A crostada is just a free-form pie - that is a pie made without a pie tart. They are also called galettes. This Peach Crostada uses fresh
peaches to make a delightfully sweet and summery dessert.
Prep Time: 30 minutes
Cook Time: 1 hour, 30 minutes
Total Time: 2 hours
Ingredients:
- 4 or 5 peaches
- 1/4 to 1/2 cup sugar or brown sugar
- 1/8 tsp. ground cinnamon
- 1/8 tsp. ground nutmeg
- 1 tsp. instant tapioca (optional)
- 1 store-bought pie crust or your favorite pie crust recipe (I like this Perfectly Flaky Pie Crust)
- Castor sugar for sprinkling (optional)
Preparation:
Preheat oven to 400. Peel peaches and slice peaches, putting the peach slices into a large bowl.
Add 1/4 cup sugar, toss, and taste peaches. Add more sugar to taste. Sprinkle on cinnamon and nutmeg and toss to combine thoroughly. Add tapioca, if using, and toss to combine again. Set aside.
Roll out crust to about 11 inches across and transfer to a large baking sheet. Mound peaches in the middle, leaving at least an inch or two clear on the edges. Fold up edges and pinch into folds. Sprinkle the whole thing with castor sugar, if you like.
Bake crostada at 400 degrees for 45 minutes. Reduce heat to 350 and bake until the crust is completely golden brown and fruit is bubbling in the middle of the crostada, about 45 more minutes. Let sit at least 20 minutes before cutting.
Makes about 8 servings Peach Crostada.
