Cranberry apple crostata is so easy, so unexpectedly lovely it may just displace the more familiar dessert offering at your Thanksgiving table.
This cranberry apple crostata is rustic and charming and destined to become an autumn favorite. At first whiff of the spices you’ll tumble head over heals in love. At first bite, you just may cry. And it couldn’t be easier. It’s essentially a warmly spiced apple pie filling punctuated with tartness that’s nestled in a profoundly crisp and flaky pastry and topped with buttery brown sugar streusel. And even afterwards, we can’t stop craving it. It’s THAT lovely. –Angie Zoobkoff
Cranberry Apple Crostata Recipe
- Quick Glance
- 45 M
- 1 H, 45 M
- Serves 8
- For the filling
- 1 tablespoon (1/2 ounce or 14 grams) unsalted butter or coconut oil
- 1 1/2 cups (355 ml) apple cider
- 1/4 cup (28 grams) cornstarch
- 1 cup (198 grams) granulated sugar
- 1 1/2 teaspoons (4 grams) ground cinnamon
- 1/8 teaspoon ground nutmeg
- Pinch ground allspice
- 1/2 teaspoon vanilla extract
- 6 medium apples, any variety (about 2 1/2 pounds or 1.1 kg) , peeled, cored and thinly sliced
- 2 cups (8 ounces or 230 grams) fresh cranberries
- For the crostata dough
- 2 1/2 cups (300 grams) all-purpose flour
- 1/4 teaspoon kosher salt
- 1 cup (8 ounces or 227 grams) cold unsalted butter, cut into cubes
- 6 tablespoons (90 ml) ice water
- 2 tablespoons (30 ml) distilled white vinegar
- For the streusel
- 1 cup (213 grams) packed light brown sugar
- 1 cup (99 grams) rolled oats
- 1/2 cup plus 2 tablespoons (75 grams) all-purpose flour
- 1/2 cup (4 ounces or 113 grams) unsalted butter, softened
- 1/2 teaspoon kosher salt
- 1/4 cup (21 grams) sliced almonds
- 1 large egg
- Ice cream for serving (optional)
- Make the filling
- 1. In a large heavy pot over moderate heat, melt the butter.
- 2. While the butter melts, whisk the apple cider and cornstarch together in a bowl to make a slurry.
- 3. Add the slurry to the melted butter and bring to a boil, whisking constantly. Cook until the mixture thickens, about 2 minutes. Add the granulated sugar, cinnamon, nutmeg, allspice, and vanilla to the pot and stir to combine. Add the apples and cranberries and cook, stirring occasionally, until the apples are tender and the cranberries soften and maybe even begin to pop, about 8 minutes. Remove from the heat and let cool completely.
- Make the crostata dough
- 4. In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, salt, and cold butter and mix just until pea-size pieces of butter remain. Add the cold water and vinegar and mix on low speed until the liquid is fully combined. This should only take a few seconds. Gather the dough into a ball and flatten it slightly into a disc. Wrap tightly in plastic wrap and refrigerate for at least 10 minutes before rolling out.
- 5. Preheat the oven to 375°F (190°C).
- 6. Place a sheet of parchment paper on a work surface and lightly flour it. Place the dough on the floured parchment and roll it out into a large circle between 1/8 and 1/4 inch (3 to 6 mm) thick. Carefully transfer the dough and the parchment paper to a rimmed baking sheet. Check to make certain there are no cracks in the dough where the filling could leak out or the crostata could turn soggy. If there are cracks, gently press or massage them until the seam disappears.
- 7. Spoon the cooled cranberry apple filling onto the center of the dough. Gently fold the edges of the dough over the filling, letting the dough fall into pleats as you work. Refrigerate the assembled crostata for a few minutes while you make the streusel.
- Make the streusel
- 8. In a large bowl using a pastry blender, a fork, or your fingertips, mix the brown sugar, oats, flour, butter, and salt until combined but large chunks of butter still remain. Add the sliced almonds and mix briefly to incorporate, taking care not to crumble the almonds.
- 9. In a small bowl, lightly beat the egg.
- Assemble the crostata
- 10. Sprinkle the streusel over the crostata filling. Lightly brush the exposed dough with the beaten egg. Bake the crostata until the crust is golden brown and the filling is bubbling in the center, 40 to 45 minutes. Let cool at least 15 minutes before cutting into wedges and serving, if desired with a scoop (or maybe a couple scoops) of ice cream.
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