Apple Cranberry Crostata makes it easy to get the entire family into the kitchen to cook and to eat together! This rustic Italian pie is a win-win!
This is a sponsored post on behalf of Crunch Time Apple Growers. As always, all opinions are 100% my own. Thank you for supporting the brands that help make Ciao Chow Bambina possible.
If you’re anything like I am then you get to this point in winter and wish that you could bite into a big crunchy apple that is sweet and tart and freshly plucked from a tree.
RubyFrost® has got us covered!
The crisp cold juiciness of this tart red apple reaches its peak flavor in the winter months, and absolutely lives up to its gorgeous name…… RubyFrost®…….
I welcome you to take this moment to ponder what you imagine its taste and texture to be, and I guarantee it lives up to your expectations. Perhaps it even exceeds them.
I was invited to create a recipe that would inspire the entire family to get into the kitchen. The first thing that came to mind was my buttery crostata. It’s the perfect recipe to rally the troops!
Once the dough is prepared and left to chill for about an hour, nothin’ left to do but roll it out and load it up!
What gets tucked inside the dough?
- thinly sliced RubyFrost® apples
- fresh cranberries
- granulated sugar
- brown sugar
- splash of lemon juice
What enhances the already buttery flavor of the dough?
A gorgeous finishing touch of milk or half-and-half (ahem), and a solid sprinkling of cinnamon sugar.
Not only is this Apple Cranberry Crostata crunchy, sweet, savory and fruity… it has the power to bring the family together.
Can it get any better?
- 2 cups all-purpose flour
- ¾ cups salted butter, chilled and cut into small cubes
- ½ cup plus 2 Tbsp. ice cold water
- 6 RubyFrost apples, peeled and sliced paper thin
- ½ - 1 cup fresh cranberries
- ⅓ cup granulated sugar, plus more for sprinkling
- ⅛ cup brown sugar
- 1 tsp. cinnamon, plus more for sprinkling
- 1 tsp. fresh lemon juice
- 1 Tbsp. flour
- 2 - 3 Tbsp. milk or half-and-half
- In a large mixing bowl, place the flour, butter and water.
- Mix with your hands until everything is combined and the dough becomes one solid mass.
- Turn the dough onto a well-floured board and form into a disk.
- Wrap the disk with plastic and refrigerate for at least 1 hour.
- Preheat oven to 400 F.
- In a large bowl combine apples, cranberries, granulated sugar, brown sugar, cinnamon, lemon juice and flour. Set aside.
- Combine 2 Tbsp. granulated sugar with ½ tsp. cinnamon. Set aside.
- Remove dough from the refrigerator.
- Place a piece of parchment on a baking sheet then roll out the dough on the parchment to form a 12 inch circle.
- Leaving about 1½ inches around the perimeter of the dough, pile the apple mixture in the center.
- Gently fold the border up and around the apples, pleating to make a circle.
- Brush milk or half-and-half around the edges of the dough and sprinkle the entire crostata with cinnamon sugar.
- Bake for 40 - 50 minutes until the crust is golden and the apples are tender.
- Allow to cool.
- Serve warm or at room temperature.
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