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Fresh Peach Crostata

This fresh peach crostata is similar to biting into a fresh ripe peach except it has a flaky piecrust shell, and it’s best served warm and with a fork.

A vertical overhead closeup image of a fresh peach crostata with mint and sanding sugar as garnish.

If you’re intimidated by making a whole pie, then making a crostata should be right up your alley.

By using either homemade or store-bought pie crust this delicious baked peach dessert will get you a 5-star rating from your family and friends!

**Please Note – The printable recipe card with detailed instructions, complete ingredient measurements, and nutritional information for making today’s peach crostata is available at the end of this post. OR you can hit the “jump to recipe” button (found above) to be taken directly to the recipe. 

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A closeup vertical image of a slice of fresh peach crostata on a pretty plate with a fork and a title text overlay graphic

The ingredient list:

**Note – The following lists of ingredients plus kitchen tools and equipment contain affiliate links (highlighted in blue) for your consideration and shopping convenience. #CommissionsEarned

  • 5-6 fresh peaches, stoned and sliced
  • 9″ round pie crust (store-bought or homemade)
  • brown sugar
  • all-purpose flour
  • kosher salt
  • pure vanilla extract
  • butter, melted
  • orange marmalade (or another complimentary jam flavor)
  • egg and water
  • sanding sugar (optional)

Kitchen tools and equipment:

What is the trick to preventing a soggy bottom pie crust?

I learned this trick just recently, and I swear by it.

Whether you’re using homemade or store-bought pie crust, brush the bottom of the crust with a light layer of a jam or jelly.

The layer of jam between the pie dough and the fruit filling will act like a water (make that juice) barrier, and will help prevent the dreaded “soggy bottom!”

For this recipe, I used an orange marmalade because that’s what I had in my fridge, and I thought the flavor would go nicely with the fresh peach flavor.

Feel free to use whatever your favorite jam or jelly is, and one you think would compliment whatever flavor of fresh fruit pie or crostata you’re making.

I promise that you’ll be happy with the results, and the tiny, unexpected, citrus flavor!

An overhead picture of a peach crostata on a square plate on a tan and white checked tablecloth with mint and fresh peaches for garnish

How long does this recipe take to make from start to finish?

Naturally if you’re making your own pie crust it will take a bit longer than if you use store-bought pie dough.

For the pie you see here, I used a store-bought pie dough because I conveniently had some in the freezer.

For me, this fresh peach crostata took approximately 60 minutes from start to finish (not including the cooling time before serving).

Can this peach crostata be frozen after baking?

Yes, but make sure to keep it wrapped well, and stored level, in the freezer.

*Important – Don’t forget to completely cool the crostata before wrapping and freezing.

I would suggest transferring the baked and cooled crostata to a cardboard cake round (for stability) and then wrapping it well in several layers of freezer-safe plastic wrap.

This crostata can be frozen for up to 3 months.

How to serve fresh peach crostata after freezing:

Partially unwrap the frozen crostata and allow it to thaw at room temperature.

If reheating, place the crostata on a baking sheet, cover it lightly in foil, and reheat in a preheated 325-degree oven for 10-15 minutes.

A vertical closeup photo of a peach crostata on a white platter with a slice taken out and a pie server and fresh mint.

Can nectarines be substituted for the peaches in this recipe?

Sure. No problem. Just swap them out and continue with the recipe as written.

Should the peaches be skinned before making this recipe?

That is a personal decision. I did not skin my peaches first.

Maybe because I’m lazy, and maybe because I don’t mind the peach skin in my desserts. I’ll let you decide which one is the truth. LOL

If you do decide to remove the skin from your peaches here’s an easy way to do it:

How ripe should the peaches be?

The peaches should be able to “give” just a little when squeezed lightly, but not be squishy, and not rock hard.

Will canned peaches work for this recipe?

Well, since I didn’t write this recipe with canned peaches in mind, I can’t speak to that with the utmost confidence.

However, what I will say is that I do think it will work, as long as you take a few easy but extra steps in the preparation.

I would use peach slices packed in light, not heavy, syrup. And I would drain them very well before continuing on with the recipe.

I also would suggest using at least two cans (possibly three) of drained peach slices in order to fill the crostata nice and full (as shown in the photos).

Carry on with the recipe (as written) by combining the peaches in a large bowl with the other ingredients before completing the crostata.

Will frozen peaches be used for this recipe?

Yes!

Just make sure to thaw them completely first, and drain off any liquid that accumulates during the thawing process.

Once the peaches are completely thawed and dry, you can continue with the recipe as written.

Want more fresh peach desserts?

*No-Churn Peach and Pecan Ice Cream (pictured below)

No ice cream maker? No problem! This no-churn peach pecan ice cream is just like biting into a fresh and juicy summertime peach!

A small dish and a loaf tin filled with no-churn peach and pecan ice cream with an ice cream scoop and fresh peaches on the side.

