Similar to an apple pie, this recipe will be a sure fire hit as a dessert at your meal.
- Cook Time
- Prep Time
- 6 ServingsServings
- For the crust
- 3/4 cup plus 2 tablespoons all-purpose flour
- 1/2 cup chopped California walnuts
- 1/8 teaspoon salt
- Dash of nutmeg
- 3 tablespoons canola oil
- 2 tablespoons milkFor the Filling
- 2 Granny Smith apples, cored, thinly sliced
- 1/4 cup packed brown sugar
- 1 tablespoon all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/3 cup chopped California walnuts
- 1/3 cup golden raisinsFor Sprinkling on Top
- 1 tablespoon granulated sugar
1 Preheat oven to 400 F.
2 Coat two 12”x14” pieces of parchment paper with non-stick cooking spray.
3 Combine flour, walnuts, salt and nutmeg in food processor. Whirl until walnuts are finely ground. Drizzle oil and milk over flour mixture.
4 Pulse until dough is evenly moistened. Gather dough into a ball.
5 Place dough between the two pieces of sprayed parchment paper and place on a slightly damp work surface. Roll dough to a 12-inch circle.
6 Remove top sheet of parchment; lift dough with bottom sheet and place on baking sheet. (NOTE: You will bake the crostata on the parchment paper.)
7 Mix apple filling ingredients in a medium bowl. Mound apples in center of dough, leaving a 2-inch border. With a small paring knife, cut 2-inch slits in the dough every 1-2 inches.
8 Carefully lift each flap of dough, folding and pressing around the apple filling. NOTE: The flaps will overlap slightly, and the center will not be covered.
9 Sprinkle granulated sugar over crostata. Bake 30-35 minutes until crust is golden brown and filling is slightly bubbly.
10 Serve warm or at room temperature.
Source: California Walnut Board