If you like easy Italian desserts, you will love this Apple Crostata recipe! Fresh apples in a free-form pie baked to perfection. Truly one of the best apple desserts!
This apple crostata recipe, called crostata di mele in Italian, is a simple, rustic, open-faced apple pie.
Sweet and tart apples are combined with fall spices and baked perfectly in a homemade pasta frolla dough. The result is a crunchy, tender crust with a soft apple filling.
This Italian apple recipe results from years of trial and error. I’ve tried to perfect my mom’s recipe, making it one of the easiest and tastiest apple desserts you can make.
You’ll quickly discover three remarkable things when making this easy dessert. First, the simplicity of the process; second, the irresistible aroma that fills your kitchen; and third, the joy of savoring every bite of this classic and rustic Italian pie.
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Ingredients
- Sugar: Sugar sweetens the apple filling, enhancing the natural apple flavors and achieving a well-balanced taste. Adjust the amount as needed based on the apple’s sweetness.
- Cinnamon: Cinnamon provides warm, earthy notes with a hint of spiciness.
- Nutmeg: A pinch of nutmeg enhances the overall flavor.
- Salt: A small amount of salt elevates the flavors.
- Apples: Combine sweet and tart apples for the best filling. I used Granny Smith, McIntosh, and Cortland. Removing the skin creates a luscious filling.
- Lemon juice: Fresh lemon juice adds brightness and prevents apple browning.
- Crostata dough: The dough recipe serves as the ideal base for your sliced apples.
Let’s prep our crostata recipe
As you may have guessed, there are two main parts: the dough and the apple filling. Let’s begin with the apple filling.
Apple Filling: In a small bowl, combine 4 tablespoons of sugar with ¼ teaspoon of ground cinnamon, a pinch of nutmeg, and a pinch of salt. Feel free to adjust the amount of sugar based on the variety of apples you are using. Set it aside for now.
Peel and slice 6 apples approximately ¼-inch thick and place in a large bowl. Squeeze 2 tablespoons of freshly squeezed lemon juice and a few teaspoons of the spiced sugar over the sliced apples as you place them in the bowl.
When all of the apples are sliced, toss gently together. Set aside for at least 10 minutes.
Crostata dough: The dough recipe I am using today is identical to the one used for this crostata. It’s quick to prepare and makes the perfect base for this rustic apple pie. For step-by-step instructions, please refer to this article on how to make crostata. You can find the recipe ingredients and instructions in the recipe card at the bottom of this post.
Step-by-step instructions
Preheat the oven to 375℉ (190°C). Position rack to bottom third.
Roll out the crostata dough into a 12-13-inch circle, approximately ⅛-¼ inch thick, on a lightly floured piece of parchment paper. Transfer the parchment with the rolled-out dough directly to the baking sheet.
Sprinkle 2 teaspoons of ground almond on the center of the dough.
Place the sliced apples, without the extra liquid, in the center of this simple homemade crust any way you like, leaving a 1½-2 inch border around the edges. Pile the apples high.
Gently fold the pastry’s edges towards the center and create pleats at 2-inch intervals, exposing the crostata’s center.
More specifically, to make the rustic fold, start by folding the edge closest to you gently towards the center. Next, rotate the crostata slightly and lift the neighboring edge, folding it inwards toward the center. Continue in this manner until all of the dough is folded. You can also refer to the recipe card’s video for a visual demonstration of this step.
Using both hands, press the crostata dough to compact the apples.
If desired, add a few fresh cranberries over the top.
Working quickly, brush the egg wash over the exposed dough, then sprinkle the coarse sugar (1 tablespoon).
Bake in the preheated oven for about 15 minutes or until the dough looks set.
Brush half the reserved extra liquid over the apples and bake for another 10 minutes.
Brush the rest of the reserved extra liquid over the top of the sliced apples.
Place a sheet of foil over the apple filling and continue to bake for another 20-25 minutes or until the apples are cooked and the crust becomes golden brown.
Allow to cool on the baking sheet for about 5 minutes. Then, transfer carefully to a wire rack to continue to cool down for the fruit to set.
Serve warm or at room temperature. If desired, garnish with fresh mint.
Tips
- Use a combination of sweet and tart apples for the best-tasting filling.
