Blackberry and Almond Crostata
Yields: 6-8 servings
  • 3 tablespoons firmly packed light brown sugar
  • 1 tablespoon cornstarch
  • 3 teaspoons sliced almonds, divided
  • ½ teaspoon pumpkin pie spice
  • 3½ cups fresh blackberries
  • 1½ teaspoons fresh lemon juice
  • ½ (14.1-ounce) package refrigerated piecrusts
  • 1 large egg
  • 1 tablespoon water
  • 1 teaspoon turbinado sugar Whipped Creole Cream Cheese (recipe follows)
  1. Preheat oven to 375°. Line a baking sheet with parchment paper.
  2. In a small bowl, combine brown sugar, cornstarch, 2 teaspoons almonds, and pumpkin pie spice. In a large bowl, toss together blackberries and lemon juice. Sprinkle brown sugar mixture over blackberries, gently tossing to coat well.
  3. Unroll piecrust on prepared pan. Spread blackberry mixture onto dough, leaving a 2-inch border. Fold dough up and over filling, letting dough drape over itself at each fold.
  4. In a small bowl, whisk together egg and 1 tablespoon water. Using a pastry brush, brush dough with egg wash, and sprinkle with turbinado sugar. Sprinkle remaining 1 teaspoon almonds over crostata.
  5. Bake until golden brown, about 30 minutes. Let cool for 40 to 45 minutes before serving. Serve with Whipped Creole Cream Cheese.
Recipe by Louisiana Cookin at