Adapted from Mangia Bene Pasta
This was another recipe that I was afraid to try. Looking back on it I should have made a crostata sooner. A store bought pie crust really helps make it easy. Enjoy!
store bought pie crust
3-4 Tbsp. apricot preserves
egg wash (1 egg yolk beaten with 1 Tbsp. water)
Confectioner's sugar for dusting, optional
1/3 cup flour
1/3 cup brown sugar
1/4 cup old-fashioned oatmeal
3 Tbsp. butter, melted
3 medium-sized Granny Smith Apples
1/4 cup sugar
1 heaping Tbsp. flour
1/2 tsp. cinnamon
pinch of salt
For the Crunch Topping:
For the Filling:
To Make Crunch Topping:
In a bowl, combine all the topping ingredients. Work the mixture together with your fingers to create a crumbly texture. Set aside.
To Make the Apple Filling:
Peel, quarter, and thinly slice apples. In a large bowl, combine the flour, sugar, cinnamon, and salt. Add the apples and gently toss to coat them with the mixture.
Preheat oven to 375 degrees F.
On a lightly floured piece of parchment, roll the dough into a 12-inch circle. Spread the apricot preserves over the center, leaving a 2-inch border. Place 3/4 of the crunch topping over, still leaving the border.
Lay the apple slices in concentric circles, adding layers until all the apples are used. Sprinkle with remaining topping. Gently fold the dough border up and around the edges of the filling, pleating it as you fold.
Carefully slide the paper with the crostata onto a baking sheet. Brush the top of the dough with the egg wash. Bake for 40 minutes. Check to see if the crust is starting to get too brown; if so, cover the edge with foil. If not, just return the crostata to the oven and bake an additional 5 to 10 minutes, until the crust is golden brown and the filling is slightly bubbly. Transfer the crostata to a wire rack to cool.
If desired, dust the crostata with confectioner's sugar before serving. Serve with a dollop of whipped cream or a scoop of ice cream.