Apple or Peach Mini Crostatas


I have another apple recipe for ya today.  However, I also decided to modify the recipe and make a peach version too.  The recipe 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.

The dessert come 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 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.  I also 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!

I also have an apple themed giveaway going on right now to go along with this recipe so hop on over to my giveaway page and be sure to enter.  It will help you be able to make trying out this recipe even easier.

Mini Apple Crostatas

  • 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
  • 1/4 teaspoon ground cinnamon
  • 8 teaspoons caramel flavored topping
  1. 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.
  2. 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.
  3. 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.

Mini Peach Crostatas

  • 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
  • 1/4 teaspoon ground cinnamon
  1. 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.
  2. 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.
  3. Bake 18 to 20 minutes or until crust is golden brown and peach slices are tender. If desired, serve warm with ice cream.
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