Millions of peaches…sing it! Come on now, you know how it goes (am I dating myself here?)! Peaches are in their heyday this time of year, and that just fine by me. These little beauties are one of my favorite fruits, and I scoop them up by the dozen on my weekly whirlwind trips through the grocery store.
Beside just eating these babies straight out of the palm of my hand, I love to use them for one of my favorite desserts. Using fruit in desserts is an easy, fresh (especially after a heavy meal), colorful, and elegant way to end a meal. This rustic peach crostata is the perfect summer dessert that hits all these notes. When peaches come into season in the summer, I make this dessert as much as possible. When paired with a scoop of cold, creamy, vanilla ice cream, you have a total winner. It’s super simple and quick to make for a weeknight treat, or to cap off your next summer dinner party. You could probably make any variety of versions of this with other seasonal fruit as well, the options are pretty endless. Drool over these delicious photos, and then catch the recipe below to give it a try for yourself!’
It’s all peachy keen, loves! What’s your favorite summer fruit desert?
Summer Peach Crostata
Recipe adapted from Everyday Occasions by Jenny Steffens Hobick
1 pie dough (store bought or homemade)
2 peaches, sliced with skin on
2 tablespoons of sugar
1 tablespoon of butter, cut into pieces
1 teaspoon of cinnamon
1 pinch of nutmeg
Roll out pie dough into a 10-12 inch circle. Place sliced peaches in a bowl and sprinkle 1 tablespoon of sugar, the cinnamon and the nutmeg over the peaches. Gently fold into peaches. Pile peaches into the center of your dough. Dot the peaches with butter. Fold up the sides of the dough. Create an egg wash by beating 1 egg, then brushing it on the pastry. Sprinkle the remaining 1 tablespoon of sugar over the dough. Bake at 425 for 15-20 minutes.