Thursday, November 3, 2011

#DelMonte Diced Peaches with Cinnamon & Brown Sugar Crostata

I don't know about you, but this time of year has me yearning to bake. There's nothing better during the fall than a warm home and the smell of cinnamon. I love it. It's so homey, comfy, and inviting.

I knew I wanted to make something with fruit and something with cinnamon. I have a favorite dessert that is simple to make and divine to eat: apple crostata. But this time I wanted to mix it up a bit. Rather than apples, I wanted to use a different type of fruit.

I decided to try #DelMonte diced peaches with cinnamon and light brown sugar. I bought a 4 pack of 4 oz. cups of peaches. They are the only peaches available with the cinnamon and light brown sugar. You won't find this combination in a can. I bought them at WalMart for $2.12 per package. They also make perfect after-school snacks or you can add them to school lunches.

I adapted my recipe from this apple crostata recipe. It's been one of my go-to fall recipes for years. In fact, I make it so frequently that my guests have come to expect it. But next time I serve it, my guests will have a surprise when they take their first bites. They'll never expect peaches!

I gathered my ingredients in one place. I like to collect everything and place it together before I begin. As I use each ingredient, I put it away so cleanup isn't overwhelming.

Easy Peach Crostata

Ingredients
1 Pillsbury Refrigerated Pie Crust (don't cringe and don't judge). I swear by these crusts. Every. Single. Time. They come in a box of 2. You will only need 1.

For the Filling:
1 package of 4-4 oz. #DelMonte diced peaches in light syrup with cinnamon and brown sugar
1/4 teaspoon of grated orange zest (optional)
1/4 cup all-purpose flour
1/4 cup granulated or superfine sugar
1/4 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
4 tablespoons cold, unsalted butter, cut into pieces

Preparation
Roll out the prepared dough on a baking sheet lined with parchment paper or aluminum foil.

Open each plastic cup of peaches and drain the syrup from the peaches using a colander.

Add the peaches to a mixing bowl and grate the orange zest into the bowl. Mix well to combine.

Place the peaches and zest mixture onto the pastry dough. Spread out to within 2 inches or so of the edge of the dough.
 
In the bowl of a food processor combine the flour, sugar, salt, cinnamon and allspice. Using the steel blade, add the butter to the mixture and pulse until it is crumbly. Pour into a small bowl and mix with your fingers until it begins to hold together.
 
Sprinkle the mixture evenly over the peaches.
 
Gently fold the edges of the dough over the peaches, pleating it to make a circle.
 
Bake the crostata for 20 to 25 minutes, until the crust is golden brown. Let cool for 5 minutes before serving. Can also be served at room temperature.
 
The crostata is perfect served with vanilla ice cream or homemade whipped cream which is super easy to make.
 
Whipped Cream
1 cup (1 pint) cold heavy cream (whipping cream)
3 tablespoons sugar (I like to use confectioner's sugar)
1/2 teaspoon pure vanilla extract
 
Whip the cream with an electric mixer until it begins to thicken. Once it thickens, add the sugar and vanilla. Continue to mix until it forms thick peaks. Serve cold.
 
ENJOY!
 
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You can also view my Google+ story to see all the fun I had while shopping for the ingredients.

Disclosure: This shop has been compensated as part of a social shopper insights study for Collective Bias. #CBias. All opinions are my own and were not influenced in any way by Collective Bias.

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