Knead the flour together with the sugar, butter, egg and salt until you obtain a smooth dough.

Wrap it with some cling wrap and put it in the fridge for 30 minutes.

Then take it out of the fridge, place it on a sheet of baking paper and roll it into a 1.5 cm – 0.6 inch thick round shape.

Put the dough into a greased round 23 cm – 9 inch springform pan and press it down. Make sure that you have at least 3 cm – 1.2 inches of extra dough at the sides.

Peel and core the apples and cut them into 2.5 cm – 1 inch cubes.

Put them in a bowl with the cinnamon and sugar. Mix well.

Put the flour, butter and sugar in an electric mixer and mix until just combined (it will look like coarse breadcrumbs). Keep aside.

Put the filling on top of the crostata and press the sides down with a fork.

Top with the Streusel topping.

Bake in a preheated oven at 180°C – 355°F for 45 minutes or until golden brown.

Serve warm or at room temperature with or without some vanilla ice cream on the side.