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Chef Megan Mitchell

Online Cookbook

Bourbon Peach Crostata

  • Serves: 8
  • Complexity: medium
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Bourbon Peach Crostata


  • 1 1/2 cups AP flour, plus more for rolling
  • 2 tbsp. granulated sugar
  • Pinch of fine sea salt
  • 1/2 cup unsalted butter, cold and cut into cubes
  • 3-4 tbsp. ice water
  • 5-6 yellow peaches, cut in half, pitted and sliced 1/2-inch thick
  • 1 small lemon, zested and juiced
  • 2 tbsp. cornstarch
  • 2 tbsp. bourbon
  • 2-3 tbsp. dark brown sugar
  • 1 tbsp. milk, for brushing crust
  • Sugar in the raw, for sprinkling
  • Ice cream or whipped cream, for serving


  1. To a large food processor add the flour, sugar and salt and pulse to combine. Add in the cubed butter and pulse a few times until incorporated and no large chunks remain.

  2. Add in the ice water one tbsp. at a time. Pulse just until the mixture comes together and starts to form a ball. Remove and form into a flat disk. Wrap in plastic and refrigerate for at least one hour.

  3. Preheat oven to 375F. Line a large baking sheet with parchment paper.

  4. In a medium sized bowl combine the sliced peaches, zest and juice from the lemon, cornstarch, bourbon and brown sugar. Mix together.

  5. On a lightly floured surface, roll the dough out to a 14-inch round. It’s ok if the edges crack a little. Using the rolling pin gently roll the dough onto itself and transfer it to the baking sheet.

  6. Using a slotted spoon, scoop the mixture into the middle of the dough, mounding up and leaving about a 2-inch border. Next fold the edges over the peaches, forming a 2 to 3-inch crust. Pour the remaining liquid from the bowl over the peaches.

  7. Using a pastry brush, brush the edges with a little milk and sprinkle with the sugar crystals.

  8. Bake for 45-50 minutes or until the edges are golden brown and the filling begins to bubble. Remove and let cool slightly. Serve with whipped cream or ice cream.

    Recipe Courtesy of Megan Mitchell

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