*With my leftover dough, I decided to make a small-ish apple crostata. I simply gathered the dough scraps after cutting out the circles, rerolled the dough to ⅛-inch thick, and allowed it to chill briefly in the refrigerator to firm back up a bit. Meanwhile, I peeled, quartered, cored, and thinly sliced a couple apples (1 granny smith and 1 royal gala, just to keep things interesting), and squeezed lemon juice over them. I fanned out the apple slices over the chilled dough, leaving a dough border (I only used about 1 ½ of the apples). I then sprinkled sugar over the apples, along with some ground cardamom and cinnamon, Folded over the edges, topped with leftover crumble topping, dotted the filling with unsalted butter, and brushed a bit of heavy cream on the crust. Baked it at 375°F for about 45 to 50 minutes or so until the crust was golden. What a delicious way to end the meal, and it was completely unplanned and “thrown together” last minute.