For our second recipe of the month we were given the option of baking the Raspberry Fig Crostata and/or the Johnnycake Cobbler. I chose to bake both but there was a moment I almost did not bake the crostata and it had nothing to do with two recipes or being busy. I saw FIG and thought no way…
We are having a problem with raccoons coming into our yard after they feast on our neighbors FIG tree. I am not really liking raccoons or FIGs right now so it was funny this was the recipe picked. I couldn’t bring myself to pick those figs hanging over the fence knowing those raccoons have been all over them. 😦 Off to the store I went…
This crostata had an interesting crust that ended up being the deciding factor on whether my tasters liked this dessert. Everyone liked the raspberry/fig filling but this almond/sesame crust, not so much. Half the people loved this and the other half thought the crust was too dry. Everyone said it would have tasted great with a scoop of ice cream on top.
I found the dough hard to work with. Even after chilling the dough, the butter warmed very quickly. I even resorted to briefly freezing my strips to make the lattice because I couldn’t get them off the parchment paper.
I personally didn’t try this recipe…surprise, surprise…but I can’t see making this one again. Although everyone either liked it or loved it, no one thought it was bad, I think there are better recipes I have made…and easier dough to work with. Not a keeper for me.
I was thankful the Johnnycake Cobbler seemed to be a much easier recipe. With the exception of heavy cream, all the ingredients I would normally have on hand. I like recipes like that! I think the next time I would make this one, I would try substituting my FF milk in place of the cream and see if it makes a difference.
This recipe called for nectarines and plums for the filling but all I had to see was “feel free to experiment with the fruit and spices”. Those who have followed my blog know that usually means I will be using apples, which is what I did. I used a variety: granny, gala, and golden delicious. I also added cinnamon and nutmeg to the mixture. This recipe was so easy to whip up. Sautee the filling and mix together the biscuit topping.
I was pleasantly surprised with the “cornbread” topping! It went well with the sugar and cinnamon apples. Everyone loved this recipe!! This one is a keeper and so easy which is even better! 🙂