Apple Crostada with Brown Butter Streusel
- 1/8 teaspoon ground cinnamon
- 1 cup pure maple syrup, plus more for serving
- 5 Granny Smith apples peeled, cored and sliced 1/2 inch thick
- 1/2 cup plus 2 tablespoons all purpose flour
- 7 tablespoons unsalted butter
- 1/4 cup walnuts, finely chopped
- 2 tablespoons dark brown sugar
- 1 vanilla bean, split and scraped
- 1/2 teaspoon salt
- 1/4 cup granulated sugar
- 1 large egg, beaten with 1 tablespoon of water
- Vanilla ice cream, for serving
MAKE THE PASTRY
To make pastry, in a food processor, sugar, pulse the flour and salt then add the some butter and pulse until it’s the size of small peas and Now add some water and pulse just until a dough forms.
After then turn out onto a work surface and gather the crumbs together and shape into a disk, wrap in plastic and refrigerate for 1 to 1:15 hour.
MAKE THE FILLING AND STREUSEL
To make the filling and streusel, in a medium bowl, mix the flour with the walnuts, brown sugars and granulated, 1/4 teaspoon of the salt and the cinnamon and then in a small skillet, cook 5 tablespoons of the butter over moderately high heat until golden brown, 2 to 3 minutes and pour the butter over the walnut mixture and toss gently until crumbly and Refrigerate the streusel.
After then preheat the oven to 375° then in a large skillet, bring the 1 cup of maple syrup to a simmer with the vanilla bean and seeds and then cook over moderately high heat for 3 to 5 minutes and Whisk in the remaining 2 tablespoons of butter and 1/4 teaspoon of salts and Add half of the apples to the skillet and cook until beginning to soften, 6 to 8 minutes and using a slotted spoon transfer the apples to a platter and repeat with the all remaining apples; let cool and discard the vanilla bean and scrape the pan juices into a bowl.
In the last on a lightly floured work surface and roll out the pastry to a 15 inch round, about 1/8 inch thick. Transfer to a baking sheet and refrigerate for 15 to 18 minutes and brush the egg wash in a 2inch band around the edge of the dough and then spread the apples on the pastry and add any pan juices to the bowl.
Fold the border up over them and leaving the center exposed. Sprinkle the streusel topping over the apples in the center and brush the pastry with the egg wash. Bake the crostada for 50 to 55 minutes, or until golden brown.
Now let cool slightly, then serve with vanilla ice cream drizzled with the reserved pan juices and maple syrup.