When I’m in a hurry to make a dessert, I simply reach for whatever fruits are in my kitchen (today it was apples and blackberries) and I whip up a crostata.
And you know me…there is NO recipe involved…but I did create a recipe card for you at the end of this post.
I peeled and sliced 4-5 apples and threw them in a bowl with some brown and some white sugar, a pinch of salt, about 1 teaspoon of cinnamon, a splash of citrus (today it was key lime juice…because I had a bottle in the refrigerator) and a tablespoon or two of flour. I stirred it all together, and folded in the blackberries so they wouldn’t get crushed. Then I piled the mixture in the center of a “store-bought” pie crust I had sprinkled with about 1/2 tablespoonful of more flour. (I eyeball that step based on how juicy I think the apples will be.)
I ALWAYS bake a crostata on parchment paper for easy clean up since they almost always “leak” onto the cookie sheet and I HATE burned on messes to clean up!
I brushed the crust edges with a beaten egg, and I sprinkled a cinnamon/sugar mixture on the crust and the filling.
Then I baked it at 350 degrees until the apples were tender and the filling was bubbling and thickened. Maybe 30-40 minutes…I didn’t set a timer…Sorry!
All you need to add is a big scoop of vanilla ice cream…
And an extra perk?
Your house will smell DELICIOUS as it bakes!
- 1 store-bought rolled pie crust from a box
- 4-5 large apples, peeled and sliced
- 1 box blackberries (can also use blueberries)
- 1/2 cup brown sugar (more or less is OK)
- 1/2 cup white sugar (less is OK...it depends on how tart the apple variety is)
- A pinch of salt
- 1 tsp. cinnamon
- 1 to 2 Tblsp flour (depends on how juicy the apples and blackberries are)
- 1 to 2 Tblsp lemon, lime or orange juice (I often use key lime juice)
- 1 egg, beaten (Use this egg to brush the edge of the crust before baking.)
- 1 Tblsp cinnamon and sugar combined
- PREHEAT OVEN TO 350 DEGREES
- Combine the apples, white sugar, brown sugar, cinnamon, salt and flour and stir to combine an coat the apples. Then mix in the citrus juice and stir to help the apples release their moisture. Fold in the blackberries very carefully to avoid crushing them.
- Place a sheet of parchment paper on a rimmed baking sheet. Roll out the pie crust onto the parchment paper. Pile the filling in the midddle of the pie crust and turn the apple slices so no sharp edges are facing out. (The crust will be punctured by the apples unless the curved side of fruit faces out.) When apples are arranged, turn up the edge of the dough all around. Place the egg in a small bowl and beat until foamy. Brush the egg wash all over the crust edge of the crostata. Then sprinkle the crust with a mixture of cinnamon and sugar. (That coating will stick to the egg washed crust and will turn beautifully brown when baked.)
- Bake at 350 degrees for 30-40 minutes or until the apples are tender and the filling is bubbling and thickened. (This is a trial and error method...but I promise you'll figure it out!)
- When filling is bubbly and the crust has browned, remove from the oven and cool to allow the filling to thicken.
- Meemaw's Tip: By adding a pinch of salt to something sweet, it brings out even sweeter notes in the dish.
- (Even more delicious when served slightly warm...topped with a hefty scoop of vanilla bean ice cream for a real taste treat!)
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