A couple weeks ago Zacky and I went peach picking. I had never been peach picking before and went to our favorite local apple picking farm (where they also pick pears and nectarines). We hit up the farm at peak peach picking (say that 5 times fast) and got a whole lot of peaches to enjoy at home. Zacky has been loving them every afternoon for his snack – FYI peach juice does stain when your toddler basically becomes drenched in it. But, we still had plenty left over to use, so I used a couple juicy peaches in this crazy easy peach crostata.
Funk, Z and I headed to my sister-in-law and brother-in-law-to-be’s house for dinner and I offered to bring dessert, which is rare, because I’m not much of a talented dessert maker and my sister-in-law whips out desserts like a professional baker. But I had just come across this recipe that seemed too good to be true and had to make it. I purchased the ready-to-bake pie crust at Wegmans and was happy to find a brand that didn’t contain trans fat in it. I tweaked this recipe ever so slightly using coconut oil in place of the butter and egg wash.
1 pie dough
2 peaches, sliced with skin on
2 Tbsp sugar
2 Tbsp coconut oil, divided
1 tsp cinnamon
1 pinch nutmeg
Roll out pie dough on a parchment paper lined baking sheet. Pile peaches into the center. Sprinkle 1 tablespoon of sugar, the cinnamon and nutmeg over the peaches. Dot the peaches with 1 tablespoon coconut oil. Fold up the sides of the dough. Brush remaining coconut oil onto the pastry. Sprinkle remaining sugar over the dough.
Bake at 425 for 15-20 minutes. Serves 4.
The good news is: the pie crust come in a package of two, which means I’m making this again before our peach stash runs out.