After sharing the Caramel Apple Cheesecake Bars, I discovered I’m officially obsessed with caramel apple desserts. Fall is my favorite season because it’s prime baking time, and this rustic caramel apple crostata is exactly the kind of dessert I can’t resist.
This crostata captures the classic pairing of caramel and tart apples in an open-faced, free-form tart. Crostatas are forgiving: you don’t need a perfect crust. A roughly rolled circle folded up around the filling results in a beautiful, homey dessert with flaky edges and caramel-drizzled apples.
I contributed a step-by-step photo tutorial and the full recipe to Love Grows Wild—my first guest post for Liz—so be sure to check out her site for visuals and tips. Below is the recipe reproduced here for convenience.
Caramel Apple Crostata
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Ingredients
- 1 recipe pie crust, (store-bought or homemade)
- 4 large Granny Smith apples, peeled, cored, and thinly sliced
- 1 Tbsp lemon juice
- 2 Tbsp light brown sugar
- 2 Tbsp granulated sugar
- 3 Tbsp cornstarch
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp salt
- 2 Tbsp (28 g) butter, cut into cubes
- Caramel topping, store-bought (ice cream topping) or homemade
Instructions
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If making a homemade pie crust, chill the dough for 30 minutes in the refrigerator or 15 minutes in the freezer. In a mixing bowl combine the peeled, cored, and thinly sliced apples with lemon juice, light brown sugar, granulated sugar, cornstarch, cinnamon, nutmeg, and salt. Gently fold until the apple slices are evenly coated. Let the mixture sit at room temperature for about 10 minutes to macerate and release some juices.
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On a floured silicone baking mat or lightly floured surface, roll the pie crust into an 11″–12″ circle with a floured rolling pin until about 1/4″ thick. Roll from the center outward and rotate the crust as you go to prevent sticking. Pile the apple mixture in the center of the dough, leaving roughly a 2-inch border. Spoon any released juices over the apples. Fold the edge of the dough up over the apples, pleating as needed to create a rustic edge. Dot the apples with the cubed butter to keep them moist while baking. Carefully transfer the crostata to a baking sheet—lifting the mat or using a wide spatula for support helps keep the tart intact.
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Bake in a preheated 425°F oven for 30–45 minutes, or until the crust is golden brown and the apples are tender when pierced with a fork. If the crust browns too quickly, tent the crostata with foil for the remainder of the bake time. Allow the crostata to cool slightly before slicing. Serve warm with a generous drizzle of caramel topping and a dollop of sweetened whipped cream, if desired.
Notes
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*Recipe added 9/10/15. Also seen on Love Grows Wild.