About the Recipe
2 granola bars
3 small tart apples (eg., Granny Smith), peeled, cored, diced
1 tablespoon lemon juice
2/3 cup Crave Brothers Farmstead Classics Mascarpone, softened to room temperature
1/4 cup almond paste
1 (9-inch) refrigerated pie crust (or pastry dough), rolled out to a 9-inch round
1/4 cup slivered almonds
Honey, for drizzling over crostata
Preheat oven to 375 F degrees. Line a large, rimmed baking sheet with parchment paper.
Place granola bars into a large resealable bag; seal. Pound until crushed. In a medium bowl, toss apples with lemon juice. Set aside.
Place pie crust (or pastry dough) on parchment-lined baking sheet. In a small bowl, stir together mascarpone and almond paste until well mixed. Gently spread mascarpone mixture onto center of pie crust (or pastry dough) to about 1 ½ inch from the edge. Spoon the apples over mascarpone; sprinkle crushed granola and slivered almonds over apples. Fold edge of crust over, pleating to fit. Bake 15-20 minutes or until crust is golden brown and apples are tender. (Cover with foil if crust is browning too quickly.) Cool 15 minutes. Cut into wedges; drizzle wedges with honey.