Ina Garten Apple Crostata Recipe

Cinnamon-spiced apple slices and a buttery, crumbly pastry make this Ina Garten Apple Crostata a genuinely good dessert for very little effort. The streusel on top turns crisp in the oven while the fruit underneath softens into something jammy and warm. It looks rustic, bakes evenly, and needs nothing more than a scoop of vanilla ice cream to finish it.

Total time is 75 minutes, with 30 minutes of that largely hands-off while the dough chills. The recipe sits at an intermediate level mainly because of the pastry — keep your butter cold and everything else is forgiving. This version is inspired by her classic approach to the free-form tart, and it suits a Sunday dinner, a holiday table, or an ordinary weeknight when you want something warm from the oven.

What Is Ina Garten Apple Crostata?

This is a free-form Italian-style tart: a single round of butter pastry, an open pile of sliced apples in the center, and the edges folded up around them. A streusel of flour, oats, brown sugar, and cold butter goes over the fruit before baking, giving the whole thing a crunchy lid. The texture contrast is the whole point — flaky crust, tender apple, crisp topping. Serving it warm with a dusting of turbinado sugar on top is the way to go.

Reasons to Try Ina Garten Apple Crostata

There are plenty of apple desserts out there, but this one earns its place for a few practical reasons.

• No pie dish required — the whole thing bakes on a parchment-lined baking sheet, so there’s nothing to crimp or blind-bake.
• Streusel does the heavy lifting — rolled oats and brown sugar give you a crisp, nutty top layer without any decorating.
• Forgiving by design — a torn crust or an uneven fold disappears into the rustic look, so small mistakes rarely matter.
• Simple ingredient list — flour, butter, sugar, apples, cinnamon, and nutmeg are likely already in your kitchen.
• Warm or room temperature — it holds up for hours, making it a smart make-ahead dessert for entertaining.
• Scales easily — one crostata serves 4, and doubling the recipe means two baking sheets rather than two dishes.

Ingredients Needed to Make Ina Garten Apple Crostata

Everything here divides neatly into three parts — the pastry, the filling, and the streusel — plus a quick finish for the crust.

For the Pastry

• All-purpose flour (1 cup) — the base of the crust; standard all-purpose gives the right tenderness without over-developing gluten.
• Granulated sugar (2 tablespoons) — just enough sweetness to flavor the dough without making it sticky.
• Kosher salt (1/4 teaspoon) — sharpens the butter flavor; use kosher rather than table salt here for a gentler hit.
• Unsalted butter (1/2 cup, cold, cut into 1/2-inch cubes) — the cold butter creates steam pockets that produce a flaky crust. Keep it refrigerated right up until you cut it in.
• Ice water (2 tablespoons) — binds the dough; keep it genuinely icy so the butter stays firm.

For the Filling

• 2 large apples (about 1 pound) — peeled, cored, and sliced 1/4 inch thick. Firm varieties like Granny Smith or Honeycrisp hold their shape better than softer apples.
• Granulated sugar (1/4 cup) — draws out the apple juices and helps them caramelize in the oven.
• Ground cinnamon (1/2 teaspoon) — the warm spice backbone; use fresh cinnamon if yours has been sitting for a while.
• Ground nutmeg (1/4 teaspoon) — adds depth behind the cinnamon without dominating.
• Fresh lemon juice (1 tablespoon) — brightens the filling and keeps the slices from browning before baking.
• All-purpose flour (1 tablespoon) — thickens the released juices so the filling doesn’t run.

For the Streusel Topping

• All-purpose flour (1/4 cup) — the structural base of the crumble.
• Old-fashioned rolled oats (1/4 cup) — adds chew and texture; quick oats will work but give a finer, less craggy topping.
• Granulated sugar (2 tablespoons) — sweetens the topping evenly.
• Packed light brown sugar (2 tablespoons) — brings moisture and a molasses note that complements the apples.
• Kosher salt (1/4 teaspoon) — balances the sugars so the topping doesn’t taste flat.
• Ground cinnamon (1/4 teaspoon) — echoes the filling spice in the streusel.
• Unsalted butter (3 tablespoons, cold, cut into small pieces) — rubbed into the dry mix to create clumps; cold is essential.

For Assembly

• Unsalted butter (1 tablespoon, melted) — brushed on the crust for browning and shine.
• Turbinado sugar (1 tablespoon) — coarse crystals that stay crunchy on top and catch the light.

Instructions to Prepare Ina Garten Apple Crostata

The method moves from pastry to filling to topping to assembly, and each stage is short. Read the whole thing once before starting — the chilling time is the only real pause.

