Baked Apple Banoffee Crostata Pie
This delicious apple banoffee crostata combines a buttery pie crust with a golden, crumble-like topping. Diced apples are gently cooked with brown sugar, banoffee spread, and applesauce for a rich and comforting filling. Finished with melted chocolate chunks, it makes a comforting dessert for any sweet craving.
Dough
- 350 g all-purpose flour
- 2 eggs
- 60 g brown sugar
- 40 g granulated sugar
- 140 g butter softened
- 1 tsp baking powder
- 1 packet vanilla sugar
Filling and Topping
- 2 apples diced
- 2 tbsp brown sugar
- 2 tbsp banoffee spread optional
- 1 cup applesauce
- 0.5 cup chocolate chips or chopped chocolate bar
- 1 tbsp powdered sugar for dusting
Preparation
Preheat your oven to 350°F (180°C) and butter a 20 cm (8-inch) round baking dish.
In a mixing bowl, combine the flour, eggs, brown sugar, white sugar, softened butter, baking powder, and vanilla sugar until a cohesive dough forms.
Divide the dough into two equal portions.
Press the first half of the dough into the bottom of the buttered dish to form the base crust.
Filling & Baking
In a skillet over low heat, add the diced apples and coat them with brown sugar.
Stir in the banoffee spread and applesauce, cooking gently until the apples soften.
Spread the cooked apple mixture evenly over the dough base.
Break or tear the remaining dough into small pieces and scatter them over the top to create a crumble texture.
Top generously with chocolate chips or coarsely chopped chocolate squares.
Bake in the preheated oven for 25 minutes until golden brown.
Allow the crostata to cool completely, then dust with powdered sugar before serving.
- You can substitute or omit the banoffee spread if you prefer a classic apple flavor.
- Using large coarsely cut chocolate pieces on top yields meltier chocolate pockets.