Peach & Raspberry Whole-Wheat Crostata


Preparation info

  • Serves


    • Difficulty


Appears in

The New Kosher

The New Kosher

By Kim Kushner

Published 2015

  • About

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.


For the Crust

  • 1 cup (5 oz/155 g) (all-purpose) flour
  • ½


To make the crust, in a food processor, combine the flours, sugar, and ½ teaspoon salt and process for 5 seconds. Add the butter and pulse until the butter is reduced to small pieces. Add the egg and milk and pulse just until moist clumps form.

Transfer the dough to a work surface, gather int