Wild berry and apple whole grain crostatas

If you are looking for a super simple version of a pie here you have it. This is the second version of a crostata that I have made, apple danish crostata was the first one which was really good as well.

With this one I wanted to experiment with the crust and I used butter instead of oil. I actually could not tell much difference between using olive oil or butter so I think I will stick with the olive oil since it is healthier :-)

With crostatas you can pretty much add any fruit of your choice. With the apple danish crostata I made a while back I was thinking of maybe using the recipe and making it as an apple pie slab version. I just came up with and I think I like it. The cheese layer was a really tasty complement with the apples so will see how it goes…..

Enjoy!!

In the left picture you can see the dough and filling ingredients. In the right picture you can see the crostatas just before baking.

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Wild berry and apple whole grain crostatas

Yield: 8 servings

Ingredients:

Dough

1 1/2 cup + 2 tablespoons whole wheat pastry flour
1/2 cup water
1/2 cup butter, 1 stick

Filling

2-3 apples, thinly sliced
1 cup wild frozen berries, thawed out and juices removed
1 tablespoon corn starch
1/4 cup sucanat sugar, brown sugar or regular sugar will work
2-3 teaspoon cinnamon
1 tablespoon sugar to sprinkle over top of crostatas
2 tablespoon milk, for brushing crostatas with before baking

 

Directions:

Mix crust ingredients together in a bowl. Divide the dough into two pieces and roll them out between plastic wrap into a round disk. Transfer them to a prepared baking pan line with parchment paper.

Preheat oven to 375F. In another bowl mix filling ingredients except milk and extra tablespoon of sugar. Place filling on top of the doughs. Bring sides of the dough up onto the apples and berries and pad down. Brush with milk and sprinkle with the two tablespoons of sugar.

Bake for 35-45 minutes or until edges begin to brown. I baked mine for 45 minutes

Nutrition facts calculated based on the recipe giving 8 servings


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38 comments

  1. Myriam…me encanta el pastel que has hecho…dices que con cualquier otra fruta sirve…tengo alguna pera abandonada que me parece ya se como voy a usar….realmente una delicia.
    feliz fin de semana. besos

  2. Me encantan los pasteles de manzana, las tartas, los bizcochos… lo que sea de manzana. Y este que además es rústico… pues tiene un aspecto super tentador. Una maravilla.

  3. I am so amazed with this one. Now, I am planning of making it. I am so excited. Thanks a lot for sharing this nice cake recipe.
    amish baby crib

  4. Wow the top of that cake looks AMAZING, but I can’t put a finger on why…will definitely be making this soon, have a major apple glut at the moment (Southern hemisphere!)

  5. Hola,es diferente y fácil y riquísimo.

  6. I’m making this today. :) So much easier than pie! I’m going to try it with some apples I canned this past fall.

  7. This is really good! I don’t think I had quite as many apples as you did (I used what amounted to just over half a quart once I poured off the liquid and they were packed down)… I couldn’t see them through the top of the batter but it was still fantastic! Mine came out with kind of a custard like flavor but yet it was cakey, if that makes any sense. Definitely a keeper. I’m going to try using peaches next time. :)

  8. Patti,

    cool, I am glad you like it. I will probably make it soon again. We loved it as well and by the way with peaches I bet is also fantastic!!

  9. this looks so pretty. apples and skillet, yum. i love thisssss! i had this and a couple other recipes bookmarked to go back to and just say how much i lovvvvve it! ha, thank you for sharing!
    -meg
    @ http://clutzycooking.blogspot.com

  10. I just made this tonight. I couldn’t find whole wheat pastry flour at the market, so I just used regular all purpose flour and also sprinkled some cinnamon sugar on the top before baking. It was absolutely delicious. Thank you so much for the recipe.

  11. Hello,

    The pie looks so so nice! I wonder could I use almond milk instead?

    Thanks

  12. I made this cake last night and by this morning we had polished it all off. Thank you for sharing the recipe, we all loved it. I did substitute buckwheat flour for the whole wheat flour with great results.

  13. Hola ya tengo mi pan en el horno espero y me quede igual de doradito como el tuyo…gracias por todas esas recetas ricas y faciles de hacer :)

  14. Just made this! It came out a little soggy as well… Not sure why. Other than that it’s delicious! Can’t stop eating it! I have a feeling it’s going to be all gone by tomorrow :)

  15. Ok, made this last night and GOODNESS GRACIOUS!!! It was beyond amazing! I thought for sure the recipe was wrong because there was so little batter to toss the apples in, but it was one of the best things I’ve ever made and/or eaten! I used a spring form pan, which made it really easy to remove and cut. I also added 1tsp. of cinnamon, because, well, I want it to be fall already!!! Also, my sugar of choice was coconut sugar. Served it with coconut whipped cream. Did I mention how good this was????

  16. Hi! Made this cake this afternoon with 1/2 c sugar and coconut oil! Delicious! Look forward to trying it with buckwheat flour like a previous poster stated. Thinking the grandkids would love this for breakfast at Grandmas. Thanks for sharing the recipe :).

  17. I just made this..AMAZING….I reduced the sugar to 2 tbsp. and tasted great!

  18. Hi! I love this cake. Made few times already. But have a question. Do you think I can substitute milk for almond milk? Thank you!

  19. To me it tasted like scrambled eggs with baked apples… Maybe I did somethin wrong, but I suppose there must be less eggs and more flour to thicken up the batter a little AND to reduce the egg smell… Not to mention it was the soggiest cake/dessert I have made, and there have been too many…

  20. Will the cake turn out if you use butter instead of oil? Thanks!

  21. Can I use honey instead of the sugar? If so how much honey should I use? Thanks!

  22. This looks amazing! Think it’ll work with regular white whole wheat flour? That’s all I have in the house right now. Thanks in advance. :)

  23. I made this cake today. I used what you recommended as the start of the recipe but because I just love to tinker I used a quarter cup coconu flour instead of wheat pastry, I used organic Apple juice and some maple syrup instead of sugar. I also added cinnamon for more of a fall feel. Then added a little more coconut flour (1 tablespoon) to thicken it up just a little. Everything else the same. Cooked it in my cast iron skillet and it is amazing!  Thank you for inspiring me. 

  24. This was really delicious, thank you!  I increased the recipe to 1 1/2 size and baked it in a 9×13 pan.  Surprisingly, I did not have to increase the baking time for the larger pan.  I used a total of 2/3 cup sugar and added 1 1/2 tsp of cinnamon, per another commenter’s suggestion and it is plenty sweet.  I think I could get away with 1/2 cup sugar even with the increased recipe.

  25. This has become one of our favorite cakes. I also make it with summer peaches when we can’t eat them fast enough. We never have milk in the house and found it works well with almond or soy milk too. We’ve also been eliminating gluten and use 1/2 corn flour and 1/2 almond flour. It’s so easy and so good. Thank you!

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