• Make the Pastry — Whisk together the flour, sugar, and salt in a medium bowl. Add the cold butter cubes and toss to coat, then cut the butter in with a pastry blender or your fingertips until the mixture looks like coarse meal with some pea-sized lumps remaining.
• Add Water and Chill — Sprinkle the ice water over the flour mixture and stir with a fork until the dough just begins to come together. Squeeze a small handful; if it doesn’t hold, add 1 more teaspoon of ice water. Gather into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
• Preheat the Oven — Set the oven to 400°F (204°C) and line a baking sheet with parchment paper.
• Prepare the Filling — Combine the apple slices, granulated sugar, cinnamon, nutmeg, lemon juice, and flour in a large bowl. Toss well to coat evenly and set aside.
• Make the Streusel — Whisk the flour, oats, granulated sugar, brown sugar, salt, and cinnamon in a small bowl. Rub in the cold butter pieces with your fingertips until the mixture is crumbly and holds together when squeezed.
• Roll Out the Dough — On a lightly floured surface, roll the chilled dough into an 11-inch circle, about 1/8 inch thick. Transfer to the prepared baking sheet.
• Arrange the Apples — Mound the filling in the center of the dough, leaving a 1 1/2-inch border. Fold the border over the apples, pleating as you go, and leave the center open. Brush the crust with melted butter and sprinkle the entire crostata with turbinado sugar.
• Add Topping and Bake — Scatter the streusel evenly over the apples. Bake for 40-45 minutes, until the crust is golden brown and the apples are tender when pierced with a knife, rotating the pan halfway through for even browning.
• Cool — Transfer the crostata on the parchment to a wire rack and cool for at least 20 minutes before serving. Serve warm or at room temperature.

What Goes Well With Ina Garten Apple Crostata

Keep the pairings simple — this dessert already carries a lot of butter and spice, so contrast works better than competition.

• Vanilla ice cream — a scoop melting into the warm fruit is the classic move, and the cold cream balances the streusel’s sweetness.
• Whipped cream — lightly sweetened and barely whipped, it soaks into the crust without turning the plate soggy.
• Sharp cheddar — a thin slice on the side is an old apple pairing that cuts through the richness nicely.
• Hot coffee — a plain black cup or a latte works; the bitterness balances the brown sugar and apple.
• Sparkling apple cider — chilled and poured into small glasses, it echoes the fruit without adding more sugar.
• Crème fraîche — a tangy dollop does the job of cream but with a little more edge.

Key Tips for Making Ina Garten Apple Crostata

A handful of small decisions separate a good crostata from a soggy one.

• Cold butter throughout — both the pastry and streusel depend on it; warm butter melts into the flour and you lose the flake.
• Slice apples evenly — 1/4-inch slices cook at the same rate, so nothing turns to mush while the rest stays firm.
• Avoid overworking the dough — stop mixing as soon as it holds together; extra handling toughens the crust.
• Leave a generous border — that 1 1/2-inch margin gives you enough pastry to fold over and contain the filling.
• Rotate the pan — most ovens have hot spots, so turning the sheet halfway through baking keeps the browning even.
• Don’t skip the cooling time — 20 minutes lets the filling set; cutting early gives you a runny slice.
• Check apple tenderness — a knife should slide through the center easily; if it meets resistance, give it another 5 minutes.

Creative Variations of Ina Garten Apple Crostata

This recipe is a good base to riff on once you’ve made it a couple of times.

• Pear and ginger — swap the apples for ripe pears and add 1/4 teaspoon ground ginger to the filling for a warmer spice profile.
• Mixed apple blend — use one tart apple and one sweet apple so the filling has both acidity and depth.
• Nutty streusel — fold 2 tablespoons of chopped walnuts or pecans into the topping for extra crunch.
• Caramel drizzle — a light pour of warm caramel over the cooled tart leans the whole thing toward a candy-apple flavor.
• Individual tarts — divide the dough into four smaller rounds and bake for 25-30 minutes for a plated dessert.
• Cranberry addition — scatter a handful of dried cranberries over the apples for a tart, seasonal note.

Storage Guidelines for Ina Garten Apple Crostata

Leftovers keep well, and the crust comes back to life reasonably fast with a little heat.

• Room temperature — store covered at room temperature for up to 2 days; keep it loosely covered so the crust doesn’t steam.
• Refrigerator — refrigerate for up to 4 days in an airtight container; the crust will soften but the flavor stays good.
• Freezer — wrap the baked crostata tightly and freeze for up to 2 months; thaw overnight in the refrigerator before reheating.
• Parchment transfer — slide the whole thing, parchment and all, onto a plate or into a container to avoid cracking the crust.

Reheating Tips for Ina Garten Apple Crostata

Cold crostata is fine, but a few minutes in the oven brings back the crisp edge.

• Oven — reheat at 350°F (177°C) for 10-15 minutes on a baking sheet; this is the best method for restoring the streusel’s crunch.
• Microwave — a single slice warms in 20-30 seconds; the crust softens, so it’s a quick fix rather than the best result.
• Air fryer — 300°F for 4-5 minutes works well for one or two slices and keeps the top crisp.
• Toaster oven — 350°F for 8-10 minutes on the parchment is a good middle ground when you don’t want to heat the full oven.

Nutrition Value (Per Serving)

Based on 1 serving out of 4 total servings.

• Calories — 490
• Protein — 4g
• Fat — 30g
• Saturated Fat — about 18g
• Carbohydrates — 52g
• Fiber — 3g
• Sugar — 27g
• Sodium — 120mg
• Cholesterol — around 75mg

FAQs

Can I freeze Ina Garten Apple Crostata?

