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Hopkins Fields

Stone fruit Crostata with Lemon Thyme Crust

This is one of those classic desserts that is rustic and never seems to go out of style on a hot summer night when the fruit is farm stand fresh. Fresh lemon thyme in the crust gives the base dimension. It’s easy to put together and the fact that it’s a bit messy looking is all the better.


For the dough:

2 cups AP flour

Pinch of salt

1 ½ sticks ice cold cut into cubes (I actually like to dice the butter and place in the freezer for a bit)

2 tsp. fresh lemon thyme l

¼ cup ice water


For the Filling:

3 ripe plums, stone removed and thickly sliced

6 ripe apricots, stone removed and quartered

3 ripe peaches, peeled, stone removed and thickly sliced

½ tsp. best quality vanilla extract

Zest of 1 lemon

1 Tbsp. flour

¼ cup sugar


Additional Tbsp. butter

Additional Tbsp. sugar



Blend flour, salt and thyme in food processor. Add butter and pulse several times until the flour looks like peas, with the motor running pour the water into the mixer and blend just until it comes together. Wrap in plastic wrap and refrigerate for at least 1 hour and up to overnight.

Heat oven to 450 degrees. Combine the ingredient for the filling giving a light stir being careful not to mash the fruit. Flour your work surface. Unwrap the dough and roll it to 14 inches in diameter working from the center out constantly shifting the dough after each roll. Set out a rimmed baking sheet covered with a sheet of parchment paper. Roll the dough back up your rolling pin and roll it out onto the center of your baking sheet. Pour the fruit mixture into the center of the dough. Drape the edges of the dough up over the filling and press lightly to crimp the edges. Sprinkle with the additional sugar and tab small pieces of butter over the top of the fruit. Bake 30-35 minutes, until the crust is golden brown and the center is tender and bubbling. Serve at room temperature with a glass of chilled Night Owl.

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