Summer is one of my favorite times of year because everything is simple. Produce is at its finest and doesn't need to be doctored at all. So its the perfect time to show case fruit and not mess with it at all. So this crostada is just that beautifully simple and full of flavor. You won't be disappointed if you make it.

Peach and Blueberry Crostada

4 medium peaches, sliced into 8 pieces
2/3 cup of blueberries

1 teaspoon of cinnamon
2 tablespoons of brown sugar

1 pie crust, store bought or homemade

Preheat oven to 400 degrees. Line a sheet pan with parchment paper, and place the pie crust on the parchment paper. In a bowl combine the peaches and blueberries and stir to combine. Mound up the fruit in the middle of the pie crust and make sure to leave an inch border all the way around. Fold the edges over about every inch to inch and a half and continue all the way around. Sprinkle with the cinnamon and brown sugar. Bake for 20-25 minutes or until the crust is a light golden brown. Let cool on a cooling rack completely and serve at room temperature or slightly warm.

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