- Allow the apples to marinate with the cinnamon sugar and lemon juice for at least 10 minutes.
- The sprinkling of almond flour prevents a soggy crust.
- Arrange the sliced apples any way you like on the dough, but compact them together (refer to the photo in the text above).
- To prevent the apples from drying out, drizzle the top with the leftover juices from the filling and cover the fruit with aluminum halfway through the baking process.
- The dough can be made up to 2 days ahead and chilled.
FAQ
According to Bon Appetit, Jonagold, Honeycrisp, Braeburn, Pink Lady, Winesap, and Mutsu are some of the best apples to bake with. I have also had great success with Granny Smith, Cortland, Gala, and McIntosh varieties.
You have various spice options, including classics like cinnamon, nutmeg, and allspice. If you’re craving an autumn twist, don’t hesitate to add pumpkin spice for that cozy, seasonal flavor.
It can be stored at room temperature for up to 2 days or in the refrigerator for up to 5 days. It can also be frozen for up to 3 months.
Serving suggestions
Serve warm or at room temperature. If desired, garnish with fresh mint and a light dusting of powdered sugar.
Sweet Ricotta
Consider adding a dollop of sweet ricotta, a scoop of vanilla ice cream, or a drizzle of caramel sauce for extra indulgence.
Crostata recipes
Crostatas are one of the easiest Italian desserts to showcase fresh seasonal fruits and fruit jams.
As a result, the possibilities are endless for filling a crostata.
The most popular is the classic Italian jam crostata with the lattice top. However, a fresh fruit filling with peaches, berries, or apples -as I shared with you today, can be just as delicious!
Recipe origins
During my youth, my dad grew different apple varieties in our backyard.
These apples became the basis for my mom’s tasty after-school snacks like applesauce and baked apples. She also made some of the best apple desserts, especially fruit crostatas.
My mom taught me to have fun in the kitchen and not be discouraged by kitchen mishaps. Using my mom’s simple apple filling recipe as a starting point, I have experimented with different varieties of apples, spices, and techniques (using cooked vs. raw apples for the filling). After years of experimenting in the kitchen, I have finally perfected the recipe that I am sharing with you today.
Enjoy!
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THANKS SO MUCH for following and being part of the She Loves Biscotti community where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.
Ciao for now,
Maria
★★★★★ If you have made this Italian rustic apple tart, I would love to hear about it in the comments below and be sure to rate the recipe!
Delicious recipes to make with apples
Recipe
Apple Crostata Recipe
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Ingredients
For the apple filling:
- 4 tablespoons sugar
- ¼ teaspoon cinnamon or to taste
- pinch nutmeg
- pinch salt
- 6 apples, approx 2½ pounds medium, sliced approximately ¼-thick, without skin
- 2 tablespoons lemon juice from ½ fresh lemon
For the pastry dough:
- 1½ cups all-purpose flour 215 grams
- 2 tablespoons granulated sugar
- ½ teaspoon lemon zest
- ½ teaspoon salt
- ⅓ cup butter frozen, 75 grams
- ⅓ cup ice cold water
- 1 egg yolk
For the egg wash:
- 1 egg
- 1 tablespoon water
- 1 tablespoon Turbinado or coarse sugar for sprinkling on egg wash for sprinkling on egg wash
Optional:
- 2 teaspoons almond flour to sprinkle on the rolled out dough
- 2 tablespoons fresh cranberries
- mint leaves for garnish
Instructions
- Preheat the oven to 375℉ (190°C). Position rack to bottom third.
For the apple filling:
- In a small bowl, whisk together the sugar, cinnamon, nutmeg, and salt. Set aside.
- Peel and slice the apples approximately ¼-inch thick. Place them in a large bowl.
- Squeeze a little lemon juice and a few teaspoons of the spiced sugar over the sliced apples as you place them in the bowl.
- When all of the apples are sliced, toss gently together. Set aside for 10 minutes.
For the pastry dough:
- In a medium bowl, whisk together the flour, sugar, zest and salt.
- Using a cheese grater, grate frozen butter over dry ingredients.
- Toss gently (with fingers) to incorporate the butter.
- In a small bowl, whisk together the ice-cold water and egg yolk.
- Sprinkle one tablespoon of egg yolk-water mixture over a small section of the dry ingredients.
