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Apple Crumb Crostata

Apple Crumb Crostata

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Ingredients

Recipe serves: 8
Crust
1¼ cups all-purpose flour
1 tablespoon sugar
½ teaspoon salt
½ cup (1 stick) unsalted butter, chilled and cut into small pieces
⅓ cup ice cold water, more as needed
1 egg, beaten
Raw sugar, for garnish
Filling
6 to 8 Granny Smith or other tart apples, peeled and cut into 16 slices each (about 6 cups total)
¼ cup brown sugar
1 teaspoon cornstarch
¼ teaspoon ground cinnamon
¼ teaspoon lemon zest
¼ teaspoon vanilla extract
crumble
¼ cup granulated sugar
1½ cups all-purpose flour
¼ cup brown sugar
¼ teaspoon ground cinnamon
½ cup (1 stick) unsalted butter, melted and cooled to room temperature
optional
serve with yogurt or ice cream
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Apple Crumb Crostata
  • time
    2
  • serves
    8
  • skill level
    Medium

Ingredients

  • Crust

  • Filling

  • crumble

  • optional

Directions

1
Done

Crust

Combine 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

filling

In a large bowl toss together sliced apples, brown sugar, cornstarch, cinnamon, zest and vanilla. Set aside.

5
Done

crumble

In 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

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

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

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

Bake crostata until crust is golden brown and filling is bubbling, about 40 to 50 minutes. Remove and let cool before serving

10
Done

Serve with yogurt or ice cream.