Yes. Wrap the baked and fully cooled crostata tightly and freeze for up to 2 months. Thaw it overnight in the refrigerator, then reheat at 350°F for 10-15 minutes to bring back the crust.

How long does Ina Garten Apple Crostata last in the fridge?

Stored in an airtight container, it keeps for up to 4 days in the refrigerator. At room temperature, covered, it holds for about 2 days.

What kind of apples work best for this recipe?

Firm, slightly tart varieties like Granny Smith, Honeycrisp, or Braeburn hold their shape and don’t turn to mush. Softer apples release more water and can make the crust soggy.

Why is my apple crostata filling runny?

Usually it’s underbaking or skipping the rest. The 1 tablespoon of flour thickens the juices as the apples cook, and the 20-minute cooling time lets the filling set before you slice.

Can I make the dough ahead of time?

Absolutely. The pastry disk can be wrapped and refrigerated for up to 2 days, or frozen for a month. Let it soften just enough to roll — about 10 minutes at room temperature — and keep it cold otherwise.

Do I have to peel the apples?

Peeling gives a softer, more even texture and is what the recipe calls for. If you leave the skin on, expect a slightly chewier bite and a bit more moisture in the filling.

Ina Garten Apple Crostata

Print Recipe

Print Recipe

A rustic Italian-style tart featuring a buttery, crumbly pastry crust topped with cinnamon-kissed apple slices and a crunchy streusel. The contrast of tender apples and crisp topping makes it an effortless yet impressive dessert.

• Author: Anabelle Mclean
• Prep Time: 30
• Cook Time: 45
• Total Time: 75
• Yield: 4 1x
• Category: Dessert
• Method: Baking
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

• For the pastry:
• 1 cup all-purpose flour
• 2 tablespoons granulated sugar
• 1/4 teaspoon kosher salt
• 1/2 cup (1 stick) unsalted butter, cold, cut into 1/2-inch cubes
• 2 tablespoons ice water
• For the filling:
• 2 large apples (about 1 pound), peeled, cored, and cut into 1/4-inch-thick slices
• 1/4 cup granulated sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 tablespoon fresh lemon juice
• 1 tablespoon all-purpose flour
• For the streusel topping:
• 1/4 cup all-purpose flour
• 1/4 cup old-fashioned rolled oats
• 2 tablespoons granulated sugar
• 2 tablespoons packed light brown sugar
• 1/4 teaspoon kosher salt
• 1/4 teaspoon ground cinnamon
• 3 tablespoons unsalted butter, cold, cut into small pieces
• For assembly:
• 1 tablespoon unsalted butter, melted, for brushing
• 1 tablespoon turbinado sugar, for sprinkling

Instructions

1. Make the pastry: In a medium bowl, whisk together the flour, sugar, and salt. Add the cold butter cubes and toss to coat. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse meal with some pea-sized butter lumps remaining.
2. Sprinkle the ice water over the flour mixture and stir with a fork until the dough just begins to come together. Squeeze a small handful; if it doesn’t hold, add 1 more teaspoon of ice water. Turn the dough out onto a lightly floured surface, gather it into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
3. Preheat the oven to 400°F (204°C). Line a baking sheet with parchment paper.
4. Prepare the filling: In a large bowl, combine the apple slices, granulated sugar, cinnamon, nutmeg, lemon juice, and flour. Toss well to coat evenly. Set aside.
5. Make the streusel: In a small bowl, whisk together the flour, oats, granulated sugar, brown sugar, salt, and cinnamon. Add the cold butter pieces and rub with your fingertips until the mixture is crumbly and holds together when squeezed. Set aside.
6. Roll out the dough: On a lightly floured surface, roll the chilled dough into an 11-inch circle, about 1/8 inch thick. Transfer to the prepared baking sheet.
7. Arrange the apples: Mound the apple filling in the center of the dough, leaving a 1 1/2-inch border. Fold the border over the apples, pleating as you go, leaving the center open. Brush the crust with melted butter and sprinkle the entire crostata (crust and filling) with turbinado sugar.
8. Sprinkle the streusel evenly over the apples. Bake for 40-45 minutes, until the crust is golden brown and the apples are tender when pierced with a knife. Rotate the pan halfway through baking for even browning.
9. Cool: Transfer the crostata on the parchment to a wire rack and cool for at least 20 minutes before serving. Serve warm or at room temperature.

Notes

Store leftover crostata covered at room temperature for up to 2 days or in the refrigerator for up to 4 days. Reheat in a 350°F (177°C) oven for 10-15 minutes to crisp the crust. Freeze baked crostata tightly wrapped for up to 2 months; thaw overnight in the refrigerator and reheat before serving.

Nutrition

• Calories: 490
• Sugar: 27g
• Sodium: 120mg
• Unsaturated Fat: 18g
• Carbohydrates: 52g
• Fiber: 3g
• Protein: 4g
• Cholesterol: 75mg

Keywords: apple crostata, Ina Garten apple crostata, rustic apple tart, Italian apple tart, apple dessert, fall baking, easy apple pastry, cinnamon apple tart, streusel topping, homemade crostata