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individual blueberry peach crostata
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5 from 5 votes

Blueberry Peach Crostata

Sweet fresh peaches and plump juicy blueberries are the perfect fillings for this little crostata. Made with a sweet pastry dough my blueberry peach crostata is a delicious treat any time of the day.
Prep Time10 mins
Cook Time20 mins
refrigerate10 mins
Total Time30 mins
Course: Breakfast
Cuisine: American
Keyword: breakfast pastry, crostata
Servings: 6
Calories: 479kcal
Author: Chef Dennis Littley


  • 2 cups all purpose flour
  • cup sugar
  • ½ tsp baking powder
  • ¼ tsp salt
  • 8 tbsp unsalted butter cut into 10 pieces
  • 2 large eggs
  • 3 peaches peeled and sliced
  • 1 ½ cups blueberries
  • ½ cup Sugar in the raw
  • 1 egg beaten


  • Combine the flour, sugar, baking powder and salt in the bowl of a food processor and pulse 3 times to mix.
  • Add cold butter pieces and pulse at one second intervals until the butter is mixed in
  • Add the eggs and pulse until the dough forms a ball on the blade of the processor.
  • Turn the dough out of the food processor onto a floured surface, and carefully remove the blade.
  • Divide the dough into 6 pieces and roll out each piece into a 6 inch disc.
  • Refrigerate discs for 10 minutes.
  • Mix Fruit with sugar and divide between the six discs
  • Fold dough about 1 inch around the crostata, making 4 or 5 folds that overlap each other.*
  • Brush dough with egg
  • Bake at 350 degrees for 15-20 minutes
  • Serve with fresh whipped cream


If the dough has gotten too warm and seems to be very soft, return to the refrigerator for 20 minutes to allow it to set up. Then bake as directed.


Calories: 479kcal | Carbohydrates: 72g | Protein: 8g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 122mg | Sodium: 132mg | Potassium: 288mg | Fiber: 3g | Sugar: 37g | Vitamin A: 855IU | Vitamin C: 8.5mg | Calcium: 50mg | Iron: 2.7mg