Cranberry apple crostata is so easy to make and so unexpectedly lovely to experience it may end up displacing the more familiar dessert offerings at your Thanksgiving table.
This cranberry apple crostata is rustic and charming for oh so many reasons. 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. As you glance at the recipe you’ll be wondering, is it really that easy? At first whiff of the spices, you’ll tumble head over heals in love. And upon your initial taste, you just may cry. Swear. We can’t stop craving it. Originally published November 8, 2016.–Angie Zoobkoff
Cranberry Apple Crostata
- Quick Glance
- 45 M
- 1 H, 45 M
- Serves 8 to 12
- For the filling
- 1 tablespoon unsalted butter (1/2 oz)
- 1 1/2 cups apple cider
- 1/4 cup cornstarch
- 1 cup granulated sugar
- 1 1/2 teaspoons ground cinnamon
- 1/8 teaspoon ground nutmeg
- Pinch ground allspice
- 1/2 teaspoon vanilla extract
- 6 medium apples, any variety (2 1/2 lbs), peeled, cored and thinly sliced
- 2 cups fresh cranberries (8 oz)
- For the crostata dough
- 2 1/2 cups all-purpose flour
- 1/4 teaspoon kosher salt
- 2 sticks cold unsalted butter (8 oz), cut into cubes
- 6 tablespoons ice water
- 2 tablespoons distilled white vinegar
- For the streusel
- 1 cup packed light brown sugar
- 1 cup rolled oats
- 1/2 cup plus 2 tablespoons all-purpose flour
- 1 stick unsalted butter (4 oz), softened
- 1/2 teaspoon kosher salt
- 1/4 cup 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 or coconut oil.
- 2. While the butter or coconut oil melts, whisk the apple cider and cornstarch together in a bowl to make a slurry.
- 3. Add the slurry to the pot 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. The dough should be up to 18 inches in diameter. (Yes, this makes a ginormous crostata!) 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 50 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.