I’m usually disappointed by NJ peaches, but the last two weeks we’ve gotten some really good batches. I’ve been watching last week’s ripen on the counter all week, and finally got around to making both a crostata and a crisp with some fresh raspberries thrown in. This crostata was so good, I was snacking on it all evening while watching Top Chef (I just recently got into the show, and now I’m a little hooked…).
Peach and Raspberry Crostata
~11″ round of pie dough
3 peaches, sliced
1 cup raspberries
1/4 cup flour
1 tablespoon sugar
1 tablespoon honey
zest and juice of 1 lemon
1 teaspoon vanilla extract
1 egg and 1 tablespoon sugar for egg wash
Preheat oven to 400 degrees. Put dough on buttered parchment or silpat. Mix fruit, flour, sugar, honey, lemon, and vanilla in large bowl.
Spoon mixture into center of dough and fold up the sides. Brush the edges of the dough with the egg wash and sprinkle with the sugar. Bake for 40-50 minutes, until the edges get browned. Let cool before serving.
