This is my last post about strawberries... for now! We picked so many when we went (see that post here) and I have had a great time trying to use them all up. This rustic crostata is the perfect way to end any summer meal. It is delicious without being fussy, pretty without being fancy, and exactly what I am looking for when I want to make an easy but impressive dessert. You do not have to peel any of the fruit and the crust is free-form which really just adds to this crostata's rustic charm.
Rustic Summer Fruit Crostata
Ingredients for the Filling
2 ripe peaches, sliced into wedges
6 ripe apricots, sliced into wedges
1 pint of strawberries, hulled and halved
Juice of half an orange
1/2 teaspoon of orange zest
1 Tablespoon of flour
1 Tablespoon of vanilla sugar
Ingredients for the Topping
1/4 cup all-purpose flour 1/4 cup vanilla sugar 1/4 teaspoon salt 4 tablespoons cold butter
1 pie crust/pastry dough, homemade or store-bought
Preheat oven to 450°. Place peaches, apricots, strawberries, orange juice and orange zest in a medium bowl.
Add flour and vanilla sugar and gently toss to coat the fruit. Roll out your pastry dough to an 11-inch circle. Place dough on a rimmed half-sheet with a piece of parchment paper on top. Pile fruit mixture into center of dough, leaving a 1-2 inch rim.
Carefully fold the crust over by making a pleat so that the filling stays inside.
To make the topping, in a food processor, combine the flour, vanilla sugar, salt, and butter. Pulse until mixture is fine crumbles. Take out the blade from the bowl, set aside, and form the crumbles into larger lumps using your fingers. Sprinkle the topping evenly onto the fruit.
Bake for 20-25 minutes or until crust is golden and fruit is bubbly. Let sit for 5-10 minutes before serving, to let filling set.