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The ELEGANT Warm Apple Crostata

The ELEGANT Warm Apple Crostata: Your Easy, Rustic Christmas Dessert Showstopper

This Warm Apple Crostata with a Homemade Flaky Crust is a cozy fall dessert that delivers all the comfort of apple pie with half the effort. A buttery, golden crust wraps around cinnamon-spiced apples cooked to soft perfection, finished with a sprinkle of turbinado sugar for the perfect rustic touch.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American, Italian
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 3 extra-large Granny Smith apples, peeled, cored, and sliced
  • 1/4 cup salted butter
  • 1/4 cup firmly packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 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, for sprinkling
  • sweetened whipped cream or vanilla ice cream, optional
  • homemade all-butter pie crust (see recipe)

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

Method
 

  1. Prepare the homemade pie crust according to your recipe, omitting the step to divide it into two discs. Wrap in plastic wrap and refrigerate until ready to use.
  2. Preheat oven to 350°F (175°C). Melt butter in a large skillet over medium heat. Add apples and brown sugar, then sprinkle with cinnamon, nutmeg, and ginger. Cook until the apples are softened.
  3. In a small bowl, whisk lemon juice and cornstarch together. Add to the apple mixture and cook until the sauce thickens. Stir in vanilla and let cool completely.
  4. Roll out the chilled dough into a ¼-inch thick circle on a lightly floured, parchment-lined baking sheet. Spoon cooled apple mixture into the center, leaving a 2–2½-inch border.
  5. Fold the dough edges over the filling to form a rustic crust. Whisk egg yolk and water together; brush edges with the egg wash and sprinkle with turbinado sugar.
  6. Bake the crostata for about 45 minutes, or until the crust is golden brown and fully cooked through.
  7. Allow to cool slightly before slicing. Serve warm with whipped cream or vanilla ice cream if desired.

Notes

Baking Tips: Chill your dough before rolling — cold butter creates flaky layers. Allow the apple filling to cool before assembling to prevent soggy dough. Leave at least a 2-inch border for folding to keep the filling contained. Bake on parchment paper for easy cleanup, and finish with egg wash and turbinado sugar for a beautiful golden crust. Serve warm with vanilla ice cream or whipped cream for a perfect fall dessert.