Apple Crostada with Brown Butter Streusel

  • Active:
  • Total Time:

Related Video

More Videos
Frozen Whipped Cream

Ingredients

pastry
  • 2 cups all-purpose flour
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1 1/2 sticks (6 ounces) cold unsalted butter, cut into small pieces
  • 1/4 cup ice water
apple filling and streusel topping
  • 1/2 cup plus 2 tablespoons all-purpose flour
  • 1/4 cup walnuts, finely chopped
  • 1/4 cup granulated sugar
  • 2 tablespoons dark brown sugar
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground cinnamon
  • 7 tablespoons unsalted butter
  • 1 cup pure maple syrup, plus more for serving
  • 1 vanilla bean, split and scraped
  • 5 Granny Smith apples—peeled, cored and sliced 1/2 inch thick
  • 1 large egg, beaten with 1 tablespoon of water
  • Vanilla ice cream, for serving

How to make this recipe

  1. MAKE THE PASTRY: In a food processor, pulse the flour, sugar and salt. Add the butter and pulse until it's the size of small peas. Add the water and pulse just until a dough forms. Turn out onto a work surface and gather the crumbs together. Shape into a disk, wrap in plastic and refrigerate for 1 hour.

  2. MAKE THE FILLING AND STREUSEL: In a medium bowl, mix the flour with the walnuts, granulated and brown sugars, 1/4 teaspoon of the salt and the cinnamon. In a small skillet, cook 5 tablespoons of the butter over moderately high heat until golden brown, 2 minutes. Pour the butter over the walnut mixture and toss gently until crumbly. Refrigerate the streusel.

  3. Preheat the oven to 375°. In a large skillet, bring the 1 cup of maple syrup to a simmer with the vanilla bean and seeds. Cook over moderately high heat for 3 minutes. Whisk in the remaining 2 tablespoons of butter and 1/4 teaspoon of salt. Add half of the apples to the skillet and cook until beginning to soften, 6 minutes. Using a slotted spoon, transfer the apples to a platter. Repeat with the remaining apples; let cool. Discard the vanilla bean and scrape the pan juices into a bowl.

  4. On a lightly floured work surface, roll out the pastry to a 15-inch round, about 1/8 inch thick. Transfer to a baking sheet and refrigerate for 15 minutes. Brush the egg wash in a 2-inch band around the edge of the dough. Spread the apples on the pastry; add any pan juices to the bowl. Fold the border up over them, leaving the center exposed. Sprinkle the streusel topping over the apples in the center and brush the pastry with the egg wash. Bake the <em>crostada</em> for 50 minutes, or until golden brown. Let cool slightly, then serve with vanilla ice cream drizzled with the reserved pan juices and maple syrup.

Contributed By Photo © Justin Bernhaut Published October 2006





474079 recipes/apple-crostada-brown-butter-streusel 2013-12-06T23:08:41+00:00 Claudia Fleming fall|desserts|staff-favorite october-2006 recipes,apple-crostada-brown-butter-streusel 474079
Close

Aggregate Rating value: 5

Review Count: 1075

Worst Rating: 0

Best Rating: 5

Author Name: JabarShell

Review Body: Can you store brown butter in the fridge? Cool it and solidify again? 

Review Rating: 3

Date Published: 2016-06-24

Author Name: Mavis055

Review Body: If you don't have anything for desert, this is the best go-to-recipe you should make! Just spice them accordingly and you can have a quick tasty dessert. Super delicious!

Review Rating: 5

Date Published: 2016-06-24

Author Name: Tina1409

Review Body: So happy you all like this recipe! We loved it too! Claudia is such a talented pastry chef! As far as the brown butter goes, you can definitely refrigerate it. I would just do it in an airtight container so it doesn't pick up random flavors from the fridge. It would actually be clever to make more than you need so you have it on hand for drizzling over fish or potatoes, tossing with pasta or just making more streusel.

Date Published: 2016-06-28

Author Name: alyssa075

Review Body: I've made this so many times and it turns out really well which my family enjoyed! So thankful for the recipe

Review Rating: 5

Date Published: 2016-06-24

Author Name: Charlie Sorell

Review Body: awesome from Ristorante che e` impressionante

Review Rating: 5

Date Published: 2016-06-23

Author Name: TrevL

Review Body: I'm baking it right now, I'm so excited to eat this! Thanks for the great recipe. really appreciate it!

Review Rating: 5

Date Published: 2016-06-24

Advertisement
Advertisement
Advertisement
Advertisement
Advertisement