Mini Blueberry Peach Crostatas

Mini Blueberry Peach Crostatas are easy individual Italian-inspired free-form pies filled with fresh, ripe peaches and juicy blueberries, wrapped in a homemade flaky crust. These rustic fruit crostatas are a delicious summer dessert served warm or at room temperature, especially with a big scoop of vanilla ice cream or whipped cream!

Fresh peaches AND blueberries wrapped in homemade pie crust? Yes, please! These Mini Blueberry Peach Crostatas are one of those summer desserts that look impressive without requiring you to make a picture-perfect pie. That’s the beauty of a rustic crostata. It isn’t supposed to look overly fussy or perfect.

This recipe for Mini Blueberry Peach Crostatas is right from my cookbook, Kid Chef Bakes. The book includes 75+ recipes, including both sweet and savory, such as cookies, cakes, pizza, bread, pies, pastries, and more! The recipes are really great for ALL ages!

Check out some of my other recipes from the cookbook, including Fluffy Buttermilk Chive Biscuits, Blueberry Muffin Tops, and Soft Pretzel Sticks.

For these crostatas, the homemade dough is rolled into individual circles and piled with a simple filling of fresh peaches, blueberries, sugar, flour, and lemon juice. Then you just fold the edges of the crust up and over part of the fruit.

A little egg and sugar on the crust help give these mini crostatas a beautiful golden brown finish.

You end up with four individual blueberry peach crostatas that are part pie, part rustic tart, and ALL kinds of delicious.

These little free-form fruit pies are especially good when fresh peaches and blueberries are in season. Serve them a little warm with vanilla ice cream, and you have one fabulous summer dessert!

What I Love About This Recipe

• These Mini Blueberry Peach Crostatas have all the deliciousness of homemade fruit pie without stressing over a perfect pie crust. The free-form shape is supposed to look rustic, which makes the recipe a little more forgiving. Each crostata can have its own personality, so don’t worry if they aren’t identical. Rustic is the whole idea!
• Fresh peaches and blueberries are such a delicious summer fruit combination. The filling is kept simple with just a little granulated sugar, flour, and freshly squeezed lemon juice. That means the fresh fruit gets to be the star. When peaches and blueberries are at their peak, you really don’t need to do much to them.
• The homemade crostata crust is worth the extra effort. Butter and shortening help create the dough, while ice-cold water brings everything together. After chilling, the dough gets divided into four portions for individual crostatas. You get your own little homemade blueberry peach pie without having to share!
• These mini fruit crostatas are versatile too. Serve them warm or at room temperature, plain or topped with vanilla ice cream or whipped cream. You can also change up the fruit depending on what’s in season. Plums, nectarines, or apricots can take the place of the peaches for another delicious variation.

What Is a Crostata?

A crostata is an Italian-style baked pastry that can be made with a variety of fillings. For these Mini Blueberry Peach Crostatas, think of them as easy individual free-form fruit pies.

Instead of fitting the pastry into a traditional pie plate and creating a decorative top crust, the dough gets rolled into a circle. Fresh fruit filling goes into the center, then the edges of the pastry simply fold up and partially over the filling. The center stays open so you can see all those beautiful peaches and blueberries.

Because they’re free-form, crostatas are supposed to have that rustic homemade look. That’s part of their charm!

This Mini Blueberry Peach Crostatas recipe makes 4 individual-sized crostatas. You could also make one BIG one instead of 4 individual crostatas, or you could also make 8 even smaller ones if you want them even smaller. The recipe is quite flexible!

Equipment You May Need

• Medium Mixing Bowl – Use this to prepare the homemade crostata dough.
• Large Mixing Bowl – You’ll need a larger bowl to gently combine the peaches, blueberries, sugar, flour, and lemon juice.
• Pastry Cutter – Makes it easy to cut the cold butter and shortening into the flour until pea-size crumbs form. Two knives can also work.
• Plastic Wrap – Wrap the homemade pie dough before chilling it for at least 30 minutes.
• Rolling Pin – Use it to roll each piece of chilled dough into a 6 or 7-inch circle about 1/4-inch thick.
• Baking Sheets – You’ll need enough space for the four individual crostatas.
• Parchment Paper – Optional, but handy for lining the baking sheets instead of greasing them.
• Pastry Brush – Use it to brush the beaten egg around the dough before adding the fruit and over the crust before baking.

