I haven't made dessert in a long time. It seems like I'm never really in the mood to bake in the summer. Last night I was craving a new dessert that wasn't ice cream, but I also wanted something that was easy to make.
A few weeks ago, I pinned a recipe for a blueberry crostata. I'm not a huge fan of blueberries, but I had some raspberries in the freezer that I thought would be a great substitute. The original recipe calls for a homemade crust, but I had a Pillsbury pie crust in the freezer that I thought would work perfect, and be less work for me! The end result was delicious. The raspberries were tender, juicy and tangy and the went perfectly with the sweetened cream cheese. This is an easy dessert that can be made on any weeknight.
Raspberry Cream Cheese Crostata (recipe adapted from A Kitchen Addiction)
2½ C fresh raspberries
2 tbsp sugar
¼ tsp cinnamon
1 tbsp flour
1 pie crust
1 tbsp sugar in the raw or coarse sugar, for sprinkling on dough
4 oz ⅓ of the fat cream cheese, softened
2 tbsp sugar
1 tsp vanilla extract
In a medium bowl, sprinkle sugar and cinnamon over raspberries. Gently stir to coat. Stir in flour. Set aside.
Transfer pie dough to a baking sheet coated with cooking spray.
Preheat oven to 400.
To prepare cream cheese filling, stir together cream cheese, sugar, and vanilla extract. Spread cream cheese on dough leaving at least a 1 inch margin from the edge. Arrange raspberries over the top.
Fold dough up over the edge of the blueberries and pat down. Sprinkle with sugar.
Bake for 25 minutes or until edges turn golden brown. Serve warm.