Apple Cinnamon Crostata

24 Sep

Galette or crostada – that is the question. I’ve seen both words used and often wondered if there’s a real difference between the two foods. It’s basically a potato/potato situation. Both are a flat, rounded, open-faced tart filled with a variety of sweet or savory ingredients. It just depend on whether you prefer the French or Italian term. I’ll go with Italian. 🙂

I’m always looking for new ways to incorporate apple and cinnamon into desserts and this is a delicious and easy option. I added some chopped walnuts on top for some extra texture and flavor. This crust isn’t super flaky like the typical crostata, but is the crust recipe I use for all sorts of pies and treats. (only 3 ingredients!) But next time, I think I’ll try making some homemade puff pastry!

I’m looking forward to playing with different flavors in the future and creating some amazing crostatas. Or galettes. Eh, tomato/tomato.

Apple Crostata

For the crust:
1/2 cream cheese, softened (4 oz)
1 1/2 cups all purpose flour
1/2 cup butter, softened

For the filling:
1/3 cup brown sugar
3 tsp corn starch
1 1/2 tsp ground cinnamon
Pinch of ground ginger
3 large granny smith apples, cored, peeled, and thinly sliced
Chopped nuts (optional)

Preheat oven to 450 degrees F. To make the crust, combine all three ingredients in a mixer and combine until totally incorporated and a ball of dough is formed. Roll the dough on a floured surface and shape into an oval.

Combine the brown sugar, cornstarch, cinnamon, and ginger in a medium bowl. Add the apples and stir to combine and evenly coat. Spoon the apple mixture onto the crust, leaving about 2 inches around the edges. Fold the crust inward and press to seal.

Bake the crostada for about 15 minutes or until the crust is golden brown. At this time, sprinkle chopped nuts over the apple mixture if wanted. Bake for at least another 5 minutes, or until the apples are tender. Slice and serve while warm and top with ice cream or whatever your heart desires!

Source: A Beckster Original


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