The Ultimate Cast Iron Peach Crostata Recipe: A Perfect Summer Dessert
Experience the quintessential taste of summer with this delightful Cast Iron Peach Crostata. Sweet, juicy peaches are baked to perfection in a rustic, flaky crust within a cast iron skillet, creating an unforgettable dessert that will become a staple during peach season!
PIN IT FOR LATER!
There's an undeniable magic that peaches bring to the kitchen. If you find yourself eagerly anticipating peach season, constantly searching for fresh peach recipes, then you're in for a treat. This Cast Iron Peach Crostata is more than just a dessert; it's a celebration of nature's bounty, a simple yet elegant way to highlight the vibrant flavor of ripe summer peaches. Alongside this crostata, don't miss out on other peach favorites like this peach frozen yogurt or this comforting coconut peach cobbler recipe. Each offers a unique way to enjoy the season's sweetest fruit.
Embracing Peach Season with a Cast Iron Crostata
The moment I discovered this recipe, I knew it was destined to become a summer favorite. For me, peach season isn't just a time of year; it's the *best* season. Here in Utah, our local peaches hold a special place in my heart – I might be biased, but I truly believe they are among the finest! Even if your local peaches aren't quite at their peak, this recipe is too good to wait. It's an absolute must-share so you can savor this pie throughout the season. Because when it comes down to it, nothing quite compares to the simple elegance of fresh peach recipes. This Cast Iron Peach Crostata recipe is truly the perfect way to welcome and celebrate the abundance of August, bringing warmth and sweetness to any gathering.
Why a Crostata and Why Cast Iron?
A crostata is essentially a rustic, free-form tart that's wonderfully forgiving and effortlessly charming. Unlike traditional pies that require meticulous crimping and precise shaping, a crostata embraces imperfections, making it an ideal choice for bakers of all skill levels. Its 'undone' aesthetic is part of its appeal, allowing the beauty of the fruit to take center stage. This particular recipe takes the rustic appeal even further by utilizing a cast iron skillet, transforming a simple fruit tart into a robust and heartwarming dessert.
Baking in a cast iron skillet offers several distinct advantages. Firstly, cast iron distributes heat incredibly evenly, ensuring a consistently golden brown and crisp crust from edge to center. This even heating prevents soggy bottoms, a common pitfall with fruit pies. Secondly, the skillet itself provides a beautiful, earthy presentation, moving seamlessly from oven to table. There’s something inherently comforting and homey about serving a dessert straight from a well-seasoned cast iron pan. It’s not just a cooking vessel; it’s part of the experience, lending a touch of old-world charm to your modern kitchen. Plus, cast iron helps retain heat, keeping your crostata warm longer for those lingering summer evenings.
The Crust: Simplicity Meets Perfection
If the thought of making a homemade pie crust has ever seemed daunting, this Cast Iron Peach Crostata recipe is your perfect introduction. The beauty of a crostata lies in its "rustic" aesthetic, meaning there's no pressure to achieve a perfectly uniform or elaborately decorative edge. In fact, a slightly imperfect, hand-formed look adds to its charm! While I often gravitate towards my reliable Basic Pie Crust, I was particularly intrigued by the inclusion of brown sugar in this recipe's crust. It’s a subtle addition that imparts a lovely depth of flavor and a beautiful golden hue, complementing the peaches wonderfully. This crust proved to be incredibly easy to work with, rolling out smoothly and baking up to a wonderfully flaky, tender perfection that truly melts in your mouth. The brown sugar not only adds flavor but also contributes to a tender texture, making it less prone to cracking as you fold it over the fruit.
Tips for a Flawless Crust
- Keep Ingredients Cold: Cold butter and shortening are crucial for a flaky crust. They create pockets of steam during baking, resulting in those desirable layers.
- Don't Overwork the Dough: Mix just until the ingredients come together. Overworking develops gluten, which can lead to a tough crust.
