A crostata is a rustic free-form version of an open fruit tart. You can make a crostata with pretty much any kind of fruit that you like…apples, pears, apricots, plums, berries…but this time of the year I love to use peaches. They are ripe, juicy and sweet. The blackberries add a slight tartness that help balance out the flavors, along with the beautiful wine color it adds to the crostata.
The dough is quick to put together, buttery, crisp and flaky. The dough can be make ahead of time and refrigerated for a couple of days. This dough also freezes very well. The crumble topping adds a crunch and the cinnamon and all-spice add an earthy warmth to the crostata.
I have adapted this recipe from Ina Garten’s summer fruit crostata. Another reason I love this crostata is because the dough, fruit filling and crumble topping can be made the previous night and refrigerated separately. Just put it together the next day and bake. It is great served warm with a scoop of vanilla ice cream…Yummmmm!!!
Here is how I make it…