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Blueberry & Rhubarb Crostata

Simply Luxurious
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr 30 mins
Servings 6 slices



  • 1 cup flour all-purpose
  • 1/2 cup unsalted butter chilled
  • 1/8 cup sugar
  • 1/2 teaspoon salt
  • 2-3 tablespoons cold water


  • 2 cups rhubarb cut into 1/2 - 1 inch pieces
  • 1 cup blueberries 1 small carton picked up at the market
  • 1/3 cup sugar with fresh fruit, less sugar is needed. I have found 1/3 cup is perfect.
  • 3 tablespoons flour
  • 1/2 teaspoon salt
  • pinch nutmeg freshly grated
  • 1 teaspoon lemon juice fresh
  • 1 egg white whisk with 1 tablespoon of water
  • 1/2 tablespoons unsalted butter


  • 3 tablespoons unsalted butter melted
  • 1/3 cup flour
  • 1/3 cup oatmeal
  • 2 tablespoons sugar
  • 2 tablespoons brown sugar
  • 1/2 teaspoon salt



  • Using a food processor or bowl with a dough cutter, add flour, sugar, salt and butter to the bowl. Mix until fine crumbs form.
  • Add water until just before it begins to all stick together. Remove from the bowl, roll into a ball and flatten gently into a flat round disk. Wrap in plastic wrap and place in the refrigerator for a minimum of 30 minutes to chill.
  • After 30 minutes (the dough can be chilled for up to a day and still be ready whenever you are), roll the dough out into a 8-10 round diameter, making sure to not roll the dough too thin so that it won't leak while baking. Place the dough on a baking sheet lined with parchment paper.


  • Preheat the oven to 425 degrees.
  • While the dough is chilling, combine gently the fruit and the sugar, nutmeg, lemon, flour and salt.
  • Once the dough is rolled out, place the filling in the middle, leaving about 2-3 inches clear of the filling as you will be folding it on top of the filling to form the edges.
  • Add the crumble as instructed below. Then fold the edges: take 2-3 inches and fold on top of the filling, then fold the next 2-3 inches, slightly layering on top of the last folded edge. Do this until the edges are all folded on top of the filling. Make sure not to break the dough as this will allow leaking of the filling while cooking (however, if this happens, it is absolutely okay and still very delicious).
  • Brush the dough with the egg white and water mixture.
  • Place in the oven for 20 minutes. Reduce heat to 375 degrees. Bake for 30-35 minutes more until crust is brown and filling is slightly bubbling. Remove from the oven and let cook for 5-10 minutes.
  • Serve warm with gelato or ice cream.

Crumble Topping

  • Make the crumble topping while the dough is chilling, after you make the filling.
  • Melt the butter in a small sauce pan on a medium to low heat. While the butter is melting, mix in a small bowl the flour, oats, sugars and salt. Once the butter is melted, remove from heat and add the flour-oats mixture. Mix with a fork until all is incorporated.
  • Finely slice up the 1/2 tablespoon of unsalted butter and place on top of the filling before adding the crumble. Then add the crumble so that the entire top of the filling is covered.