Monday, May 28, 2012

Unfussy Peach Biscuit Crostata

Unfussy Peach Biscuit Crostata

for the crostata:
  • 6 tablespoons cold butter, cut into chunks
  • 2 cups flour
  • 1/3 cup dark brown sugar
  • 1 teaspoon salt
  • 4 teaspoons baking powder
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ground ginger
  • 2 eggs
  • 1 cup buttermilk
for the peaches:
  • about 4 peaches, cut into slices (you can leave the skin)
  • 1 tbsp sugar
  • 1 teaspoon of cinnamon
  • 1 pinch of nutmeg
for garnish:
  • 1 tbsp sugar for crust
  • as much powdered sugar for garnish
  1. Preheat oven to 400 F and spray baking sheet or pie pan. (I like to spray the pan closer to when I put the dough into the pan.)
  2. Wash and slice your peaches. If you’re not a fan of skin, you can peel it. It tastes pretty good with the skin! Set aside.
  3. Blend the cold butter in a food processor with the flour, sugar, salt, baking powder and spices. Pulse it a few times until the butter turns into small pea-sized lumps. Whisk the egg with the buttermilk and combine with the dry ingredients and butter. You want it to become a soft dough ball, so might need to add some more flour. I had to add almost a cup more of flour to getting to this kind of sticky ball shape.
  4. Spread dough into a circle on the pan. (Tip: Cover your hands with flour so it doesn’t stick to your hands!) Arrange peach slices in a pretty pinwheel pattern — or whatever pattern you want! Sprinkle cinnamon, sugar, and nutmeg on peaches.
  5. Crimp up the edges of the dough so they fold over the peaches just a bit. Brush egg wash on the edges and sprinkle sugar so it turns out nice and crispy.
  6. Bake for 35-40 minutes, until crust is a golden brown. Garnish with powdered sugar and dig in!

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