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Ingredients
| all-purpose flour (unsifted): 1 1/4 cups (for Crust) |
| granulated sugar: 2 Tbl |
| salt: 1/4 tsp |
| unsalted butter: 1/2 cup (cut into 1/2-inch pieces) |
| water: 3 Tbl |
| vanilla extract: 1/4 tsp |
| light brown sugar (packed): 1/2 cup (Filling and Topping) |
| all-purpose flour (unsifted): 3 Tbl |
| whole apples (chopped): 4 cups |
| granulated sugar: 1 Tbl |
| ground cinnamon: 1/2 tsp |
| butterscotch or caramel topping: 1 cup |
Apple Crostata with Caramel Sauce
Credit: www.bettycrocker.com
User rating:
-
Prep Time
20 min -
Cook Time
32 min -
Servings
8 serving(s)
Tags
- In medium bowl, mix 1 1/4 cups flour, 2 tablespoons sugar and the salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. In small bowl, mix water and vanilla; sprinkle over flour mixture, 1 tablespoon at a time, tossing with fork until all flour is moistened and dough almost cleans side of bowl (up to 1 tablespoon more water can be added if necessary).
- Gather dough into a ball; shape into flattened 5-inch round on lightly floured surface. Wrap in plastic wrap; refrigerate about 30 minutes or until firm.
- Heat oven to 400°F. With floured rolling pin, roll pastry into 12-inch round. Place on ungreased large cookie sheet.
- In large bowl, mix 1/2 cup sugar and 3 tablespoons flour. Stir in apples until coated. Mound apple mixture on center of dough round to within 2 inches of edge. Fold edge of dough over apple mixture; crimp edge of dough slightly. In small bowl, mix 1 tablespoon sugar and the cinnamon; sprinkle over apples and dough.
- Bake 27 to 32 minutes or until crust is golden brown. Cut into wedges. Serve warm drizzled with caramel topping.