Apple Crostata. For the filling, peel, core, and quarter the apples. Cut each quarter into 3 chunks. Toss the chunks with the orange zest. Cover the tart dough with the apple chunks, leaving a 1 1/2-inch border. Combine the flour, sugar, salt, cinnamon, and allspice in the bowl of a food processor fitted with a steel blade.
Pleat loosely and pinch the dough to seal any cracks. Brush the crust with the egg wash and sprinkle with the remaining 1 tablespoon of sugar. Bake the crostata until the crust is golden and the apples are tender, about 40 minutes. Transfer the baking sheet to a rack; cool for 10 minutes.
Crostada is the Italian term for a simple rustic tart, or galette. To make this apple crostada, we toss some apple slices with lemon, sugar, cornstarch, and spices, roll out a round of dough, and arrange the apple slices in the center of the dough. Fold the sides of the dough a little over the fruit and bake.
This Keto Apple Crisp uses some apple for authenticity in flavor and texture, but also some squash to bulk it up without the carbs. This combination produces a delicious keto apple dessert that fits into any low carb diet plan. Please use the jump to recipe button if you want to get right to this keto apple crisp recipe.