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!
Crostatas are one of the easiest Italian desserts to showcase fresh seasonal fruits and jams.
As a result, the possibilities are endless when it comes to filling a crostata.
The classic Italian jam crostata, with the lattice top, is by far the most popular. However, a fresh fruit filling with peaches, berries or apples -as I will share with you today, can be just as delicious!
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 to perfection in a homemade pasta frolla dough. The result is a crunchy, tender crust with a soft apple filling. One of the easiest and tastiest apple recipes you will ever make!
Mise en place
As you may have guessed, there are two parts to this recipe -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.
Crostata dough: The dough recipe is the same as the one I use to make this crostata. It comes together very easily and provides the perfect base for sliced apples. Consult the post for a step-by-step photo tutorial. The detailed recipe is also located in the recipe card found at the bottom of this post.
Instructions
Preheat the oven to 375℉ (190°C). Position rack to bottom third.
Roll out the crostata dough into a 12-13 inch circle 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, leaving the center of the crostata exposed. 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, followed by a sprinkling of the coarse sugar (1 tablespoon).
Bake in the preheated oven for about 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 apples are cooked and the crust becomes golden brown.
Allow to cool on the baking sheet for about 5-10 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. I used Granny Smith, McIntosh and Cortland.
- 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 make sure to compact them together (refer to photo in the text).
- 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.
Best apples to bake
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.
How to serve
A fresh from the oven, warm apple crostata can be served as is. If desired, it can be served with a scoop of ice cream.
How to store
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.
Delicious recipes to make with apples
If you like easy Italian desserts with apples, try this apple cake. It comes together in no time and is a great treat at any time of the day. Another family favorite is this recipe for apple bundt cake. If you are looking for a unique breakfast recipe, these German apple pancakes are for you. Enjoy!
Recipe origins
During my youth, my dad had a few varieties of apple trees growing in his backyard.
As a result, my mom would use the apples to make healthy after-school snacks like applesauce and baked apples. She would also make some of the best apple desserts, especially fruit crostatas.
My mom taught me to experiment, have fun in the kitchen, and understand that having a recipe flop was all part of the learning process.
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). The recipe I am sharing results from decades of trial and error and many kitchen flops.
Enjoy!
And if you are new here, welcome! You may want to sign up for my weekly e-mail newsletter. You can unsubscribe any time you want.
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!
Apple Crostata Recipe
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
- 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 and place 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 at least 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 which have been lightly floured.
- Roll out the dough in a circle approximately 12-13 inches.
- 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 5-10 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.
Notes
- Use a combination of sweet and tart apples for the best tasting filling. I used Granny Smith, MacIntosh and Cortland.
- 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 make sure to compact them together (refer to photo in the text).
- 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.
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.