Bobby’s at it again with a seasonal apple crostata (galette) with lots of fresh apples. This simple dough gets a special addition of buttermilk, and the dough can be made up to two days in advance. There’s a delectable spiced apple filling featuring all the classics: cinnamon, ginger, nutmeg, and who could forget sugar? All is topped off with an apple cider glaze. It’s something you can drop off on your friend or family member’s porch, or save for yourself. Breakfast or dessert.
Basic Buttermilk Dough
- 2 1/2 cups all-purpose flour
- 1 tablespoon sugar
- 1/2 teaspoon kosher salt
- 1 1/2 sticks cold, unsalted butter, cut into 1-inch cubes
- 1/2 cup cold buttermilk
Apple Cider Glaze
- 1/2 cup apple cider
- 1 tablespoon honey
- 5 apples such as Braeburn or Gala, peeled, cored, and thinly sliced
- 1/4 cup sugar
- 3 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1/4 teaspoon ground nutmeg
- Pinch kosher salt
- 1 tablespoon all-purpose flour
- 1 tablespoon fresh lemon juice
- 1 egg, beaten with 1 teaspoon water
- 2 tablespoons brown sugar
- For the dough, combine flour, sugar, and salt in a food processor. Pulse a few times to combine. Add butter and pulse the mixture until it resembles coarse cornmeal.
- Add buttermilk and pulse until the dough begins to come together. Transfer the dough onto a lightly floured surface and sprinkle a bit more flour on top. Form the dough into a disk with your hands. Wrap tightly with plastic wrap and refrigerate for at least 30 minutes or up to two days.
- For the glaze, combine apple cider and honey in a medium saucepan over medium heat. Bring to a boil, and then immediately reduce heat to low. Continue cooking until the mixture has reduced and coats the back of a wooden spoon. Remove from the heat and set aside.
- To build the crostata, preheat the oven to 375 degrees. Line a baking sheet with aluminum foil or parchment paper.
- Combine the apples, sugar, cinnamon, ginger, nutmeg, salt, flour, and lemon juice in a large bowl. Let the apples sit and macerate while you roll out the dough.
- On a floured surface, roll out dough into a 12-inch round, 1/4 inch thick. If necessary, cut the edges of the dough to make it round. Transfer the round dough to the prepared baking sheet. Fill the center with the apple filling while leaving a 2-inch border around the edges.
- Gently fold over the dough’s edges to cover the apples, leaving the center exposed, and crimp the border to make a circle. Brush the folded sides of the dough with the egg wash and sprinkle with brown sugar.
- Bake until the crust is golden brown and the fruit is bubbling, about one hour.
- In the last 5 minutes of cooking, brush some of the apple cider glaze onto the apples and continue cooking. Transfer the crostata to a rack and let cool before serving.