peach crostata


The ripest summer peach needs little adornment. What could be better than a crostata, a free-form pie that’s a breeze to assemble? If pretty pies aren’t in your baking repertoire, the crostata should be – with only one crust to worry about, you’ll be pleasantly surprised by this effortless dessert.

Peach Crostata | Tutti Dolci

Flaky pastry plus sliced peaches glistening with a brush of jam is my idea of peach heaven. Even better, the leftovers make a fine breakfast!

Peach Crostata | Tutti Dolci

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Peach Crostata

  • Yield: 1 crostata, 8 servings


  • 1/2 cup cold unsalted butter, divided
  • 1 cup plus 2 Tbsp flour
  • 2 Tbsp cornmeal
  • 1/2 Tbsp sugar
  • 1/2 tsp salt
  • 1/4 cup low-fat buttermilk
  • 12 Tbsp vodka
  • 1/4 cup peach jam
  • 2 cups peaches, peeled, pitted and sliced
  • 1 Tbsp Turbinado sugar
  • 1 Tbsp milk


  1. Grate 1/4 cup butter into a small bowl; cut remaining 1/4 cup butter into small cubes and place in a second bowl; chill bowls in freezer for 15 minutes. Whisk together flour, cornmeal, sugar, and salt in a medium bowl; place bowl in freezer to chill for 15 minutes. Chill buttermilk and vodka in freezer for 15 minutes.
  2. Sprinkle cubed butter over chilled flour mixture and toss with a spatula to coat. Use a pastry blender to cut in butter until the biggest pieces are the size of peas; fold in grated butter. Drizzle buttermilk over flour mixture; use a spatula to gather dough together until it forms large clumps. If needed, add vodka 1 tablespoon at a time, then gently knead just to form a ball. Wrap dough in plastic and flatten slightly to form a disc. Chill in the refrigerator at least 1 hour (or up to 2 days, or place in a freezer bag and freeze 1 to 2 months).
  3. Line a baking sheet with parchment paper. Place dough on a floured board and dust dough with flour. Roll out dough (roll dough in one direction, then lift up dough and rotate a quarter turn and roll, then repeat) until dough is an 11-inch circle. If dough starts to stick, use a bench scraper to lift dough from board. Transfer dough to prepared baking sheet; chill in the refrigerator for 15 minutes. Preheat oven to 400°F.
  4. Place jam in a small bowl and microwave briefly (about 10 seconds); whisk to loosen. Brush half the jam over the dough, leaving a 1-inch border. Top with peaches slices; brush with remaining jam and sprinkle with turbinado sugar. Fold dough border up over peaches, pleating to make an edge; brush with milk. Bake for 24 to 25 minutes, until crust is golden and fruit is tender. Let cool for 15 minutes before cutting and serving. Store leftovers in the refrigerator.


  • Calories: 220
  • Carbohydrates: 27
  1. Hi Laura! I have been eating peaches everyday but they are so expensive here. I can’t wait to go back and eat them without worrying about cost and even bake with them (fruits are too precious to use for baking, or it would cost way too much!). Love your peach crostata. Yes, this is for my breakfast!!

  2. Gorgeous, Laura! Love that you added cornmeal for some extra crunch in your pastry and buttermilk for some tang. Also, I like how you added peach jam to your filling. For my Apple Pie Crumble Bars, I add peach or apricot jam to the filling and it makes it so much better (perky). Learned about adding preserves to fruit fillings for pies, tarts, etc. from Rose Levy Beranbaum. (Isn’t she always right?) Beautiful photos! Love your knife, too…so purty! Thanks for sharing, girl!

  3. Lovely. I can handle this. But I am so very intrigued by your use of vodka in the dough! I’ve never seen that done before – does it aid in tenderness or rising?

    1. Thanks Liren! The vodka helps bring the pastry together but then evaporates during baking, leaving behind a tender and flaky crust.

  4. An absolutely beautiful crostata, Laura. I need to make one of these starting with your recipe here. How interesting about the vodka usage (read the comment above). The crust has such a visibily flaky texture!

  5. I love how we both posted peach-based crostata on our blogs! 🙂 Yours looks wonderful, Laura! I especially love the added touch of jam for added sweetness and shine. Bravissima!

  6. What a charming summer treat! I adore the idea of dessert for breakfast, especially when sweet summer peaches and a buttery crust are involved!

  7. I love living in the south, they have amazing peaches this time of year….especially South Carolina! Your recipe looks fantastic! Hugs, Terra

  8. This is fantastic! I’ve been returning to this pin all summer and finally made my first crostata. The crust is perfect and I’ll be using your recipe for many more crostatas and pies. I didn’t freeze everything as called for, but the crust was flaky and delicious anyway. I used whole wheat pastry flour and substituted almond flour for the cornmeal, and I used nectarines instead of peaches, and it was exquisite. Thank you for a great easy dessert!

    1. Hi Carole, thanks so much for trying the crostata and for your note. So glad you liked it! I just picked up peaches at the farmstand and now you’ve reminded me to make it again this year. 🙂

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