This easy cinnamon apple crostata recipe brings fresh, thinly sliced apples together with cinnamon and sugar in a flaky cinnamon all butter crust. You’ll love how easy it is to make!
Cinnamon apple crostata is like a perfect apple pie, but without all the fuss of making a traditional pie. I dare say, it tastes even better than a classic apple pie too.😉
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WHY IS THIS CROSTATA EASIER THAN MAKING A PIE?
First, you will only use one pie crust and the beauty of this crostata is in the rustic appearance. No worrying about shrinking crusts or perfect lattice tops!
Second, the apples are sliced thin, which means it bakes rather quickly; about 30 minutes. The recipe only needs three apples too, so it’s a lot faster to peel, slice and prep the crostata filling.😊
Third, you don’t need to worry about the edges browning faster than the crostata since it all bakes together quickly.
We’re also using lots of cinnamon! Cinnamon in the crust and cinnamon in the filling. Your house is going to smell AH-MAZ-ING as this beautiful crostata bakes!!
WHAT IS A CROSTATA?
A crostata is typically a free-formed pie. It is baked on a baking sheet and has a rustic appearance. A crostata is the Italian version and is essentially the same thing as the French version; a galette. Crostatas can have either a sweet or a savory filling. Here is a fun article from NPR talking about the crostata.
HOW TO MAKE THIS EASY CINNAMON APPLE CROSTATA
The recipe starts with a spin on my perfect all butter pie crust. For the crostata, I add cinnamon and extra sugar to the dough. If you are nervous about making pie dough, please refer to this post for photos to walk you through the process. I promise, it’s not hard!
The crostata dough needs to rest for a minimum of 45 minutes before rolling it out. It can also be prepared ahead of time (up to several days ahead), just plan to let it sit on the counter for 10 minutes or so to make rolling it out easier.
While the dough chills, you can prepare the apple mixture. Start by mixing the brown sugar, cinnamon, nutmeg and vanilla. Once mixed, move 2 Tablespoons of the mixture to a small bowl and set aside. Add the flour to the brown sugar mixture and mix well.
Then core, peel and thinly slice the apples. Toss the prepared apples with the brown sugar and flour mixture. Set the apples aside while you roll out the crostata dough.
Roll out the cinnamon pie dough on a lightly floured surface. Shoot for about a 12 inch circle. No worries if it’s not perfect! The beauty in this crostata comes from it’s rustic appearance. Then transfer the dough to a parchment lined baking sheet.
Next place the apple mixture in the center of the dough (leaving a 2-3 inch border). If the apples have created juice, do not add any of the juice. I like to fan the top layer of apples to make it pretty, but this is completely optional.
Roll up the edges of the dough up around the fruit, creating a border. Whisk the egg with 1 Tablespoon water and with a pastry or silicone brush, paint the exposed edges of the cinnamon crust. Dot the top of the apple mixture with the small pieces of butter and sprinkle the apples and crust with the reserved brown sugar mixtute.
Place the prepared crostata in the freezer while you preheat the oven.
Finally, bake the crostata for approximately 30 minutes, until the apples are bubbling and the crust is golden in color. Enjoy this easy cinnamon apple crostata warm, at room temperature or chilled. I actually enjoyed a chilled slice the next day with my coffee for breakfast! It would also be incredible with a big scoop of cinnamon ice cream!!
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CINNAMON PIE CRUST
- 10 tablespoons unsalted butter, cubed and well chilled
- 1 ½ cups all-purpose flour (plus more as needed for rolling)
- 3 Tablespoons granulated sugar
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- 4-6 tablespoons ice cold water
- 3 medium size apples (I use 2 Granny Smith and 1 Pink Lady)
- 1/3 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon pure vanilla extract
- 3 Tablespoons all-purpose flour
- 1 egg plus 1 Tablespoon water (egg wash)
- 2 Tablespoons unsalted butter, chopped into small pieces
- Cut your butter into small cubes and return it to the refrigerator.
- In a medium-large size bowl, mix your flour, sugar, salt and cinnamon. Add your cold butter to the flour mixture. Using a pastry cutter (or two forks) cut the butter into the flour mixture until the butter is the size of small peas. A few larger bits of butter remaining are okay too.
- Fill a cup or small bowl with ice water and use this to add to your butter and flour mixture. Drizzle the water in 1-2 tablespoons at a time and stir with a rubber spatula. Continue to add water until the mixture forms larger clumps. I usually use 5-6 tablespoons. The dough will be a slightly sticky and moist, but not wet.
- Dump dough onto a lightly floured work surface. Use floured hands to fold the dough into itself until the flour and butter are fully incorporated. Remember you are not kneading the dough; you just want the dough to come together enough to shape it into a ball. Then flatten the ball into a disk about 1-inch thick.
- Tightly wrap the disk in plastic wrap and refrigerate for at least 45 minutes before using (and up to several days).
- In a small bowl, mix together the brown sugar, cinnamon, nutmeg and vanilla. Remove 2 Tablespoons and set aside; then add the flour to the remaining brown sugar mixture and mix well. Set aside.
- Core and peel apples, then cut into thin slices. Add the brown sugar mixture and toss well.
- On a lightly floured surface, roll out the cinnamon pie crust into a 12 inch circle. Transfer the dough to a parchment lined baking sheet.
- Place the apple mixture in the center of the dough (leaving a 2-3 inch border). If the apples have created juice, do not add any of the juice.
- Roll up the edges of the dough up around the fruit, creating a border.
- Whisk the egg with 1 Tablespoon water and with a pastry or silicone brush, paint the exposed edges of the cinnamon crust.
- Dot the top of the apple mixture with the small pieces of butter and sprinkle the apples and crust with the reserved brown sugar mixtute.
- Place the crostata in the freezer while the oven preheats to 400°F.
- Bake for approximately 30 minutes, until bubbling and the crust is lightly browned.
Cover and store any leftover crostata in the refrigerator for up to one week.
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- PaperChef Parchment Paper for Baking: Multipurpose Nonstick Parchment Sheets, Oven Safe, No Grease or Butter Needed, Ideal for Cooking and Roasting, Biodegradable, Kosher-Certified (205 sq ft roll)
- USA Pan Bakeware Half Sheet Pan, Warp Resistant Nonstick Baking Pan, Made in the USA from Aluminized Steel
- Fox Run Polished Marble Rolling Pin with Wooden Cradle, 10-Inch Barrel, White
- Last Confection Stainless Steel Pastry Blender Dough Cutter - Professional Flour Mixer for Pasta, Pie Crust and Cake
- Duralex 100010 Made In France Lys Stackable 10-Piece Bowl Set
Amount Per Serving: Calories: 353Total Fat: 19gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 55mgSodium: 191mgCarbohydrates: 43gFiber: 3gSugar: 16gProtein: 4g
The nutrition information is an estimate and may not be entirely accurate.
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