Apple or Peach Mini Crostatas
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I have another apple recipe for ya today. However, I also decided to modify the recipe and make a peach version too. The recipe for these apple or peach mini crostatas is one that I found over at pillsbury.com. It only requires 5 ingredients but ice cream or frozen yogurt is a welcomed 6th ingredient. If you haven’t made a crostata before, it’s like an easier way to make a pie.
A crostata is actually a Italian dessert and form of pie. It is made by folding the edges of the dough over the top of the filling. This gives it a more rustic look.
Hint: The dessert comes together easily by using refrigerated pie crust.
Then you make a simple fruit filling using fresh fruit. Both apples and peaches are great to use this time of year. To get the little mini shape, I just traced a bowl that was close to the 5 inch size with a knife. You could also make a 5 inch circle on your computer and print it out on card stock to use as a template.
I always love to have my pie a la mode, so we ate our apple and peach mini crostatas with a scoop of vanilla frozen yogurt. We used caramel sauce on the apple version, but no sauce on the peach version. I loved both version, but think the peach was the best. Also, I think that next time I will brush the edges of the crostata with a little milk and sprinkle it with sugar. I always love a little sugar sprinkled on my pie crust. That’s the way my mom made pies. YUM!
Apple Crostatas
Real Mom Kitchen
Ingredients
- 1 Pillsbury® refrigerated pie crust from 15-oz box, softened as directed on box
- 1 large baking apple peeled, cored and thinly sliced (about 2 cups)
- 2 tablespoons sugar
- ¼ teaspoon ground cinnamon
- 8 teaspoons caramel flavored topping
Instructions
- Heat oven to 425°F. Unroll crust on work surface. Roll crust out slightly; cut into 4 (5-inch) rounds. Place rounds on parchment lined cookie sheet.
- In medium bowl, mix sugar and cinnamon; toss apple slices into sugar mixture. Divide apple slices evenly onto center of each pie crust round. Fold 1/2-inch of crust over filling, pinching slightly so that crust lays flat on apples.
- Bake 18 to 20 minutes or until crust is golden brown and apples slices are tender. Drizzle 2 teaspoons caramel topping over each crostata. If desired, serve warm with ice cream.
Peach Mini Crostatas
Real Mom Kitchen
Ingredients
- 1 Pillsbury® refrigerated pie crust from 15-oz box, softened as directed on box
- 1 large peach peeled, pitted and thinly sliced (about 2 cups)
- 2 tablespoons brown sugar
- 1 teaspoon flour
- ¼ teaspoon ground cinnamon
Instructions
- Heat oven to 425°F. Unroll crust on work surface. Roll crust out slightly; cut into 4 (5-inch) rounds. Place rounds on parchment lined cookie sheet.
- In medium bowl, mix sugar, flour and cinnamon; lightly toss peach slices into sugar mixture. Divide peach slices evenly onto center of each pie crust round. Fold 1/2-inch of crust over filling, pinching slightly so that crust lays flat on peaches.
- Bake 18 to 20 minutes or until crust is golden brown and peach slices are tender. If desired, serve warm with ice cream.
