Apple Crumb Crostata

8 servings
2 hr

There is nothing I love more in the fall than apple pies, apple crisps, apple crostata…really just anything apple!

Something about that sweet tart apple mixed with warm cinnamon spice and buttery crust brings me right to my happy place.

This apple crumb crostata recipe is going to be your new favorite apple dessert recipe because it’s got all the fall vibes in an easy to make recipe :).

Picture apple pie meets apple crumble.

Unlike traditional apple pie, this apple crostata doesn’t require you to make a pretty finished crust, which for me is a big heck to the yes!

The crostata dough is just like regular pie dough. It’s buttery, flaky and oh soooo good. The apple filling is made with fresh apple slices that get tossed in some brown butter, cinnamon, ginger and nutmeg.

The last part of this apple crostata is the crumb topping which is also buttery, sweet and slightly nutty thanks to the oats.

Serve with a big scoop of vanilla ice cream and some caramel drizzle

Recipe details
  • 8  servings
  • Prep time: 80 Minutes Cook time: 40 Minutes Total time: 2 hr
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For the Dough
  • 1 1/2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) cold, unsalted butter (cut into small cubes)
  • 1/4 cup ice cold water
  • 1 egg, beaten
For the Apple Filling
  • 4 tablespoons butter
  • 3-4 apples, peeled, cored & sliced into 1/4" slices (about 4 cups)
  • 2 tablespoons flour
  • 1/4 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
For the Crumb Topping
  • 1/2 cup old-fashioned rolled oats
  • 1/2 cup flour
  • 1/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 4 tablespoons butter (1/2 stick), melted
  • 1/4 cup toasted nuts, chopped (optional)
For Serving (optional)
  • vanilla ice cream
  • salted caramel sauce, store bought or homemade
For the Dough
In food processor (or in a mixing bowl with pastry cutter), combine flour, sugar and salt. Pulse to combine.
Add cold, cubed butter and pulse for about 30 seconds or until you have pea-size crumbs (you can do this with a pastry cutter if you don't have a food processor).
Slowly stream in cold water, pulsing a few seconds more. The dough should still look crumbly but hold it's shape when squeezed in your hand.
Empty dough out onto a lightly floured surface and knead just a few times until it comes together. Shape into a disk, wrap and refrigerate for at least 1 hour or up to 3 days.
For the Apple Filling
Melt butter in a saucepan over medium heat. Continue melting until it starts to foam, then turn brown (it should have a nutty aroma). Remove and set aside.
Add sliced apples to large mixing bowl. Add flour, brown sugar, cinnamon, ginger, nutmeg, salt and lemon juice. Then add the brown butter and toss to combine.
For the Crumb Topping
In a medium bowl combine oats, flour, granulated sugar, brown sugar, cinnamon, salt and baking powder. Stir in melted butter (and nuts if using) and mix until combined.
To Assemble the Crostata
Preheat oven to 375 F. Line a baking sheet with parchment paper or silicone baking mat.
On a lightly floured surface roll the dough out to a 12" circle (it doesn't have to be completely uniform!) Transfer to baking sheet.
Place the apple filling in the middle, leaving about a 3" border of dough. Fold the dough in towards the apples, overlapping/creating a pleat every 2" or so (again, it doesn't have to be perfectly uniform). Brush the dough with egg wash.
Top with crumb topping and bake for 35-40 minutes or until crust is golden and juices are bubbling.
Serve warm (or room temp) with vanilla ice cream and salted caramel if desired.
  • *Dough can be made up to 3 days ahead and stored in the refrigerator or in the freezer for up to 3 months).
  • *You may have leftover crumb topping which you can save for topping on muffins or cupcakes!
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