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.
Wine pairing: Sutter Home Moscato
Origin: Nights to Savor
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 ground black pepper 4 cups cubed Granny Smith apple (about 1 1/2 pounds) 2 tablespoons fresh lemon juice 3 tablespoons COLAVITA Balsamic Vinegar
Preparation:
1. To prepare the 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. 2. Place flour mixture in a large bowl; make a well in the center. Add egg substitute to flour mixture; stir until well blended. 3. Preheat oven to 375 degrees F. 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 sugar and next 6 ingredients (2/3 cup granulated sugar through pepper) to raisins; toss well. Combine apple and lemon juice in a small bowl. Add to raisin mixture; toss to combine. 5. Spoon apple mixture into an 11 x 7 inch baking dish lightly coated with olive oil. Sprinkle topping evenly over apple mixture. Bake at 375 degrees for 40 minutes or until topping is crisp and golden brown. Serve warm with a drizzle of balsamic vinegar. Makes 9 servings Per Serving: 324 Calories (16.2% from fat); 6g Fat (3g Sat, 2g Mono, 1g Poly); 2g Protein; 65g Carbohydrate; 2g Dietary Fiber; 14mg Cholesterol; 228mg Sodium. Food Exchanges: 1 Fruit; 2 1/2 Other Carbohydrates. _________________________ This recipe was featured in the Gift Wrapping Menu, a part of Cooking Light's "Nights to Savor" series. Also a featured in this menu was Roasted Garlic,Sun-Dried Tomato, and White Bean Dip and Ziti with Sausage, Onions, and Fennel.