Mini Blueberry Peach Crostata Ingredients

Crostata Dough

• All-Purpose Flour – The base of the homemade crostata crust. You’ll also want a little extra flour for the work surface when rolling the dough.
• Salt – A small amount helps balance the flavor of the homemade pastry.
• Unsalted Butter – Keep the butter cold and cube it before cutting it into the flour.
• Shortening – Used along with the butter to make the homemade crostata dough.
• Ice Cold Water – Add the water gradually, just 1 tablespoon at a time, until a soft dough forms.

Fruit Filling

• Fresh Ripe Peaches – Peel and coarsely chop about 3-4 peaches to get 2 cups. Sweet, ripe peaches will give you the best flavor.
• Fresh Blueberries – One cup of fresh blueberries pairs beautifully with the peaches.
• Granulated Sugar – The sugar is divided between the fruit filling and the outside of the crostata crust.
• All-Purpose Flour – A small amount goes into the fresh fruit filling.
• Freshly Squeezed Lemon Juice – Adds a little acidity and bright flavor to the peaches and blueberries.
• Egg – Beat one large egg and use it to brush the pastry for a beautiful golden finish.

How to Make Mini Blueberry Peach Crostatas

Step One: Start the Crostata Dough
In a medium bowl, stir together the 1 1/3 cups flour and salt.

Step Two: Cut In the Butter and Shortening
Add the butter and shortening to the dry ingredients. Using a pastry cutter or two knives, cut them into the flour mixture until pea-sized crumbs of dough form.

Step Three: Add the Water
Add the ice-cold water 1 tablespoon at a time, stirring and repeating just until a soft dough forms. Form the dough into a ball.

Step Four: Chill the Dough
Place the dough on a large piece of plastic wrap and flatten it into a thick disk. Cover with plastic wrap and refrigerate for at least 30 minutes before rolling out.

Step Five: Prepare the Oven and Baking Sheets
Preheat the oven to 375 degrees F. Lightly grease baking sheets or line them with parchment paper.

Step Six: Roll the Crostata Crusts
Divide the chilled pie dough into 4 equal balls. Roll each on a lightly floured surface to about 1/4-inch thick and 6 or 7 inches wide, transfer to the baking sheets, and refrigerate while preparing the filling.

Step Seven: Make the Blueberry Peach Filling
In a large bowl, gently stir together the peaches, blueberries, 2 tablespoons sugar, 2 teaspoons flour, and lemon juice until blended.

Step Eight: Assemble the Crostatas
Lightly brush beaten egg around each pie crust edge, then spoon the blueberry peach filling into the centers, leaving about a half-inch border. Lift and overlap the crust edges just over the filling, brush the crust with more egg, and sprinkle with the remaining tablespoon of sugar.

Step Nine: Bake Until Golden Brown
Bake the crostatas for 25-35 minutes at 375 degrees F, or until golden brown around the edges. Serve warm or at room temperature.

(Full printable recipe card with full details is at bottom of post.)

How to Fold a Crostata

The good news is there really isn’t a “perfect” way to fold these. After rolling each piece of dough into a 6 or 7-inch circle, brush a little beaten egg around the edge.

Spoon the peach and blueberry mixture into the middle, but leave about a half-inch border around the outside.

Then start lifting the pastry around the outside and folding it slightly over the edge of the fruit. Overlap the dough as you work your way around. You don’t want to cover all the filling. The beautiful fresh fruit should still be visible in the middle.

Finish by brushing a little more beaten egg over the crust and sprinkling the remaining sugar on top.

Can I Use Different Fruit?

Yes! These crostatas are delicious with peaches and blueberries, but you can certainly experiment with other fruit. Instead of peaches, try plums, nectarines, or apricots.

It’s a great recipe to keep in mind when summer fruit is plentiful. You could experiment with different fruit combinations depending on what’s ripe and available.

Just keep in mind that different fruits can contain different amounts of moisture and sweetness, so changing the fruit may affect the finished crostatas.

