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Friday, July 3, 2015

Peach + Gingersnap Crostata

I made this a few nights ago.

It was a variation of this recipe of an apple crostata.  Since it's summer, I couldn't resist making it with peaches.  I wanted to change the topping too.  We were having diner with friends.  I know pie is a favorite for one of them, but, like me, cookies and cake are the favorites for the other.  So, I decided to sneak some cookies in to the topping.  I turned some gingersnaps to dust, and used them inside to soak up some juices and also in the topping.

Assembly is pretty simple...dough, cookie crumbs, peaches with a pinch of sugar, and the crumbly topping.  The topping was just cookies, butter, flour, ginger, and another pinch of sugar.  Easy as pie! ;)

As you can see, I had a bit of a juice situation.  I don't mind the mess.  Actually, I like it, but, if you want to be more tidy, you can let the sliced peaches sit in the sugar for a while before cooking and drain the juice.

I was really happy with the end result.  It was just right with a small scoop of vanilla ice cream.  

1 comment:

  1. Recipe looks delicious but that's not the reason for my comments. i was searching for a good place to eat on yelp and came across vialino. As i was reading the reviews i saw you and everything stopped.

    you are amazingly beautiful and I would love to ask you out for dinner sometime. i know it's crazy, i might be the first guy in history to ask a girl out on yelp ;)

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    love to hear back from you....

    ReplyDelete