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warm apple crostata on a wooden board surrounded by fresh cream, star anise and cinnamon
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5 from 11 votes

Honey Chai-Spiced Warm Apple Crostata

A delicious no-fuss buttery crust surrounds fresh and juicy apples and belly warming local honey and chai spice. Fall flavours gathered together in one spot. Best served warm with a dollop of ice cream, yogurt or cream.
Prep Time20 mins
Cook Time50 mins
Total Time1 hr 10 mins
Course: Dessert
Cuisine: Sweet
Keyword: warm apple crostata
Servings: 8 serves
Calories: 313kcal
Author: Whole Food Bellies


  • Pizza stone


  • 2 cups unbleached all purpose flour
  • ½ teaspoon sea salt
  • ½ cup plus 7 tablespoon unsalted butter cut into small pieces and chilled
  • ¼ cup ice water
  • 5 apples thinly sliced
  • 2 tablespoon chai spice see notes
  • 2 tablespoon fresh local honey
  • 2 tablespoon 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


For detailed instructions on making the dough please see the notes in the post above.
To make your own chai spice this recipe is great.


Calories: 313kcal | Carbohydrates: 48g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 55mg | Sodium: 157mg | Potassium: 164mg | Fiber: 4g | Sugar: 18g | Vitamin A: 448IU | Vitamin C: 6mg | Calcium: 27mg | Iron: 2mg