A peach blueberry crostata that's been baked on parchment paper. The crust is golden brown. There's a couple of fresh blueberries with dried lavender and a purple lavender flower in the background.
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Peach-Blueberry Lavender Crostata

Peach-blueberry lavender crostata is made with a simple peach blueberry filling & a lavender spiced pie dough for an easy summer fruit dessert recipe.
Course Dessert
Cuisine American
Keyword blueberry, crostata, grilledpeaches, homemadedesserts, piedough, summerdesserts
Prep Time 1 hour 15 minutes
Cook Time 25 minutes
Total Time 1 hour 40 minutes
Servings 8
Author Wine a Little Cook A Lot

Ingredients

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

Instructions

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.

Notes

Crostata will last up to 2 days loosely wrapped at room temperature.
Crostata dough recipe from Simply Recipes