Rustic Apple Cranberry Crostata

Rustic Apple-Cranberry Crostata

Organic apples from Divino Winery and fresh cranberries from Yellowpoint Cranberry Farm combine to make a rustic dessert for our Canadian Thanksgiving dinner.



1 cup unbleached all-purpose flour
1/2 cup whole wheat flour
1 1/2 Tbsp. sugar
1/2 tsp. salt
3/4 cup chilled unsalted butter, cubed
1 large egg
1 Tbsp. milk

Combine both flours, sugar, and salt in a processor; blend for 5 seconds. Add butter; pulse until butter is reduced to pea-size pieces. Whisk egg and milk in a small bowl to blend; add to processor and pulse until moist clumps form. Gather dough into a ball; flatten into a disk. Wrap in plastic wrap; chill at least 1 1/2 hours. This can be made a couple of days ahead and stored in the refrigerator.


3 cups apples, peeled, cored and sliced
1/2 – 3/4 cup fresh cranberries
1 Tbsp. lemon juice and zest of 1/2 lemon
2 Tbsp. sugar
2 tsp. flour

Egg Wash:
1 egg white, beaten
1 1/2 Tbsp. sugar


Preheat your oven to 375 degrees F.

To make the filling: combine the apples, cranberries, lemon juice, sugar, and flour in a large mixing bowl. Toss the mixture gently to coat the fruit.

Roll the dough out on a lightly floured surface into a 14 inch disc about 1/4 ” thick. Transfer to a baking sheet. (I use a sturdy pizza pan.) Mound the fruit mixture in the middle. Brush the edges of the pastry with the beaten egg white. Gently fold the edge of the crust over the filling, leaving the fruit exposed. Pinch to repair the dough if there are any cracks. Brush with the remaining egg white. Sprinkle with sugar. Bake in a preheated 375 degree F. oven for 30 to 40 minutes until crust is golden brown and fruit is bubbly.

Serve warm, as is, or with vanilla ice cream or whipped cream.

apple cranberry crostata


About Flavour and Savour

clean-eating recipes, mostly gluten-free, always delicious!
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