adult | alcohol | bourbon | crostata | dough | galette | peaches | pie | quick & easy | recipe | seasonal | tarts

Peach bourbon black walnut crostata.

September 16, 2013

Peach bourbon black walnut crostata; the lazy woman's dessert.

Also known as: “The Lazy Woman’s Dessert.” No, but seriously. It’s an amazingly easy thing to make. It’s a pie without being a pie. A pie without the fancy fuss of a pie. A tart without being too perfect. You don’t even have to make a pie crust look pretty for this.

Also… literally, I had no clever puns for the title of this post. But this crostata doesn’t really need one, it speaks for itself. Fresh, juicy peaches, chopped black walnuts, a little Blanton’s bourbon with sugar & a rough-edged pie crust come together to make a heavenly dessert.

As a matter of fact… I don’t even have a recipe, really.

Peach bourbon black walnut crostata.

There was no way I was going to post this at all, actually. I made it because I received another large box of peaches & nectarines right after canning up all the rest of those gorgeous Washington State peaches. So I figured before I got into more canning, I’d bake something up. I threw it together in no time at all, totally winging it. Listen- I follow recipes for things all the time. I put up jar after jar of jams, fruit & pickles & I follow cake recipes; 1/2 teaspoon salt, 1/4 teaspoon this, 1 cup that. Sometimes I like to just go wild & crazy & throw some things together to see if it’ll work out. And it just so happens it usually does, and this time it was pretty enough visually. Anyway, I took some photos (because I take photos of everything I make- true story), and posted a little picture on Facebook & Instagram.

All of a sudden… I had a ton of requests for the recipe. Really?

Okay. Except there isn’t one.

All I did was wash, peel & thinly slice two & a half large peaches. That’s all it took because these peaches were HUGE; the Washington State Stone Fruit Commission does not play around. If you’ve got smaller peaches, you’ll need more of them. Anyway, then I put them in a bowl with a few tablespoons of bourbon & a quarter-to-a-half cup sugar. I tossed it together & let them sit while I rolled out my pie crust. I happened to have some in my fridge ready to roll, so it wasn’t a very long time. If you aren’t the kind of person who has pie crust hanging out in your fridge, then you’re gonna have to make one, so don’t slice those peaches just yet. Once the dough was rolled out to a circle, roughly 9″-10″ wide, I placed it on a baking sheet covered with some parchment, and I arranged the peaches on it in a pretty pattern: first laid out in one direction, then another layer in the opposite direction, then a few bits in the middle. That part isn’t really necessary, you can toss ’em in there any ol’ way or just pile them up in the middle. Just be sure to leave 2″ or more of the crust on the edges so you can fold it over.

Then I spooned the remaining bourbon/sugar/juice over them. I sprinkled it with some chopped black walnuts, folded over the edges of the crust & brushed the whole crust with some beaten egg.

A mouth-watering peach bourbon black walnut crostata. Barely any prep, barely any effort. Hardest part? Making the crust!

Then it went into the oven (425° F) for as long as it took to get golden.

Remove, and serve room either warm or room temperature, with vanilla ice cream or without, with fresh whipped cream or without (perhaps bourbon whipped cream?). I dusted some confectioner’s sugar on it first; I like how it sticks to the walnuts & the dough yet it melts into the peaches.

You can call it a crostata, a galette, a “rustic pie”, open fruit tart, whatever.

crostata is an Italian baked tart and a form of pie. It has been known by various names throughout Italy, including coppi in Naples and sfogliate in Lombardy.[1] Historically, it also referred to an “open-faced sandwich or canapé” because of its crusted appearance,[2] or also a chewet, a type of meat pie.[3] The earliest known use of crostata in its modern sense can be traced to the cookbooks Libro de Arte Coquinaria (Art of Cooking) by Martino da Como, published circa 1465,[2] and Cuoco napolitano (Neapolitan recipes), published in the late 1400s containing a recipe (number 94) titled Crostata de Caso, Pane, etc..[4]

Similar to the French galette,[5] a crostata is a “rustic free-form version of an open fruit tart”[6] that may also be baked in a pie plate.[7]

-Wikipedia

Use any pie crust or tart dough recipe that you want. If you’ve got a lot of fruit, use a full (double) pie crust recipe & make two! It doesn’t matter if it’s uneven or lumpy or torn. Buy a store-bought one if you want. Use any brand of bourbon you want. Use peaches, white peaches, nectarines, plums, Pluots, etc. Any berry, stone fruit or combination of the two works in this. Use up some peaches & nectarines & throw in a handful of blueberries if you have ’em. You don’t have to peel them either, you can toss them in with the skin on. In the fall, use apples, pears & add some cinnamon. Omit the bourbon altogether & substitute it with 2 tablespoons of vanilla extract, or substitute another liquor: brandy, whiskey, rum, vodka, etc.

Simple.

Peach bourbon black walnut crostata.

I chose black walnuts because they’re not like your average walnut. They have a thicker taste, almost smoky, bitter & kinda floral-y… to me, anyway. They’re earthy. They’re stronger tasting than regular walnuts & I thought the taste would compliment this crostata perfectly. Don’t go overboard with them, though, or else they’ll overpower all the other flavors. Also- they’re not for everybody. They’re like cilantro in that some people really just do not like them, so try them first. Otherwise, almonds, hazelnuts, pecans or regular walnuts can be used, or you can use none at all. You could toss in raisins if you’re using apples, too.

