simple blueberry crostata

June 6, 2013 § 62 Comments


I can not express how much I enjoy reading all of the amazing food blogs I am conversant with!  I started my little blog a few months ago and the myriad of information I have acquired in this short time is genuinely treasured.   I realized right away I was overwhelmed because I want to cook so many of the delicious dishes and desserts I delight in everyday.  My bookmark bar is out of control!  I sincerely appreciate the inspiration and enlightenment from all of my new found internet friends.

Last week I saw this sweet post from The Suburban Soapbox.  I loved reading this because while celebrating her 100th post, she fired up her oven when it was 95° to make this crostata!   Bookmarking the page I decided right then I was going to make the crostata too.  The next day when I stopped by Whole Foods I noticed  they were having a one day sale on blueberries.  Instantly I thought “Crostata”!   $1.99 a tub for organic blueberries from California.  I bought three tubs and over the course of the weekend I made two crostata’s!  They were sensational!  I think I ate 1/2 of the second one all by myself!


Here’s the recipe exactly as Kellie posted it.  However, I know you would enjoy a visit to her blog.

I n g r e d i e n t s  

  • 3 1/2 cups blueberries, washed and drained throughly
  • 1 1/2 tablespoons all-purpose flour
  • 1 tablespoon granulated sugar
  • zest and juice from one large lemon
  • 1 ready-made pie crust rolled out into a circle

Crumb Topping

  • 1/4 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 4 tablespoons salted butter

M e t h o d

Preheat your oven to 450 degrees.

In a large bowl, combine the blueberries, flour, sugar, lemon zest and juice thoroughly.   Set aside.  Line a baking sheet with parchment paper and roll out the dough.  In a small bowl, combine the flour, sugar and butter together for the topping using a pastry blender or fork until large clumps form.  Pour the blueberry mixture into the center of the dough making a mound and leaving a one inch border around the edge of the crust.  Crumble the topping mixture over the blueberries evenly.  Fold the crust up over the edge of the blueberries pinching to create pleats.  Repeat the process until all the edges have been folded up over the blueberries.

Bake for 20-25 minutes or until the crust is golden brown.  Remove from the oven and let cool for 10 minutes on the baking sheet.  Transfer to a wire cooling rack to cool completely.

Can be served warm or at room temperature.


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