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Berry Almond Crostata

This berry-filled crostata not only tastes like summer, but with its free form, it’s got that great casual vibe, too. Topped with crunchy almonds and sparkling sugar, this dessert hits all the right notes.

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Preheat oven to 450°. Line a baking sheet with parchment paper.

Toss together blueberries, raspberries, granulated sugar, cornstarch, and almond extract for the filling.

Set pie crust on prepared baking sheet. Spoon filling into center of crust, leaving a 2-inch border. Dot filling with diced butter. Fold edges of dough over filling, leaving center exposed, and press any loose edges down.

Brush melted butter over crust; sprinkle with almonds and sparkling sugar.

Bake crostata until golden brown, 20 minutes. Cool crostata until filling is set, at least 10 minutes.


A little butter enriches the flavor of the crostata filling, and some say, it minimizes boilovers.


To reduce burning the crust, tuck down and “secure” any loose edges before baking the crostata.

Nutritional Facts

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