Apple Crostata with Oat Crumble Topping

When someone says “as easy as pie,” they’ve never baked with my mom. This Apple Crostata with Oat Crumble Topping is easy to make…it was just hard to pin down!

The Perfect Mixture

If you’ve seen any of my other posts, you’ve read that my family is filled with bakers and non-recipe followers. I love to bake but I’m also a recipe follower. I’m trying to break that habit a bit, but I’m just not ready to be a free spirit in the kitchen!

This recipe is really a cross between a pie and a crostata (“pietata,” anyone?). Whatever you call it, it’s my mom’s hard-captured recipe, worth every bit of the wrestling I had to do to get it down in print.

A Little of This and a Little of That

So imagine the scene when someone who is a stickler for directions (me) gets together to bake with someone who isn’t (my mom). Literally, the entire time we were working on this, I was trying to restrain my mom from adding pinches, dashes, and simply eyeballing everything, and get her to use measuring cups and spoons instead, so I could capture all the precise measurements and steps for an actual written recipe!

I should have captured it on video for a good laugh. Then you’d have entertainment to go along with your dessert!

Whether you call this pie or crostata, you’ll probably use “delicious” to describe it.

This recipe makes enough dough for two, 9.5-inch pie pans (or crostatas). You can freeze the dough for up to two months.

If you don’t want to use a pie pan for this recipe, roll out your dough into a large circle (about 11-12 inches) then place it on a baking sheet. Add the apple filling to the center of the dough, and fold and pleat it all the way around as you would if you were following the instructions below.

Apple Crostata with Oat Crumble Topping

Yields 6 servings