| Level: | Easy |
| Total: | 1 hr 5 min |
| Active: | 35 min |
| Yield: | 6 servings |
Ingredients
- One 9-inch-round unroll-and-bake refrigerated pie crust, thawed
- 1 teaspoon olive oil, for the grill pan
- 1 pound fresh peaches, peeled, pitted and halved (about 2 large or one 10-ounce bag frozen peaches, thawed)
- 1 teaspoon white balsamic vinegar
- 1/3 cup sugar
- 2 tablespoons unsalted butter, at room temperature
- 1 1/2 teaspoons lemon juice (from 1/2 small lemon)
- Pinch fine sea salt
- 1 cup heavy whipping cream
- 1 tablespoon powdered sugar
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon kosher salt
- 2 teaspoons chopped fresh thyme
Instructions
- For the crostata: Preheat the oven to 375 degrees F. Place the pie crust on a parchment-lined baking sheet.
- Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Drizzle the oil over the grill pan. Drizzle the peach halves with the balsamic vinegar, then grill flat-side down until softened and grill-marked, 3 to 4 minutes. Slice the peaches into wedges and arrange in a circle over the crust, leaving a 2-inch border. Fold the dough border over the filling to form an 8-inch round. Pleat the edge of the pastry and pinch to seal any cracks in the dough.
- Combine the sugar and 2 tablespoons water in a small saucepan and cook without stirring until it has become a deep amber color, about 5 minutes. Remove from the heat and slowly whisk in the butter, lemon juice and salt. Immediately pour the caramel over the peach slices.
- Bake the crostata until golden, 20 to 25 minutes.
- For the thyme whipped cream: Meanwhile, combine the heavy cream, sugar, vanilla and salt in the bowl of an electric mixer. Whip until the cream has soft peaks, about 2 minutes. Gently fold in the thyme.
- Let the crostata cool for 15 minutes to let the caramel settle, then cut into wedges and serve with a dollop of thyme whipped cream.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 428 |
| Total Fat | 29 g |
| Saturated Fat | 15 g |
| Carbohydrates | 41 g |
| Dietary Fiber | 2 g |
| Sugar | 20 g |
| Protein | 3 g |
| Cholesterol | 65 mg |
| Sodium | 236 mg |
Reviews
Made this for Father’s Day. Made my own crust (from Giada’s apple crostata recipe). I gave it 4 stars because it had very mixed reviews. I followed the recipe exactly. The caramel turned out a beautiful color, but the crostata in general didn’t work for me. Several members of my family absolutely loved it and couldn’t stop eating it. But I found the peaches and/or caramel combination to be too bitter. Didn’t really care for it overall.
Awesome!! I bought TJs pie crust & grilled the peaches on a cast iron skillet. The caramel was great no issues with it, but I forgot to add the lemon juice.
This was outstanding and I even used a bought crust. The balsamic over the peaches prior to grilling helped to remove the sweet nip of the peach which is needed because of the sweet caramel. The baking portion went almost the full 25 minutes to get the crust a golden brown. It’s a watch and see as you bake. Watch the boiling of the caramel, the butter will accelerate the burning of the sugar. If you mess up the caramel, just start over, dont try to recover it at that point. enjoy.
Peaches grow just to become this! Super easy especially if you prep the pie crust and have it ready the day you are going to put this together.
I was lucky, we were doing a grilling day and the coals were hot and ready to make the peaches perfect.
I used the Alton Brown Pie Crust recipe, the one where you use a spray bottle to incorporate the water. It is my go to, always successful! The combination of grilled peaches, freshly prepared caramel sauce, all baked in the perfect crust leaves you wanting more and more.
I just baked this, let it rest a bit, plopped the pan and some ice cream in the middle of the table. Gave everyone a spoon and we commenced to devouring in the sun, poolside. OOOO! AAAAA!
I was lucky, we were doing a grilling day and the coals were hot and ready to make the peaches perfect.
I used the Alton Brown Pie Crust recipe, the one where you use a spray bottle to incorporate the water. It is my go to, always successful! The combination of grilled peaches, freshly prepared caramel sauce, all baked in the perfect crust leaves you wanting more and more.
I just baked this, let it rest a bit, plopped the pan and some ice cream in the middle of the table. Gave everyone a spoon and we commenced to devouring in the sun, poolside. OOOO! AAAAA!
This was quite tasty. It didn’t come out as pretty as Giada’s but that was due to my inadequate pastry folding skills. The grilled peaches (done on a grill outside on a grill pan with the white balsamic glaze was outstanding (next time I will just stop there and serve those. The key to making the caramel sauce is using an aluminum saucepan and when turning up the heat you need to watch it as after 5 minutes it will turn amber color very quickly. My caramel sauce although delicious never thickened up (not sure if it was supposed to but was yummy. Everyone loved it and I was only left with one slice so evident of a tasty dessert.
This was really good. I subbed white wine vinegar for balsamic, it was fine although I don’t think I even tasted the vinegar. My caramel didn’t turn dark brown – someone else said this – and in hindsight I forgot I think I’ve heard you can’t use a nonstick pan for caramel in general, that it just won’t ever brown. I still used it, but it was seemed a little more like corn syrup than caramel. Also, I grilled my peaches on a grill pan (like Giada and they didn’t develop any flavor from it. Next time I’d do it outside, but just for a couple of minutes to be sure they didn’t get too smoky.
My attempt = FAIL but most likely my error.
My caramel sauce tastes burned, looks and smells good, but tastes like burned butter. As soon as I took it off the heat and put the butter in, I think that the heat of the caramel burned the butter immediately. It’s a shame, was so easy otherwise. Have no idea what I did wrong with the caramel sauce! Anyone have any advice?
In the oven now, but without the caramel sauce. Tried twice and failure both times. Maybe my pan?? I use anodized nonstick saucepans. Advice anyone??
I tried this recipe but for some reason I don’t like all types of fruits baked so I tried this with apples instead. It was very easy to assemble but I had a little issue with the caramel browning but I added some vanilla and that darkened it a bit. I couldn’t wait to taste it and it was just so delicious so now I will definitely try the peach.
Good overall, but I think grilling the peaches gave it a slight bitter flavor. Would make again, but maybe grill a little less. The carmel sauce set-up perfectly after cooling.