How to Make Peach Cobbler From Scratch

The Secret Trick for Best-Ever Baking with a Cast-Iron Skillet

91 Cast-Iron Recipes for Spring

13 Cast-Iron Cooking Mistakes

This Isn’t a Kitchen Tool, but It’s Weirdly Perfect for Pitting Peaches

120 Cast-Iron Recipes for Winter

46 of Our Best Peach Dessert Recipes

62 Cast Iron Recipes for Summer

Our Top 9 Cast-Iron Skillet Recipes

How to Make the Best Cast Iron Salmon

4 Things You Should Never Cook in Cast Iron

10 Easy Peach Cobbler Recipes

The Dangerous Mistake You Could Be Making with Enameled Cast Iron

43 Cast-Iron Recipes for Vegetarians

12 Types of Cast-Iron Cookware You Should Know About

12 Fun and Funky Cast Iron Products

The Complete Cast Iron Cooking Guide

The Easy Way to Restore a Rusted Cast-Iron Skillet

The Versatile HexClad Pizza Steel Replaced My Air Fryer

TEST KITCHEN APPROVED

Cast-Iron Peach Crostata

Name: Cast-Iron Peach Crostata
Prep time: 45 min
Cook time: 45 min
Total time: 1 h 30 min
Yield: 10 servings
Ingredients: 1-1/2 cups all-purpose flour; 2 tablespoons plus 3/4 cup packed brown sugar, divided; 1-1/4 teaspoons salt, divided; 1/2 cup cold unsalted butter, cubed; 2 tablespoons shortening; 3 to 5 tablespoons ice water; 8 cups sliced peaches (about 7-8 medium); 1 tablespoon lemon juice; 3 tablespoons cornstarch; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1 large egg, beaten; 2 tablespoons sliced almonds; 1 tablespoon coarse sugar; 1/3 cup water; 1 cup fresh raspberries, optional

TEST KITCHEN APPROVED

5 Reviews

Total Time:Prep: 45 min. + chilling Bake: 45 min.

By Taste Of Home Editorial Team

Recipe by Lauren McAnelly, Des Moines, Iowa

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on May 13, 2022

While the crostata, an open-faced fruit tart, is actually Italian, my version's peach filling is American all the way. —Lauren Knoelke, Milwaukee, Wisconsin

Watch How to Make Cast-Iron Peach Crostata

TEST KITCHEN APPROVED

Cast-Iron Peach Crostata

5 Reviews Add your review

Yield:10 servings

Prep:45 min

Cook:45 min

Save Saved Saving email print

Ingredients

1-1/2 cups all-purpose flour
2 tablespoons plus 3/4 cup packed brown sugar, divided
1-1/4 teaspoons salt, divided
1/2 cup cold unsalted butter, cubed
2 tablespoons shortening
3 to 5 tablespoons ice water
8 cups sliced peaches (about 7-8 medium)
1 tablespoon lemon juice
3 tablespoons cornstarch
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 large egg, beaten
2 tablespoons sliced almonds
1 tablespoon coarse sugar
1/3 cup water
1 cup fresh raspberries, optional

Text Ingredients

Shop Recipe

Directions

1
Mix flour, 2 tablespoons brown sugar and 1 teaspoon salt; cut in butter and shortening until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk. Cover and refrigerate 1 hour or overnight.

2
Combine peaches and lemon juice. Add remaining 3/4 cup brown sugar, cornstarch, spices and remaining 1/4 teaspoon salt; toss gently. Let stand 30 minutes.
3
Preheat oven to 400°. On a lightly floured surface, roll dough into a 13-in. circle; transfer to a 10-in. cast-iron skillet, letting excess hang over edge. Using a slotted spoon, transfer peaches into crust, reserving liquid. Fold crust edge over filling, pleating as you go, leaving center uncovered. Brush folded crust with beaten egg; sprinkle with almonds and coarse sugar. Bake until crust is dark golden and filling is bubbly, 45-55 minutes.
4
In a small saucepan, combine reserved liquid and water; bring to a boil. Simmer until thickened, 1-2 minutes; serve warm, with crostata. If desired, top with fresh raspberries.