Fruit Crostata with Crumb Topping
User Reviews
5
6 reviews
Excellent
Fruit Crostata with Crumb Topping
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An easy workhorse of a recipe that can carry you through all the seasons. It’s great for breakfast, dusted with powdered sugar, or packed in a lunchbox for an afternoon snack, or even as an easy dinner party dessert served with whipped cream. I particularly love it with rhubarb, stone fruit, and/or berries.
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Ingredients
For the streusel
- 1 1/2 cups old-fashioned oats
- 1 1/2 cups all-purpose flour
- 6 tablespoons whole wheat flour
- 3/4 cup light brown sugar packed
- 3/4 teaspoon baking powder
- 3/4 teaspoon salt fine sea salt
- 3/4 teaspoon ground cinnamon
- 12 tablespoons (6 oz) butter cut into 1/2-inch (1-cm) cubes, cold unsalted
For the crostata
- butter for the pan
- 2 pounds Fruit pitted and/or peeled, if needed and chopped if large, or frozen fruit, thawed and patted dry
- 1 tablespoon lemon juice fresh
- 2 teaspoons vanilla extract
- 1/2 cup granulated sugar
- 3 tablespoons cornstarch
- 1/2 teaspoon salt fine sea salt
- 1/2 cup nut chopped, optional
Instructions
Make the streusel
- In a medium bowl, stir the oats, all-purpose flour, whole wheat flour, brown sugar, baking powder, salt, and cinnamon together to combine.
- Drop in the butter and mix with your hands or a pastry cutter until the mixture forms large clumps, 3 to 4 minutes.
Make the crostata
- Preheat the oven to 375°F (190°C) with a rack in the middle. Lightly butter a 9-inch (23-cm) springform pan.
- Divide the streusel into two portions: two thirds (about 3 1/2 cups) for the crust and the remaining one third (about 1 3/4 cup) for the topping. Press the larger amount of streusel evenly over the bottom and up the sides of the prepared pan—it should be about 1/4 inch (6 mm) thick all over.
- In a large bowl, toss the fruit with the lemon juice and vanilla. In a small bowl, whisk the sugar, cornstarch, and salt together to combine. Add this mixture to the fruit and toss well to combine.
- Pour the fruit mixture into the crumb crust and press firmly into an even layer. Crumble the remaining streusel evenly over the top. Sprinkle the nuts, if using, evenly over the streusel.
- Bake until the crust is deeply golden brown, the fruit is tender, and the juices are bubbling, 45 to 65 minutes. If the top of the crostata starts to darken too quickly, tent it with foil. Let cool completely before slicing and serving.
Nutrition Information
Show Details
Serving
1portion
Calories
421kcal
(21%)
Carbohydrates
68g
(23%)
Protein
5g
(10%)
Fat
16g
(25%)
Saturated Fat
9g
(45%)
Trans Fat
1g
(50%)
Cholesterol
38mg
(13%)
Sodium
335mg
(14%)
Fiber
4g
(16%)
Sugar
37g
(74%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 421 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 421kcal | 21% |
| Carbohydrates | 68g | 23% |
| Protein | 5g | 10% |
| Fat | 16g | 25% |
| Saturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 38mg | 13% |
| Sodium | 335mg | 14% |
| Fiber | 4g | 16% |
| Sugar | 37g | 74% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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