Rustic Blueberry and Peach Crostada
Rustic Blueberry and Peach Crostada
Rustic Blueberry and Peach Crostada

Rustic Blueberry and Peach Crostada

Every time I make this, people ooh and ahh and think I went to so much effort (I smile as I wipe my brow and just nod). I use a prepared piecrust (bought refrigerated in a box, not frozen in the aluminum pan) that makes this crostada simple and easy and takes no time at all to put together.  But if you’re a homemade dough kind of person, go for it. The crumb topping makes a lot (see Note below) but then you’ll always be ready to make another crostada. To print this as a PDF, click here.


4 cups fresh blueberries, rinsed and dried
3 ripe peaches – peeled and sliced
2 tsp. cornstarch
1 T. orange juice
½ c. sugar
¾ c. flour
1/8 tsp. salt
6 T. cold butter, sliced
1 prepared refrigerated pie crust (not the frozen kind in the tin) or homemade
1 beaten egg yolk mixed with 1 tsp. water.

Preheat oven to 350°. Add cornstarch to orange juice in a small bowl. Combine blueberries and peaches in a medium bowl, add cornstarch mixture and mix very gently. To make the crumb topping (see Note below)- in a food processor, combine sugar, flour, salt and butter and process about a minute or so until crumbly with chunky pieces.  Unroll prepared dough on a parchment paper covered cookie sheet. Put the fruit mixture in the middle of the dough leaving 1” on the outer edge. Fold up the outer edge pinching the crust edges together every inch or so.  Gently drop the topping evenly on top of the fruit. Brush the crust with the egg wash. Bake at 350° for about 40-50 minutes until crust and crumb topping are lightly browned.

Note – this makes a lot of crumb topping and if you like a thick layer of crumbs on top, have at it.  I only use half (which is the amount in the photo) and put the other half in the freezer. Then it’s even faster and quicker the next time you make the crostada.