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4.5 from 6 votes

Cranberry Apple Crostata

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.

Prep Time
45 mins
Cook Time
1 hr
Total Time
1 hr 45 mins
Servings: 8 to 12 servings
Calories: 901 kcal
Course: Dessert
Cuisine: Italian

Ingredients

For the filling
  • 1 tablespoon unsalted butter
  • 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 (2 1/2 lbs) apples, any variety peeled, cored and thinly sliced
  • 2 cups fresh cranberries
For the crostata dough
  • 2 1/2 cups all-purpose flour
  • 1/4 teaspoon kosher salt
  • 2 ticks cold unsalted butter 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 tick unsalted butter softened
  • 1/2 teaspoon kosher salt
  • 1/4 cup sliced almonds
  • 1 large egg
  • Ice cream for serving (optional)

Instructions

Make the filling
    Cup of Yum
  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.
  4. 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
  1. 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.
  2. 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.
  3. Preheat the oven to 375°F (190°C).
  4. 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!)
  5. 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.
  6. 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
  1. 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.
  2. In a small bowl, lightly beat the egg.
Assemble the crostata
  1. 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.
  2. 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.

Notes

  • Get ahead--The crostata dough can be made and refrigerated up to 3 days in advance or frozen for up to 3 months in advance. The streusel topping can be made up to 1 day ahead.
  • Use frozen cranberries--If substituting frozen cranberries, thaw at room temperature before using.
  • Browning--If the crust isn't browning, move the tart to the bottom oven rack for the final 5 to 10 minutes of baking.

Nutrition Information

Serving 1portion Calories 901kcal (45%) Carbohydrates 128g (43%) Protein 10g (20%) Fat 42g (65%) Saturated Fat 23g (115%) Monounsaturated Fat 12g Trans Fat 1g Cholesterol 118mg (39%) Sodium 246mg (10%) Fiber 8g (32%) Sugar 72g (144%)

Nutrition Facts

Serving: 8to 12 servings

Amount Per Serving

Calories 901

% Daily Value*

Serving 1portion
Calories 901kcal 45%
Carbohydrates 128g 43%
Protein 10g 20%
Fat 42g 65%
Saturated Fat 23g 115%
Monounsaturated Fat 12g 60%
Trans Fat 1g 50%
Cholesterol 118mg 39%
Sodium 246mg 10%
Fiber 8g 32%
Sugar 72g 144%

* Percent Daily Values are based on a 2,000 calorie diet.