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    Home » Dessert Recipes » Pies and Tarts Recipes

    Published: Jun 25, 2024 · Modified: May 23, 2025 by Renée · This post may contain affiliate links · 3 Comments

    Fresh Peach Crostata

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    A Pinterest pin with a title text for Fresh Peach Crostata.
    A vertical image of a fresh peach crostata on a white plate with fresh mint along with a title text graphic overlay in green and peach colors.

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

    A pretty peach crostata garnished with fresh mint on a square white plate.

    If you're intimidated by making a whole pie, then making a crostata should be right up your alley. Check out my Strawberry Crostata with Sweet Almond Glaze, and my rustic yet elegant Apple Crumble Crostata.

    This recipe post and its contents may include affiliate links for your consideration. I may earn a commission from qualifying purchases, but your prices are never increased as a result. Thank you.

    Table of Contents Found Here
    • The ingredient list:
    • Kitchen tools and equipment:
    • How to prevent a soggy bottom pie crust:
    • How long does this recipe take to make from start to finish?
    • Can this peach crostata be frozen after baking?
    • How to serve fresh peach crostata after freezing:
    • Can nectarines be substituted for the peaches in this recipe?
    • Should the peaches be skinned before making this recipe?
    • How to remove the skin from peaches
    • How ripe should the peaches be?
    • Will canned peaches work for this recipe?
    • Will frozen peaches be used for this recipe?
    • Additional fresh peach desserts:
    • How to make fresh peach crostata:
    • Printable Recipe Card
    • Please comment if you've made this recipe.

    Subscribe to my Kudos Kitchen channel on YouTube. IT'S FREE!! Thanks, and I can't wait to see you there!!
    A peach crostata with a slice taken out along with a silver pie server.

    The ingredient list:

    *Please note that the exact measurements along with a "shop the recipe" feature from Instacart and Walmart is available inside the printable recipe card.

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    • 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:

    • rolling pin
    • baking sheet
    • cooling rack
    • parchment paper
    • pastry brush
    • large bowl
    • chef's knife
    • wooden spoon or spatula
    • cutting board
    • measuring cups and spoons
    • small microwave-safe bowls (for melting butter and making the egg wash)
    • cake lifter
    • cardboard cake round (optional for freezing)
    • plastic wrap (optional for freezing)

    How to prevent 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!

    A pretty china plate with a serving of peach crostata and a fork.

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    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 scalloped white plate with a round peach crostata and fresh mint garnish.

    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

    How to remove the skin from peaches

    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.

    Additional 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.
    A fresh peach on a cutting board with the pit taken out.
    Slices of fresh peach on a cutting board with a knife.
    Fresh peach slices in a large white bowl.
    Fresh peaches, flour, and brown sugar in a large white bowl.
    Vanilla extract being poured into a bowl with fresh peaches and brown sugar.
    Melted butter being poured into a large bowl with peaches for making a peach crostata.
    • 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 egg wash 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.
    Fresh peaches mixed with other ingredients in a large bowl.
    A round pie crust and a rolling pin on a floured countertop.
    A rolling pie with a pie crust rolled on it for transfer.
    A spoonful of orange marmalade on a rolled out pie crust.
    A pastry brush brushing out orange marmalade on a round pie crust.
    The peach filling for a crostata being mounded into the center of a pie crust before baking.
    An unbaked peach crostata on a baking sheet before going into the oven.
    Egg wash being brushed on the pie crust of a crostata.
    Sanding sugar sprinkled on the unbaked crust of a peach crostata.
    A pretty slice of fresh peach crostata on a china plate with a fork and mint leaves.

    When you make today's recipe (and I hope that you will), I'd appreciate it if you'd take the time to come back and give it a star rating along with a comment on why you rated as you did.

    Search engines such as Google appreciate comments and ratings and, in turn, will show my recipes to more people. Please look for the pink star rating box within the printable recipe card. Thank you!!

    Printable Recipe Card

    A pretty fresh peach crostata on a plate with fresh peaches in the background.

    Fresh Peach Crostata

    Renee Goerger
    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.
    Have you made this recipe?Please Comment and Rate
    Print Recipe Pin Recipe Save recipe Save this recipe
    Prep Time 15 minutes mins
    Cook Time 50 minutes mins
    Total Time 1 hour hr 5 minutes mins
    Course fruit dessert
    Cuisine American
    Servings 8 servings
    Calories 95 kcal

    Equipment

    • Rolling Pin
    • baking sheet
    • parchment paper
    • Mixing Bowls
    • paring knife
    • measuring cups and spoons
    • kitchen scale optional
    • pastry brush
    • cake lifter optional
    • kitchen timer optional

    Ingredients
     
     

    • 5-6 fresh peaches stones removed, and sliced (skins removed, optional)
    • ¼ cup brown sugar
    • 3 tablespoons all-purpose flour plus additional for rolling the dough
    • ⅛ teaspoon kosher salt
    • 1 teaspoon pure vanilla extract
    • 3 tablespoons butter melted
    • 3 tablespoons orange marmalade
    • 1 - 9 9" round pie crust homemade or store-bought
    • sanding sugar, as garnish optional
    Get Recipe Ingredients

    Instructions
     

    • Preheat oven to 350-degrees Fahrenheit (175 degrees Celsius).
    • 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.
    • 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 from the pie dough, if needed.
    • Use a pastry brush to add 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 (fold) the outside of the dough around the peach filling.
    • 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.
    • Sprinkle the entire peach crostata (especially the crust) with decorative sanding sugar (optional).
    • Bake in a preheated oven for 50 minutes, or until the pie crust is golden and the thickened peach juices are oozing.
    • 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.

    Notes

    Store any leftovers in an airtight container in the refrigerator for up to 5 days.
    May be frozen. Wrap well or store in an airtight freezer container and freeze for up to 2 months. 

    Nutrition

    Serving: 1servingCalories: 95kcalCarbohydrates: 14gProtein: 0.4gFat: 4gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 11mgSodium: 77mgPotassium: 18mgFiber: 0.1gSugar: 11gVitamin A: 138IUVitamin C: 0.4mgCalcium: 10mgIron: 0.2mg

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

    An entire round peach galette garnished with fresh mint leaves on a pretty white serving platter.

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

    Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you will come back and visit me often. Please know that there is always room for you around my kitchen table!

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    Until we eat again, I hope you have a delicious day!

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    Reader Interactions

    Comments

      5 from 2 votes (1 rating without comment)

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    1. Mark G says

      June 26, 2024 at 8:58 am

      5 stars
      Tastes as great as it looks. Perfect dessert, but hard to eat just one piece.

      Reply
      • Renée says

        June 26, 2024 at 9:39 am

        So glad you enjoyed this crostata, Mark.
        Thanks for the 5 star rating as well.
        Take care,
        Renee

        Reply
    2. Noelle says

      August 03, 2020 at 11:26 am

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

      Reply

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    Hi, I'm Renee! I've been a passionate home cook for over 40 years. I specialize in easy-to-make comfort food dishes from appetizers to desserts and everything in between.

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