This dessert came together because I had some extra pastry in the fridge. I was feeling the urge to get some cranberries at the market because I love the combo of apples and cranberries during the holidays.

After I made it, I think it will become a regular holiday dessert. What I love is that it’s not too sweet. You can easily control the sugar by making the filling with less sugar because it won’t affect the final bake like making cookies or cakes.

I think I added the perfect amount of sugar to offset the tartness of the cranberries, but I think you should taste the filling before you fill the pastry dough. Add more sugar if you want it sweeter.

I hope you enjoy this recipe. Catch the full how-to (via my Instagram posts here or at the bottom of this post: Part 1 and Part 2)

Apple Cranberry Crostata

Sweet short pastry (Makes 4-5 personal crostatas)

1 1/3 cup (200g) all-purpose flour
Small pinch of salt
1 Tablespoon + 2 teaspoons (20g) sugar (I’ve used coconut sugar and it works)
1 stick (100g) Earth balance or unsalted butter, cut up into small pieces
1 large egg

Apple Filling

3 large Granny Smith apples, sliced
⅓ cup fresh or frozen cranberries
30 g (2 Tablespoons) butter
45 g (3 Tablespoons) sugar
pinch of vanilla
pinch of cinnamon
⅛ tsp or less nutmeg

Pastry dough-

1. To make the pastry dough, combine the flour, salt and sugar. Mix well with your hands. Then, add the cut up butter pieces (must be cold). Rub butter and flour between your hands to get a crumbly or sandy texture. Don’t overmix. It should be crumbly.

2. Then, add the egg and mix together until it comes together to a ball.

3. Cover the ball of dough in plastic wrap and place in the fridge for a couple minutes (at least) to firm up a little and make it easier to work with. You can make the dough up to a day or two in advance with good results. Take it out of the fridge 30 minutes to 1 hour before working with it.

Then, take it out and divide dough into 4 pieces. Roll one piece between two sheets of parchment paper. Roll to a few millimeters thickness and then place back in the fridge. Repeat with remaining dough. Keep rolled out dough in the fridge while you work on the filling.

Filling-

1. Then, make the filling by combining sliced apples and cranberries, butter and sugar into a pan. Cook on a high heat and stir for a couple minutes or until apples just begin to get soft.

2. Then, turn off heat and add cinnamon, nutmeg and vanilla. Stir to combine. Cool the filling until at least room temperature, about 30 minutes. (While waiting for the filling to cool, take out the crostata dough from the fridge so it will become less stiff, and more pliable at this time. Pastry is all about timing!)

Taste filling after its cooked to see if you need to add more sugar.

Assembly and Bake-

1. Lay out the crostata dough. Place about 1/4 cup of filling in the middle of the dough, allowing an inch or more on the sides. Bring the dough sides in on itself to seal. Use a little cold water if it needs help sticking. Repeat with other dough and filling.

2. When ready to bake, bake in a 425 F oven for 20-25 minutes or until dough is golden brown.

See more pictures here: Dairy-Free Apple Crostata

If you like the raw sugar look on the sides, brush sides with a little egg before baking and top with a little raw sugar.

Garnish with some vanilla yogurt or ice cream.