Peach blueberry lavender crostata is made with a simple peach blueberry filling & a lavender spiced pie dough for an easy summer fruit dessert recipe.
It's peach season and I've got the perfect peach blueberry dessert for ya'll.
This summery peach blueberry crostata recipe is made with a buttery lavender crust and a fresh peach and blueberry filling.
I know, the lavender may sound a bit out of the ordinary, but it pairs deliciously with the peaches and blueberries.
The lavender gives it a subtle floral minty taste which pairs beautifully with the tartness from the fruit.
Peaches are bittersweet to me because when they're finally in season, it means the end of summer is coming.
Sloowwwww down fall.
This crostata is the perfect summer recipe for using up those fresh picked blueberries or peaches you find at your local farm or market!
Crostata is one of my favorite pie substitute recipes because it's much easier, doesn't have to look fancy, and can be made sweet or savory Cherry Tomato Crostata (Galette)
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.
Don't worry about getting it in a uniform circle, the more rustic looking the better.
Peach Blueberry Filling Ingredients:
- fresh peaches
- fresh blueberries
- light brown sugar
- all purpose flour
- ground ginger
- ground cinnamon
- lemon zest
- lemon juice
- vanilla extract
You certainly can make this with any type of berry you have available.
Nectarines can also be used in place of the peaches or a combination of the two!
How to make Peach Blueberry Lavender Crostata:
- Make your crostata pie dough: pulse 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.
- Make your peach blueberry filling: combine filling ingredients in large bowl. Set aside and roll out your lavender dough.
- Place filling in the middle. Fold edges of the dough into the middle, overlapping each fold. It doesn't have to be perfect!
- Brush dough with egg wash and sprinkle with coarse sugar (optional).
- Bake until filling is bubbly and crust is golden.
Tips for making the perfect crostata dough:
- Be sure your butter and water are COLD. This helps create a flaky dough.
- Don't over mix the butter. You want the pieces to be about the size of a pea. You can do this in your food processor or with a pastry cutter or by hand by rubbing it back and forth in your palms.
- Give it enough time to chill before baking. You want to chill the dough for at least an hour. If you're pressed on time, you can put the dough in the freezer for a half hour.
- Brushing the dough with egg before baking allows the sugar to stick and also enhances the golden crust while adding some shine.
I used the crostata dough recipe from Simply Recipes.
We took Autumn and Johnny blueberry picking for the first time a couple weeks ago.
That was actually my first time blueberry picking too and I have to say, it's one of my favorite fruits to pick!
The farm we went to was HUGE. There was an abundance of berries and the trees were perfect height so you didn't have to reach too far.
Autumn had so much fun, I think she ate her weight in blueberries ;).
My blueberry peach crostata was the perfect recipe for using up the fresh picked berries.
Don't forget to leave a comment or star rating below if you give this recipe a try! I always love to hear your feedback.
For more peach and blueberry recipes try:
Lavender Crostata Dough
- 1 ¼ cup Flour
- 1 ½ teaspoons Sugar
- 2 tsp Dried Lavender
- ½ teaspoon Salt
- 1 stick Cold Butter, cut into small cubes
- ¼ to ⅓ cup Ice Water
Peach Blueberry Filling
- 1 lb. Peaches, cut into ½-inch slices (about 2 cups)
- 1 pint Blueberries, rinsed and picked through (about 2 cups)
- ¼ 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
- course sugar, for sprinkling (optional)
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.
Crostata will last up to 2 days loosely wrapped at room temperature.
Crostata dough recipe from Simply Recipes
Nutrition Information:Yield: 8 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g