I love Summer fruit! My favorite fruits of the whole year… Cherries, watermelon, nectarines and of course, peaches! Peaches remind me of my childhood and is probably why I love peach dessert more than anything! Growing up we always ate fresh, homegrown peaches from our garden in summertime. I can still see my mom and grandma in the kitchen slicing peaches for us to eat as a healthy snack or baking a juicy peach pie. It’s only second nature to me to follow in their footsteps. I wish I had a peach tree and one day I will again, but for now I’m sticking to the Farmer’s markets for the sweetest and of course organic option! I decided to make a Crostada for this peach treat. My sweet mother in law introduced me to crostadas a few years ago, and I’ve wanted to make one of my own ever since. My fruit crostada is a summer peach and raspberry mixture. The peaches make the dessert sweet and juicy while the raspberries add a bit of tang to the taste. The pastry is made a bit healthier and sorta rustic by the whole wheat. This is one tasty dish for a summer evening or heck, even breakfast! It won’t give you a sugar rush, but I promise you’ll love it nonethess. Refreshing. Simple. Sweet. Enjoy.
Summer Peach & Raspberry Crostada
2 C. Whole Wheat Flour
3 tbsp. Coconut Sugar
1/4 tsp. Salt
1 Whole Lemon Zest
3/4 C. Coconut Oil
1 Egg Yolk
2 tsp. ice water (more if needed)
4-6 Large Peaches (white or yellow)
1 C. Raspberries
1/2 Squeezed Lemon Juice
1/2 tsp. Cinnamon
3 tbsp. Coconut Sugar
2 tsp. instant tapioca
1 Large Egg
1 tbsp. Water
2 tbsp. Coconut Sugar
Personally I like to start with the filling, its quick and easy to set aside to allow all the yummy juices to absorb and mix together… Peel and slice the peaches (a easy way to peel the peaches is to set them in boiling water for a minute or two, quickly remove from the boiling water and pull back the skin! You’ll be amazed how easily the skin comes off without taking any fruit along with it) Throw sliced peaches and fresh raspberries together, drizzle in the lemon juice, then add the cinnamon, coconut sugar and instant tapioca. Stir lightly and set aside.
Grab your mixer! Its time to make the pastry! Mix the flour, coconut sugar, salt and lemon zest together. Next add in the coconut oil… make sure it is at room temperature or semi cold, no runny or melted oil needed here! Turn the mixer on low to medium speed to make sure the coconut oil gets throughly mixed into the dry ingredients. The dry mix will start to take shape. Toss in the egg yolk and ice cold water. Add more iced water if the mixture is too dry, add as needed. You will know the pastry is done when it looks like dough, it will have shape to it and be on the dense side. Scrape the bowl of all remains and start to mold the dough into a ball. Place the ball of dough on a cutting or pastry board that is lightly sprinkled with flour. Start to press the dough down with your fingers to flatten it out. Now grab your rolling pin and start shaping the pastry into about an half an inch to an inch thick large circle, kinda like a pizza. Once you’ve reached the desired thickness, transfer the dough onto a large baking sheet or pan. Spoon the fruit filling on the center of the pastry dough. Leave enough room for the dough to fold over some of the fruit filling, usually 3 inches is sufficient. It will gently cradle the filling.
Once you have folded the overhanging sides of the pastry on top of the fruit filling, its time to whip up the glaze… In a small bowl thoroughly combine the egg, coconut sugar and water. With a pastry brush, gently sweep the wet mixture on top of the exposed pastry dough.
Bake at 350 degrees for 30-40 minutes