Ina Garten Apple Crostata Review

It’s no secret that I love dessert. There are plenty of reasons why, but it ultimately boils down to two: I love to eat it and I love the process of creating it. It’s taken many years to nail down some techniques, and even though I went to culinary school, I credit Ina Garten for many of my baking success stories. It all began with her Apple Crostata recipe.

If you’ve been asked to bring a dessert to a gathering, bring this one. It’s beautiful and everyone will think you have been taking secret baking classes with Ina. It’s also easy to make ahead and transport. Just keep it on the baking sheet and wrap it in foil. 

A Lesson In Baking

My mom never baked much, but I always begged her to buy the ingredients so that I could try my hand at making cakes, cookies, and brownies. Being the wonderful woman she was, she allowed me to make a mess of the kitchen, somehow knowing that this experience would shape my future.

My young years of experimentation led to even more curiosity as I got older. Celebrity chefs became cool and I loved watching them create delicious food while I sat on my couch and took notes. One of my favorite chefs was Ina Garten. She was gentle and kind, and always provided tips along the way. 

I remember I was looking for an apple pie recipe one day. I wanted something simple because I had made pies in the past, but the dough always frustrated me. Then I came across Ina’s recipe for a rustic apple dessert she called a crostata and I was sold. It required no pie pan, no double crust, and no need for perfection.

I set to work, confidently doing as Ina instructed, and when I finished, I felt a sense of accomplishment as I looked down at my crostata. It was just as beautiful as hers! I think I had tears in my eyes. I immediately wrote “delicious” and the date on the paper printout before lovingly tucking it into a plastic sleeve.

I’ve been pulling out this recipe for years now. The plastic sleeve is covered in flour, dough, and sugar, but I love it. It reminds me of my early days making messes in my mom’s kitchen and all the delicious, beautiful crostatas I’ve made since.

Tips for Making This Crostata

The best thing about this recipe is that it’s so well-written. At no point are you ever left wondering, “Am I doing this right?” While I think the recipe is pretty perfect as is, here’s a few quick tips:

• Slice the apples according to the recipe: You’ll be tempted to slice the apples since that’s what you do for most pie recipes, but resist that temptation! Cutting the apples into eight wedges and then cutting the wedges into thirds creates a bountiful appearance for the crostata. Slices will also bake faster than the crust, which means you’ll end up with flat, overly tender apples.
• Don’t worry about precision peeling: The recipe only requires three apples, so there won’t be too much time spent peeling. However, I love to “carelessly” peel mine because I like the little flecks of apple peel and the bit of texture it provides. Remember, it’s supposed to be rustic.
• Add more spice: I’m a big fan of spice in my cooking and baking. I love that Ina uses cinnamon and allspice in this recipe, but I want more. I’ll typically double the ground cinnamon and add 1/4 teaspoon ground ginger and 1/8 teaspoon ground cloves.
• Make an egg wash (and sprinkle some sugar): If you prefer to keep things simple, you can ignore this tip. An egg wash is created by whisking an egg with a small amount of water. You can brush it onto the crust to give it that shiny, golden appearance often seen on bakery desserts. Additionally, it serves as a great adhesive for the sugar I enjoy sprinkling on top.

Get Ina’s Recipe: Apple Crostata