Peach Blueberry Crostata


We had friends stop by that we hadn’t seen in almost 30 years so I wanted to make some nibbles without making the lunch thing.  We had a great time and really picked up right where we left off 30 years ago.

I made this crostata (it makes 2) with some variation since I KNEW it would juice all over and make a mess.  It started out as a Cooking Light recipe but needed some help in the juice department.  It’s really very good and uses little sugar so the taste of the fruit really comes through.  Because of that, make sure you use fruit tha tis nice and ripe.

Peach Blueberry Crostatas

1 (15 oz) pkg refrigerated pie crusts, such as Pillsbury brand
6 cups peeled, sliced fresh peaches
1 cup fresh blueberries
1/4 cup sugar
1 egg, beaten and mixed a a tsp or 2 of water
3 or so tbsps instant tapioca
Turbinado (sugar in the raw) or granulated sugar for sprinkling

Line a baking sheet with parchment paper. Unroll one dough on top of the parchment. Brush the dough (this will be the inside) with the egg wash and sprinkle with some tapioca.

In a bowl, mix the peaches, blueberries, sugar, and 1-2 tbsps tapioca. If your fruit is very juicy, add the 2 tbsps. I ended up using 2 tbsps.

Arrange half of the fruit in the middle of the dough, leaving a 3 inch border all around the edge. Fold the edge toward the center, gently. Brush egg wash over the dough and then sprinkle with the turbinado sugar.

Bake at 425º of 10 minutes then reduce oven temperature to 350º and bake an additional 20 minutes or until the dough is browned.

Repeat this same procedure with the other dough. I baked both of mine at the same time.

Serve warm or at room temp.

Each crostata serves 4.

Happy Cooking!

Peachy Keen Muffins

1 Comment

Since I bought so many peaches yesterday at the farm stand, I decided the chop up the ones that were really bruised and make some peach muffins for breakfast this morning. This recipe is very good and is more of a cake-like muffin. It would be really nice to sub peach nectar for the milk but I can’t find peach nectar around here. Sorry for the picture ~ it’s not that great but you get the idea (I’d blame the camera but it’s more likely the photographer 😉 )

Peachy Keen Muffins

1/4 cup butter, softened
1/2 cup sugar
1 egg
2 1/3 cups flour
1 tbsp baking powder
1/2 tsp salt
3/4 cup milk
1 tsp vanilla
1 1/2 cups chopped fresh peaches

1/4 cup sugar
3 tbsps flour
1/2 tsp cinnamon
2 1/2 tbsps cold butter

Beat the 1/4 cup butter with a mixer until creamy. Add the 1/2 cup sugar beating until light and fluffy. Add the egg and beat until blended.

In a small bowl, combine the 2 1/3 cups flour, baking powder and salt. Add this mixture to the butter mixture alternately with the milk, mixing well after each addition. Stir in the vanilla and fold in the chopped peaches.

Spoon the batter into a paper-lined muffin pan (or you can just grease the muffin pan without using the liners) filling the cups just about to the top.

Streusel: Combine the 1/4 cup sugar, 3 tbsps flour and cinnamon and cut in the 2 1/2 tbsps butter with a fork (I use my fingers) until the mixture is crumbly. Sprinkle over the tops of the muffins.

Bake at 375º for 20 minutes ~ I found I had to bake mine for about 25 minutes ~ until they are golden.

Remove from pans and cool on a wire rack.

Makes 12 muffins

Happy Cooking!