Open Face Berry-Peach Crostata

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Crostata Pastry:

1 cup whole wheat flour

1/3 cup cold unsalted  butte, diced

3 Tablespoon cold water

2 Tablespoon sugar

1/3 teaspoon salt

Berries Filling:

1/4 pound ripe peaches peeled , sliced

1/3 pound fresh raspberries

1 banana, sliced

1/3 teaspoon grated orange zest

1/2 Tablespoon cornstarch

1/3 cup granulated sugar

2 Tablespoon turbinado sugar

2 Tablespoon apple juice

1/2 teaspoon cinnamon, ground



  1. Place flour, salt and sugar in a food processor and pulse until well combined.
  2. Add butter and pulse for about 10 to 12 times until butter is incorporated. Add cold water while processor is running.
  3. Remove pastry dough from  processor when it’s about to come all together.
  4. Roll dough into a ball over a flour board. Flatten dough into a disk.
  5. Wrap the disk in plastic and place it in refrigerator for 1 to 2 hours.
  6. Meanwhile, preheat oven to 400 degrees Fahrenheit.
  7. Roll dough into a 12 inch circle over a floured board.
  8. Place dough over a baking pan lined with parchment paper. Set aside.


  1. Cut peaches in wedges.
  2. Place raspberries, sliced bananas and peaches into a bowl.
  3. Toss them with sugar, cinnamon, cornstarch, orange zest and apple juice. Mix all fruits well. Let them macerate for at least 20 minutes.
  4. Place peaches and raspberries over pastry dough all around.
  5. Place bananas in the center.(assemble fruits as you desire).
  6. Gently fold edges of dough over fruits all around.(doesn’t need to be perfect, we are looking for a rustic homemade look).
  7. Sprinkle edges all around with turbinado sugar.
  8. Bake for about 30 to 35 minutes until crust is lightly golden and fruits look moist and juicy.
  9. Remove crostata from the oven. Let it rest for about 20 minutes. Enjoy warm or at room temperature.