
After a weekend of apple picking, there’s no better way to put your haul to use than with a warm, rustic apple crostata. It’s simple, cozy, and filled with all the flavors that make fall feel like home. A delicious buttery crust, cinnamon-kissed apples, and just the right touch of sweetness.
For this version, I used Honeycrisp apples. They hold their shape beautifully when baked and add that perfect balance of tart and sweet. My little twist is swapping vanilla for almond extract. It gives the filling a subtle nutty note that surprises everyone and makes the flavor a bit more layered and rich. It’s a small change that turns an easy dessert into something truly special. I served mine warm à la mode with cookies and cream ice cream.
And while many people make crostatas free-form on a baking sheet, I like to use a low tart pan. It gives the crust a clean edge and helps the filling stay neatly contained while it bakes. It’s still rustic, but just a little more refined.
Whether you’re baking for family after a day at the orchard or just want your home to smell like fall, this easy apple crostata recipe is one you’ll want to make again and again.

RUSTIC HONEYCRISP CROSTATA
🍎 Ingredients
For the crust:
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- 2 tablespoons granulated sugar
- ½ cup (1 stick) cold unsalted butter, cubed
- 2–4 tablespoons ice water
For the filling:
- 4-6 medium Honeycrisp apples, peeled, cored, and thinly sliced
- ½ cup granulated sugar
- ½ cup light brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon nutmeg
- dash of salt
- 1 teaspoon almond extract
🥣 Step-by-Step Directions
1. Make the crust
In a food processor add flour, salt, sugar and cut cold butter. Pulse while gradually adding tablespoons of water, one at a time. Pulse until it all comes together almost forming a ball. Pour out onto floured surface and shape into a disk. Wrap in plastic, and chill for at least 30 minutes.
2. Prepare the filling
While the dough chills, combine the sliced Honeycrisp apples with both sugars, cinnamon, nutmeg, salt, and almond extract. Toss gently to coat and let the mixture rest for 10 minutes to release some juices.
3. Assemble the crostata
Preheat oven to 400°F (200°C)
On a lightly floured surface, roll out the dough into a 12-inch circle. Gently place it into a low tart pan. If you have edges, let them fold naturally over the sides of the pan. Spoon the apple mixture into the center and spread it evenly. Fold any edges atop the apple mixture.
4. Bake
Bake for 35–40 minutes, or until the crust turns golden and the apples are tender. The tart pan helps hold the juices in beautifully, giving you a perfectly baked, slightly structured crostata.
5. Cool and serve
Let it cool for about 15 minutes before slicing. Serve warm with a scoop of ice cream, a drizzle of caramel, or a dollop of whipped cream.

BAKING ESSENTIALS