A crostada is just a free-form pie - that is a pie made without a pie plate or tart form. 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
Yield: Makes 8 servings
- 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)
Preheat oven to 400°F. Peel peaches and slice the peaches, putting the peach slices into a large bowl.
Add 1/4 cup sugar, toss, and taste the peaches. Add more sugar to taste. Sprinkle on the cinnamon and nutmeg; toss to combine thoroughly. Add the tapioca, if using, and toss to combine again. Set aside (letting the fruit sit a bit will bring out some of its juices and let the tapioca dissolve).
Roll out the crust to about 11 inches across and transfer to a large baking sheet. Mound the 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 for 45 minutes. Reduce the heat to 350°F and bake until the crust is completely golden brown and the fruit is bubbling in the middle of the crostada, about 45 minutes more. Let the crostada sit for at least 20 minutes before cutting.