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