- Incorporate together with a fork and push it aside.
- Add another tablespoon and repeat until you have used up all the liquid.
- Gently knead the dough (with your fingertips) a few times, and before you know it, you will have a ball of dough.
- Place the ball of dough between two pieces of parchment paper that have been lightly floured.
- Roll out the dough in a circle approximately 12-13 inches, ⅛-¼ inch thick.
- Transfer the parchment with the rolled out dough directly on the baking sheet.
How to assemble:
- Sprinkle 2 teaspoons of ground almond on the center of the dough.
- Place the sliced apples, without the extra liquid for now, in the center of this simple homemade crust any way you like, leaving a 1½-2 inch border around the edges. Pile the apples high.
- Gently fold the edges of the pastry towards the center and create pleats at 2-inch intervals, leaving the center of the crostata exposed. Using both hands, press the crostata dough in order to compact the apples.
- As an option, scatter a handful of cranberries over the apples.
- Working quickly, brush the egg wash over the exposed dough followed by a sprinkling of coarse sugar (1 tablespoon).
- Bake in the preheated oven for 15 minutes or until the dough looks set.
- Brush half of the reserved extra liquid over the apples and bake for another 10 minutes.
- Brush the rest of the reserved extra liquid over the top of the sliced apples.
- Place a sheet of foil over the apple filling and continue to bake for another 20- 25 minutes or until the crust becomes golden brown.
- Allow to cool on the baking sheet for about 5 minutes. Then, transfer carefully to a wire rack to continue to cool down for the fruit to set.
- Serve warm or at room temperature. If desired, garnish with fresh mint.
Video
Notes
- Use a combination of sweet and tart apples for the best-tasting filling.
- The sprinkling of almond flour prevents a soggy crust.
- Arrange the sliced apples any way you like on the dough but compact them together (refer to photo in the text).
- The dough can be made up to 2 days ahead and chilled.
Nutrition
I originally published this post on October 14, 2020, and republished it on October 30, 2023, with updated content and video. Thanks for sharing!
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Fiona Johnston
Kia ora Maria – I always find North American cup measurements a bit tricky – the pastry calls for 1/3 cup butter, is that 90 grams (Imperial cup) or 70 grams (US cup? Many thanks
Maria
Hello Fiona! Hope all is well with you! I apologize for the omission. I just weighed ⅓ cup butter and it is 75 grams. I have updated the recipe card. Thanks for stopping by.
Joy
Hi Maria from London, England. Wondering if you would kindly give metric weight measurements for ingredients like butter? I have no idea how to measure out a 1/3 cup of frozen butter! I will then try the crostata recipe using dairy free margarine. For ingredients such as sugar and flour I never know how much to pack into a cup so thank you for when you give metric for those. Love your recipes. I found you looking for ‘how to make ricotta’ which I did successfully from goats milk following your instructions – being intolerant to cows milk. Thanks a lot! Joy.
Maria
Hello Joy! I apologize for the omission. I have updated the recipe card to include this measurement. It is 75 grams. Thanks so much for stopping by!
Kathi
Can I use regular flour if I don’t have Almond Flour?
Maria
Thanks for your interest Kathi. Although I have never tried, that should work. If you have almonds, you can make your own almond flour by simply grinding them. Another option is grinding oats to obtain oat flour. I find this helps prevent a soggy crust. Enjoy!
Carol Merica
I can hardly wait to make this!
Maria
Enjoy Carol!
Val
I came across this recipe and I just had to try it. Everyone loved it! Thank you!
Maria
How wonderful! Thanks so much for sharing, appreciate it!
Ciao Chow Linda
Wow, you created a gorgeous apple crostata. Great tips too. And I love the addition of the cranberries.
Maria
Thanks so much Linda! It really is such a great Italian classic. Appreciate you stopping by, thank you.
Leslie B.
I could eyeball it, Maria, but would appreciate a volume measurement (cups or weight) for the apples. Nowadays, I’m not sure what medium means and the same variety of apple can come in different sizes depending on where you buy it! Thanks.
Maria
Thanks for your comment Leslie. I have updated the recipe card to include the approximate weight of the apples before peeling and coring. Two and a half pounds might seem like a lot when it is piled high, but it does cook down a little and you do get a fair amount of apples in every bite. Thanks for stopping by.