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apple & pumpkin butter crostada with oat crumble

Apple & Pumpkin Butter Crostada with Oat Crumble

Course Dessert
Cuisine American
Keyword applecrostada, autumn, easydessert, falldessert, pie, pumpkin, pumpkinbutter
Prep Time 20 minutes
Cook Time 1 hour
Resting Time 1 hour
Total Time 1 hour 20 minutes
Servings 6


Crostada Dough

  • 1 cup All-Purpose Flour
  • 2 tbsp Granulated Sugar
  • 1/4 tsp Salt
  • 1 stick Butter, cold (cut into small cubes)
  • 2 tbsp Ice cold water

Apple & Pumpkin Butter Filling

  • 2 cups Apples peeled, cored & thinly sliced
  • 1 cup Pumpkin butter (see recipe notes)
  • 1 tbsp Lemon juice
  • 2 tbsp All-purpose flour
  • 2 tbsp Light brown sugar
  • 1 tsp Ground cinnamon
  • pinch Salt
  • 1 Egg (for egg wash)

Oat Crumble Topping

  • 1 cup Rolled oats old fashioned
  • 1/2 cup All-purpose flour
  • 1/2 cup Light brown sugar
  • 1/2 tsp Ground cinnamon
  • pinch salt
  • 1 stick Butter, cold cold


Crostada Pie Dough:

  • Combine flour, sugar and salt in food processor.  Pulse a few times to combine
  • Add in butter cubes and pulse until you have pea size crumbs.
  • Slowly stream in the ice water and pulse until combined.  (Dough will be ready when it holds it shape when you squeeze it in your hands)
  • Add 1 tbsp more water if necessary if dough is too dry.
  • Dump out onto a lightly flour surface and form into a disk.  Wrap with plastic wrap and refrigerate for at least 1 hour.

Apple & Pumpkin Butter Filling:

  • Place sliced apples, pumpkin butter, lemon juice, flour, sugar, cinnamon and salt in medium size bowl.  Toss to combine.
  • Lightly whisk egg in small bowl and set aside.

Oat Crumble Topping:

  • Combine oats, flour, sugar, cinnamon and salt.  Stir to combine.
  • Add in butter and using pastry cutter or with a fork, cut the butter into the mixture until fully incorporated.  You should have dime size crumbs.


  • Preheat oven to 375 and line a baking sheet or cooking stone with parchment paper.
  • Roll dough out on lightly floured surface to 12-14" circle (It doesn't have to be perfectly round or uniform!)
  • Place apple filling in middle of the dough, leaving about a 3" border.  
  • Fold in edges over the apples, overlapping every couple of inches.
  • Top with crumb topping (you may have some leftover).
  • Lightly brush dough with egg wash.
  • Bake for 45-60 minutes until crust is golden brown, rotating halfway in between.
  • Serve warm with whipped cream or vanilla ice cream (optional).


*Click here for my easy homemade Pumpkin Butter recipe!
*To make ahead: make dough and keep in refrigerator for up to 3 days or in freezer for up to 6 months.  Crumb topping can also be made and stored in airtight container for 1 week in refrigerator or 6 months in freezer.
*Make sure to use firm apples such as Granny Smith, Gala or Honey crisp so they don't get mushy or mealy once baked.