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A peach crostata is what happens when you want the taste and satisfaction of a homemade fruit pie without the pressure of making one. There is no pie dish, no perfect crimping, no anxiety about a flawless crust. You roll out a round of homemade dough, pile fresh sliced peaches in the center with a little sugar, cinnamon, and butter, fold the edges up over the fruit in whatever rustic way comes naturally, and bake it until the crust is golden and the peaches are jammy and caramelized. The whole thing is done in 30 minutes and it looks like something from a French bakery.
The beauty of a crostata is that the imperfections are part of the appeal. The more rustic and freeform it looks, the more handmade and intentional it appears on the table. This is the dessert you pull out when you have ripe summer peaches that need to be used and you want something that feels special without actually being complicated. Serve it warm with vanilla ice cream and nobody at the table will believe it only took 30 minutes.
Ingredients Needed to Make Peach Crostata
Two components, both simple. Here’s what you need:
The Pie Dough
- All-purpose flour
- Sugar
- Salt
- Cold unsalted butter, cut into small pieces (cold butter is the key to a flaky crust; warm butter produces a tough, dense result)
- Very cold water (adds just enough moisture to bring the dough together without overworking it)
The Peach Filling
- Egg wash (one egg beaten with one tablespoon of cold water, brushed over the crust for a golden, shiny finish)
- Fresh peaches, sliced (ripe summer peaches give the most flavor; see the FAQ for substitution options)
- Sugar, divided (half goes over the peaches, half goes on the crust for a golden sparkle)
- Butter, cut into small pieces (dots of butter over the peaches melt during baking and create a rich, slightly caramelized sauce)
- Cinnamon
- Pinch of nutmeg
How to Make a Peach Crostata
Two steps and most of the time is hands-off chill time and baking. Here’s how it comes together.
Step 1: Make the Pie Dough
In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, and salt. Mix briefly to blend. Add the cold butter pieces and mix on medium-low speed until the texture resembles coarse cornmeal with the largest butter pieces no bigger than small peas. This is the stage where the flakiness of the finished crust is determined. Visible pieces of butter in the dough are what create layers and flakiness during baking. Add the very cold water and mix on low speed just until the dough comes together into a shaggy but cohesive mass. Don’t overmix.
Shape the dough into a ball, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes. The chill time firms the butter back up after the mixing process and relaxes the gluten so the dough rolls out easily without springing back.
Step 2: Preheat and Roll the Dough
When ready to bake, preheat the oven to 425°F. On a lightly floured work surface, roll the chilled dough out into a rough circle about 10 to 12 inches in diameter. Don’t worry about making it perfectly round. An irregular, slightly imperfect circle is exactly right for a crostata. Transfer the rolled dough to a parchment-lined baking sheet.
Step 3: Add the Filling
Pile the sliced peaches in the center of the dough, leaving a 2-inch border of bare dough around the edges. Sprinkle 2 teaspoons of sugar, the cinnamon, and the pinch of nutmeg evenly over the peaches. Scatter the small pieces of butter over the top of the fruit.
Step 4: Fold the Edges
Fold the border of dough up and over the outer edge of the peaches, pleating it as you go around the circle. The folds don’t need to be uniform or precise. Press gently to make sure the folds adhere to each other so they don’t unfold during baking.
Step 5: Egg Wash and Sugar
Brush the folded crust generously with the egg wash, making sure to get into all the folds and pleats. Sprinkle the remaining 2 teaspoons of sugar over the crust. The egg wash gives the crust its golden, shiny finish and the sugar creates a slightly crunchy, sparkly exterior that contrasts with the soft, jammy peach filling.
Step 6: Bake
Bake at 425°F for 15 to 20 minutes until the crust is deep golden brown and the peaches are soft, bubbling, and slightly caramelized at the edges. Let the crostata rest for at least 5 minutes before slicing. The filling will be very hot straight out of the oven and resting allows everything to settle slightly.
Storing and Make-Ahead Tips
The peach crostata is best eaten the day it’s made, ideally within a few hours of baking when the crust is still crisp and the filling is fresh. That said, leftovers keep reasonably well covered at room temperature for up to 1 day or in the refrigerator for up to 2 days. The crust will soften slightly as it sits, especially in the refrigerator where the moisture from the peaches continues to migrate into the pastry.
To reheat, warm a slice in a 325°F oven for 8 to 10 minutes until heated through and the crust crisps slightly. The microwave works but the crust loses all of its texture. The oven is always the better option for anything pastry-based.
For make-ahead prep, the pie dough can be made up to 2 days ahead and kept wrapped tightly in the refrigerator, or frozen for up to 1 month. Thaw frozen dough overnight in the refrigerator before rolling. This means the day-of assembly takes only about 10 minutes.
How to Serve Peach Crostata
Serve the crostata warm, sliced into wedges directly on the parchment paper or transferred to a serving board or plate. Warm from the oven with a scoop of vanilla ice cream is the classic and arguably perfect combination. The cold, creamy ice cream melts against the warm, buttery pastry and jammy peaches in a way that is difficult to improve on.
