Blueberry Peach Crostata

Blueberry Peach Crostata



  • 1 3/4 cup Baking Free™ gluten-free All Purpose Flour (217 g)
  • 1 tablespoon sugar
  • 1 1/2 stick unsalted butter (cut into slices)
  • 1/4 cup ice water (scant)

Filling & Topping

  • 2 cups fresh blueberries
  • 1 cup sliced fresh peaches (1 peach)
  • 1 tablespoon cornstarch
  • zest and juice from 1 lemon
  • 1 teaspoon ground cinnamon
  • 2 tablespoons butter (cut into small pieces)
  • 1 egg (beaten)
  • 2 teaspoons turbinado sugar


Step 1
Place flour and sugar in a food processor and give it a whirl. Add the slices of butter and process again, pulsing until the butter is all broken up. Add half of the ice water and pulse. Keep adding until the dough gathers together into a ball. Place the dough on a floured piece of plastic wrap and flatten into a disk. Flour the top of the dough, wrap it up and refrigerator for at least 10 minutes. You can make this dough ahead of time and just keep it in the refrigerator if you want.
Filling & Topping
Step 2
Place the blueberries and peaches in a medium bowl. In a small bowl, place the sugar, cornstarch, lemon zest and juice and cinnamon and blend with a whisk. Pour this over the fruit and toss to coat thoroughly. At this point you can also place the filling in the refrigerator until you are ready to assemble the dessert for baking. I found that my fruit produced too much juice when I did this, so I drained some of it. The finished dessert was still quite juicy.
Step 3
Preheat oven to 375 degrees F. Place a piece of parchment on a rimmed baking sheet. I used a pizza pan. Take the dough our of the refrigerator, unwrap and let it sit for 15-20 minutes. Place another piece of floured plastic wrap on top of the dough and roll the dough into a 12-inch or so circle. Transfer to the parchment lined pan. I refrigerated the dough for about 5 minutes at this point so the edges firmed up.
Step 4
Place the filling on top of the dough, leaving a 2-inch border of dough with no filling. Dot the filling with the butter and carefully fold the dough over the filing, leaving the center with no dough. See picture. Brush the dough with the beaten egg and sprinkle with the sugar. Bake about 45-55 minutes, until the dough is golden brown. Remove from oven and allow to sit and cool before you serve it. Serves 6-8. Makes 1 crostata--unconstructed pie.