I love making crostatas. They are so quick, rustic & scrumptious with nearly any fruit…or try caramelized Vidalia onion and bacon for a savory Virginia style appetizer!
Lucia deCordre, Timbercliffe Cottage Inn
1 pie crust dough (your favorite recipe), rolled to 12″ rough circle or square 1/4 inch thickness
3 large apples (try a mixture of red and green) with peel on, chopped into bite-sized pieces
3/4 cup raspberries, fresh or frozen – if frozen, thaw and dry in paper towel
1/2 cup quick oats
1/2 cup honey
1 tsp cinnamon
3 tbs butter
Preheat oven to 350 degrees
Place the rolled out dough on parchment paper and onto a baking stone or sheet
Melt the butter and generously brush the dough with about 1 tbsp of the butter
Spread oats evenly over the dough, leaving approximately 1.5″ of the outer circle bare
In a large bowl, gently stir together the apples, raspberries, cinnamon, honey and 1 tbsp of the melted butter until coated ( use more butter if desired)
Spoon the mixture on the inner portion of the dough (the portion covered with oats)
Carefully fold the 1.5″ outer bare portion of the dough over the edge of the apple mixture to hold the fruit in…working your way around the circle/square to create a ‘lip’ to the galette – this will form a “rustic” edge.
Brush this outer, folded portion of the Galette with the remaining butter.
Bake at 350 for 45-55 minutes or until the dough edges are golden.