I told you. It’s really easy & customizable.

The easiest homemade dessert ever: peach bourbon black walnut crostata.

But if you want even easier? Try this. Don’t say I never gave you anything.

PSST... SHARE THIS:
Facebook Twitter Email

Only registered users can comment.

  1. I like this. It’s quite charming. I made one once with plums and there was something so satisfying about the rustic simplicity that resulted. I served it at the end of a family dinner for just a touch of something a little sweet to close out the meal. Thanks for reminding me about this. I will do this for one of the family dinners during Thanksgiving week when everyone is gathered and wants a little something sweet after dinner.

  2. Ha! That’s exactly what I wanted to know, what the seasonal fruits are that I might use right now. Thanks for that, and I will use apples, cranberries and walnuts! Thanks, M! 🙂

  3. I used to be recommended this web site by way of my cousin.
    I’m not positive whether or not this post is written via him as no one else understand such targeted approximately my problem.
    You are wonderful! Thank you!

  4. I was just seeking this information for a while. After six
    hours of continuous Googleing, finally I got it in your site.
    I wonder what is the lack of Google strategy that do not rank
    this type of informative web sites in top of the list. Usually the top websites are full of garbage.

  5. Does your website have a contact page? I’m having trouble locating it but, I’d like to shoot you an e-mail.

    I’ve got some ideas for your blog you might be interested in hearing.
    Either way, great website and I look forward to seeing it grow over time.

  6. Greetings, I do think your web site could possibly be having internet browser
    compatibility problems. When I look at your blog in Safari, it looks fine however, if opening in IE, it’s got
    some overlapping issues. I merely wanted to give you a quick heads up!
    Besides that, fantastic website!

  7. My brother recommended I might like this website. He was entirely right.
    This post actually made my day. You can not imagine simply how
    much time I had spent for this info! Thanks!

  8. Hi there every one, here every person is sharing such experience,
    therefore it’s fastidious to read this weblog, and I used to pay a visit this
    web site everyday.

  9. Hi there! Someone in my Facebook group shared this site with us so I came to
    give it a look. I’m definitely loving the information.
    I’m bookmarking and will be tweeting this to my followers!
    Excellent blog and amazing style and design.

  10. It’s a pity you don’t have a donate button! I’d definitely donate to this fantastic
    blog! I suppose for now i’ll settle for book-marking and adding your
    RSS feed to my Google account. I look forward to new updates
    and will talk about this blog with my Facebook group.
    Chat soon!

  11. This is really interesting, You are a very skilled blogger.

    I have joined your rss feed and look forward to seeking more of your great post.
    Also, I’ve shared your site in my social networks!

  12. Its such as you read my thoughts! You appear to grasp so much about this, such as you wrote the e-book in it or something.
    I feel that you simply can do with a few p.c. to pressure the message house a bit, however
    other than that, that is fantastic blog. An excellent read.
    I will definitely be back.

  13. Good post. I learn something totally new and challenging on blogs I stumbleupon everyday.

    It will always be useful to read through content from other
    authors and use a little something from their sites.

  14. Hi there would you mind stating which blog platform you’re working with?
    I’m going to start my own blog soon but I’m having a tough time deciding between BlogEngine/Wordpress/B2evolution and Drupal.
    The reason I ask is because your layout seems different then most blogs
    and I’m looking for something unique.
    P.S Sorry for getting off-topic but I had to ask!

  15. It’s actually a nice and helpful piece of information. I am satisfied that you simply shared this helpful
    info with us. Please keep us informed like this.
    Thanks for sharing.

  16. Excellent goods from you, man. I have understand your stuff previous to and you’re just too magnificent.
    I actually like what you have acquired here, really like what you’re saying and the
    way in which you say it. You make it enjoyable and you still take care of to keep it sensible.
    I can’t wait to read far more from you. This is actually a
    wonderful website.

  17. Thanks for your marvelous posting! I really enjoyed reading it, you
    could be a great author. I will always bookmark your blog and definitely
    will come back someday. I want to encourage you to continue your great writing, have a nice day!

  18. I have been exploring for a little bit for any high-quality articles or weblog posts on this kind of
    area . Exploring in Yahoo I finally stumbled upon this site.
    Studying this info So i am satisfied to exhibit that I’ve an incredibly excellent uncanny feeling I discovered exactly
    what I needed. I most definitely will make certain to do not omit this site and
    provides it a glance on a relentless basis.

  19. Hi! Someone in my Myspace group shared this site with us so
    I came to check it out. I’m definitely loving the information. I’m
    bookmarking and will be tweeting this to my followers!
    Exceptional blog and amazing style and design.

  20. I loved as much as you will receive carried out right here.
    The sketch is tasteful, your authored subject matter stylish.
    nonetheless, you command get bought an impatience over that you wish be delivering the following.
    unwell unquestionably come more formerly again as exactly the
    same nearly a lot often inside case you shield this increase.

Comments are closed.