Apple crostata is such a fun and easy recipe to make to enjoy autumn apple season. I actually prefer it to apple pie! A crostata is very similar to pie, but more rustic and less structured.
Also, to save time, feel free to use a pre-packaged pie crust. We have included crust instructions in the recipe below, but I know sometimes we all need a time-saver during this busy season!
This recipe was originally posted on my first blog, Inn The Kitchen, back in 2009. We’ve loved making it over the years and have updated the photos since then. Below you’ll find the original story, plus answers to any questions you might have about the recipe and tips for baking. But if you’re ready to get started, feel free to hit that Jump-To-Recipe button.
What Is Crostata? And Is It The Same As a Galette?
A crostata is an Italian word for a free-form pastry, and a galette is a French word that means essentially the same thing. You can use both words, crostata and galette, interchangeably. Crostatas and galettes are kind of like a pie, but more rustic and less structured. And while fruit-filled crostatas are most popular, they can actually be sweet or savory! Also, sometimes in France galettes are made with a more thin, crepe-like crust. But this one below is the puff-pastry Italian style crostata. And once you’ve made one, you may feel inspired to make others with other fruits during different seasons!
Recipe Inspiration
Like I mentioned above, this recipe was one of the very first I shared on my blog. At the time, the blog was called Inn The Kitchen since I owned a B&B. I had lunch with my friend Jimmy where we were both talking about our marathon/half-marathon training schedules. I made the decision to make running a habit when I started baking and re-creating fabulous (but sometimes fattening) breakfast recipes from Inns and bed and breakfasts.
Jimmy decided to start running when his roommate, Yvie, moved in. You see, she’s an aspiring pastry chef. The girl can do things with fondant that I could only DREAM of trying out for pretend with playdoh. Oh, yeah, and she makes her own peanut butter cups … from scratch!
Jimmy shared some of her fabulous photos with me and I invited her to write a guest post for Inn The Kitchen. Something breakfasty, fall-related, and easy to make. She sent me the following recipe for apple crostata.
Apple Crostata Ingredients
Here’s a list of what you’ll need to gather to make this apple crostata recipe:
- All Purpose Flour
- Granulated Sugar
- Fine Grain Salt
- Cold Unsalted Butter
- Ice Water
- Apples
- Orange or Lemon Zest
- Dash of Allspice
- Freshly Ground Nutmeg
- Egg
Apple Crostata Directions (For the Dough)
Place the flour, sugar, and salt in food processor and pulse until combined.
Once mixed add cubed butter and pulse until the butter is combined and the dough resembles peas.
SLOWLY add the Iced Water – you may not need both tablespoons.
Use just enough to bring the dough together.
Once mixed, turn dough out unto a floured surface and form into a disc. Cover and refrigerate until firm (at least 1hour).
Apple Crostata Directions (For the Filling & Crumb Topping)
While the dough is chilling – make your filling and crumb topping. Dice the apples and toss with the zest – place in refrigerator until ready to use.
In the food processor, pulse the flour, sugar, salt, cinnamon, allspice, nutmeg until all mixed.
Once mixed, add the butter and pulse until just crumbly. Place the bowl in the refrigerator until ready to use.
Once the dough has become firm, roll out into a 10 or 11-inch disc. Place this on parchment paper in a shallow sheet pan.
Place the apple/zest filling in the center while leaving a 1 ½ – 2-inch border (this can be smaller or larger depending how thick you like your crust).
Top the apples with the crumb topping. Then fold the crust over — it’s okay if some of this covers the apples at the edge.
Brush the crust with the egg wash and then bake the crostata in a 450° oven for 20-25 minutes – just until the crust is golden brown.
Bake the apple crostata in a 450° oven for 20-25 minutes – just until the crust is golden brown.
You can serve the crostata as is or drizzle with a glaze – I drizzled some slices with a vanilla bean glaze and others with homemade caramel sauce.
Apple Crostata
Ingredients
- For The Crust:
- 1 Cup All Purpose Flour
- 2 Tbsp Granualted Sugar
- ¼ Fine Grain Salt
- 1 Stick Cold Unsalted Butter – Cubed
- 2 Tbsp Ice Water
- For The Filling:
- 2 Large Apples (whatever you have on hand or prefer)
- ¼ tsp Orange or Lemon Zest
- ¼ Cup Flour
- ¼ Granulated Sugar (I used Vanilla Sugar that I’ve made)
- ¼ Fine Grain Salt
- ¼ tsp Ground Cinnamon
- Dash of Allspice
- Freshly Ground Nutmeg
- 4 Tbsp ( ½ stick) of Cold Unsalted Butter – Cubed
- *1 Egg beaten w/ a tbsp of water for egg wash
Instructions
- Start by gathering and measuring out the ingredients.
- Next, start by making the dough for the crust. Place the flour, sugar, and salt in food processor and pulse until combined. Once mixed add cubed butter and pulse until the butter is combined and the dough resembles peas.
- SLOWLY add the Iced Water – you may not need both tbsp. Use just enough to bring the dough together.
- Once mixed, turn dough out unto a floured surface and form into a disc. Cover and refrigerate until firm (at least 1hour).
- Once the dough has become firm, roll out into a 10 or 11-inch disc. Place this on parchment paper in a shallow sheet pan.
- While the dough is chilling – make your filling and crumb topping. Dice the apples and toss with the zest – place in refrigerator until ready to use.
- In the food processor, pulse the flour, sugar, salt, cinnamon, allspice, nutmeg until all mixed. Once mixed, add the butter and pulse until just crumbly. Place the bowl in the refrigerator until ready to use.
- Once the dough has become firm, roll out into a 10 or 11-inch disc. Place this on parchment paper in a shallow sheet pan. Place the apple/zest filling in the center while leaving a 1 ½ – 2-inch border (this can be smaller or larger depending how thick you like your crust).
- Top with crumb topping. Fold crust over — it’s okay if some of this covers the apples at the edge. Brush the crust with the egg wash and then bake the crostata in a 450° oven for 20-25 minutes – just until the crust is golden brown.
- You can serve the crostata as is or drizzle with a glaze – I drizzled some slices with a vanilla bean glaze and others with homemade caramel sauce. Yummy!
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 380Total Fat: 25gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 123mgSodium: 77mgCarbohydrates: 35gFiber: 3gSugar: 12gProtein: 5g
Nutrition information provided is only an estimate.
This is a great dish and it even makes you think its healthy. Its apples right?