Summer is just a few days from coming to an end and the fall is nipping at our heels. It's the kind of weather that makes you crave something a little heavier than King of Pops for dessert, but not quite ready for pumpkin pie yet. A simple, quick peach crostada is perfect. Especially for those of you who stocked up and froze all of those delicious peaches from the end of the summer!
The best part of this recipe is that you can make it fairly easy and make your own crust (I made an easy cream cheese crust which always gets rave reviews) or even easier by buying a store bought crust. Either way, the end result is really impressive. We made individual sized crostadas, which is the perfect dessert for a small dinner party. We promise your guests will be totally blown away!
makes 6 individual crostadas
3-4 peaches (a little more than 1/2 a peach in each crostada)
1 tablespoon cinnamon
1 tsp nutmeg
1 egg (for bushing the crust)
1/2 c raw sugar
6 tablespoons butter
3 tablespoons of flour
Preheat oven to 425 degrees
Slice peaches and combine in bowl with 1/4 cup of sugar, nutmeg, and cinnamon. Toss until they are coated evenly.
Spread flour on counter top surface and layout individual crusts (you should be able to get at least 2 personal crusts from each 9" disc). Fill each round crust disc with an even amount of peaches. Gently fold edges in to middle, leaving the center exposed. Add 1 tablespoon of butter into each crostada and brush crust with beaten egg. Finally sprinkle some sugar on top and pop in the oven for about 20 minutes (Make sure you keep an eye on them. I like to get them to the point of lightly brown and switch it to broil for about a minute or two in order to make the top extra crispy)
Voila! The perfect individual dessert for the in-between season!