Apple Crostata is a rustic version of a apple pie or apple tart. Flaky pastry is filled with tart apples that are sweetened with brown sugar and cinnamon. Serve slices topped with a homemade caramel sauce and a scoop of ice cream!
Start by making the dough recipe that is linked above, then pop it in the fridge while you make the apple filling. Or if you are using store bought pie crust, skip this step.
Preheat the oven to 375° and line a baking sheet with parchment paper or a reusable silpat.
To make the apple filling peel, core and cut your apples into ½ inch chunks. In a large bowl toss the apples with 2 tablespoon fresh lemon juice. Now mix in the brown sugar, flour, cinnamon, nutmeg, vanilla and kosher salt. Stir to coat the apples with the mixture.
On a lightly floured surface roll out your pastry dough/pie crust to about a 12 inch round. This does not have to look perfect! A crostata is very rustic.
Transfer the crust to your parchment lined baking sheet.
Pour the apple filling into the center of the crust, leaving about 1 inch around the edge. Fold that edge over the apple filling.
Optionally - you can brush the crust with an egg wash to make a more golden crust.
Pop the crostata into the preheated oven and bake for 50 minutes.
While the apple crostata cooks make the caramel filling below.
Let the apple crostata cool for at least 10 minutes and then serve in slices topped with caramel drizzle and ice cream!
Caramel Sauce
In a saucepan over medium heat add the brown sugar, karo syrup and butter. Let that melt together while stirring. Bring to a boil and then boil for 1 minute, stirring constantly.
Transfer the caramel to a heat safe bowl and then pop it in the fridge to thicken a little while the crostata finishes cooking.
Notes
OTHER SAUCES: You can also try this Apple Crostata topped with Butter Rum Sauce and whipped cream.If you have a lot of desserts that would be good with the caramel sauce or you have a dessert buffet, like during the Holidays, you can follow this recipe for Brown Sugar Caramel Sauce to make a double batch.