I love fruit desserts
Cobblers or crumbles
But my favorite is
An Italian Crostata (if spaghetti is the entree)
a French Galette (if onion soup grantinee is the entree)
Made even easier if you use the Pillsbury refrigerated pie crust
And no pie pan to wash!
Last week I made a blueberry peach one
Tons of fresh blueberries, some really ripe peaches
piled in the middle
The edges brought up and over
And the whole baked
Best served with whipped cream
(spiked with a little Cassis)
or ice cream
(to melt over the warm dessert)
I have company for lunch
So three portions please
(which leaves three more portions for us for dinner dessert!)
LINDERHOF CROSTATA OR GALETTE
(depending on whether I'm cooking Italian or French!)
2 cups blueberries
2 cups peeled and sliced peached
1/4 c. light brown sugar
2 T. flour
1/4 t. cinnamon
pinch of salt
1 large egg, beaten
2 T. demerara sugar
1 pie crust of your choice rolled into a round
Preheat the oven to 350.
In a medium bowl, toss the peaches and blueberries with the sugar, flour, cinnamon and salt.
Lightly flour a large work surface and roll out the dough to a 12 to 13 inch round. Transfer to a baking sheet lined with parchment or silicone mat.
Arrange the fruit in the center of the dough, leaving about 1 1/2 inches of space around the perimeter of the dough empty. Fold the outside edge of the dough over the fruit, making occasionally pleats. Brush the crust with the egg. Sprinkle the demara sugar evenly over the dough and fruit.
Bake the pastry until the crust turns a light brown and the filling bubbles, about 50 minutes. Let cool for 10 minutes, sprinkle with powdered sugar, then cut into wedges and serve warm with whipped cream or ice cream.
You can make the galette or crostata with any seasonal fruit following the above recipe. Just make sure to adjust sugar to the sweetness or tartness of the fruit.
It's Friday and I'm joining Michael at Rattlebridge Farm for Foodie Friday.