Ingredients:
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
Directions:
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.
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.
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
Ingredients:
1 large peach, peeled, pitted and thinly sliced (about 2 cups)
2 tablespoons brown sugar
1 teaspoon flour
1/4 teaspoon ground cinnamon
Directions:
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.
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.
Bake 18 to 20 minutes or until crust is golden brown and peach slices are tender. If desired, serve warm with ice cream.
