Peach-Blueberry Lavender Crostata
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Peach-blueberry lavender crostata is made with a simple peach blueberry filling & a lavender spiced pie dough for an easy summer fruit dessert recipe.
I told you I’ve been on a peach kick these days.
It’s like I’m racing the clock to get all these summer recipes floating around in my head published before everyone starts thinking about pumpkins and soups.
Not that I’m not excited for the sweater weather, but last week was 90 degrees and this week I had to put the heat on in my car on my way to work.
Sloowwwww down Fall.
This summery peach-blueberry crostata recipe is made with a lavender pie dough, and a juicy fresh peach blueberry filling that’s baked until the crust is golden and filling is bubbly.
I know, the lavender sounds a bit weird but when used subtly it pairs deliciously with the peaches and blueberries.
The crostata dough recipe is from Simply Recipes.
I added dried lavender to the dough recipe which I got on Amazon. You get a good size bag for a cheap price and I’ve used it in my lavender & sea salt chocolate chunk cookies, lavender mocha ice cream and my lavender infused vodka.
It’s good stuff and a little goes a long way :).
The lavender has a minty, earthy flavor similar to rosemary or thyme. It goes well with the sweetness of the crostata filling and it makes the pie dough extra pretty 😉
What’s the difference between a crostata and galette?
Not much! Depends if you want to be more Italian or French :). Crostata is the Italian term and Galette is the French Term.
Either way, a crostata or galette are both an open-faced tart with a filling (typically made with fruit).
The crust is more rustic shaped than a pie which tends to be a little more uniform and decorative.
That’s why I love crostatas because they’re supposed to have that rustic, uneven crust look, making them easier and less-fuss than a pie.
How to make Peach-Blueberry Lavender Crostata:
- Make your crostata pie dough by pulsing the dry ingredients in your food processor until combined. Then, add your cubes of butter and pulse until you have pea-sized crumbs. Slowly drizzle in the water just until combined. Shape into a disc and refrigerate for at least 1 hour.
(I love using my food processor for any type of pie dough. My mini processor works great for this recipe because it’s conveniently sized. Plus, the Kitchen aid one comes in cool colors)
Combine the filling ingredients in a large bowl, set aside. Roll the crostata dough in a 10-12” circle (it doesn’t have to be completely uniform or even).
Place the filling in the center, then fold the sides up towards the middle. Again, it doesn’t have to be perfectly shaped, crostata is free formed so it’s okay if it looks uneven!
Brush with egg wash and bake until crust is golden and filling is bubbly.
- Serve warm or at room temperature with vanilla ice cream if desired.
Peach-blueberry lavender crostata will keep up to 2 days, covered at room temperature
Looking for more summer dessert recipes?
Peach-Blueberry Lavender Crostata
Lavender Crostata Dough
- 1 1/4 cup Flour
- 1 1/2 teaspoons Sugar
- 2 tsp Dried Lavender
- 1/2 teaspoon Salt
- 1 stick Cold Butter cut into small cubes
- 1/4 to 1/3 cup Ice Water
Peach Blueberry Filling
- 1 lb. Peaches cut into 1/2-inch slices (about 2 cups)
- 1 pint Blueberries rinsed and picked through (about 2 cups)
- 1/4 cup Light brown sugar
- 2 Tbs. All-purpose flour
- 1 tsp. Ground Ginger
- ½ tsp Cinnamon
- 1 tsp Lemon Zest about ½ lemon
- 1 tbsp Lemon Juice
- 1 tsp Vanilla
- Pinch Salt
- 1 tbsp Butter cut into small pieces
- 1 Egg beaten
To make the dough:
- Place flour, sugar, lavender and salt in food processor. Pulse 2-3 times to combine.
- Add in cubes of cold butter and pulse for about 30 seconds until you have pea sized pieces.
- Slowly stream in the ice water, pulsing 2-3 times just until the dough starts to form. It’s ready when it sticks together when you squeeze it together.
- Turn out onto a lightly floured surface and gently shape together into a disc. Wrap with plastic wrap and refrigerate for at least 1 hour or up to 3 days.
To make the crostata:
- Preheat oven to 425 degrees. Line a baking sheet with parchment paper or aluminum foil for easy clean up.
- Place peaches and blueberries a large bowl. Add sugar, flour, ginger, cinnamon, lemon zest, lemon juice, vanilla and salt. Fold with a spatula until evenly combined, set aside.
- Place chilled dough on a lightly floured surface. Roll out to a 10-12” circle (it doesn’t have to be uniform!).
- Pile the peach blueberry filling in the center of the circle and fold up the sides of the dough. Place butter on pieces on top of the peach filling
- Brush with egg wash and bake 15-20 minutes or until filling is bubbly and crust is golden.