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8–10
Medium
By Kim Kushner
Published 2015
I love the rustic look and taste of this fruit-filled crostata. The whole-wheat flour gives the crust a nutty flavor and crumbly texture, while the turbinado sugar adds just enough sweetness. Make a few batches of the dough and reserve them in the freezer. That way, you can bake a crostata on short notice by just adding fresh fruit.
To make the crust, in a food processor, combine the flours, sugar, and
Transfer the dough to a work surface, gather int