It's odd to call this a crostata (which is like a pie) since this is more like a cobbler or apple crumble with a slightly italian twist. Still, quite delicious with unexpected flavors of cornmeal in the topping and a surprisingly nice touch from the balsamic drizzled on top. I would bulk it up with much more apple though per serving, both for bigger portions and to offset the sweetness of so much sugar.
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)
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Amount per serving
- Calories: 311
- Calories from fat: 16%
- Fat: 5.4g
- Saturated fat: 3.6g
- Monounsaturated fat: 0.0g
- Polyunsaturated fat: 0.1g
- Protein: 2.3g
- Carbohydrate: 62.5g
- Fiber: 2.6g
- Cholesterol: 13mg
- Iron: 1.2mg
- Sodium: 216mg
- Calcium: 45mg
- 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
- Cooking spray
- 3 tablespoons balsamic vinegar
- 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.
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