Rustic Apple Crostata Delight

This sweet apple crostata combines tender spiced apples with a buttery crust and crunchy streusel; all finished with a drizzle of caramel. Perfect for a cozy fall or Thanksgiving table, it’s simple, elegant and sure to impress.

Ingredients

For the Crust:

• 2 cups flour
• 5 tablespoons sugar
• 1/2 teaspoon salt
• 2 sticks very cold butter, sliced
• 4 to 5 tablespoons ice water
• Melted butter to brush on dough and sugar to sprinkle on top before baking.

For the Apple Filling and Streusel Topping:

• 3 pounds of apples, peeled, cored and sliced into 1/3-inch slices (use an assortment of Granny Smith, McIntosh and Fuji apples)
• 1/2 teaspoon lemon juice
• 1/3 cup flour
• 1/3 cup sugar
• 1/2 cup finely crushed vanilla wafer cookies
• 1/2 teaspoon freshly grated sea salt
• 2 teaspoons ground cinnamon
• 2 tablespoons cornstarch
• 6 tablespoons cold butter, sliced or diced

Caramel Topping:

• Use store-bought or a home-made recipe to drizzle on top
• Serve with vanilla or cinnamon ice cream.

Instructions

Prepare the Dough:

1. Using a food processor with a steel blade, place the flour, sugar and salt in the bowl. Pulse several times to combine.

2. Add butter slices and pulse until the mixture resembles peas.

3. Add ice water, pulsing until the dough begins to come together but before it forms a solid ball.

4. Turn the dough onto a floured board and shape into a disk. Wrap in plastic and refrigerate for at least 1 hour.

For the Apple Filling and Streusel Topping:

1. While peeling, coring and slicing the apples, place them in a bowl of cold water with the lemon juice to prevent browning.

2. In a food processor fitted with a steel blade, combine the flour, sugar, crushed vanilla wafer crumbs, salt, cinnamon and cornstarch. Pulse a few times to mix.

3. Add the butter slices and pulse until crumbly. If needed, use your hand to finish mixing.

4. Preheat the oven to 375 degrees Fahrenheit.

Preparing the Crostata:

1. Place the chilled dough on a floured wooden board. Using a floured rolling pin, roll the dough into a large circle.

2. Transfer the rolled-out dough onto a sheet of parchment paper.

3. Layer the apple slices on the dough, leaving a 2-inch border.

4. Sprinkle the streusel mixture evenly over the apples.

5. Gently fold the 2-inch outer dough border over the apple mixture, overlapping the sides.

6. With the uncooked crostata still on the parchment paper, carefully lift it and place it in a baking pan. The pan should fit snugly to prevent the dough from falling.

7. Brush the melted butter on the dough and sprinkle it with sugar.

8. Bake on the lowest oven rack for 20 minutes. Remove and cover the sides with aluminum foil to prevent burning. Watch the crostata carefully, and cover with foil if the streusel begins to darken.

9. Return to the oven and bake for an additional 40 minutes.

10. Serve warm with ice cream and caramel sauce.