Peach Filled Italian Crostata Bars
These peach filled Italian crostata bars are made with juicy ripe peaches layered between a buttery, tender crostata pastry crust. It’s a simple pie bar twist on the classic Italian fruit tart!
In the summertime, I love fresh, juicy peaches especially in baked goods like my Italian peach crumb cake! These peach filled Italian crostata bars are a fun combination of my two of my favorite desserts, Italian crostata and peach pie.
Rosemary, Another fabulous recipe! Just picked some fresh peaches and made this crostini today. It was amazing. The crust is one of my favorites, and my go to for cut out cookies as well. Thanks for sharing. Doreen
Doreen
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They are similar to a peach pie bar, made with sweet cinnamon sugar peaches, but instead of a peach crumble topping, I used a soft and buttery Italian pastry. Pasta frolla is sturdy enough to hold a juicy fruit filling and works beautifully as a top crust, too!
Why I Love This Peach crostata
- A perfect mix of pie and pastry: A juicy peach filling meets a buttery Italian crostata crust in a peach bar that is a delicious spin on the classic peach crostata!
- Simple and fuss-free. No pie pan or tart pan are needed to make these peach crostata bars! Just layer, bake and slice into this easy Italian dessert.
Ingredient Notes
- All-purpose flour: This is needed for the Italian pie crust as well as to thicken the peach filling.
- Granulated sugar: Used to sweeten the crostata dough as well as the peaches.
- Egg: One whole egg and one extra egg yolk add moisture, binding and richness to the pasta frolla.
- Peach jam: You can also use apricot jam.
- Peaches: I love to use fresh peaches but canned preserved peaches can also be used.
- Cinnamon: Used to add warm taste to the filling.
- Peach filling: Peach jam, peaches, cinnamon, vanilla, lemon juice, flour and sugar.
- Topping: Milk is used to brush the dough before baking for a glossy shine and sugar for sweet taste and crunch.
Best Peaches to Use
You can use white peaches or yellow peaches, any will work in these peach filled Italian crostata bars. I always recommend using what is in season and local to your area for the best flavor! You can use nectarines if preferred.
How to Make Italian Crostata Bars with Peach Filling
Start by whisking together flour, sugar, baking powder, and salt. Make a well in the dry ingredients then add the egg, yolk, and cubed butter to the center. Mix by hand or pulse in a food processor until the dough begins to come together then move to a flat surface and knead briefly until soft then wrap in plastic, and chill.
While the dough chills, in a medium bowl, gently toss together the sliced peaches with cinnamon, vanilla, lemon juice, sugar, and a bit of flour. Set that aside while you roll out the dough.
Once the dough has chilled, divide it in half. Roll out one half to fit your prepared cake pan, and press it into the bottom. Spread a layer of peach jam over the crust.
Then spoon the peach mixture on top. Roll out the remaining dough and place it over the peaches. Trim off any excess dough (you can save the scraps to make cute Italian cookie cutouts if you like!). Use a sharp knife to cut 2–3 small slits in the top crust to let steam escape. Brush the top with a little milk and sprinkle with sugar.
Bake until the top is golden and the filling is bubbling slightly.
Let cool, or enjoy it warm. Cut into squares and serve with a scoop of my no churn vanilla ice cream.
recipe tips
- Fresh peaches: Use ripe but firm peaches. If they’re too soft, they can break down while baking and make the crust soggy.
- Crostata crust: This recipe uses a classic Italian crostata crust passed down from a friend’s mom—like many Italian recipes, every family has their own version. If you already have one you love, feel free to use it here!
- Don’t skip the chilling time: Chilling the dough helps the crust turn out tender and flaky. It’s worth the wait!
- Roll the dough between parchment paper: This makes it easier to roll out and helps prevent sticking.
- Substitutions: You can swap in brown sugar for a deeper flavor or sprinkle sliced almonds over the filling. I don’t recommend making too many other changes, the recipe works as is!
- Top crust tip: Brush with a little egg wash for a golden, glossy finish and sprinkle with coarse or turbinado sugar for a bit of crunch.
Storage
- Reheat: Reheat briefly until warmed in the microwave or reheat slices in the oven at a low temperature for 10 minutes.
- Store: Store leftover Italian crostata bars with peach filling in an airtight container for 2-5 days.
- Freeze: Cool peach bars completely, cut into squares then freeze in an airtight container for up to 2 months. Thaw overnight in the refrigerator and reheat or enjoy cold.
More Peach recipes
- Peach Upside Down Cake
- Peaches and Cream Swirl Bread
- Easy Summer Peach Cake
- Almond Fresh Peach Bread
- Italian Peach Cookies
If you are looking for a different way to make a crostata, then why not try these bars!? Let me know how they turn out. Enjoy!
Peach Filled Italian Crostata Bars
Ingredients
CROSTATA PASTRY DOUGH
- 1 pinch salt
- 1¾ cups all purpose flour
- ½ cup granulated sugar
- 1 teaspoon baking powder
- 1 large egg (room temperature)
- 1 large egg yolk (room temperature)
- ½ cup + 2 tablespoons butter (room temperature) (140 grams total amount, if you double the recipe then double this amount )
PEACH FILLING
- 2-3 tablespoons peach jam
- 2½ cups Peaches sliced thin or chopped (approximately 4 fresh or 1 large can (drained) peaches pit removed and peeled)
- ¼ teaspoon cinnamon
- ½ teaspoon vanilla extract
- 1 tablespoon lemon juice
- 2 tablespoons flour
- ¼ cup granulated sugar
Instructions
CROSTATA PASTRY DOUGH
- In a large bowl whisk together salt, flour, sugar and baking powder, make a well in the centre and add egg, egg yolk and butter (cubed), mix together (you can also use a food processor, pulse until dough just starts to come together), remove dough to a flat surface and knead until it becomes a soft dough, wrap in plastic and refrigerate for 30-60 minutes.