A dollop of freshly whipped cream is another excellent pairing if you want something lighter than ice cream. A drizzle of honey over the peaches right before serving adds an extra layer of sweetness that amplifies the fruit beautifully.
For a full dessert spread, serve alongside the Easy Chocolate Chip Banana Bread for a spread that covers every sweet craving on the table. And if you love easy fruit-forward desserts that come together quickly, the Lemon Loaf Cake is another simple, crowd-pleasing bake worth keeping in the rotation.
This crostata also works beautifully as a brunch dessert or a mid-morning treat alongside coffee. Its rustic presentation makes it feel appropriate at any time of day and in any setting, from a casual family dinner to a more curated dinner party table.
Frequently Asked Questions About Peach Crostata
What is the difference between a crostata and a galette?
A crostata and a galette are essentially the same thing described in different culinary traditions. Crostata is the Italian term for a rustic freeform tart baked directly on a sheet pan without a pie dish. Galette is the French term for the same style of baking. Both involve rolling out pastry dough, adding a filling, folding the edges up, and baking without any formal mold or structure. The terms are often used interchangeably and the technique is identical.
Can I use frozen or canned peaches instead of fresh?
Yes. Thaw frozen peaches completely and drain them very well before using since excess liquid will make the pastry soggy. Pat them dry with paper towels after draining. Canned peaches packed in juice work in a pinch. Drain and dry them thoroughly and reduce the sugar slightly since canned peaches are typically already sweetened. Fresh, ripe summer peaches produce the most flavorful and vibrant result, but both alternatives are workable when fresh peaches aren’t available.
Can I use store-bought pie dough instead of making it from scratch?
Yes. A refrigerated store-bought pie crust works well and makes this an even faster dessert. Simply unroll it onto your parchment-lined baking sheet, add the filling, fold the edges, and bake as directed. The homemade version has a more buttery, flaky quality that is worth making when you have 40 minutes, but store-bought is a perfectly acceptable shortcut that produces a delicious result.
Why does the butter need to be cold for the pie dough?
Cold butter is what creates a flaky, layered crust. When cold butter hits the hot oven, the water in the butter turns to steam and pushes the layers of dough apart, creating the flaky, tender texture of a well-made pastry. Warm or softened butter incorporates too fully into the flour during mixing, which produces a dense, mealy crust without any of the flakiness. Keep the butter cold right up until it goes into the mixer and work quickly so it doesn’t warm up from the heat of your hands.
Can I use other fruits for this crostata?
Absolutely. Crostata works beautifully with almost any stone fruit or berry. Nectarines are an excellent peach substitute with a slightly more tart flavor. Plums produce a gorgeous deep-colored, slightly tangy filling. Cherries, blueberries, blackberries, or a mix of berries are all excellent. Thinly sliced apples or pears with a little extra cinnamon make a wonderful fall version. Adjust the sugar amount based on the natural sweetness of the fruit you’re using.
Peach Crostata
Ingredients
For the pie dough:
- 1 ¼ cups all-purpose flour
- 1 tablespoon sugar
- ¼ teaspoon salt
- 8 tablespoons 1 stick, cold unsalted butter, cut into small pieces
- 3 tablespoons very cold water
For the filling:
- 2 peaches, sliced
- 4 teaspoons sugar
- 1 tablespoon butter, cut into pieces
- 1 teaspoon cinnamon
- pinch of nutmeg
- 1 egg beaten with 1 tablespoon. cold water, for egg wash
Instructions
- To make the pie dough, combine the flour, sugar and salt in the bowl of a stand mixer fitted with the paddle attachment. Mix briefly to blend. Add the butter and mix on medium-low speed until the texture resembles coarse cornmeal, with the largest butter pieces no larger than small peas. Add the water and mix on low speed just until the dough comes together.
- Shape the dough into a ball, wrap in plastic wrap and chill in the refrigerator for at least 30 minutes.
- To make the crostata, preheat the oven to 425 degrees. On a lightly floured work surface, roll out the pie dough into a 10 to 12 inch circle. Pile peaches in the center. Sprinkle 2 teaspoons of sugar, the cinnamon, and the nutmeg over the peaches. Place the slices of butter on top of the peaches. Fold up the sides of the dough. Brush pastry crust with eggwash and sprinkle the remaining 2 teaspoons of sugar over the dough.
- Bake for 15 to 20 minutes, until crust is golden brown.
Notes
- Use one roll of store-bought pie crust instead of homemade to save time.
- Bake and store in the refrigerator for up to 2 days.
- Serve with a scoop of vanilla ice cream, if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
So delicious! Thanks for sharing!
Such a perfect summer recipe, I love all the flavors 🙂
I’ve been waiting for my 1/2 bushel of peaches to ripen and went to the grocery store only to discover some ripe peaches on sale called Peach Pie Heirloom peaches. at first I thought I’d make a pie but then remembered this recipe. Better choice. Fast, easy recipe and a delicious way to enjoy peaches…other than eating them raw fresh off the tree. We all really enjoy this recipe.
I’m glad you love this recipe, Alicia! Thanks so much for your feedback. Fresh and baked peaches are the best.