Fresh Berry Peach Crostata (Get Cooking)


Fresh Berry Peach Crostata (Get Cooking)

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    Servings and Ingredients

    Serves 6
    4 oz. Hy-Vee cream cheese, softened
    4 tbsp. plus 1 tsp Hy-Vee sugar, divided
    1 tsp. vanilla extract
    1 Hy-Vee refrigerated pie crust
    ½ c. fresh raspberries
    ½ c. fresh blueberries
    ½ c. fresh or frozen sliced peaches, thawed
    1 tsp. lemon zest
    1 tbsp. flour
    1 large egg, beaten
    1 tbsp. honey


    1. Preheat oven to 400 degrees.
    2. In a mixing bowl, whip cream cheese, 2 tablespoons sugar and vanilla until light and fluffy; set aside.
    3. Unroll refrigerated pie crust on a cookie sheet sprayed with non-stick cooking spray.
    4. Spread cream cheese mixture in a 5-inch circle in the middle of the pie crust.
    5. In a bowl, toss raspberries, blueberries, peaches, lemon zest, 2 tablespoons sugar and flour until combined. Arrange on pie crust, leaving a 2- to 3-inch margin.
    6. Fold edges of pastry over fruit, pleating or crimping edges as desired. Brush crust lightly with beaten egg and sprinkle with remaining 1 teaspoon of sugar.
    7. Bake 35 to 40 minutes or until fruit is bubbly and crust is golden brown. Cool on a wire rack 10 minutes; remove crostata from baking sheet to cool until serving time. Drizzle with honey and cut into 6 slices.

    Nutrition facts


    290 Calories per serving

    Amounts Per Serving

    • Total Fat: 17g
    • Cholesterol: 60mg
    • Sodium: 270mg
    • Total Carbohydrates: 35g
    • Protein: 4g

    Daily Values

    Vitamin A 8%
    Vitamin C 8%
    Iron 6%
    Calcium 2%

    Recipe Source:

    Chef Andrew from Ankeny #1, KCCI-TV recipe, May 6, 2016.