Apple Crostata

recipe
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.

Yield:

9 servings (serving size: 1 piece crostata and 1 teaspoon balsamic vinegar)

Recipe from

Cooking Light

Nutritional Information

Calories 311
Caloriesfromfat 16 %
Fat 5.4 g
Satfat 3.6 g
Monofat 0.0 g
Polyfat 0.1 g
Protein 2.3 g
Carbohydrate 62.5 g
Fiber 2.6 g
Cholesterol 13 mg
Iron 1.2 mg
Sodium 216 mg
Calcium 45 mg

Ingredients

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
Filling:
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
Cooking spray
3 tablespoons balsamic vinegar

Preparation

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.

October 2002
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