Apple Crostata With Caramel Sauce

READY IN: 52mins
Recipe by Karen..

Artisan-style apple pie with caramel topping (from Betty Crocker)!

Top Review by Marie Nixon

I really liked the crust recipe. I chilled it for 30 minutes, as recommended and then let it sit on the counter for about 10 minutes. It rolled out very easily to a 12 inch round. I liked the crostata. The only thing keeping me from giving it 5 stars instead of 4 stars is that I would have liked a little bit of juice in the filling. I expected the filling to be just like an apple pie filling but mine turned out a little on the dry side.

Ingredients Nutrition


  1. Make Crostata Crust: Cut butter into flour, sugar and salt in medium bowl, using pastry blender or crisscrossing 2 knives, until particles are size of small peas.
  2. Mix vanilla and water; sprinkle over flour mixture, 1 tablespoon at a time, tossing with fork until all flour is moistened and dough almost cleans side of bowl (up to 1 tablespoon more water can be added if necessary).
  3. Gather dough into a ball; shape into flattened 5-inch round.
  4. Wrap in plastic wrap and refrigerate about 30 minutes or until firm.
  5. Roll pastry into 12-inch circle on lightly floured surface.
  6. Place on ungreased large cookie sheet.
  7. Heat oven to 400ºF.
  8. Mix 1/2 cup sugar and the flour in large bowl.
  9. Stir in apples.
  10. Mound apple mixture on center of dough circle to within 2 inches of edge.
  11. Fold edge of dough over apple mixture; crimp edge of dough slightly.
  12. Mix 1 tablespoon sugar and the cinnamon; sprinkle over apples and dough.
  13. Bake 27 to 32 minutes or until crust is golden brown.
  14. Cut into wedges.
  15. Serve warm drizzled with caramel topping.

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