Caramel Apple Crostata
If making pie crust, chill the dough in the fridge for 30 minutes or 15 minutes in the freezer. Place peeled, cored, & thinly sliced apples in a bowl with the lemon juice, sugars, cornstarch, cinnamon, nutmeg, & salt. Fold gently until everything is coated. Let mixture macerate (release juices) at room temperature for 10 minutes.
Yum! This looks delicious : )
I love crostatas for fall harvest style dinners. This looks wonderful!
I love apple desserts, and this one looks delicious!
Would it be alright to prep this all the day before….and refrigerate a day? Cooking dinner tomorrow, and thinking this May be a lot to tackle with company. Thoughts? It looks amazing!
Hi Kelsey! I totally understand! Here’s some options to prep this ahead:
#1 Substitute a store-bought apple pie filling. Since the store-bought kind is already jellied it won’t make the crust soggy. #2 Put a thin layer of plain panko breadcrumbs on the crust before adding the apple mixture so the crust doesn’t get soggy. The breadcrumbs will help soak up some of the juice that is released from the apples. Or #3 Roll out the crust on the pan and have the apple filling in a bowl and keep them both covered and refrigerated overnight. Then you can assemble in the morning!
I hope this helps!