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Apple Crostada with Caramel Sauce




Source of Recipe


Betty Crocker

Crostada Crust (below)
1/2 cup sugar
3 tablespoons Gold Medal® all-purpose flour
4 cups chopped peeled apples (4 medium)
1 tablespoon sugar
1/2 teaspoon ground cinnamon
1 cup caramel topping



1. Make Crostada Crust.
2. Heat oven to 400ºF. Mix 1/2 cup sugar and the flour in large bowl. Stir in apples. Mound apple mixture on center of dough circle to within 2 inches of edge. Fold edge of dough over apple mixture; crimp edge of dough slightly. Mix 1 tablespoon sugar and the cinnamon; sprinkle over apples and dough.
3. Bake 27 to 32 minutes or until crust is golden brown. Cut into wedges. Serve warm drizzled with caramel topping.

Crostada Crust
1/2 cup butter or margarine (firm), cut into 1/2-inch pieces
1 1/4 cups Gold Medal® all-purpose flour
2 tablespoons sugar
1/4 teaspoon salt
1/4 teaspoon vanilla
3 tablespoons cold water
Cut butter into flour, sugar and salt in medium bowl, using pastry blender or crisscrossing 2 knives, until particles are size of small peas. Mix vanilla and water; sprinkle over flour mixture, 1 tablespoon at a time, tossing with fork until all flour is moistened and dough almost cleans side of bowl (up to 1 tablespoon more water can be added if necessary). Gather dough into a ball; shape into flattened 5-inch round. Wrap in plastic wrap and refrigerate about 30 minutes or until firm. Roll pastry into 12-inch circle on lightly floured surface. Place on ungreased large cookie sheet.