Fruit Crostata with Crumb Topping

By Leite's Culinaria

Ingredients

1 1/2 cups old-fashioned oats
1 1/2 cups all-purpose flour
6 tablespoons whole wheat flour
3/4 cup packed light brown sugar
3/4 teaspoon baking powder
3/4 teaspoon fine sea salt
3/4 teaspoon ground cinnamon
12 tablespoons (6 oz) cold unsalted butter (cut into 1/2-inch (1-cm) cubes)
Butter (for the pan)
2 pounds fruit (pitted and/or peeled, if needed and chopped if large, or frozen fruit, thawed and patted dry)
1 tablespoon fresh lemon juice
2 teaspoons vanilla extract
1/2 cup granulated sugar
3 tablespoons cornstarch
1/2 teaspoon fine sea salt
1/2 cup chopped nuts (optional)

Prep Time30mins
Cook Time50mins
Servings10

Instructions

Make the streusel

In a medium bowl, stir the oats, all-purpose flour, whole wheat flour, brown sugar, baking powder, salt, and cinnamon together to combine.

Drop in the butter and mix with your hands or a pastry cutter until the mixture forms large clumps, 3 to 4 minutes.

Make the crostata

Preheat the oven to 375°F (190°C) with a rack in the middle. Lightly butter a 9-inch (23-cm) springform pan.

Divide the streusel into two portions: two thirds (about 3 1/2 cups) for the crust and the remaining one third (about 1 3/4 cup) for the topping. Press the larger amount of streusel evenly over the bottom and up the sides of the prepared panit should be about 1/4 inch (6 mm) thick all over.

In a large bowl, toss the fruit with the lemon juice and vanilla. In a small bowl, whisk the sugar, cornstarch, and salt together to combine. Add this mixture to the fruit and toss well to combine.

Pour the fruit mixture into the crumb crust and press firmly into an even layer. Crumble the remaining streusel evenly over the top. Sprinkle the nuts, if using, evenly over the streusel.

Bake until the crust is deeply golden brown, the fruit is tender, and the juices are bubbling, 45 to 65 minutes. If the top of the crostata starts to darken too quickly, tent it with foil. Let cool completely before slicing and serving.