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Cathy Katin-Grazzini

Cathy's Kitchen Prescription LLC


Blueberry Peach Crostata


This is a beautiful dessert that celebrates summer fruit at their peak ripeness. By varying the fruit pairings, you can also enjoy it throughout the year, like apricots and blackberries in the spring, and pears and fresh figs in the fall.


Prep 30 minutes

Cooking time 10 minutes

Make a 9-inch crostata



¼ cup whole flaxseeds, freshly ground

½ teaspoon Ceylon cinnamon, freshy ground

½ cup walnuts, chopped

2/3 cup dates, chopped

2 cups rolled oats

1 to 2 teaspoons of soy milk, if needed



1/3 cup silken tofu, well drained

2/3 cup apricot paste from 1 1/3 cup unsulfured dried apricots, or more to taste

½ teaspoon vanilla seeds, whole or ground, or to taste

2 cups unsweetened soymilk

1/3 cup arrowroot

Pinch of nutmeg, freshly grated, or to taste



2-3 ripe organic peaches, peeled and sliced

1 cup wild or organic blueberries


  • Preheat oven to 350°F.
  • Using a coffee grinder, grind the golden flaxseed. Measure, and wipe out the grinder with a paper towel.
  • Grind the Ceylon cinnamon stick in the coffee grinder, measure, and wipe out the grinder with a paper towel.
  • In the bowl of a food processor add the ground flaxseed, ground cinnamon, chopped walnuts and dates, and rolled oats. Pulse the processer to create a uniform but slightly crumbly dough.
  • Spoon out a teaspoon of dough. Press it between your fingers. If it fails to stick together, add soymilk, a teaspoon at a time and pulse to combine. The dough should be light but when compressed, it should stick together.
  • Transfer the dough to a 9-inch glass pie dish. Press with clean fingers to line the bottom and sides of the pie dish into a uniform layer about ¼-inch thick.
  • Bake the dough for 10 minutes or until it is lightly golden.



  • To create the apricot paste, place the dried fruit in a microwavable bowl, barely cover with water, and microwave for the fruit for 2 minutes. Allow the fruit to steep in the water for 10 minutes to soften.
  • Place the softened apricots in a high-speed blender with only as much as their soaking water as you need to blend them into a dense paste.
  • Combine silken tofu, apricot paste, vanilla beans, soy milk, and arrowroot in a high-speed blender. Use a nutmeg rasp to grate nutmeg in the bowl.
  • Run at high speed to blend the mix into a smooth sauce. Taste and correct the amount of apricot paste, vanilla, or nutmeg as you like.
  • Pour the sauce into a saucepan and heat on medium. Whisk continually until the sauce thickens into a dense custard.


Compose the Crostata

  • Compose the crostata. With a rubber spatula spread a nice layer of custard over the crust, just about filling the pie dish. Arrange the sliced peaches decoratively with slices facing in one direction along the outside ring, and in the opposite direction in the inn ring.
  • Dot the surface with fresh blueberries in any design you like.
  • Cover the pie dish with plastic wrap and refrigerate until chilled.
  • The crostata will last up to 5 days, refrigerated in the fridge (if it lasts that long!).


Blueberry Peach Crostata

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