Visiting local farmers markets in Pittsburgh has been one of my favorite pastimes lately. The abundance of fresh produce inspired this Rustic Peach and Almond Crostata, a simple, elegant dessert that highlights ripe peaches and toasted almonds.
If you’re new to baking, don’t be intimidated. A crostata is essentially a free-form pie—easier and more forgiving than a traditional pie. You don’t need a pie tin: simply roll out pastry, add the filling, and fold the edges over to contain it. This version pairs peaches with ground toasted almonds for a lovely texture contrast. Try other fruit combinations if you like; blackberry and apple also work beautifully.
Start with a good pie dough—homemade if you can, but store-bought works well too. Roll the dough into a circle, place it on a parchment-lined baking sheet, and prepare the almond layer. I used toasted almonds ground finely, mixed with sugar, lemon zest, and an egg yolk. Adding a dry layer like ground almonds or flour under the fruit helps absorb juices during baking and prevents a soggy crust, and the almonds also add flavor and a pleasant bite.
For the fruit, slice ripe peaches and toss them with brown sugar to enhance their natural sweetness. Spread the almond mixture in the center of the dough, leaving a 4–5 inch border, then mound the peaches on top. Fold the dough edges up over the fruit, pleating as you go, leaving the center exposed. Dot the peaches with small pieces of butter—this adds richness and helps create a lovely glaze.
Before baking, chill the assembled crostata briefly so the pastry firms up. Brush the crust with reserved egg white and sprinkle a little coarse sugar over the edge for extra crunch and shine. Bake until the crust is golden and the peaches are tender. Let the crostata cool on a wire rack for about 20 minutes so the juices set a bit before slicing.
The rustic fold and imperfect edges are the crostata’s charm—each one looks homemade and inviting. After it bakes and cools, your Rustic Peach and Almond Crostata is ready to serve. It’s a warm, comforting dessert that’s perfect for late summer and early fall fruit.
If you want to indulge, top each slice with a scoop of vanilla ice cream or a dollop of whipped cream. The warm fruit and flaky crust pair beautifully with something cold and creamy.
Rustic Peach and Almond Crostata
Ingredients
- 1/2 batch pie crust*
- 3/4 cup whole almonds toasted and finely ground
- 1/4 cup sugar
- 1/3 teaspoon lemon zest
- 1 egg yolk and white separated
- 4 large peaches pitted and sliced
- 3 tablespoons brown sugar
- 1 tablespoon unsalted butter
- 1 teaspoon coarse sugar
Instructions
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On a lightly floured surface, roll the dough into a 12–14 inch circle about 1/8 inch thick. Line a baking sheet with parchment and transfer the dough to it.
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In a small bowl, combine the ground almonds, 1/4 cup sugar, lemon zest, and egg yolk. Reserve the egg white. Spread this almond mixture in the center of the dough, leaving a 4–5 inch border.
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Toss the sliced peaches with brown sugar, then pile them on top of the almond mixture. Fold the dough edge up and over the fruit, pleating as needed and leaving the center exposed. Dot the peaches with butter and refrigerate the assembled crostata for about 30 minutes to firm the dough.
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Preheat the oven to 400°F (200°C).
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Before baking, brush the dough with the reserved egg white and sprinkle the edges with coarse sugar.
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Bake for 50–60 minutes, until the crust is golden and the peaches are tender. Transfer to a wire rack and cool for about 20 minutes before serving.