Dutch Apple and Honey Crostada
This is a super easy yet impressive dessert for Rosh Hashanah. Make it pareve by using a shortening-based pie crust recipe or pareve store-bought refrigerated dough. In keeping with the season, use local apples from an apple-picking excursion or the farmers market.
- Crust and Filling
- 1 store-bought or homemade pie crust, rolled into a 12-inch circle
- 2 tablespoons flour
- ¼ cup sugar
- ½ teaspoon cinnamon
- 2 large tart apples (I prefer Pink Lady apples), peeled, cored and thinly sliced
- 2 tablespoons honey
- Streusel Topping
- ¼ cup flour
- ¼ cup brown sugar
- ¼ cup old-fashioned oats
- ¼ teaspoon kosher salt
- 2 tablespoons butter, margarine or coconut oil, melted
- 1 egg
- Preheat oven to 425 degrees. Line a baking sheet with parchment paper. Place pie crust flat on center of parchment. In a mixing bowl, combine flour, sugar and cinnamon. Add apple slices, tossing to coat thoroughly. Drizzle honey on top, and stir to combine. Place apple mixture in a heap in the center of the pie dough, leaving a 2-inch border. Carefully begin folding the border over the apples toward the center, pleating the dough every 2 to 3 inches all the way around. Dough will not meet in the center and instead should allow a circle of apples to peak out on top.
- In a small mixing bowl, combine flour, brown sugar, oats and salt for the streusel. Mix in the melted butter with a fork. Some larger and smaller clumps should form. In a small bowl, whisk together the egg and a teaspoon of water to create a wash. Brush this mixture on the crust. Using your hands, gently press the streusel mixture on top of the apples and crust. Bake for 25 to 30 minutes or until deep golden brown. If streusel begins to darken too much, tent with foil until crust is done. Cool for at least an hour. Slice into wedges, and serve warm or at room temperature.