Blackberry Crostata
posted in: Other SweetsRecipes


If you live in the Wichita area and haven’t been to Elderslie Farm yet, you are truly missing out. They have just a little bit of everything that makes my soul come alive: delicious food, breathtaking scenery, a charming cafe, goats…. ok, goats don’t do a lot for me, but Isla very much enjoyed them which makes me happy. It’s the perfect place to go no matter what stage of life you find yourself in.

Josh and I took Isla first thing Saturday morning. We had breakfast at the Bramble Cafe, and then we went blackberry picking. I haven’t had the opportunity to go many “you-pick” farms in my lifetime, but Edlerslie Farm is my favorite nonetheless. It’s beautiful and serene, not to mention DELICIOUS. There is no question the best blackberries I’ve ever eaten come from this farm.

In the span of 30 minutes, we filled two buckets worth of the most delectable blackberries imaginable. I thought there would be zero chance we would actually consume all of these berries before they go bad and had planned on freezing half of them, but how very wrong I was. As I write this, we had 1/3 of a bucket left. That’s a lot of berries folks.


Hands down the best thing I’ve made from all of these gorgeous blackberries was not even something I had planned on making. While preparing to have my parents over for dinner, an idea for a blackberry crostata flickered into my mind. It must have been divine providence, because this crostata needed to be made. In all my years of baking, I believe this is the best thing I’ve ever made. Ever. Ever. Ever. Bonus? It’s very simple to make.

When I make-up a recipe on the spot, it can be hit or miss so I didn’t bother taking an pictures for the blog… so that’s why you are left with the visual of a singular slice of crostata. Even though that’s all that was left, it was too good not to share right away. So go pick or pick-up some blackberries and make this crostata. Your friends, family, and mouth with thank you.

PRINTER FRIENDLY Blackberry Crostata
20 minutes
30-40 minutes
1 - You won't want to share :)
1 1/2 cups spelt flour
1/4 cup + 2 tablespoons sugar
1/2 teaspoon salt
12 tablespoons unsalted butter, very cold
About 1/4 cup ice water
3 cups fresh blackberries
zest of a lemon
2 tablespoons cornstarch
egg white (optional)

Preheat the oven to 375 degrees F. In the canister of a food processor, put the flour, 2 tablespoons of sugar, and salt. Pulse to combine.


Add the very cold butter to the flour mixture. Pulse only until the butter is cut into the flour.


One tablespoon at a time, add the ice water to flour/butter mixture pulsing the food processor on and off in long pulses. You’ll need somewhere between 3-6 tablespoons. I used 5 tablespoons. Stop adding the water when the flour looks evenly moistened and can stick together.


Working quickly, roll out your dough on a well floured surface, rotating frequently to prevent sticking, until about 1/8 of an inch thick. Very carefully transfer the crust to a buttered baking sheet. (I transfer my crusts by gently rolling them onto a rolling pin and gently rolling them off into whatever baking surface I’m using)


In a medium bowl, gently mixture together your blackberries, lemon zest, 1/4 cup sugar, and 2 tablespoons of cornstarch. You want the blackberries intact, but evenly covered with the other ingredients.


Pour the blackberry mixture into the center of the crust leaving 2 to 3 inches of crust all the way around the blackberries.


Working clockwise, begin folding the extra crust over the blackberries so that the blackberries are gently encased and the crust is slightly overlapping itself. Optional: brush egg white onto the crust and sprinkle with a little sugar


Place the baking sheet in the center rack of the oven and bake until the crust is barely golden brown, approximately 30-36 minutes.


Cut into slices and ENJOY!


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