Less than 24 hours later, I was back in the kitchen working on another crostata! I was determined to find another flour combination that would work much, much better! This time I used a combination of almond flour and coconut flour…
I was so excited when I saw how well the dough was holding together…believe me when I say that this is not what the Strawberry Crostata dough was like. 🙂 I was so excited that I had figured out a combination that was not going to be brittle and crumble! Yay!
Heading into the oven…loved how it looked!
Okay, so I am realizing that almond flour cooks a bit quicker 🙂 …oops! I have to admit I was super bummed at this point……2 crostatas in, my kitchen a disaster, and still nothing to bring to a get together we were having that night. A long day of baking was awaiting me…
Don’t entirely let the overly brown crust fool you though. It may not have been pretty enough to bring to the gathering, but it certainly was wonderful enough for hubby and I to snack on during the day! 🙂
Was the crust less crumbly? I am actually really shocked to say that it wasn’t! It started out so good though, didn’t it?!
Was the texture much better? Yes!
Was the taste more delightful? Yes, yes, yes!!
So, as long as you don’t mind the piece falling apart when you cut into the crostata, this low-glycemic gluten free crust is worth making! Really, really tasty!
Apple Crostata with Mascarpone Cream
- 1 1/4 cup almond flour
- 1/2 cup coconut flour
- 2 tbsp honey
- 1/2 tsp salt
- 1/2 cup butter
- 1 tsp vanilla
- 1 tsp lemon zest
- 4 average size apples
- 1 tsp nutmeg
- 2 tbsp honey
- 1/2 lemon for lemon juice
- Shaved Almonds
- Preheat oven to 400 degrees.
- Combine all the dry ingredients together in one mixing bowl, and the wet ones in another.
- Then, combine all the ingredients with one bowl.
- Work all of the dough into a ball and then flatten it. Wrap it up in plastic wrap and let cool in refrigerator for an hour.
- After the hour, place the dough onto a parchment paper.
- Using a rolling pin, roll it out until it is large enough to put the fruit in the middle, and wrap the edges around the fruit.
- Once you have added all the filling in and wrapped the edges and put the almonds on (see below), move the crostata (keeping it on the parchment paper) onto a baking pan and then let bake in the oven for 30-40 minutes.
- Slice up the apples and put them in the middle of the dough.
- In a mixing bowl, cover the apples in the fresh lemon juice, nutmeg, and honey. Make sure the apples are thoroughly covered.
- Put the apple mixture in the middle of the crust.
- Wrap the extra dough up around the edges of the apple pile.
- Use some coconut milk to brush the outsides of the crust and then put sliced almonds on it.
For mascarpone cream recipe and instructions go HERE.