This apple crumb crostata is made with a brown butter apple filling, buttery pie crust and an easy oat crumb topping for the perfect fall dessert! Top with salted caramel and vanilla ice cream for best results ;).
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.
Put them all together and you have a buttery, sweetly tart, crunchy and nutty fall dessert warm out of the oven just begging you to dig in with a big scoop of vanilla ice cream and a generous drizzle of salted caramel 😉
Apple Crumb Crostata Ingredients:
- For the dough: flour, sugar, salt and butter
- apple slices
- brown butter
- cinnamon
- nutmeg
- ginger
- brown sugar
- lemon juice
- oats
- baking powder
- nuts (optional for the crumb topping)
Which apples are best for baking?
Generally you want apples that are firm and slightly tart that will hold their shape and not become mushy once baked.
Some of my favorite apples to use for baking are:
-granny smith
-honeycrisp
-gala
-empire
These apples are most commonly found in the grocery store, but if you’re lucky enough to have gone apple picking you may find these varieties of apples which will also be great in baking:
-braeburn
-jonagold
-cortland
How to make apple crostata:
- Make the dough: in your food processor combine flour, sugar and salt. Pulse to combine. Add cubed, cold butter and pulse for about 30 seconds or until you have pea-sized crumbs. Slowly stream in the ice water and pulse a few more seconds (the dough should still look crumbly but when squeezed in your hand, it will hold it’s shape). Shape into a disk, wrap and refrigerate at least 1 hour.
- Make 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.
- Peel, core and slice apples, add to large mixing bowl. Add flour, brown sugar, cinnamon, nutmeg, ginger, salt and lemon juice. Then add the brown butter and toss to combine.
- For the crumb topping: in a medium bowl combine oats, sugars, flour, cinnamon, salt and baking powder. Stir in melted butter and mix until combined.
- To assemble the crostata: roll the dough out to a 12-14″ circle. Place apple filling in the middle, leaving about a 4″ border of dough. Fold the dough in towards the apples, creating a fold or pleat every 2″ or so. This part doesn’t have to be perfect! Brush the dough with egg wash.
- Top with crumb topping and bake at 375 F for 35-40 minutes or until crust is golden and juices are bubbling.
What’s the difference between a galette and a crostata?
There really is no difference in a galette and a crostata!
Galettes are usually the French version and crostata is the Italian, however, they’re both essentially the same dessert: a free form pie dough with some type of filling in the center.
For more fall baking recipes try:
- Cream Cheese-Stuffed Pumpkin Chocolate Chip Cookies
- Pumpkin Pie with Toasted Maple Meringue
- Air Fryer Apple Fritters
Apple Crumb Crostata
This apple crumb crostata is made with a brown butter apple filling, buttery pie crust and an easy oat crumb topping for the perfect fall dessert! Top with salted caramel and vanilla ice cream for best results ;).
Ingredients
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 brushing after)
For the apple filling:
- 4 tablespoons butter
- 3-4 apples, peeled, cored and 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, store bought or homemade
Instructions
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.
Notes
*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!
*Dough recipe is from Sally's Baking Addiction
*Crumb topping recipe is adapted from Recipe Tin Eats
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