Peaches and Cream Crostata
Serves: 4
For the Filling
  • 2½ C fresh peaches, sliced
  • 2 tbsp sugar
  • ½ tsp cinnamon
  • ¼ tsp ginger
  • ½ tbsp lemon juice
  • 1 tbsp flour
For the Cream Cheese Layer
  • 4 oz ⅓ of the fat cream cheese
  • 2 tbsp sugar
  • 1 tsp vanilla extract
For the Crust
  • ½ C white whole wheat or all-purpose flour
  • ½ C whole wheat flour
  • ½ tbsp sugar
  • ¼ tsp salt
  • ¼ tsp cinnamon
  • ¼ C olive oil
  • ¼ C non-fat milk + 1 tbsp for brushing crust
  • 1 tbsp coarse sugar for sprinkling on crust
  1. In a medium bowl, gently stir together peach slices, sugar, cinnamon, and ginger. Stir in lemon juice and flour. Set aside.
  2. In a small bowl, stir together cream cheese, sugar, and vanilla extract.
  3. Preheat oven to 400. Line a baking sheet with parchment paper or a baking mat.
  4. In a medium bowl, stir together flours, sugar, salt, and cinnamon. Add in olive oil and milk. Stir until a soft dough forms.
  5. Turn dough out onto a floured surface. Knead dough 1 or 2 times for dough to come together. Roll out into a 12 inch circle. Transfer dough to prepared baking sheet.
  6. Spread cream cheese mixture over the top, leaving at least a 1-inch margin from the edge. Arrange peach slices over the top of the cream cheese mixture. Pour remaining liquid over the top of the peaches.
  7. Fold dough up over the edge of the peaches and pat down. Brush with milk and sprinkle with sugar.
  8. Bake for 25 minutes or until edges turn golden brown.
  9. Remove to a wire rack to cool slightly before cutting into pieces and serving warm.
Recipe by A Kitchen Addiction at