Put an Italian twist on an American cobbler by adding polenta to the topping. You may want to place a baking sheet underneath the crostata to catch any juices that bubble over the topping.
3/4 cup pastry or all-purpose flour
1/3 cup whole grain yellow cornmeal
1/4 cup granulated sugar
3/4 teaspoon baking powder
1/8 teaspoon ground nutmeg
Dash of salt
1/4 cup chilled butter, cut into small pieces
2 tablespoons egg substitute
1/2 cup golden raisins
1/4 cup brandy
2/3 cup granulated sugar
2/3 cup packed brown sugar
1 tablespoon grated orange rind
1 1/2 teaspoons grated lemon rind
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon black pepper
4 cups cubed Granny Smith apple (about 1 1/2 pounds)
2 tablespoons fresh lemon juice
3 tablespoons balsamic vinegar
How to Make It
To prepare topping, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (flour through dash of salt) in a food processor; pulse 2 times or until combined. Add butter; pulse 6 times or until mixture resembles sand.
Place flour mixture in a large bowl; make a well in center of mixture. Add egg substitute to flour mixture; stir until well blended.
Preheat oven to 375°.
To prepare filling, combine raisins and brandy in a large bowl; let stand 15 minutes. Drain; discard liquid. Return raisins to bowl. Add 2/3 cup granulated sugar and next 6 ingredients (2/3 cup granulated sugar through pepper) to raisins; toss well. Combine apple and juice in a small bowl. Add to raisin mixture; toss to combine.
Spoon apple mixture into an 11 x 7-inch baking dish coated with cooking spray. Sprinkle topping evenly over apple mixture. Bake at 375° for 40 minutes or until topping is crisp and golden brown. Serve warm with a drizzle of balsamic vinegar.