RECIPES

CINNAMON APPLE CROSTATAWITH CRUMB TOPPINGINGREDIENTSfor the Crostata11/2 cups all-purpose flour3 tablespoons granulated sugar1/2 teaspoon salt10 tablespoons chilled unsalted butter, cutinto 1 inch pieces2 teaspoons vanilla2-3 tablespoons ice water2 large Honeycrisp apples, peeledand cored1 tablespoon fresh lemon juice1/4 cup brown sugar1/2 teaspoon cinnamon1 egg, beaten for egg washINGREDIENTSfor the Crumb Topping:5 tablespoons granulated sugar1/2 cup all-purpose flour3 tablespoons unsalted butter1 teaspoon cinnamon1/4 teaspoon saltTip Use Bosc pears instead of apples, and add 3 tablespoons of shredded sharpcheddar cheese to the crumb topping mixture for an alternative option.DIRECTIONS1. In the mini-bowl of the KitchenAid ® Pro Line ® 16-cup Food Processor, process theflour, sugar, and salt for 3 seconds.2. Add butter and process 45 seconds until mixture resembles coarse crumbs.3. With the motor running, pour the vanilla and 2 tablespoons of water through thefeed tube and process until the dough begins to form a ball. Remove doughfrom the bowl and form into a disc. Wrap tightly with plastic wrap and chill forone half hour.4. While dough is chilling, remove the mini-bowl and blade and place the slicing discon the food processor. Slide to the 6th notch for slice size. Drop the apples into thefeed tube and slice.5. Preheat oven to 400 degrees. Place the apples in a large bowl and toss with lemonjuice, brown sugar and cinnamon. Allow to macerate for 20-30 minutes. Meanwhilemix together all the crumb topping ingredients in a small bowl and set aside.6. Remove dough from the refrigerator and roll out to 1/4 inch thickness on a lightlyfloured surface. Place dough round onto a baking sheet lined with parchment paper.7. Layer the apples over the dough leaving a one inch border. Sprinkle crumb toppingevenly over the apples and fold the edge of the dough in, pinching lightly to secure.Brush the edges of the crostata with the egg wash and bake for 35-40 minutes untillightly browned.Makes 12 servings, one small slice per serving