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RASPBERRY APPLE CROSTATA

RASPBERRY APPLE CROSTATA – TIMBERCLIFFE COTTAGE INN

LUCIA - TIMBERCLIFFE COTTAGE INN
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
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Ingredients
  

  • 1 Pie crust dough (your favorite recipe) rolled to 12" rough circle or square 1/4 inch thick
  • 3 Large apples with peel on, chopped into bite-sized pieces try a mixture of red and green
  • ¾ Cup Raspberries, fresh or frozen If frozen, thaw and dry in paper towel
  • ½ Cup Quick oats
  • ½ Cup Honey
  • 1 tsp Cinnamon
  • 3 Tbs Butter

Instructions
 

  • 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. 
  • Enjoy!