Top with Pistachios: Sprinkle the chopped pistachios over the exposed fruit and the folded crust edges for added texture and flavor.
Bake the Crostata: Preheat the oven to 400°F (200°C). Place the baking sheet with the crostata in the oven and bake for 35-40 minutes, or until the crust is golden brown and the fruit filling is bubbly.
Cool and Serve: Allow the crostata to cool slightly before cutting into wedges. Serve warm or at room temperature, optionally with a scoop of vanilla ice cream or whipped cream.