Match a sweet summer peach with fresh plump blueberries and THEN wrap gingerly in a whole wheat crostata?! You’ve just created a summer heaven.
As a family, we decided to go to utah every summer…for the summer. It will work great for our cement living children who currently live with no backyard and no cheap swimming lessons.
So by going to Utah every summer we get both of those things and more! Utah is a great place, especially to summer.
One other fun summer utah incentive includes costco trips! WE LOVE costco trips!
A few of our fav costco perks
- lots of tvs for your children to watch while you browse the entrance items such as watter bottles and bug spray
- lunch. of course.
- drinkable and usually chewable nutritional supplements for that day and the next
- taquitos (usually)
- regular old medium yellow cheese that somehow tastes much better
- nice grandma’s serving you warm sausage bites
- processed popcorn and/or some cakey thing
- a whole rack of swimsuits or snow gear, depending on the season
- outdoor chairs conveniently placed near the back of the huge warehouse so you can sit and rest half way through your trip–or nurse your baby in
- really good PEACHES!!
So, we grabbed some. Many of the above actually, including 18 broken eggs thrown out by theo himself, but also peaches and plump blueberries.
so, get yourself to costco and enjoy some perks.
Anyway, to the crostata. Are you wondering the difference between a crostata and a galette?
A crostata: is Italian
A galette: is French
Both are free-form and rustic, with the dough edges folded up around the filling. For some reason, I adapted this from Eating Well and they chose to call it a crostata.
AND this can be made with any stone fruit. What is a stone fruit you ask? I asked google the same question. Let me copy and paste for you to save you the toggle.
STONE FRUIT
stone fruit/ˈstōn ˌfro͞ot/noun
- a fruit with flesh or pulp enclosing a stone, such as a peach, plum, or cherry.
- Stone fruits are usually low in calories, with an average of just 67 calories per cup of chopped fruit, and they contain less than one gram of fat.
- Another fun fact: The stone itself isn’t a seed. The fruit’s seed is inside the stone. Most stone fruits are at their peak during the summer,
- They help lower your blood pressure (because they are high in potassium)
- Stone fruits are also a good source of fiber. You’ll get around three grams of fiber from a cup of sliced stone fruit of your choice:)
- They boost your eye health (because they are high in vit A)
Summary–eat stone fruit and you’ll be a happier person. Apparently.
But come on…whether a galette or a crostada, the outcome is pretty darn pretty.
Peach Blueberry Cream cheese crostata items:
whole wheat flour
all purpose flour
sugar
apple cider vinegar
baking soda
salt
butter
canola oil
egg white
cornstarch
fresh blueberries
fresh peaches
cinnamon
One thing we learned from making our Peach Blueberry Crostata is that the dough needs to chill in order for it to hold its shape as you place the fruit in and fold the dough around it.
If it is too warm it will crumble.
Also, prior to putting the fruit in the crostada, you mix the cornstarch, cinnamon and salt in a bowl. Our peaches and blueberries were sweet enough we didn’t think you needed extra sugar. However, if your fruit is unusally tart, then mix in about 3 tablespoons of sugar.
For a nice pretty sugar glaze crunch, don’t forget the sprinkling of the large crystalized sugar on the top!
Peach Blueberry Crostata with a Cream Cheese Crust
Match a sweet summer peach with fresh plump blueberries and THEN wrap gingerly in a whole wheat crostata?! You’ve just created a summer heaven.
- Prep Time: 50 min
- Cook Time: 20 min,
- Total Time: 2 hours 30 min
- Yield: 8–10 friends 1x
- Category: breakfast
- Diet: Vegetarian
Ingredients
CRUST:
- 1/2 cup all purpose flour
- 1 1/2 cup whole wheat flour
- 2 Tablespoons sugar
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 cup canola oil
- 4 Tablespoons cold un-salted butter, cut into small cubes
- 3 ounces reduced fat cream cheese, cut into small cubes
- 1 Tablespoon apple cider vinegar
- 1 egg white mixed with 1 Tablespoon water
FILLING:
- 1/4 cup cornstarch
- 1 tsp ground cinnamon
- 3 tablespoons honey, (sugar)
- Pinch of salt
- 2 cups fresh peaches, sliced *
- 1 – 1 1/2 cup fresh blueberries
- Turbinado sugar for sprinkling
Instructions
CREAM CHEESE CRUST
- Combine flours, 2 tablespoons sugar, baking powder and ½ teaspoon salt in a food processor. Pulse 3 times to mix.
- Add oil, butter and cream cheese. Pulse until it looks like coarse meal, 10 to 15 times.
- Add 3 tablespoons water and vinegar; pulse until the dough is starting to come together, about 5 more times. (Add 1 tablespoon water, if necessary).
- Form the dough into a disk and wrap in plastic wrap. Refrigerate for at least 1 hour.
FILLING:
*While making the filling, preheat oven to 425.
- Whisk cornstarch, 3 tablespoons sugar/honey (if needed)cinnamon and salt in a small bowl.
- Add cornstarch mixture to fruit.
PUTTING IT TOGETHER:
- Lay dough on prepared cookie sheet.
- Place fruit filling in center of the dough, leaving 2 in border.
- Fold and pleat the edges of the dough over the filling, leaving an opening in the center.
- Lightly brush the edges with egg white mixture and sprinkle with the remaining 1 teaspoon sugar. Refrigerate for 15 minutes.
- Bake for 20 min. Rotate pan, decrease oven to 375 and bake an additional 15-20 min or until golden brown and the crust appears crispy.
Notes
Can use another stone fruit ie: nectarine, plum, cherry.
To make ahead: Refrigerate crust (Step 1) for up to 3 days or freeze for up to 3 months; thaw in the refrigerator for 24 hours before using. Store crostatas at room temperature for up to 1 day.
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