- Chill Time is Key: Refrigerating the dough allows the gluten to relax and the fats to firm up, making it easier to roll and ensuring a tender texture. Don't skip this step!
- Use a Pastry Cutter: A pastry cutter makes quick work of incorporating the butter and shortening into the flour without warming the ingredients with your hands.
The Peach Filling: A Syrupy Secret
The peach filling for this crostata is beautifully straightforward, yet it holds a delightful secret that elevates it from good to extraordinary. Instead of simply mixing the filling ingredients and baking them immediately, this recipe calls for the peaches to sit with the sugar, lemon juice, cornstarch, and spices for 30 minutes. This crucial step allows the peaches to macerate, releasing their natural juices and creating a wonderfully syrupy liquid. This process intensifies the peach flavor and ensures a moist, flavorful filling.
Once the peaches have macerated, you'll use a slotted spoon to transfer them to the pie crust, leaving behind the precious liquid. And here's where the magic truly happens: that leftover liquid isn't discarded! It's cooked down separately into a concentrated, glossy sauce. When I first encountered this technique, I briefly considered making a classic caramel sauce to serve with the crostata. However, my curiosity got the better of me, and I simply *had* to try reducing that peach-infused liquid. The result was nothing short of spectacular. While the peach crostata is undeniably delicious on its own, that reduced sauce adds an incredible layer of sweetness and profound peach flavor that you absolutely should not skip! It's the perfect drizzle that pulls everything together, enhancing every bite with its rich, fruity essence.
Selecting the Perfect Peaches
The success of any peach dessert hinges on the quality of your fruit. Look for peaches that are fragrant and have a slight give when gently squeezed, but aren't too soft or bruised. Freestone peaches are generally easier to peel and slice, but clingstone peaches can work too with a little more effort. To easily peel peaches, you can briefly blanch them in boiling water for about 30 seconds, then immediately transfer them to an ice bath. The skins should then slip off quite easily.
Baking and Serving Your Rustic Masterpiece
Achieving the perfect bake for your crostata is all about visual cues. The crust should be beautifully golden brown and the peach filling visibly bubbling, signaling that the fruit is tender and the cornstarch has properly thickened the juices. After baking, allow the crostata to cool slightly in the skillet before slicing. This allows the filling to set further, preventing it from being too runny when served.
This Cast Iron Peach Crostata is absolutely divine on its own, but a scoop of vanilla bean ice cream or a dollop of freshly whipped cream can take it to another level. The warm, sweet peaches and flaky crust pair exquisitely with the cool, creamy toppings. Don't forget that incredible reduced peach sauce – a generous drizzle over each slice is non-negotiable for the full experience. It's truly a dessert that brings smiles and a taste of summer sunshine to every plate.
Frequently Asked Questions about Peach Crostata
Can I use frozen peaches for this recipe?
Yes, you can! If using frozen peaches, make sure to thaw them completely and drain any excess liquid before proceeding with the maceration step. You might need to add a little extra cornstarch to the filling to ensure it thickens properly, as frozen peaches can release more water.
How do I store leftover peach crostata?
Leftovers can be stored loosely covered at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Reheat gently in a warm oven (around 300°F/150°C) or microwave until warmed through. The crust may lose some of its crispness when refrigerated but will still be delicious.
Can I make the dough ahead of time?
Absolutely! The pie crust dough can be prepared up to 2 days in advance and stored tightly wrapped in plastic in the refrigerator. You can also freeze the dough for up to 3 months. Thaw in the refrigerator overnight before rolling.
What if I don't have a cast iron skillet?
While a cast iron skillet is recommended for its even heat distribution and rustic charm, you can bake this crostata on a parchment-lined baking sheet. Just be sure to transfer the rolled-out pastry and peaches carefully to avoid tearing.
