Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Apple Crumb Crostata


  • Author: Sabrina Russo
  • Total Time: 1 hour 10 minutes
  • Yield: 1 crostata, 8 slices 1x

Description

I think everyone needs a great apple pie recipe. How about an apple crostata instead. One with the perfect ratio of crust to apples to crumbs.


Ingredients

Scale

Crust:

  • 1 ½ cups flour
  • 1 tbsp sugar
  • ¾ tsp salt
  • 12 tbsp cold, unsalted butter, cut into ½ inch cubes
  • 2 tsp apple cider vinegar
  • 1/22 tbsp ice water
  • 1 egg plus 1 tbsp water, beaten for egg wash
  • Turbinado or demerara sugar, for sprinkling

Topping:

  • ½ cup flour
  • 3 tbsp light brown sugar, packed
  • ¼ tsp cinnamon, heaping
  • Pinch allspice
  • Pinch ground cloves
  • Pinch salt
  • 4 tbsp unsalted butter, melted

Filling:

  • 1 lb (about 2) Granny Smith apples or apples of choice
  • 2 tsp lemon juice
  • 3 tbsp light brown sugar, packed
  • 1 tbsp cornstarch
  • ¼ tsp lemon zest
  • ¼ tsp cinnamon
  • Pinch freshly grated nutmeg
  • Pinch allspice
  • Pinch ground cloves
  • ¼ tsp salt
  • 2 tbsp unsalted butter, diced

Instructions

  1. Make crust: Combine dry ingredients in a large bowl. Add butter and toss to coat in flour mixture. Working quickly, pinch butter pieces into flour, creating both thin, flat pieces and larger chunks. You may also cut butter with 2 knives or a pastry cutter; or use a food processor, making sure not to cut the butter too small. Add vinegar and 1/2 tablespoon of water at a time, until the dough just comes together. Form into a flat disc, cover and refrigerate at least 1 hour.
  2. Make crumb topping: Combine all dry ingredients in a small bowl. Stir in melted better and form large crumbs. Set aside.
  3. Heat oven: Preheat oven to 375°F.
  4. Roll & chill: When chilled, remove crust from fridge and roll out on a lightly floured surface into an 11-inch round, about 1/4 to 1/3 inch thickness. Place on a baking sheet lined with a silpat or parchment paper, and refrigerate for 10-15 minutes, or until firmed, but still pliable.
  5. Prep filling: While pie crust chills, peel and core apples. Slice 1/4 inch thick. Toss in lemon. Combine sugar, cornstarch, zest and spices in another bowl. Toss together right before using.
  6. Fill & fold: Remove crust from the fridge and place apples in a concentric circular pattern, leaving a 2 inch border. Work quickly. Dot the filling with butter. Fold the border of the dough up over the side of the filling, making pleats every several inches. Make sure there are no cracks or the filling may leak while baking. Top apples with the crumb mixture, brush the crust with egg wash, and sprinkle sugar over the crust.
  7. Bake & serve: Bake in the center rack of the oven for 40-50 minutes, or until the crust is golden brown and the filling is bubbling. Place pan on a wire rack and cool for about 1 hour. Using 2 large spatulas, carefully transfer the pie directly to the wire rack. Allow to cool completely (or less if you prefer a warm slice of apple pie). Enjoy.
  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 432
  • Sugar: 18g
  • Sodium: 330mg
  • Fat: 27g
  • Saturated Fat: 17g
  • Carbohydrates: 45g
  • Protein: 4g

Keywords: apple, crumb, crostata, pie, galette