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Rustic Apple Crostata with Caramel Streusel Topping

  • Author: Roz Corieri Paige | La Bella Vita Cucina

Ingredients

For the Crust

  • 1 ¼ cups all-purpose flour
  • 1 tablespoon sugar
  • ½ teaspoon salt
  • ½ cup (1 stick) unsalted butter, chilled and cut into small pieces
  • cup ice cold water, more as needed
  • 1 egg, beaten
  • Raw sugar, for garnish

For the Filling

  • 6 to 8 Granny Smith or other tart apples, peeled and cut into 16 slices each (about 6 cups total)
  • ¼ cup brown sugar
  • 1 teaspoon cornstarch
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon lemon zest
  • ¼ teaspoon vanilla extract

For the Crumble

  • ¼ cup granulated sugar
  • 1 ½ cups all-purpose flour
  • ¼ cup brown sugar
  • ¼ teaspoon ground cinnamon
  • ½ cup (1 stick) unsalted butter, melted and cooled to room temperature

Instructions

 

  1. Make the crust: Combine flour, sugar, and salt in a food processor and blend for 5 seconds. Add butter, pulsing, until mixture resembles small peas. Add ice water and continue to pulse until mixture comes together in moist clumps; if mixture is too dry add a bit more water a tablespoon at a time. Gather dough into a ball, flatten into a disc, wrap in plastic and chill for at least 1 hour or freeze for up to a month.
  2. Make the filling: In a large bowl toss together sliced apples, brown sugar, cornstarch, cinnamon, zest and vanilla. Set aside.
  3. Make the crumble: In a medium bowl, mix together granulated sugar, flour, brown sugar, and cinnamon. Drizzle in melted butter and, using a fork, stir until mixture is crumbly and all the flour is incorporated; the crumbs should be smaller than 1 inch.
  4. Heat oven to 375 degrees and line a baking sheet with parchment paper. Remove dough from refrigerator and let sit at room temperature for 10 to 15 minutes. On a lightly floured surface, roll the dough into a 14-inch circle. Transfer to baking sheet and chill until firm, about 15 minutes.
  5. Remove baking sheet from refrigerator and let soften for 1 to 2 minutes. Arrange filling evenly in the center of the dough, leaving a 4-inch border all around; reserve the juices. Brush exposed dough border with beaten egg and fold edge in up over fruit, making pleats every 2 inches. Pour remaining juices over exposed fruit, brush the folded outer edge with beaten egg, and sprinkle with raw sugar. Cover exposed fruit with about 1 cup crumble.
  6. Bake crostata until crust is golden brown and filling is bubbling, about 40 to 50 minutes. Remove and let cool before serving.