Apple Crostata Crumble

We are wrapping up our favorite fall recipe roundup with something sweet! Imagine all of the goodness of an apple pie meeting an apple crumble… Sounds dreamy, right? If you are like us, and have lots of apples around (anyone else been apple picking?) then this is the perfect way to make a dent in your harvest. You might even want to consider making two….

Adapted from a @katieleebiegel recipe

5 medium apples, peeled, cored and sliced into 1/8-inch-thick slices (about 4 cups)
1/2 cup plus 1/3 cup lightly packed brown sugar
2 tablespoons cornstarch
1 tablespoon fresh lemon juice
2 teaspoons ground cinnamon
1/2 cup old-fashioned rolled oats
6 tablespoons unsalted butter, melted
1/4 cup flour
1/2 teaspoon kosher salt
One 9-inch piecrust, store bought or homemade (use the refrigerated ones, not the ones already in the tin)
1 egg, lightly beaten
1 tablespoon raw (turbinado) sugar

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.

In a large bowl, combine the apples with 1/2 cup of the brown sugar, the cornstarch, lemon juice and cinnamon.

In another small bowl, combine the remaining 1/3 cup brown sugar, the oats, butter, flour and salt.

Place the piecrust on the prepared baking sheet. Spoon the apple mixture in the middle of the pie, leaving about a 1-inch border. Fold the crust edges over the filling, pleating occasionally. Brush the crust with the egg and sprinkle with the raw sugar. Spoon the oat mixture over the apples. Bake until the crust is golden brown and the apples are tender, 40 to 45 minutes.