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.
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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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:
- 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)
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!
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.
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!
*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!
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.
Below is the printable recipe card along with the exact ingredient measurements and nutritional information for making today’s easy homemade peach crostata.
Fresh Peach Crostata
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
- Preheat oven to 350-degrees.
- 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 (or 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.
Video
Nutrition
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!!
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Until we eat again, I hope you have a delicious day!
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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!