This crostata! On a scale of 1-10, how Ina Garten am I right now? Please let it be a 10. I’m not ready to let summer go. Just kidding, summer can let the door hit her in her big ol’ butt on the way out, but the summer produce can stay around for as long as she wants.
A couple of weeks ago my favorite stand at the farmers market was practically giving their blueberries and peaches away- they were so cheap! So I bought a bunch and froze them and have since been working my way through them. Blueberry pancakes! Peach muffins! Blueberry-peach muffins! And then, this crostata.
I was inspired by this recipe here and added a few things here and there to make it my own. I can’t believe that Halloween is almost here and then after that Thanksgiving! Halloween may quickly be turning into my favorite holiday. You don’t have to spend any money, buy anyone anything and you get to dress up and eat as much candy as you want- with no judgment. The BEST holiday.
I guess it’s almost time to actually make Thanksgiving plans. I don’t know where I am going, or where I will be having my turkey day dinner, but I know want to make ALL of the pies for Thanksgiving. I really want to try a new recipe! Maybe this one? Or this one! One pie I am really not a fan of is pecan pie. I know, it’s a total classic but it’s just not my thing. Nuts belong in one place and it’s not on, in or near baked goods. I recently made a pumpkin pie that I’m calling a “healthy” pumpkin pie, because I’m delusional. That’s coming soon.
Speaking of delusional, let me tell you how I justify having this for breakfast- there’s really only crust on the bottom, which is kinda the same thing as having one piece of bread, which is kinda the same thing as having toast, and you can put fruit (jam) on toast right? Yessss. So basically you can have this for breakfast. Or lunch, or dinner or dessert or second dessert if you’re really getting wild. Whatever and whenever you decide to make and devour this just make sure you top it with vanilla ice cream.
- For the pastry dough: Makes 2
- 2 cups all-purpose flour
- ¼ cup granulated or superfine sugar
- ½ teaspoon kosher salt
- ½ pound (2 sticks) cold unsalted butter, diced
- 6 tablespoons (3 ounces) ice water
- For the filling:
- 2 cups sliced peaches (frozen or fresh, I used frozen)
- 3 cups blueberries (fresh or frozen, I used frozen)
- 1 tablespoon flour
- 1 tablespoon sugar
- 2 tablespoons of orange juice
- ¼ teaspoon salt
- Crumble topping:
- ¼ cup all purpose flour
- 3 tablespoons of granulated sugar
- 3 tablespoons of slivered almonds
- 4 tablespoons of cold butter cubed
- 2 tablespoons of rolled oats
- Combine the flour, sugar, salt and butter in a large bowl. Use a pastry cutter to cut the butter into the flour until it resembles pea size crumbles. Add the ice water and mix until it starts to come together a bit. Turn it out on to the counter and work it until it comes together even more. Divide into two balls and refrigerate for at least an hour or overnight. When ready to use, roll the dough into a large disk and place on a parchment paper lined baking sheet.
- Preheat oven to 450 degrees. For the filling, combine all ingredients and mix. Place the filling on to the crust and fold the edges of the pastry dough over the fruit.
- For the crumble topping, mix all of the ingredients together until it turns into a crumbly texture. I broke the slivered almonds up by pressing them between my fingers. Top the crostata with the crumble and bake for 25 minutes at 450 degrees.