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

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.

How to Make It

Step 1

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.

Step 2

Place flour mixture in a large bowl; make a well in center of mixture. Add egg substitute to flour mixture; stir until well blended.

Step 3

Preheat oven to 375°.

Step 4

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.

Step 5

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.

Ratings & Reviews

rstarrlemaitre's Review

October 24, 2012
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.