Raspberry Fig Crostata AND Johnnycake Cobbler



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.

DSCF7405It said to add sanding sugar on top…I only had the colorful variety. 🙂


DSCF7417I 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.

DSCF7434 DSCF7436 DSCF7438 DSCF7440 DSCF7442

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! 🙂

3 thoughts on “Raspberry Fig Crostata AND Johnnycake Cobbler

  1. The last TWD-Baking with Julia post I just read said that they had squirrels stealing from their fig tree. On yours no squirrels but raccoons. Where I live the only creatures I’ve ever seen stealing from fig trees were children 😉
    You made a beautiful and delicious job! Congratualtions on baking them both.
    I made the cobbler (and love it) and cannot wait to give the crostata a try: I love sesam and almonds!

  2. Both of your desserts look beautiful. Your post also made me miss the huge fig tree we had in a house that we rented a few years ago, and it didn’t have racoons all over it (not that I knew anyway!) I’d love to give the cobbler a try, corn bread sounds delicious!

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