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Bobby Flay's Easy Fruit Crostata

Nathan Congleton/TODAY


Basic Dough
  • cups all-purpose flour, plus more for dusting
  • 3 tablespoons pure cane sugar
  • teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 3 tablespoons cold unsalted butter, cut into small cubes
  • 1/4 cup plus 1 tablespoon very cold buttermilk
  • 1/4 cup plus 1 tablespoon very cold heavy cream
Cooked Fruit Filling
  • 3 cups diced fresh or frozen (not thawed) fruit, such as mangoes, peaches, whole blackberries or blueberries
  • 3-6 tablespoons sugar (depending on the sweetness and ripeness of the fruit)
  • 1/2 teaspoon cornstarch, mixed with 1 teaspoon cold water
  • 1/2 teaspoon finely grated lemon or lime zest
  • 1 tablespoon fresh lemon or lime juice
  • 1 pinch kosher salt
  • Basic dough (recipe above)
  • Cooked fruit filling (recipe above)
  • Granulated or turbinado sugar, for sprinkling

Chef notes

It's my belief that since crostatas are relatively small in size and the dough is rolled so thin, their short bake time is not really long enough for the fruit to cook through. So when I make crostatas, I like to give the fruit a head start by making it into an almost jam-like filling first. 

Swap option: If you are short on time and you have jam in your refrigerator, just use that as the filling. Just use 1 cup prepared jam (raspberry, apricot, peach or blackberry) mixed with 2 teaspoons of fresh lemon juice.


For the basic dough:

Combine the flour, sugar, baking powder, baking soda and salt in a large bowl. Cut in the butter using your fingers, two knives, or a pastry cutter, until the mixture resembles coarse meal. Slowly add the buttermilk and cream and gently mix, using your fingers or a fork, until the mixture just comes together. (Alternatively, combine the flour, sugar, baking powder, baking soda, salt and butter in a food processor and pulse a few times. Add the buttermilk and heavy cream and pulse until the dough just comes together.)

Transfer the dough to a lightly floured surface and sprinkle a bit more flour on top. Lightly flatten the dough using a rolling pin or your hands, fold it over and flatten again. Fold it over once more, then wrap in plastic wrap and refrigerate until chilled, at least 30 minutes, or up to 2 days.

For the cooked fruit filling:

Combine the fruit and sugar in a large bowl and let sit at room temperature until the juices begin to release, about 30 minutes. Transfer the mixture to a saucepan and bring to a boil over high heat. Add the cornstarch slurry, bring to a boil, and cook until the mixture thickens, about 1 minute. Remove from the heat and stir in the citrus zest and juice and salt.

For the crostata:


Preheat the oven to 375 F. Line a baking sheet with parchment paper or aluminum foil.


On a floured surface, roll the dough into a 12-inch round, 1/4-inch thick. Transfer the dough round to the prepared baking sheet. Fill the center with the fruit filling, leaving a 2-inch border. Gently fold the border over the fruit, leaving the center exposed, and pleat the border to make a circle. Sprinkle sugar evenly over the dough.


Bake until the crust is golden brown and the fruit is bubbling, about 30 minutes. Let cool for 10 minutes before slicing.


Serve warm or at room temperature.