*Peaches Foster (pictured below)

What do you get when you take a classic dessert like bananas foster and swap out tree-ripened Georgia peaches? Three guesses. Peaches Foster, of course!! It’s an easy yet elegant dessert that takes only about 15 minutes to make!

An offset photo of a bowl filled with peaches foster with chopped pecans over top.

How to make fresh peach crostata:

  • Remove the stone and slice 5-6 fresh peaches.
  • Add the peaches to a large bowl along with flour, brown sugar, salt, vanilla extract, and melted butter.
  • Toss lightly to combine.
  • Set aside.
  • Prepare the pie dough by rolling a 9″ crust into a 10″ circle on a lightly floured surface.
  • Transfer the rolled dough to a parchment-lined baking sheet by loosely rolling the dough onto a rolling pin.
  • Brush off any excess flour.
  • Brush a layer of orange marmalade onto the entire surface of the pie dough.
  • Spoon the peach filling high into the center of the dough making sure to leave an approximate 1½”-2″ border around the outside of the dough.
  • Gently pleat the outside of the dough around the peach filling in the center, folding as needed.
  • In a small bowl, blend an egg along with a little water to make an egg wash.
  • Liberally brush the eggwash on the piecrust and (if using) liberally sprinkle the dough and the peach filling with sanding sugar.
  • Bake in a preheated 350-degree oven for 50 minutes, or until the pie crust is golden, and there are peach juices oozing from the crostata.
  • Cool on the parchment paper on a cooling rack for 15 minutes and then use a cake mover to move it to serving dish to cool completely.
A pretty peach crostata on a white square plate with fresh mint and peaches in the background along with a title text overlay graphic

Below is the printable recipe card along with the exact ingredient measurements and nutritional information for making today’s easy homemade peach crostata.

Yield: 8 slices

Fresh Peach Crostata

A fresh peach crostata on a square white platter with mint garnish and fresh peaches in the background.

This fresh peach crostata is similar to biting into a fresh ripe peach except it has a flaky piecrust shell, and it’s best served warm and with a fork.

Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes

Ingredients

  • 5-6 peaches, stoned and sliced (skins removed, optional)
  • ¼ cup brown sugar
  • 3 tablespoons all-purpose flour (plus additional for rolling the dough)
  • 1/8 teaspoon kosher salt
  • 1 teaspoon pure vanilla extract
  • 3 tablespoons butter, melted
  • 3 tablespoons orange marmalade
  • 1 - 9" pie crust (homemade or store-bought)

Instructions

  1. Preheat oven to 350-degrees.
  2. Place the prepared peaches in a large bowl along with the brown sugar, 3 tablespoons flour, salt, vanilla extract, and melted butter. Toss gently to combine and set aside.
  3. Prepare the pie dough by rolling a 9" crust into a 10" circle on a lightly floured surface.
  4. Transfer the rolled dough to a parchment-lined baking sheet by loosely rolling the dough onto a rolling pin.
  5. Brush off any excess flour from the pie dough, if needed.
  6. Use a pastry brush to add a layer of orange marmalade onto the entire surface of the pie dough.
  7. Spoon the peach filling high into the center of the dough, making sure to leave an approximate 1½"-2" border around the outside of the dough.
  8. Gently pleat (or fold) the outside of the dough around the peach filling.
  9. In a small bowl, blend an egg along with a little water to make an egg wash and use a pastry brush to liberally eggwash the outside of the pie crust.
  10. Sprinkle the entire peach crostata (especially the crust) with decorative sanding sugar (optional).
  11. Bake in a preheated oven for 50 minutes, or until the pie crust is golden and the thickened peach juices are oozing.
  12. Cool the crostata on the baking sheet set on a wire rack for 15 minutes and then carefully use a cake mover to move the crostata to a serving platter to cool completely before serving.

Nutrition Information

Yield

8 slices

Serving Size

1 slice

Amount Per Serving Calories 128Total Fat 7gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 4gCholesterol 1mgSodium 110mgCarbohydrates 15gFiber 1gSugar 4gProtein 2g

The nutritional information and calorie count provided is intended as a guideline only and has been provided by third-party software. Please be aware that it isn't always 100% accurate.

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Thank you so much for visiting me here today in my Kudos Kitchen!

I sincerely hope you’ve enjoyed today’s fresh and easy peach dessert as much as I’ve enjoyed bringing it to you!!

A very closeup photo of a slice of fresh peach crostata on a pretty china plate with a fork, and some mint sprigs for garnish.

Should you have any questions or comments regarding this recipe or anything else you’ve seen on my site, please don’t hesitate to reach out to me. It is always my distinct pleasure to get back with a reply just as soon as I possibly can!

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Noelle

Monday 3rd of August 2020

What a delicious recipe! I had just bought some peaches and this was the perfect way to use them, thanks so much!

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