This apple crostata recipe may be my favorite autumn dessert of all time. Think of it as apple pie's effortlessly chic cousin: all the cozy, familiar flavors of the classic pie without the stress of pie pans, perfect crimped edges, or complicated steps.
This fall apple dessert has just the right mix of comfort and crowd appeal. It's simple, rustic baking at its best: buttery, flaky dough piled high with cinnamon-scented apples and folded up free-form style. You're going to love it.
The best thing about this dessert? You don't have to be a skilled baker to pull off a gorgeous crostata. The more rustic it looks, the better. It starts with my homemade all-butter pie crust (the same one that never fails me), and it bakes up beautifully golden with caramelized apple filling bubbling at the edges.
Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream, and you've got the perfect dessert for everything from Thanksgiving dinner to a cozy date night in.
Speaking of Thanksgiving dinner, if you need some ideas, this apple crostata will be gracing our holiday table along with my spatchcock turkey recipe, broccoli casserole recipe, Brussels sprout salad, Southern air fryer stuffing, and brie baked in bread bowl recipe (among many other dishes).
It's going to be fantastic. So enough already--shall we get to that apple crostata?
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Ingredients
Before we get started, let's gather the ingredients we need for this recipe:
- all-butter pie crusts
- extra-large Granny Smith apples
- salted butter
- light brown sugar
- cornstarch
- lemon juice
- ground cinnamon
- ground nutmeg
- ground ginger
- vanilla extract
- egg yolk
- water
- turbinado or coarse sugar
- sweetened whipped cream or vanilla ice cream (optional)
(See recipe card for quantities.)
Instructions
Now that we've got our ingredients, it's time to get baking!
- First, make the pie crusts. (You can skip the step of dividing the dough into two rounds.) Shape the dough into one disc on a lightly floured surface, wrap with plastic wrap, and refrigerate.
- Then, melt the butter in a large skillet over medium heat. Add the apples. Sprinkle with the cinnamon, nutmeg, and ginger. Cook until the apples are tender. Whisk together the cornstarch and lemon juice. Add to the mixture and cook until the sauce is thickened. Stir in the vanilla. Set aside to cool.
- Next, roll out the pie dough to a ¼-inch-thick circle on a sheet of parchment paper. Spoon the apple mixture into the center of the circle and spread evenly leaving a 2 to 2 ½ inch border around the edges.
- Finally, fold the dough over the filling. Whisk together the egg yolk and water. Brush the egg wash over the pie dough. Sprinkle with the turbinado sugar. Bake at 350°F for 45 minutes or until the crust is golden brown and cooked through. Cut into wedges and serve with whipped cream or ice cream.
Hint: Don't feel like make pie crust from scratch? I get it! Substitute two refrigerated crusts instead. Stack the crusts on top of each other before rolling out so you'll get a large enough round circle for the filling.
Substitutions
Out of something? Need some ingredient substitutions? I've got you covered:
- Apples - I like to use Granny Smith apples because they're not super sweet and they hold their shape instead of turning into mush when baked. Feel free to substitute another type of apple if you prefer something softer or sweeter. Honeycrisp, Pink Lady, and Fuji apples are all great options.
- Butter - Salted butter brings out the flavor in sweet desserts which is why I prefer it to unsalted. If you only have unsalted butter, that's okay. Just add a pinch of salt to the apple mixture.
- Brown sugar - For this recipe, I used light brown sugar but dark brown sugar would also work. You can also use granulated sugar in a pinch.
- Spices - Instead of ground ginger, you can use a little ground cloves or allspice for warmth. Pumpkin pie spice is also a great spice blend option.
- Cornstarch - If you're out of cornstarch, arrowroot or tapioca starch work as great alternatives for thickening.
Variations
Check out these additional ways to change up this recipe:
- Apple-Pear Crostata - Use a combo of half apples and half ripe pears.
- Cranberry-Apple Crostata - The ultimate Thanksgiving dessert! Add ½ cup of fresh cranberries for a tart pop of color and flavor.
- Mini Crostatas - Divide the dough and filling into 4 smaller circles for mini desserts.
- Maple-Infused Crostata - Use maple extract instead of vanilla for the ultimate fall flavored-dessert.
Equipment
Here's the equipment you'll need to make this recipe:
- chef's knife
- vegetable peeler
- apple corer
- rolling pin
- large skillet
- dry measuring cups
- measuring spoons
- whisk
- small bowl
- pastry brush
- large baking sheet
Storage
To refrigerate: Cover leftovers loosely with aluminum foil or plastic wrap and refrigerate for up to 4 days. Reheat slices in a 350°F oven for 10 to 15 minutes.
To freeze: Cool the crostata completely, wrap tightly with plastic wrap and aluminum foil, and freeze in an airtight container for up to 3 months. Thaw and reheat in a 350°F oven until warmed through and crisp.