More Fresh Peach Recipes to Savor
If you're as enamored with peaches as we are, here are a few more delicious recipes to add to your repertoire this season:
- Peaches and Cream Bars
- Peach Napoleon Recipe with Sugared Wonton Wrappers
- Peach Melba Pie
- Sour Cream Peach Pie
- Slow Cooker Peaches
Connect With Us For More Delicious Recipes!
LOOKING FOR MORE FREE RECIPES?
Subscribe to my free recipe newsletter to get new family-friendly recipes in your inbox each week! Find me sharing more family-friendly inspiration on Pinterest, Facebook, and Instagram.
Cast Iron Peach Crostata
Deborah Harroun
1 hour 30 minutes
55 minutes
2 hours 25 minutes
8 servings
Dessert
American
Pin Recipe
Ingredients
- 1 1/2 cups all-purpose flour
- 2 tablespoons plus 3/4 cup packed light brown sugar
- 1 1/2 teaspoons salt divided
- 1/2 cup cold unsalted butter
- 2 tablespoons vegetable shortening
- 3-5 tablespoons ice water
- 8 cups peeled sliced peaches (about 7-8 regular sized peaches)
- 1 tablespoon fresh lemon juice
- 3 tablespoons cornstarch
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 egg beaten
- 1 tablespoon coarse sugar
- 1/3 cup water
Instructions
- In a large bowl, combine the flour, 2 tablespoons of brown sugar, and 1 teaspoon of the salt. Cut the cold butter into cubes and add it to the flour mixture, along with the shortening. Use a pastry cutter or a fork to cut the butter and shortening into the flour until it forms coarse crumbs. Gradually add the ice water, adding just enough until the mixture can be pressed together with your fingers to form a dough. Press the dough into a disc, wrap it tightly with plastic wrap, and refrigerate for at least 1 hour (or up to a day ahead).
- Preheat your oven to 400ºF (200ºC).
- In a separate large bowl, combine the peeled and sliced peaches, the remaining 3/4 cup brown sugar, cornstarch, lemon juice, cinnamon, nutmeg, and 1/4 teaspoon of the remaining salt. Stir gently to ensure all peaches are coated, then let the mixture sit for 30 minutes to allow the peaches to macerate and release their juices.
- Remove the pastry dough from the refrigerator and roll it out into a 13-inch circle on a lightly floured surface. Carefully transfer the rolled pastry to a 10-inch cast iron skillet. Using a slotted spoon, transfer the macerated peaches into the skillet, leaving the excess syrupy liquid in the bowl. Fold the edges of the pastry over the filling, leaving the center uncovered to create the rustic crostata look. Gently pleat the edges of the pastry as needed. Brush the beaten egg over the exposed pastry crust, then sprinkle generously with the coarse sugar.
- Bake the crostata in the preheated oven for 45-55 minutes, or until the edges of the crust are golden brown and the peach filling is bubbling vigorously.
- While the crostata bakes, combine the reserved peach liquid with the 1/3 cup water and the remaining 1/4 teaspoon salt in a small saucepan. Cook this mixture over medium-low heat, stirring occasionally, until it thickens into a glossy syrup, about 1-2 minutes.
- Once baked, remove the crostata from the oven and let it cool slightly. Drizzle the warm, reduced peach sauce generously over the top of the pie before slicing and serving. Enjoy with a scoop of vanilla ice cream or fresh whipped cream for an extra special treat!
Recipe Notes:
Nutrition information provided is an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide and may vary.
Nutrition Information
Calories: 317kcal (16%),
Carbohydrates: 42g (14%),
Protein: 5g (10%),
Fat: 15g (23%),
Saturated Fat: 8g (50%),
Polyunsaturated Fat: 6g,
Trans Fat: 0g,
Cholesterol: 53mg (18%),
Sodium: 446mg (19%),
Fiber: 3g (13%),
Sugar: 19g (21%)
cast iron dessert, peach crostata, summer peach pie, rustic fruit tart, easy peach recipe, homemade peach dessert