Cast-Iron Peach Crostata Recipe
Cast-Iron Peach Crostata Recipe photo by Taste of Home
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Cast-Iron Peach Crostata Recipe

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While the crostata, an open-faced fruit tart, is actually Italian, my version's peach filling is American all the way. —Lauren Knoelke, Milwaukee, Wisconsin
TOTAL TIME: Prep: 45 min. + chilling Cook: 45 min.
MAKES:10 servings
TOTAL TIME: Prep: 45 min. + chilling Cook: 45 min.
MAKES: 10 servings


  • 1-1/2 cups all-purpose flour
  • 2 tablespoons plus 3/4 cup packed brown sugar, divided
  • 1-1/4 teaspoons salt, divided
  • 1/2 cup cold unsalted butter, cubed
  • 2 tablespoons shortening
  • 3 to 5 tablespoons ice water
  • 8 cups sliced peaches (about 7-8 medium)
  • 1 tablespoon lemon juice
  • 3 tablespoons cornstarch
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 large egg, beaten
  • 2 tablespoons sliced almonds
  • 1 tablespoon coarse sugar
  • 1/3 cup water
  • 1 cup fresh raspberries, optional

Nutritional Facts

1 slice: 322 calories, 13g fat (7g saturated fat), 43mg cholesterol, 381mg sodium, 49g carbohydrate (30g sugars, 3g fiber), 4g protein.


  1. Mix flour, 2 tablespoons brown sugar and 1 teaspoon salt; cut in butter and shortening until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic wrap. Refrigerate 1 hour or overnight.
  2. Combine peaches and lemon juice. Add remaining brown sugar, cornstarch, spices and remaining salt; toss gently. Let stand 30 minutes.
  3. Preheat oven to 400°. On a lightly floured surface, roll dough into a 13-in. circle; transfer to a 10-in. cast-iron skillet, letting excess hang over edge. Using a slotted spoon, transfer peaches into pastry, reserving liquid. Fold pastry edge over filling, pleating as you go, leaving center uncovered. Brush folded pastry with beaten egg; sprinkle with almonds and coarse sugar. Bake until crust is dark golden and filling bubbly, 45-55 minutes.
  4. In a small saucepan, combine reserved liquid and water; bring to a boil. Simmer until thickened, 1-2 minutes; serve warm with pie. If desired, top with fresh raspberries. Yield: 10 servings.
Originally published as Cast-Iron Peach Crostata in Taste of Home June/July 2016, p54

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Glenda B User ID: 4673846 258746
Reviewed Dec. 28, 2016

"I made this for desert on Christmas. Couldn't get fresh peaches so I used canned minus the lemon juice. I'm not a baker but this recipe was easy, and everyone absolutely loved it. I can hardly wait till I can do it with fresh peaches next summer. Definately a winner!"

gld2bmom User ID: 7191733 249336
Reviewed Jun. 12, 2016

"Such a delight! I made this crostata with fresh peaches bought at a local farmer's market Served hot with vanilla ice cream this dessert was quite a hit with my husband!"

ms11145 User ID: 1604521 249143
Reviewed Jun. 6, 2016

"I thought the crust was a tad tough. I did like the filling, minus the raspberries. Will make this again using my own pie dough."

jdoepel User ID: 1893886 248505
Reviewed May. 22, 2016

"Tremendous! Delicious! The crust is outstanding as is the entire dessert. I can't wait to try this crust with other fruits as well. Made it today and less than 1/2 remains. I've already shared the recipe with others. easy to prepare - and I am not a pie maker, so for me to find this easy means it is easy. So yummy!"

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