Apple Crumb Crostata



  1. 2 1/2 cups all-purpose flour, plus more for dusting
  2. 1/2 cup granulated sugar, plus more for sprinkling
  3. 1/2 teaspoon coarse salt
  4. 1 cup (2 sticks) plus 1 tablespoon cold unsalted butter, cut into small pieces
  5. 4 large egg yolks, plus 1 large whole egg, lightly beaten, for egg wash
  6. 3 tablespoons ice water
  7. Fine sanding sugar, for sprinkling
  8. 6 tablespoons unsalted butter
  9. 3 pounds tart, firm apples, such as Granny Smith, peeled, cored, and cut into 3/4-inch cubes
  10. 1 teaspoon finely grated orange zest
  11. 1 1/2 teaspoons finely grated lemon zest
  12. 1/4 teaspoon coarse salt
  13. 1/2 cup granulated sugar
  14. 3/4 cup all-purpose flour
  15. 1/4 cup packed dark brown sugar
  16. 1/4 cup granulated sugar
  17. 1/2 teaspoon coarse salt
  18. 1/2 teaspoon ground cinnamon
  19. 1/4 teaspoon ground allspice
  20. 1/2 cup (1 stick) cold unsalted butter, cut into cubes
  21. Vanilla ice cream, for serving


  1. Make the crust: With an electric mixer on medium speed, beat flour, sugar, salt, and butter until mixture resembles coarse meal.
  2. Add egg yolks, and beat slightly.
  3. Drizzle ice water over mixture, and beat until just combined.
  4. Form dough into a disk; wrap in plastic.
  5. Refrigerate until firm, 1 hour or up to 3 days.
  6. Make the filling: Melt butter in a large saucepan over medium-high heat.
  7. Add apples, zests, and salt, stirring until coated.
  8. Sprinkle sugar over mixture, and cook, stirring, until sugar is dissolved, liquid has thickened, and apples are almost golden, about 5 minutes.
  9. Transfer to a rimmed baking sheet, and let cool to room temperature.
  10. Make the topping: In a food processor, pulse flour, sugars, salt, cinnamon, allspice, and butter just until mixture resembles coarse meal.
  11. Refrigerate until ready to use.
  12. Preheat oven to 375F.
  13. On a lightly floured piece of parchment, roll out dough to a 14-inch round, 1/4 inch thick.
  14. Place dough and parchment on a rimmed baking sheet.
  15. Pile cooled apple mixture in center, leaving a 3-inch border.
  16. Sprinkle crumb mixture evenly over apples.
  17. Fold edges of dough over apples, overlapping and leaving an opening in the center.
  18. Refrigerate or freeze until dough is firm, about 30 minutes.
  19. Lightly brush dough with beaten egg, and sprinkle dough with fine sanding sugar.
  20. Bake until pastry is golden brown and apples are tender, 40 to 50 minutes.
  21. Serve warm or at room temperature, with vanilla ice cream.