Ingredients
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Crust
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1¼ cups all-purpose flour
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1 tablespoon sugar
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½ teaspoon salt
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½ cup (1 stick) unsalted butter, chilled and cut into small pieces
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⅓ cup ice cold water, more as needed
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1 egg, beaten
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Raw sugar, for garnish
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Filling
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6 to 8 Granny Smith or other tart apples, peeled and cut into 16 slices each (about 6 cups total)
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¼ cup brown sugar
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1 teaspoon cornstarch
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¼ teaspoon ground cinnamon
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¼ teaspoon lemon zest
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¼ teaspoon vanilla extract
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crumble
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¼ cup granulated sugar
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1½ cups all-purpose flour
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¼ cup brown sugar
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¼ teaspoon ground cinnamon
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½ cup (1 stick) unsalted butter, melted and cooled to room temperature
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optional
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serve with yogurt or ice cream
Directions
1
Done
|
CrustCombine flour, sugar, and salt in a food processor and blend for 5 seconds. |
2
Done
|
Add butter, pulsing, until mixture resembles small peas. Add ice water and continue to pulse until mixture comes together in moist clumps; if mixture is too dry add a bit more water a tablespoon at a time. |
3
Done
|
Gather dough into a ball, flatten into a disc, wrap in plastic and chill for at least 1 hour or freeze for up to a month. |
4
Done
|
fillingIn a large bowl toss together sliced apples, brown sugar, cornstarch, cinnamon, zest and vanilla. Set aside. |
5
Done
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crumbleIn a medium bowl, mix together granulated sugar, flour, brown sugar, and cinnamon. Drizzle in melted butter and, using a fork, stir until mixture is crumbly and all the flour is incorporated; the crumbs should be smaller than 1 inch. |
6
Done
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Heat oven to 375 degrees and line a baking sheet with parchment paper. Remove dough from refrigerator and let sit at room temperature for 10 to 15 minutes. On a lightly floured surface, roll the dough into a 14-inch circle. Transfer to baking sheet and chill until firm, about 15 minutes. |
7
Done
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Remove baking sheet from refrigerator and let soften for 1 to 2 minutes. Arrange filling evenly in the center of the dough, leaving a 4-inch border all around; reserve the juices. |
8
Done
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Brush exposed dough border with beaten egg and fold edge in up over fruit, making pleats every 2 inches. Pour remaining juices over exposed fruit, brush the folded outer edge with beaten egg, and sprinkle with raw sugar. Cover exposed fruit with about 1 cup crumble. |
9
Done
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Bake crostata until crust is golden brown and filling is bubbling, about 40 to 50 minutes. Remove and let cool before serving |
10
Done
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Serve with yogurt or ice cream. |