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Apple Crostata

Yield Makes 10 servings
This rustic fruit dessert can be made with pears or stone fruits in summer. Prep: 25 minutes; Bake: 45 minutes.


  • 10 Granny Smith apples (about 4 1/2 pounds), peeled, cored, and cut into 1/2-inch cubes
  • 1 cup granulated sugar
  • 3 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 1 1/4 cups flour, divided
  • 1/2 cup brown sugar
  • 1/2 cup butter
  • 1/2 cup hazelnuts, peeled and coarsely chopped*
  • 1/2 cup almonds, sliced
  • 1 teaspoon salt
  • Topping: crème fraîche

How to Make It

  1. Preheat oven to 400°. Toss together first 4 ingredients and 1/4 cup flour in a large bowl. Transfer to a lightly greased 13- x 9-inch baking dish.

  2. Pulse remaining 1 cup flour, brown sugar, and butter in a food processor until crumbly. Stir in hazelnuts, almonds, and salt. Sprinkle nut mixture evenly over apple mixture.

  3. Bake at 400° for 45 minutes or until golden brown. Serve hot or at room temperature with crème fraîche.

  4. *To peel hazelnuts, roast at 350° for 6 to 8 minutes, and rub in a towel while warm to remove thin skins.