Looking for an easy, rustic dessert that’s bursting with fall fruit flavor and doesn’t require rolling pins or fuss? This gorgeous crostata is ready to be THE fall dessert of the season!
This post was written in partnership with Ocean Spray®.
It’s fall baking season and our team couldn’t be happier.
Of course, as an added bonus, while cranberries add layers of flavor to this cake, they’re also packed with vitamin C and contain no artificial flavors, preservatives, or coloring — so they’re basically the MVP in this not-too-sweet, rustic dessert.
Video: How to make a Cranberry Apple Crostada
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Cranberry Apple Crostada
Why soak the cranberries?
Craisins® Dried Cranberries transform a simple apple crostata into something new and special.
Here they get an extra infusion of cranberry flavor if you soak them in juice before adding them to the apple filling – plus they turn out super soft and tender.
Can I make this crostata ahead of time?
Yes! You can make the dough up to 2 days in advance, wrap in cling film and store in the fridge.
Once you’ve mixed the apples and berries with the sugar mixture, you don’t want to wait too long before assembling the pie.
How do I serve the crostata?
There is no wrong way to serve a crostata! We love a generous slice served warm or at room temperature with a spoonful of whipped cream or vanilla ice cream.
And honestly, a leftover piece with morning coffee is a pretty sweet way to start the day.
Cranberry apple crostata
ingredients
- For the dough
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1 1/2 cups all-purpose flour
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2 tablespoons of granulated sugar
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1/2 teaspoon fine sea salt
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1/2 cup (1 stick) very cold unsalted butter, cut into 1/2-inch cubes
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3-5 tablespoons ice water, more as needed
- For the filling
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1/2 cup Ocean Spray® Craisins® dried cranberries
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1/4 cup Ocean Spray® Cranberry Juice Cocktail
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3 large baked apples, e.g. B. Honeycrisp, Macoun or Empire
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1/4 cup all-purpose flour
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3 tablespoons brown sugar
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1/2 teaspoon cinnamon
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1/2 teaspoon salt
- For the egg wash
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1 egg, well beaten with 1 tablespoon of water
special equipment
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food processor
method
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make dough:
In a food processor, pulse the flour, sugar, salt, and butter chunks until the butter is incorporated into small, pea-sized pieces.
Open the lid, add 3 tablespoons of ice water and pulse again until the mixture looks uniform.
Squeeze a small amount of dough in your hand. It should hold together tightly. If it feels dry or crumbly and doesn’t hold together well, add more ice water, 1 tablespoon at a time.
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Chill the dough:
Turn the dough out onto the worktop and flatten it out. Wrap in plastic wrap and refrigerate for at least 30 minutes or up to 2 days.
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Soaking Cranberries:
In a microwave-safe bowl, heat the cranberries and cranberry juice, 30 to 45 seconds, or until warm. Let the cranberries soak for 15 minutes while you prepare the filling.
Drain and set aside 1 heaping tablespoon of cranberries for garnish.
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Prepare apples:
Peel, core and cut the apples into quarters. Cut each quarter into 4 to 5 wedges and place in a large mixing bowl. Fold in the cranberries.
In a small bowl, whisk together the flour, brown sugar, cinnamon, and salt. Fold the sugar mixture into the apples and set aside.
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Preheat the oven:
to 400°F. Line a rimmed baking sheet with parchment paper.
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Roll out the dough:
On a floured work surface, roll the dough into a 13-inch circle. Place circle on prepared baking sheet.
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Assemble the crostata:
Heap the filling in the center of the dough, leaving a 3-inch border all around. Fold the dough over the fruit, folding as needed and pressing lightly to seal the folds. Brush the dough with the egg milk.
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Bake the crostata:
Bake for 40 to 45 minutes, or until apples are tender, filling is bubbling and crust is golden brown.
Remove from the oven and sprinkle with the reserved cranberries. Place the baking sheet on a wire rack to cool for at least 20 minutes before slicing and serving.
