Peach Blackberry Bourbon Crostata
Makes 1 (9-inch) crostata
  • 4 cups (900 grams) sliced peeled fresh peaches (about 5 medium peaches)
  • ½ cup (110 grams) firmly packed light brown sugar
  • 2 tablespoons (16 grams) all-purpose flour
  • 2 tablespoons (16 grams) cornstarch
  • 3 tablespoons (45 grams) bourbon, divided
  • ⅛ teaspoon kosher salt
  • Crostata Dough (recipe follows)
  • ½ cup (85 grams) fresh blackberries, sliced
  • 1 large egg (50 grams)
  • 1 teaspoon (5 grams) water
  • 1 tablespoon (12 grams) turbinado sugar
  1. Preheat oven to 375°F (190°C). Line a large rimmed baking sheet with parchment paper.
  2. In a large bowl, toss together peaches, brown sugar, flour, cornstarch, 2 tablespoons (30 grams) bourbon, and salt.
  3. On a lightly floured surface, roll Crostata Dough into a 12-inch circle. Transfer to prepared pan. Pour peach mixture onto center of Crostata Dough. Sprinkle with blackberries. Fold edges of dough up and over to encase filling.
  4. In a small bowl, whisk together egg and 1 teaspoon (5 grams) water. Brush dough with egg wash, and sprinkle with turbinado sugar.
  5. Bake for 20 minutes. Cover filling with foil, and bake until crust is deep golden brown, about 25 minutes more. Let cool for 20 minutes. Brush filling with remaining 1 tablespoon (15 grams) bourbon just before serving.
Recipe by Bake from Scratch at