This Honey and Chai-Spiced Warm Apple Crostata holds all the beautiful comforting flavors of Fall. With a homemade crostata dough, this dessert pairs perfectly with a cold night in front of the fire, a big scoop of ice cream and a nice cup of tea. Best served when warm so the crust is crispy and buttery all at the same time, this warm apple crostata also works well as leftovers the next day. Cooked properly it should retain its crispiness for a few days. I am not going to judge you if you enjoy some for breakfast.
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Honey and Chai-Spiced Warm Apple Crostata
This beautiful Fall dessert is just bursting with warming, comforting flavors that will have you feeling like snuggling in front of the fire in no time. We are talking:
- a crumbly, buttery crostata dough
- fresh apples cut into thin slices and cooked at a high temperature so they are still full of all that beautiful juice
- fragrant chai spices
- fresh, local honey drizzled on top
These pretty simple ingredients combine to make the most flavorful dessert with belly and soul-warming flavors.
Step By Step Making of the Warm Apple Crostata
The rusticity of a good warm apple crostata just adds to its gorgeousness.
There is no pretense here.
This is a collection of simple ingredients gathered inside a messy homemade crostata dough and baked at a high temperature until it is buttery, juicy and crispy all at once.
- 1. arrange your thinly sliced apples in a haphazard way. Don't think about it too much, just arrange them in different angles to give it a fun and different look
- 2. sprinkle on some homemade or store-bought chai spice mix. The store-bought version I usually buy has just shut up shop and I am still trying to find another one I love. In the meantime, this one has great reviews and ingredients
- drizzle with some honey. Try to find some local honey if you can. If you have a local farmers market you will no doubt find some there
- fold up the ends of the crostata dough to enclose all of the spiced apples inside. Make sure there are no holes otherwise the juice may get out and lead to a soggy crust, and no one wants a soggy crostata, believe me!
How To Store A Crostata
Crostatas are best enjoyed pretty much straight from the oven.
I usually let mine cool for about 5 minutes and then serve with either:
- ice cream
- fresh cream
- a nice whole milk yogurt
If you can't finish a whole crostata in one night do not fear.
It will store well in the fridge, it just may not be as crispy the next day, but I haven't had any complaints when I have sent it in with my hubby for work the next day!
Oh and if you can't find a good storebought chai spice blend, or you prefer to make your own then this one from Masala Herb is perfect.
Honey Chai-Spiced Warm Apple Crostata
- Pizza stone
- 2 cups unbleached all purpose flour
- ½ tsp sea salt
- ½ cup plus 7 tbsp unsalted butter cut into small pieces and chilled
- ¼ cup ice water
- 5 apples thinly sliced
- 2 tbsp chai spice see notes
- 2 tbsp fresh local honey
- 2 tbsp coconut sugar
- 1 large egg yolk whisked with 1tsp water
- extra coconut sugar for dusting optional
- To Make The Dough
- Pop the flour and salt into a food processor, and pulse to combine. Add in half the butter and pulse until combined, and butter is covered in flour. Add the rest of the butter, and pulse again until just coated with flour
- Transfer the mixture to a bowl. Drizzle in the ice water, and toss with a fork until the mixture just begins to come together
- Using your hands, gather the dough and gently knead until the dough is holding together. It is important not to handle the dough too much. Shape it into a thick circle, wrap in plastic wrap and pop in the fridge for at least 2 hours
- For the Galette
- Preheat oven to 425F and make sure you have a rack in the middle of the oven. If you are using a pizza/baking stone then pop that in and let it preheat for at least 45 minutes (if you don't have one don't worry)
- Remove dough from the fridge at least 10 minutes before you need to use it so that it isn't too cold. Unwrap and place the dough between 2 sheets of parchment paper and use a rolling pin to flatten it into a 15 inch circle
- Remove the top sheet of parchment, leave the bottom sheet and transfer the dough to a baking sheet (still on the bottom sheet of parchment).
- Starting about 2 inches from the edge, add the apple slices in rings. Scatter the chai spice on top, followed by the honey and coconut sugar
- Gently fold the edges of the dough over the fruit to make a rim. This does not have to look neat, but just make sure there are no holes for the juices to seep through
- Brush with the egg wash (sprinkle the edges with extra coconut sugar if you wish)
- Using scissors, cut the exposed areas of the parchment paper. Slide the galette onto the baking/pizza stone in the oven and bake for about 50 minutes, until the crust is golden. If you don't have a stone, then just use the baking sheet
- Remove from the oven and move to a rack to cool slightly before serving. Serve warm
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.