This rustic, yet elegant pastry is bursting with jammy blackberries! Don’t forget to top it with a generous scoop of vanilla ice cream!
I love, love, LOVE making crostatas in the summer! There are so many beautiful fruits and berries in season begging to be wrapped in flakey pie dough and topped with ice-cream! This Blackberry Almond + Crostata is the perfect dessert to serve all summer long!
A crostata is like low maintenance pie. It’s rustic and un-fussy. It doesn’t need to be a specific shape or have perfectly crimped edges. Feel free to try different shapes or make mini individual crostatas. This recipe is really flexible!
Ingredients You’ll Need:
All you need to make this Blackberry Crostata is 8-simple ingredients: Fresh blackberries, sugar, butter, all-purpose flour, almond flour (aka almond meal), corn starch, one egg, and slivered almonds.
Step 1. Make the Dough
Make the crostata dough the same way you would make a flakey pie dough then let it rest in the refrigerator for 1hr.
Step 2. Make the Filling
Toss the berries with the butter, sugar and corn starch.
Step 3. Assemble and Bake
Roll out the chilled pie dough then fill with the berry mixture.Fold the edges of the dough up around the the berries. Brush the edges with the beaten egg and sprinkle with slivered almonds. Bake until golden brown and serve with vanilla ice cream!
Notes for successful crostata dough:
- Check out my full guide on flakey pie crust here. The recipes are slightly different but the philosophy is the same
- Don’t overwork the dough. Less is more. There’s no kneading in this dough. Your dough should be shaggy with visible specks of cold butter running through it.
- Keep your ingredients COLD! I like to put everything in the freezer for a few minutes right before I make my dough. That includes the butter, flour, salt, and sugar.
- Any berries, cherries or stone fruits will work with this recipe! Feel free to mix it up.
- Make it vegan: substitute my favorite vegan butter from Mykonos
- Make mini, individual crostatas. This recipe will make approximately three mini blackberry and almond crostatas.
Check Out More Delicious Desserts
- Strawberry Rhubarb Puff Pastry Tart
- Rustic Blueberry Galette with Vanilla Ice Cream
- Stone Fruit Clafoutis
- Strawberry Brown Butter Ice Cream Sandwiches
- Meyer Lemon Polenta Cake
I love to hear from readers and always do my best to respond to each and every comment. If you make this recipe be sure to leave a comment and/or give it a rating! Don’t forget to follow along on Pinterest, Facebook, and Instagram for all the latest updates!
Blackberry and Almond Crostata
- 1 1/2 c all purpose flour
- 1/2 c almond flour
- 1 tbsp sugar
- 1 tsp salt
- 8 tbsp cold butter cubed
- 3-4 tbsp ice water
- 1/4 c slivered almonds
- 1 egg beaten
- 3 pints blackberries
- 1/3 c sugar
- 1 tbsp cornstarch
- 2 tbsp butter cubed
To make the dough:
- In a large bowl whisk together the flour, almond flour, salt and sugar. Next, use your fingers or a pastry cutter to work the butter into the flour mixture until the flour has a coarse, mealy texture similar to bread crumbs.
- Drizzle in half the ice water (no ice). Begin to gently bring the dough together until you can form it into a ball. If you need to, add more water, a tablespoon at a time. The formed dough should be loose and shaggy.
- Turn the dough onto a piece of plastic wrap, press it into a flat disk. Wrap in plastic and let rest in the refrigerator for one hour. Remove from the fridge 10 minutes before your ready to roll it out.
Assembling the crostata:
- Pre-heat the oven to 425. In a large bowl toss the blackberries with the sugar, cornstarch and butter.
- On a lightly floured surface roll the dough out to approximately 1/4 in thick then transfer to a parchment-lined baking sheet.
- Next, pile the berry mixture in the center of the rolled out dough. Fold the edges of the dough up around the the berries. Brush the edges with the beaten egg and sprinkle with slivered almonds.
- Put the crostada in the oven and immediately turn the temperature down to 350. Bake for 50-60 minutes or until the edges of the crostata are golden brown. Remove from the oven and let cool. Cut into wedges and serve with vanilla ice cream!
- Blackberry and Almond Crostata is best eaten the day of however, leftovers can be stored in the refrigerator for up to three days. Reheat in the oven at 375 for 5 minutes.