Description

Craving a warm, fruit-filled dessert that’s perfect for small gatherings? What if you could bake a golden, free-form apple crostata with a buttery crust and caramel drizzle in just 45 minutes of active time? Apple Crostata, a contest-winning recipe with 31 reviews, is your answer—ideal for cozy dinners, autumn treats, or impressing guests

Ingredients

Here’s the lineup for 4 servings (one 10-inch crostata). Each ingredient plays a key role, with swaps for flexibility.

Crust

All-purpose flour (2/3 cup): Forms flaky crust. Sub: Gluten-free flour blend or 1/3 cup whole wheat + 1/3 cup all-purpose.
Sugar (1 tablespoon): Adds slight sweetness to crust. Sub: Coconut sugar or omit for less sweet.
Salt (1/8 teaspoon): Enhances flavor. Sub: Kosher salt or omit for low-sodium.
Cold butter (1/4 cup, cubed): Ensures tender, flaky texture. Sub: Vegan butter or coconut oil.
Cold water (6-1/2 teaspoons): Binds dough. Sub: Ice-cold plant-based milk for richer flavor.
Vanilla extract (1/8 teaspoon): Adds subtle warmth to crust. Sub: Almond extract or omit.

Filling

Tart apples (1-1/2 cups, peeled, sliced or chopped): Provide juicy, tart flavor. Sub: Granny Smith, Honeycrisp, or pears; use firm varieties.
Sugar (3 tablespoons): Sweetens apples. Sub: Coconut sugar or 2 tablespoons sugar + 1 teaspoon maple syrup.
All-purpose flour (1 tablespoon): Thickens filling. Sub: Gluten-free flour or cornstarch.

Topping

Sugar (1 teaspoon): Adds sweetness to crust. Sub: Coconut sugar or omit.
Ground cinnamon (1/4 teaspoon): Enhances apple flavor. Sub: Pumpkin pie spice or nutmeg.
Large egg (1): Creates shiny crust with egg wash. Sub: Plant-based milk or melted vegan butter for vegan.
Water (1 tablespoon): Thins egg wash. Sub: Plant-based milk.
Caramel ice cream topping (2 tablespoons, warmed): Adds sweet, sticky finish. Sub: Homemade caramel or maple syrup.
Vanilla ice cream (optional): Enhances serving experience. Sub: Vegan ice cream or omit.

These ingredients are pantry staples and seasonal, creating a wholesome, indulgent treat

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Instructions

Make crust: In a large bowl, combine 2/3 cup flour, 1 tablespoon sugar, and 1/8 teaspoon salt. Cut in 1/4 cup cold cubed butter with a fork or pastry cutter until crumbly. Gradually add 6-1/2 teaspoons cold water and 1/8 teaspoon vanilla, tossing with a fork until dough forms a ball. Cover with plastic wrap and refrigerate for 30 minutes. Tip: Keep butter cold for flakiness; don’t overwork dough.
Preheat oven and prep: Preheat to 400°F (204°C). Line a baking sheet with parchment paper. Tip: Parchment ensures easy transfer and cleanup.
Roll dough: On a lightly floured surface, roll chilled dough into a 10-inch circle. Transfer to the parchment-lined baking sheet. Tip: Roll evenly to avoid thin spots; use parchment to lift if dough sticks.
Prepare filling: In a medium bowl, toss 1-1/2 cups peeled, sliced or chopped apples with 3 tablespoons sugar and 1 tablespoon flour. Place filling in the center of the dough, leaving a 2-inch border. Tip: Slice apples thinly for even cooking; pat dry if juicy to avoid soggy crust.
Assemble: Fold up the dough edges over the filling, leaving the center uncovered, pleating as needed to create a rustic look. In a small bowl, whisk 1 egg with 1 tablespoon water; brush over crust. Mix 1 teaspoon sugar and 1/4 teaspoon cinnamon; sprinkle over filling. Tip: Fold gently to avoid tearing; egg wash adds a golden shine.
Bake: Bake at 400°F for 25-30 minutes until crust is golden and filling is bubbly. Tip: Check at 25 minutes; cover edges with foil if browning too quickly.

Cool and serve: Using parchment, slide crostata onto a wire rack to cool slightly (about 10 minutes). Drizzle with 2 tablespoons warmed caramel topping. Slice into 4 wedges and serve warm, with vanilla ice cream if desired. Tip: Warm caramel in microwave for 10-15 seconds for easy drizzling