Serving Suggestions

• Serve the Mini Blueberry Peach Crostatas slightly warm for my favorite way to enjoy them.
• Add a big scoop of vanilla ice cream and let it start melting over the warm blueberry peach filling.
• Top with whipped cream for a simple finishing touch.
• Serve the crostatas at room temperature if you’re making them ahead for dessert.
• Add fresh blueberries and sliced peaches on the side for even more fresh fruit.
• Serve individual crostatas for a summer dinner party, cookout, holiday, or casual family dessert.

Quick Tips for Best Results

• Use ripe peaches. Since the fruit is the star of this easy crostata recipe, start with fresh ripe peaches for the best flavor.
• Keep the water cold. Use ice-cold water when making the homemade crostata dough.
• Add the water gradually. Don’t dump it all in at once. Add 1 tablespoon at a time just until a soft dough forms.
• Don’t skip the chill time. Refrigerate the pastry dough for at least 30 minutes before rolling.
• Keep the crusts cold. After rolling the four crusts, refrigerate them again while preparing the blueberry peach filling.
• Don’t overfill. Leave about a half-inch border, so you have enough pastry to fold around the fruit.
• Don’t worry about perfection. These are rustic free-form pies, so slightly uneven edges and folds are perfectly fine.
• Use the egg wash. Lightly brushing the crust with beaten egg helps give it a beautiful golden finish.
• Watch for color. The crostatas are ready when the pastry is golden brown around the edges.
• Serve them warm. A warm blueberry peach crostata with vanilla ice cream is pretty hard to beat!

Mini Blueberry Peach Crostatas FAQ

How should I store Mini Blueberry Peach Crostatas?
If you have leftovers, keep them well covered and store at room temperature or in the refrigerator for a little longer.

Can you freeze Mini Blueberry Peach Crostatas?
You can freeze them, but after defrosting, the texture may change.

How long will the crostatas last?
These rustic fruit pies are especially delicious served a little warm after baking. They should be ok for a few days at room temperature or in the refrigerator or a few months in the freezer.

Substitutions?
Instead of peaches, you can substitute another fruit such as plums, nectarines, or apricots. Different fruits can vary in sweetness and moisture, so results may vary slightly.

Can I use low-fat ingredients?
There aren’t many low-fat ingredients to substitute in this particular recipe. The butter and shortening are important components of the homemade crostata dough, so changing them could significantly affect the pastry texture.

What else can I add to this recipe?
You can experiment with different fruit combinations depending on what’s in season. A little vanilla ice cream or whipped cream on the finished crostatas is also highly recommended!

Can I make this vegan/vegetarian/low carb/gluten-free?
Here are some suggestions, but I can’t guarantee results. Be sure as always to check particular brands and ingredients if you’re following a specific diet or have diet restrictions or allergies.

Vegan – Use plant-based butter and shortening, and an egg substitute.

Vegetarian – It’s vegetarian. Be sure to check individual brands/products just to be sure.

Low-Carb – You can try a sugar substitute for a lower-carb option.

Gluten-Free – You can try a gluten-free flour blend, but I have not tried so I cannot guarantee results.

Other Fruit Dessert Recipes You May Enjoy

• Easy Peach Cobbler – An easy homemade peach cobbler made from scratch with fresh ripe peaches and a simple buttery batter. It’s another great recipe for peach season.
• Peach Crumb Bars – An easy peach dessert that’s a delicious cross between peach pie and a cookie, complete with a crumb streusel topping.
• Peach Crumb Cake – A homemade peach cake that’s another tasty way to put fresh peaches to good use.
• Easy Blueberry Cobbler – A quick blueberry dessert when you’re craving something warm and fruity.
• Individual Strawberry Cobblers – Individual fruit cobblers that are perfect when you love the idea of everyone getting their own little dessert.
• Mini Walnut Apple Pies – Mini desserts that are a fun cross between a cookie and pie and another option for fans of individual fruit pies.
• Mini Fruit Cocktail Trifles – Individual summer desserts with an easy amaretto filling that are fun for warm-weather parties.

These Mini Blueberry Peach Crostatas are such a fun way to enjoy summer fruit. Between the homemade pastry, juicy peaches, fresh blueberries, and rustic free-form shape, they’re a homemade dessert that looks special without being overly complicated