It’s fall baking season, and our team couldn’t be happier. What makes us perhaps the happiest is the classic combination of cranberries and apple, and the fact that this fall dessert doesn’t require a pie pan, fussy crimping, or fiddling with dough. Extra bonus, of course, is that while cranberries add layers of flavor to this tart, they’re also packed with vitamin C and have no artificial flavors, preservatives, or colors – so they’re basically the MVP in this not-too-sweet, rustic dessert.
Video: How to Make a Cranberry Apple Crostada
Why Soak the Cranberries?
Craisins® Dried Cranberries turn a plain apple crostata into something new and special. Here, they get an extra infusion of cranberry flavor when you soak them in juice before adding them to the apple filling – plus, they become super soft and tender.
Can I Make This Crostata in Advance?
Yes! You can make the dough up to 2 days in advance, wrap it in plastic wrap and store it in the refrigerator. Once you mix the apples and berries with the sugar mixture, you don’t want to wait too long before assembling the tart.
How Should I Serve the Crostata?
There’s no wrong way to serve a crostata! We love a generous slice served warm or room temperature with a spoonful of whipped cream or vanilla ice cream. And honestly, a leftover slice with morning coffee is a pretty sweet start to the day. Open the lid, add 3 tablespoons of the ice water, and pulse again until the mixture looks uniform. Press a small amount of dough together in your hand. It should hold together firmly. If it feels dry or crumbly and doesn’t hold together well, add more ice water, 1 tablespoon at a time. Drain and set aside 1 rounded tablespoon of cranberries for garnish. In a small bowl, whisk together the flour, brown sugar, cinnamon, and salt. Fold the sugar mixture into the apples and set aside. 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.
