Cherry Crostata Recipe

Reader Contribution by Lauren Widing
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Here in Michigan, cherries are in full swing. Whether you are in the southern part of the state or in the northwest where orchards and vineyards abound, you will find cherries. My favorite place to buy them is from a roadside stand out in the middle of nowhere. It is fun to stop in and talk with the people who labored to grow such an important food. They are the perfect fruit to incorporate in a variation of dishes.

Cherry crostata is a simple, delicious way to use summer’s rubies. I prefer to make my own crust, that way I can choice the best ingredients for my family and me. This recipe calls for coconut sugar, but feel free to use what best suits you.

Cherry Crostata Recipe

Yields two 7” crostatas or one 15” crostata

2 1/2 cups flour
3/4 teaspoon kosher salt
1/2 tablespoon coconut sugar
8 tablespoons unsalted butter, cold and cubed
1/4 cup vegetable shortening, cold
5-6 tablespoons very cold water
1 tablespoon butter, melted
1 tablespoon coconut sugar

2 1/2 – 3 pounds fresh cherries, pitted
1 tablespoon coconut sugar


Preheat oven to 400 degrees.

For the crust, in a food processor pulse flour, salt, sugar until well combined. Next, add butter and shortening and pulse until butter and shortening resemble small peas. Slowly pour in ice water and pulse until dough comes together in a ball. Be careful not to over mix. Pour onto floured surface. Shape into a flattened ball, wrap in plastic wrap and refrigerate for 20-30 minutes.

Once the dough has cooled, roll on floured surface until it is about 14”-15” around or make two 7”.  Transfer to baking sheet.

Toss the cherries with sugar and pour onto rolled outdough, arranging them in an even layer, leaving about an inch border. Fold dough border over the outer edge of cherries. Brush dough with melted butter and sprinkle with 1 tablespoon sugar.

Bake for 50-60 minutes or until golden brown. Cool for 10-15 minutes before serving.