Unfussy Peach Biscuit Crostata

Unfussy Peach Biscuit Crostata

INGREDIENTS:
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

DIRECTIONS:

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!