- Pre-heat oven to 350F (180C), lightly grease and flour, spray or line with parchment paper an 8 inch (20 cm) square cake pan.
- In a medium bowl mix together, sliced peaches, cinnamon, vanilla, lemon juice, flour and sugar, gently combine.
- Remove dough from fridge, roll out half the dough to fit into pre-pared cake pan, spread with peach jam, cover with sliced peach mixture.
- Roll out other half of dough and fit to cover the peaches, using a sharp knife remove excess dough, (use extra dough to make cut out cookies), cut three, 2-3 inch / 5-7 cm cuts on the top of dough using the sharp end of a knife. Brush top of dough with a little milk and sprinkle with sugar, bake for approximately 30 minutes or until golden and baked through, if it's browning too much, then cover tent style with foil and continue to bake. Let cool or eat warm, cut into squares and serve with vanilla ice cream if desired. Enjoy!
Notes
how to store the peach crostata bars
Reheat: Reheat briefly until warmed in the microwave or reheat slices in the oven at a low temperature for 10 minutes. Store: Store leftover Italian crostata bars with peach filling in an airtight container for 2-5 days. Freeze: Cool peach bars completely, cut into squares then freeze in an airtight container for up to 2 months. Thaw overnight in the refrigerator and reheat or enjoy cold.Nutrition
Updated from June 23, 2017.
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Rosemary, Another fabulous recipe! Just picked some fresh peaches and made this crostini today. It was amazing. The crust is one of my favorites, and my go to for cut out cookies as well. Thanks for sharing. Doreen
Hi Doreen, thanks so much, so glad you enjoyed it. Take care!
Love your recipes!
Hi Carole, thanks so much. Take care.
I love the recipes I have tried. Thank you for sharing. I have a question….can I use frozen peaches and can I double the recipe? I’m so excited to try this.
Thank you
Lena
Hi Lena, yes you can use frozen peaches, just make sure to drain them well, and dry them with paper towels. Let me know how it goes. Have a great weekend.
Hi Rosemary
I am excited to make these peach crostata bars, as the peaches are really wonderful right now. I don’t have a square metal cake pan, but I do have a glass one…would that work with this recipe?
Thanks
Hi Patricia yes glass will work, it might be a good idea to lower the temperature by 25 degrees and cook for about 5 minutes less, although check to make sure it is baked through. Hope you like it.
Do you put this pastry dough up the sides of the pan or just on the bottom?
This looks so good. I can’t wait to make it.
Hi Vee, I put it just on the bottom, you could try going halfway up the sides if you wish. I hope you enjoy it. Take care!
I’m not a fan of peaches but these look so good!
Thanks so much, I’m sure apples would work too. Have a great weekend.
I’ve been reading your blog for a while now, and it’s so great! I’m married to an Italian from Marche, though we both now live in the UK we still live primarily on Italian food with the occasional roast dinner thrown in, so far he’s loved everything that I have prepared from your blog and though I have quite a repertoire myself one definitely needs some variety!
These bars look amazing and I 100% just went and made them because I love all things peaches. Ugh the fresh peaches from his uncles garden in the Marche countryside are just divine. Combining peaches with crostata? My other favourite thing? Genius! So good! The only switch out I made was to replace the baking powder with lievito per dolci that we picked up on our last trip home, I find that the slight hint of vanilla makes the crostata taste just so… right.
Hi Shen, thanks so much, so glad you enjoy the blog and the recipes. Marche is so beautiful. So glad you enjoyed the Crostata Bars. 🙂
Where I come from in Massachusetts old Yankees always ate pie for breakfast in addition to eating it for dessert. I don’t know if it’s just a New Englandvthing or not.
This recipe sounds and looks delicious. Thank you.
Hi Elaine, thank you! I could sure go for pie for breakfast and I love hearing the different ways and how things are done everywhere, thanks for sharing. Have a great day.
This looks so delicious! I’m pinning it for peach season. Where I live in Italy (Tuscany) people seem to eat crostata for breakfast. I’m somewhat new here so I could be wrong lol! And I know how extremely regional these things can be… Would this be served with the ice cream as a dessert after dinner? I don’t want my Italian friends to think I’m confused 🙂 I mean, it’s basically pie, right? Thanks for the recipe!
Hi thanks so much, and haha yes Italians have been known to have a slice of crostata for breakfast and of course in the afternoon with an espresso. I think you could serve these squares with some ice cream, great combination and welcome to Italy.
An hour ago, my mother phoned saying peaches are ripe and waiting for me….. what I usually do is a jam; now this is perfect timing: baking it tomorrow ! Thank you so much !
Thanks so much, let me know how it turns out. Have a great weekend, 🙂
These sound (and look) amazingly delicious, Rosemary! I love peach anything so am adding these to the list of things to bake this summer!
Thanks Olivia, hope you enjoy it. Let me know.
Oh my!! The very possibilities are endless. I can even see the crostata with berries. Thank you for sharing — it looks amazing and I LOVE no-churn ice cream. Summer is almost here and I have the feeling there will be lots of ice cream.
Hi Marisa, thanks, ah yes with a Crostata the possibilities are endless. Have a great week.
Definitely making these bars next time I have company. You just come up with the most delicious recipes. Thank you.
Hi Ann, thanks so much, hope you enjoy them. Have a great week.
Oh my gosh!!! These bars look so delicious..I have to try this recipe. Pinned it and Printed. Thank you
Thanks Pamela, they are really good.