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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.

Recipe by Cooking Light October 2002


Recipe Summary test

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


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

311 calories; calories from fat 16%; fat 5.4g; saturated fat 3.6g; poly fat 0.1g; protein 2.3g; carbohydrates 62.5g; fiber 2.6g; cholesterol 13mg; iron 1.2mg; sodium 216mg; calcium 45mg.