.. an Apple Crostata
Either way, I can't believe I've never made one of these before. This will easily become one of my go to desserts when I need something simple and delicious. It might not be so pretty but it is yummy and quick!
I adapted the recipe from one of my favorite cooks, Ina Garten. My apples came from my neighbor's tree. They were extremely tart and I felt they needed to be tossed in sugar but I didn't want to lose Ina's yummy topping on her apple crostata........ so I did both.
Apple Crostata
Make or purchase a pie crust. If you are making yours Ina's version includes a recipe. I used a refrigerated pie crust. Flour a rolling pin and roll the pastry into an 11-inch circle on a lightly floured surface. Transfer it to a parchment lined or sprayed baking sheet.
The Filling
- about 6 cups thinly sliced apples
- 1/4 cup flour
- 1/2 cup granulated or superfine sugar
- 1/4 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
Preheat the oven to 450 degrees F.
For the filling, peel, core, and slice the apples. Toss the slices with the mixture. Cover the dough with the apples leaving a 2 inch border.
The Topping
- 1/4 cup flour
- 1/4 cup granulated or superfine sugar
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground allspice
- 4 tablespoons (1/2 stick) cold unsalted butter, diced
Combine the flour, sugar, salt, cinnamon, and allspice in the bowl of a food processor fitted with a steel blade. Add the butter and pulse until the mixture is crumbly. Pour into a bowl and rub it with your fingers until it starts holding together. Sprinkle evenly on the apples. Gently fold the border over the apples to enclose the dough, pleating it to make a circle.
Bake the crostata for 20 to 30 minutes, until the crust is golden and the apples are tender. Allow to cool. Serve warm or at room temperature.
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