Put an Italian twist on an American cobbler by adding polenta to the topping. You may want to place a baking sheet underneath the crostata to catch any juices that bubble over the topping.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (flour through dash of salt) in a food processor; pulse 2 times or until combined. Add butter; pulse 6 times or until mixture resembles sand.
Place flour mixture in a large bowl; make a well in the center. Add egg substitute to flour mixture; stir until well blended.
Preheat oven to 375 degrees F.
Combine raisins and brandy in a large bowl; let stand 15 minutes. Drain; discard liquid. Return raisins to bowl. Add ⅔ cup sugar and next 6 ingredients (2/3 cup granulated sugar through pepper) to raisins; toss well. Combine apple and lemon juice in a small bowl. Add to raisin mixture; toss to combine.
Spoon apple mixture into an 11 x 7 inch baking dish lightly coated with olive oil. Sprinkle topping evenly over apple mixture. Bake at 375 degrees for 40 minutes or until topping is crisp and golden brown.
Serve warm with a drizzle of balsamic vinegar.