Each time I walk into the grocery store lately, I’m greeted with stacks upon stacks of fresh raspberries, begging to be taken home and whipped up into some incredible dessert. My thought is one can never go wrong with raspberries. They’re perfect in scones, cheesecake, granola, a top a chocolate cake, or simply on their own as a snack. So with my shopping bag in hand I gather my ingredients. I love rustic desserts that hit both sweet and savory notes. What better to make than a Crostata with organic Driscoll’s raspberries, soaked in brandy, white balsamic, fresh lemon zest and herbed goats milk cheese crust. Regardless of your baking skills, this is an easy recipe for anyone to make! Start with making the crust first.
You have two options here:
(1) Pre-made gluten-free pie crust (typically frozen)
(2) Gluten-free pie & tart mix
It’s all based on how much time you have really? My schedule is jam-packed this time of year with birthdays, graduation parties and work. Weather is ideal now in Austin for outdoor dinner parties, so I’m always looking for a quick and easy dessert everyone will enjoy. Grocers sell gluten-free premade crusts in the frozen section that are light, flakey and perfect for making a Crostata. I regularly use Whole Foods Gluten-Free Bakehouse brand myself (comes in a 2-pack). There are also flour mixes for pie and tart crust which are a good choice for this recipe and only require the addition of butter and eggs. I recommend Blackbird Bakery Tart & Pie Crust Blend and using high-quality butter.
This rustic dessert can be served warm or cold, along with fresh whipped cream or ice cream, hitting the sweet and savory spot for even the most discerning foodie and so good they’ll never know it’s gluten-free! Please find the directions below and for more inspirational raspberry desserts from Driscoll’s click here.
This is a paid endorsement for Driscoll’s. Visit Driscolls.com for more berry recipes and to enter their summer sweepstakes.
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