How to Make a Quick and Easy, Fruit-Sweetened Raspberry Almond Crostata or Pie (Diabetic Friendly)
- 5 hours ago
- 2 min read
This simple crostata takes minutes to prepare with convenience items, and it air fries in about half an hour. The crostata is sweetened with raspberries--I use frozen berries for convenience and because they are less expensive than fresh--and raspberry fruit spread. Some fruit spreads are sweetened with fruit only, others use a small amount of sugar in them. Choose whichever you prefer, but I don't recommend the version with artificial sweeteners, which sometimes have an aftertaste and also aren't really good for you (see https://www.thenfeedthem.com/post/are-artificial-sweeteners-okay-if-you-re-a-type-2-diabetic-the-hidden-dangers-of-artificial-sweete). Finely chopped almonds feature on the bottom of the pie and on top and provide extra protein, flavor, and a nice crunch. You can use a commercial whole-wheat or regular deep-dish pie crust for the recipe or make your own crust. The crostata is great warm "as is" or with a small scoop of vanilla ice cream. Enjoy!
Raspberry Crostata Pie (Diabetic Friendly). -- Serves 8
1 8 - 9-inch deep-dish pie crust, whole-wheat or regular
12 ounces of frozen raspberries (don't thaw)
2 teaspoons of cornstarch
2 tablespoons of water
1/2 cup of finely chopped almonds, divided
1/4 cup of raspberry fruit spread
Leave the dough in the pie pan it comes in (or if you make your own dough roll/press it into a pie pan). Sprinkle half of the chopped almonds on the bottom of the pie dough, spreading them out evenly. In a large bowl mix the raspberries with the cornstarch, water, and raspberry fruit spread until thoroughly combined. Spread the mixture evenly on the bottom of the dough in the pan. With your fingers, fold the dough on the sides of the pan (about 1-2 inches of the dough) over the filling in the middle, leaving most of the filling showing. Sprinkle the remaining chopped almonds over the top of the filling. Spritz the top of the crostata with a little non-stick cooking spray (this will help keep the almonds in place).
Air Fryer: Air fry the crostata at 335 degrees for about 30 minutes or air fry "bake" the crostata at 350 degrees for 30-35 minutes or until lightly browned and bubbly in the middle.
Oven: Preheat the oven t0 400 degrees. Bake the crostata for about 35 minutes or until lightly browned and bubbly in the middle.
Let the crostata cool for at least an hour to firm up. The filling will seem quite loose when you pull the crostata from the air fryer or oven, but it will firm up on standing.
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