Tasty Tip
Allow the apple filling to come to room temperature before topping the pie crust. This will prevent the crust from melting. You can even make the filling ahead of time if you'd like and assemble the crostata for baking just before you plan on serving it.
Frequently asked questions
Honestly, not much. Both are rustic free-form tarts with folded edges. "Crostata" is just the Italian version, and "galette" is the French version.
For sure! You can make the tart dough and filling a day ahead. Keep the dough refrigerated and assemble the crostata just before baking.
Absolutely. Store-bought crust is one of my favorite convenience products and works fine for a shortcut (although I will say homemade gives the best flavor and texture.)
Make sure the apple mixture is thickened and cooled before spooning it onto the dough. You can also bake on the lowest oven rack for extra crispness.
The dough may be too cold. Let it stand at room temperature for 5 to 10 minutes to soften before rolling and see if that helps.
Not to worry--this tart is rustic for a reason, and that just adds to its charm. For next time, be sure to roll the dough into a large enough circle and leave enough border space for filling. Also, when you fold the dough over don't fold it so tightly.
Yes. (Also make sure you did the egg wash step.) Extend the baking time by 5 to 10 more minutes until the crust is nice and golden brown.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite recipes to serve with this warm apple crostata recipe:
🍽Get the recipe
Warm Apple Crostata with Homemade Flaky Crust
Equipment
- chef's knife
- vegetable peeler
- apple corer
- Rolling Pin
- large skillet
- dry measuring cups
- measuring spoons
- whisk
- small bowl
- pastry brush
- large baking sheet
Ingredients
- Homemade All Butter Pie Crusts
- 3 extra-large Granny Smith apples, peeled, cored and sliced
- ¼ cup salted butter
- ¼ cup firmly packed light brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- 1 tablespoon cornstarch
- 1 tablespoon fresh lemon juice
- 1 teaspoon pure vanilla extract
- 1 large egg yolk
- 1 teaspoon water
- Turbinado sugar
- Sweetened whipped cream or vanilla ice cream optional
Instructions
- Make the pie crusts, omitting the step to divide the dough into two discs. Wrap the dough with plastic wrap and refrigerate until ready to serve.
- Preheat the oven to 350°F. Melt the butter in a large skillet over medium heat. Add the apples and brown sugar. Sprinkle with the cinnamon, nutmeg, and ginger. Cook until the apples are softened.
- Whisk together the lemon juice and cornstarch. Add to the apple mixture and cook until the sauce is thickened. Stir in the vanilla. Set aside and let cool.
- Roll out the pie dough into a ¼-inch-thick circle on a lightly floured parchment paper-lined baking sheet. Spoon the apple mixture into the center leaving a 2- to 2½-inch border.
- Fold the dough over the filling. Whisk together the egg yolk and water and brush the edges with the egg wash. Sprinkle with turbinado sugar.
- Bake the crostata for 45 minutes or until the edges are golden brown and the crust is cooked through. Serve warm with whipped cream or vanilla ice cream, if desired.
Video
Notes
- Chill your dough well before rolling--cold butter equals flaky layers.
- Let the apple filling cool to room temperature. Hot filling will melt the dough.
- Don't overfill the crostata. Leave enough space (at least a 2-inch border) to prevent leaks.
- Bake the crostata on parchment paper to make transferring and cleanup a breeze.
- Brush with egg wash and sprinkle with turbinado sugar for that golden, bakery-style finish.
- Let it cool slightly before slicing-the filling will set and hold together better.
Recipe guidelines and test kitchen tips
When developing and testing recipes, here are some key things that I do for more success in the kitchen:
- Be sure to use dry measuring cups for things like flour, sugar, and mayonnaise and a liquid measuring cup for things like water, milk, and broth.
- When measuring dry ingredients like flour and powdered sugar that can pack down, spoon the ingredient into a dry measuring cup and level with a knife as opposed to scooping the measuring cup into the ingredient.
- I test and develop recipes using a standard electric oven and standard gas stovetop. Be aware that if you use an electric stovetop or convection oven, your bake times will be different.
- When recipes call for kosher salt, I use Diamond Crystal kosher salt.
Food safety
Finally, don't forget to keep these food safety tips in mind when making this recipe:
- Don't leave leftovers sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Always have good ventilation when using a gas stove.
leah says
this apple crostata is amazing! such a delicious treat for the fall season
AshleyFreeman says
Thank you so much! An easier way to make apple pie!
nicole says
this apple crostata is so delicious! such a comfy, fall dessert.
AshleyFreeman says
Thank you Nicole!
Claudia says
The Warm Apple Crostata with Homemade Flaky Crust is out of the oven! The apples are tender and the crust is buttery and perfect.
AshleyFreeman says
Amazing! I need to make it again soon!
Liz says
Such a tasty and beautiful autumn dessert! It was wonderful served with vanilla ice cream.
AshleyFreeman says
Yay! That's the best!