Dairy-Free Blueberry Peach Crostata
Prep time
Cook time
Total time
This tart is a bit healthier than the average pie because it's low in sugar and has just one crust instead of two. You can easily double the recipe to make two tarts if you're feeding a larger crowd.
Serves: 8 servings
  • 1 dairy-free unbaked pie crust (see post above for options)
  • ¼ cup sugar
  • 2 tablespoons all-purpose flour (gluten-free, if needed)
  • 2½ cups peeled and sliced fresh peaches (about 3 medium peaches)
  • ½ cup fresh blueberries
  • Dairy-free ice cream or coconut whipped cream, for serving (optional)
  1. If using a store-bought pie crust, let the crust come to room temperature for 10 to 15 minutes.
  2. Preheat your oven to 450ºF and line a 12-inch round pizza pan with parchment paper.
  3. If using a store-bought pie crust, unroll the pie crust on the pizza pan and gently press the crust with your fingers until it stretches to reach the edge of the pan.
  4. If using a homemade crust, roll the crust until it's roughly the size of the pizza pan, then place the crust on the pizza pan and adjust for size if necessary, trimming off any excess dough.
  5. Add the sugar and flour to a large mixing bowl or zip top plastic bag and whisk or shake to combine. Add the peaches and blueberries and gently toss to coat.
  6. Pour the fruit mixture onto the center of the pie crust. Spread the fruit over the crust, leaving a 1½-inch margin around the edge.
  7. Fold the crust edge up over the edge of the fruit, overlapping the dough on itself as necessary.
  8. Place on the center rack in your oven and bake for 15 to 20 minutes, or until the visible crust edge is golden brown.
  9. Let the crostata cool for at least a few minutes before serving. It can be served warm or at room temperature. Top with dairy-free ice cream or coconut whipped cream, if desired.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/blueberry-peach-crostata