Caramel Apple Crostata
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If you saw Sunday’s post about Caramel Apple Cheesecake Bars, then you should know that I am now a caramel apple dessert addict! It’s true, & I don’t care. This is my favorite time of the year just because I love baking! This dessert has got that classic caramel & apple combo, but in an open pie form. Crostata’s are beautiful yet rustic, so you don’t have to worry about a pretty crust, just a simple one rolled out into an ragged circle will do. I have step-by-step photos on how to assemble this beauty along with the recipe over at Love Grows Wild. This is my first contributor post for Liz, so go show her some love!
*You might recognize a picture similar to the one above from instagram. If you don’t recognize it, & want to see my sneak peaks & behind the scenes, you can follow me here. Recipe added 9/10/15. Also seen on Love Grows Wild.
Caramel Apple Crostata
- 1 pie crust dough (store bought or homemade)
- 4 large Granny Smith apples, peeled, cored & thinly sliced
- 1 Tbsp lemon juice
- 2 Tbsp brown sugar
- 2 Tbsp granulated sugar
- 3 Tbsp cornstarch
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 2 Tbsp butter, cut into cubes
- Caramel Topping (found in the ice cream section or homemade)
- If making pie crust, chill the dough in the fridge for 30 minutes or 15 minutes in the freezer. Place peeled, cored, & thinly sliced apples in a bowl with the lemon juice, sugars, cornstarch, cinnamon, nutmeg, & salt. Fold gently until everything is coated. Let mixture macerate (release juices) at room temperature for 10 minutes.
- Using a silicone baking mat that has been sprinkled with flour, roll pie crust into an 11″ or 12″ circle with a floured rolling pin until the crust is about ¼″ thick. Roll from the center outwards, & rotate the crust so it doesn’t stick to the mat. Arrange apples in the center of the crust, make it pretty if you want, since it is open faced. Leave about 2 inches of space around the edges. Pour any liquid the apples released over the top of the apples. Fold up the edges of the dough & crease where necessary to conceal the apples within the crust. Place little cubes of butter over the apples. This helps the apples not dry out too quickly. Lift the whole mat, supporting underneath the crostata, & place it onto a baking sheet.
- Bake at 425˚F for 30-45 minutes or until the apples are done & the crust has browned. If things start to get too brown, cover the crostata with some foil until it is done baking. Check the doneness of the apples with a fork. Allow to cool slightly before cutting & serving. Top with a drizzle of caramel & fresh, sweetened whipped cream.