Krustic

Krustic For bakers on the rise. Elevated results through refined heritage designs.

08/19/2026

Accidentally entered my sourdough era.😂🍞

Now it’s the starter, the recipes, the perfectly crusty loaf, the Dutch oven… suddenly this is a lifestyle.

08/10/2026

Making bread from scratch?
Very chic.
Very wholesome.

Link in bio to grab your Dutch oven. 🔗

07/30/2026

National Raspberry Tart Day is coming up on August 11th, and we could not wait to share this recipe.

Sweet, tangy, creamy, and honestly one of the easiest desserts you’ll ever whip up in your Krustic Dutch oven.

SAVE THIS RECIPE for later, and tag us + when you make it, we’ll be reposting our favorites! 🍓

INGREDIENTS:
• 1 ready-to-bake pie crust, or 350g shortcrust pastry rolled thin
• 300g sour cream
• ½ cup sugar
• 3 egg yolks
• 2 tablespoons flour
• 200g frozen raspberries

METHOD:
1️⃣ Preheat oven to 375°F. Line the bottom of your Krustic oven with the pastry/crust and trim the excess.

2️⃣ Bake for 10 minutes, remove, and press down any bubbles that have popped up with the back of a spoon or spatula. Bake for a further 5-6 minutes. Remove and set aside to cool slightly while you prep the filling. Turn the oven down to 325°F.

3️⃣ Add sour cream, sugar, egg yolks, and 1 tablespoon of flour to a bowl and whisk with a fork until well combined.

4️⃣ Mix the remaining tablespoon of flour through the raspberries, then add the raspberries to the mixture. Fold through gently with a rubber spatula.

5️⃣ Add the raspberry mixture to the baked crust and spread evenly. Add a few extra raspberries on top and bake for 25 minutes, until the centre has just set. Don’t let the top brown.

6️⃣ Leave to cool completely before removing and dusting with icing sugar.

07/26/2026

The countdown begins… 💀

Featuring our cherry red enameled Dutch Oven, link in bio 🔗

07/20/2026

Gingerbread Cookie Sourdough in July! ✨

About: a delicious loaf made with crushed gingerbread biscuits folded through the dough and an added cookie butter swirl for the ultimate sweet treat! Great for any festive occasion that requires something a little bit special. Festive and warming, cookie lovers everywhere will enjoy this one.

Prep Time: 8+ hours bulk fermenting time, plus 12 overnight rest
Cook Time: 55 minutes
Total: 20 hours

Ingredients: Krustic Gingerbread Cookie Sourdough_26.JPG
320 grams water
120 grams fed bubbly sourdough starter
500 grams bread flour
20 grams sugar, honey or maple syrup
10 grams salt
100 grams gingerbread cookies
75 grams cookie butter (eg, Biscoff), plus extra for serving

Save for later!

07/18/2026

Choose sourdough bread instead ✨thank us later!

07/14/2026

Baking Chocolate Raspberry Sourdough with no trending sound 🍞👩‍🍳

It’s peak raspberry season in Michigan, and Libby has a bush right in her backyard so naturally, a chocolate raspberry loaf happened. 😆

Ingredients

• 100g peaked sourdough starter

• 325g warm water

• 450g bread flour

• 50g cocoa powder

• 50g brown sugar

• 10g salt

• Dark chocolate chips

• Fresh raspberries — black + red, garden-picked

Save this recipe for later. 📌

07/11/2026

Fridayyyy feeling…. ✨🫶

05/31/2026

Chocolate Chunk Giant Cookie Pie anyone? ☺️

A giant chocolate chunk cookie baked to perfection in the Krustic! An easy sweet treat, it can be completely customized. Just add your favorite chocolate, nuts, dried fruit, coconut, etc.

Prep Time: 10 minutes
Cook Time: 15 minutes
Total: 25 minutes
Serves: 8

Ingredients:

½ cup butter, softened
⅔ cup brown sugar
⅓ cup white sugar
2 eggs
1 cup all purpse flour
½ teaspoon baking soda
¾ cup chopped dark chocolate, or chocolate chips
Pinch salt

Method:
Preheat the oven to 355F. Add the Krustic to preheat 5 minutes before you’re ready to bake.
In a bowl, combine the butter with the sugar, whisking until well combined.
Add eggs and whisk again until mixed.
Add flour, baking soda, and salt, and use a rubber spatula to bring the mixture together into a soft dough. Stir through chopped chocolate. Remove the Krustic and place on a heatproof surface.
Place silicon mat into Krustic, then carefully pour batter on top, spreading out to the edges and smoothing out the top.
Bake for 12-15 minutes (without the lid). Remove from oven and run a spatula around the edge to loosen then let cool 20 minutes. Once the cookie has cooled enough to set, remove it carefully from the pan using the handles of the mat.
Cool completely, then slice and serve or frost as desired for an easy impressive dessert.

C’mon, you know you want a bite 😏There’s something timeless about the scent of apple pie wafting through the kitchen war...
05/25/2026

C’mon, you know you want a bite 😏

There’s something timeless about the scent of apple pie wafting through the kitchen warm cinnamon, buttery crust, and the sweet-tart richness of baked apples.

This version, baked nice
and slow in a Krustic Dutch oven, adds a rustic charm and unbeatable depth of flavor that only
cast iron can deliver.

Prep Time: 30 minutes
Cook Time: 40 Minutes
Total: 90 minutes
Serves: 8

Ingredients:
400 grams sweet shortcrust pastry or pie crust
3 large apples of choice (granny smith, royal gala, honeycrisp etc)
½ cup brown sugar
100 grams butter
Pinch sea salt
1 teaspoon cinnamon
2 tablespoons milk, for brushing crust

Method:
1. Preheat oven to 390F.
2. Roll out shortcrust pastry to ¼-inch-thick rectangle. Cut a rough circle out of the dough
about the size of the Krustic base then place inside and press up the sides, cut off any
excess.
3. Slice apples in half, core then thinly slice with a mandoline. Place in a saucepan with the
brown sugar, butter, sea salt and cinnamon and heat over a medium heat until
simmering. Cook 5 minutes until apples are starting to soften. Meanwhile, add the lid of
the Krustic to the oven to preheat.
4. 5. Let apple filling cool 10 minutes, then pour the filling into the pie crust.
Roll the remaining dough into a square and cut into 8 even strips. Place four over the top
of the pie from left to right, then weave the remaining strips in the opposite direction.
6. Brust the crust with milk, then place the preheated Krustic lid over the pie and bake for
20 minutes. Remove lid and bake for a further 15-20 minutes until beautifully golden
brown.
7. Cool 15-20 minutes in the Krustic before slicing and serving with vanilla ice cream.

Try this recipe for Memorial Day!

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123 Tice Boulevard
Woodcliff Lake, NJ
07677

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