WFPB Italian Rustic Blueberry Crostata
This WFPB Italian Rustic Blueberry Crostata is a beautiful balance of naturally sweet and subtly tart. It offers a refreshing change from overly sugary desserts. It’s an ideal way to use fresh blueberries that are just past their prime, transforming them into something truly special. While blueberries are my go-to, this rustic treat is incredibly
Post Date: September 19, 2023
Posted by: Donna SpencerThis post may contain affiliate links. Read my full disclosure here.
versatile. I’ve had great success with blackberries. I’ve also tried raspberries and even a mixed berry combo. The juicy fruit filling combines perfectly with the tender, flaky gluten-free crust. This makes it a dessert that feels indulgent. However, it remains nourishing. With no refined sugar and simple whole-food ingredients, this crostata fits perfectly into a whole food, plant-based lifestyle.
Crostata versus Galettes
When it comes to crostatas and galettes, the only difference is language. Crostata is an Italian term, and galette is French. By definition, you can use these terms interchangeably as they refer to the same, easy, and distinctly guest-worthy dessert. By either name, this free-form pastry is always a great choice. It is perfect when you find yourself with a PLANTifull amount of seasonal produce.
This crostata is low in sugar and gluten-free. So go ahead and make up a mini bunch to have on hand and share with neighbors. I just think life is too short to not have a treat every once in a while!
Let’s Talk Dough: Whole Food, Plant-Based and Fuss-Free
The dough for this rustic crostata is wonderfully simple and forgiving—no fancy techniques or rolling perfection required! I use a blend of almond flour and oat flour to keep it both gluten-free and nutrient-dense. Almond flour brings a light, buttery richness while oat flour gives structure and a wholesome texture. A touch of ground flaxseed acts as a binder. Instead of oil or vegan butter, I use applesauce and nut butter. This combination holds everything together while adding moisture and subtle sweetness. The dough is soft but sturdy. It is strong enough to fold over the filling without cracking. Once baked, it has a golden, crisp edge with a tender bite.
The beauty of this dough is that it’s free from refined ingredients but still delivers that satisfying pastry feel. You can roll it out between two sheets of parchment. Simply press it into shape with your hands. Rustic is the goal here! And if you’re making mini crostatas, just divide the dough into smaller portions and follow the same method. Whether you’re a seasoned baker or a beginner, this crust is approachable, adaptable, and deliciously plant-based.
Baking Tips for the Perfect Rustic Crostata
When it comes to baking a crostata, a few simple tips can make all the difference.
First, don’t skip chilling the dough. Even though this recipe contains no butter, chilling the dough for 20–30 minutes is still crucial. Resting allows the almond and oat flours to hydrate fully. This process helps the dough firm up. It also makes shaping the dough easier. Additionally, it becomes less prone to tearing or sticking. I like to roll or press the dough directly onto parchment paper. Then, I transfer the whole thing to a baking sheet before adding the filling. This avoids any tricky transfers and keeps the process mess-free.
Do not overload the center with too much fruit or juice. Otherwise, you may end up with a soggy crust. If your berries are very juicy, toss them with a little arrowroot. You can also use tapioca starch to help thicken the filling as it bakes. When folding the edges of the dough over the filling, don’t worry about making it perfect. The charm of a crostata is in its rustic, free-form shape.
Bake until the crust is golden brown. The fruit should be bubbling slightly. Usually, this takes around 30–35 minutes, depending on your oven and the size of your crostata. Let it cool for at least 15–20 minutes before slicing to give the filling time to set. And don’t be surprised if it disappears quickly—this is one of those desserts that invites second helpings!
Grocery List
Produce
Fresh or Frozen Blueberries
Lemon
Pantry
Almond Flour
Rice flour
Tapioca starch
Coconut sugar
Maple syrup
Cornstarch
Cinnamon
Misc
Salt
Add-Ins and Substitutions
You can try sugar substitutes like monk fruit and stevia, but I personally just don’t like them. I have not tested this recipe with these sugar substitutes.
These cookies are super easy to make. This means you can play a bit with the addition of different extract flavors. Try adding mint, caramel, orange, or lemon to the almond extract. I’ve also added a bit of color with a teaspoon of beet juice, spinach puree, or blueberry puree. Too fun!
Storing
Store in an airtight container for up to 5 days.
Nutrition 411
Almond flour is a good source of magnesium, omega-3 unsaturated fats, plant protein, and vitamin E — a powerful antioxidant. Keep in mind that almonds, like other nuts and seeds, are high in calories. The nutrients in this flour offer many benefits. These include improved insulin resistance. It can also lead to lower LDL (bad) cholesterol and blood pressure. Almonds may also protect brain health, as vitamin E may reduce your risk of Alzheimer’s (trusted source).
Blueberries contain dietary fiber, which helps your digestive system run smoothly. The fruit is also an excellent source of manganese and vitamins C and K1. They also provide small amounts of copper, as well as vitamins E and B6. Blueberries are low in calories and fat. They’re mainly made up of carbs and water but also contain a decent amount of fiber. They are rich in beneficial plant compounds. They contain antioxidants — especially anthocyanins. These compounds may account for many of their health benefits. Blueberries may decrease your risk of heart disease, boost brain health, lower blood sugar levels, and improve insulin sensitivity. (Trusted source)
Italian Rustic Blueberry Crostata
Equipment
- 2 Meduim Bowls
- Rolling Pin
- SHeet Pan lined with parchment paper
Ingredients
Blueberry Filling
- 3 cups fresh blueberries
- 3 tablespoons maple syrup
- 1 teaspoon cornstarch
- ¼ teaspoon cinnamon
- Grated rind of 1 lemon and juice
- 1 pinch salt
- ⅓ cup no sugar blueberry jam/spread any berry flavor will work
Gluten-Free Crust
- 2 ½ cups fine almond flour
- ¾ cup white or brown rice flour
- ⅓ cup tapioca starch
- ¼ cup coconut sugar plus 2 tbsp for topping
- ¼ teaspoon fine sea salt
- 5 to 7 tablespoons water doesn’t have to be cold
Instructions
Blueberry Filling
- In a small to medium saucepan combine 2½ cups blueberries, maple syrup, cornstarch, salt, lemon juice, lemon rind, and cinnamon. Bring to a boil over medium heat, and cook stirring for approximately 2 minutes until thickened, remove from heat and stir in lemon juice and remaining ½ cup of blueberries, let cool.
Gluten-Free Crust
- Sift dry ingredients together. This helps to create a lighter more delicate crust.
- Add water 2 tablespoons at a time and mix. If you add too much water, add a tsp of brown rice flour AND a tsp of almond flour to counter the over-watering. You want a slightly sticky dough that can be rolled.
- Place dough between two sheets of parchment paper and roll in a round to 1/8 inch thickness. You can also divide the dough into 10 or 12 equal balls for mini crostatas which are super cute and easy for hand holding.
- Transfer rolled-out dough to a sheet pan lined with parchment paper.
Make Crostata
- Preheat oven to 375℉.
- Spread jam on the bottom of a round to within 1 inch of the edge. Spoon on the blueberry filling. Fold in the edge of the pastry overlapping the edges to form a rustic-looking edge. Press lightly to secure the seals.
- Bake for 15-20 minutes depending on your oven. Completely cool. The leftover crostata should be covered and stored in the fridge. After 2 days the crust becomes soggy.
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