Caramel Apple Crostada
This is one of my favorite desserts to make. It can also be adapted to make a caramel apple pie, but the rustic aspect of a Crostada appeals to me.
Ingredients
Crostada
6 cups Baking Apples, Thinly sliced
2 tablespoons Lime Juice
3/4 cup Sugar
1/4 cup Flour
1/2 teaspoon Ground cinnamon
1/4 teaspoon Kosher salt
2 tablespoons Butter
Pastry for double crust pie
1 tablespoon Demerara Sugar, Can substitute any large crystal sugar.
Topping
1/4 cup Butter
1/2 cup Packed brown sugar
2 tablespoons Heavy cream
Method
- In a large bowl, toss apples with lime juice.
- Combine dry ingredients; add to the apples and toss lightly.
- Combine all pastry dough and roll into large circle (no need to be exact).
- Place pastry on a heavy bar pan with 1/2″ sides to catch juices, pour apple mixture into the middle of the circle and gently fold the dough toward the center to make the crostada. This is a rustic crostada so don’t worry about being exact.
- Wet the outside of the crust with a brush and press Demerara sugar around the outside of the crust.
- Bake at 400F for 40-45 minutes or until golden brown.
For the topping:
Melt the butter in a small saucepan. Stir in brown sugar and cream. Bring to a boil, stirring constantly Remove from the heat.
When crostada is finished, carefully transfer to a serving dish and pour the caramel over the crostada.
Servings: 8
Source: JD Collier
