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Apple Cranberry Crostata

Active Time: 1 Hour 15 Minutes

Total Time: 1 Hour 15 Minutes

Serves: 8


Apple Cranberry Crostata


  • Combine 1-1/2 cups of the flour, 3 tablespoons of the sugar and salt in medium bowl. Blend in shortening with pastry blender or 2 knives until pebble-size crumbs form. Sprinkle 1 tablespoon ice water at a time over flour mixture and mix with a fork until moist and crumbly. Press mixture into a 5-inch disc on sheet of plastic wrap; cover and chill 15 minutes.
  • Stir together apples, cranberries and orange peel in large bowl while dough is chilling; set aside. Combine the remaining 1/4 cup flour, the remaining 4 tablespoons sugar, cinnamon and nutmeg in another medium bowl. Cut in Fleischmann’s with pastry blender until crumbly; set aside.
  • Place 2 overlapping sheets of plastic wrap on a damp surface. Place chilled dough on plastic wrap. Top with 2 additional overlapping sheets of plastic wrap. Roll covered dough into 12-inch circle with a rolling pin. Place dough in freezer 5 minutes or until plastic wrap can be removed easily.
  • Preheat oven to 425°F. Line baking sheet with parchment paper. Remove top sheets of plastic wrap from dough. Place dough, wrap side up, on parchment paper; remove remaining plastic wrap. Spread apple mixture on crust in even layer, leaving 1-1/2-inch border. Sprinkle flour mixture evenly over apples. Turn up edge of dough, overlapping and pressing together in 'pleats' about 12 times, to fit over apples.
  • Bake 30 minutes or until crust is lightly browned and apples are tender. Let crostata stand 5 minutes before transferring on parchment paper to wire rack to cool. Cut into 8 slices; serve warm with Reddi-wip.


Serving Size: 8 servings (1 piece each)
  • Calories 329kcal -
  • Total Fat 15g -
  • Saturated Fat 4g -
  • Cholesterol 3mg -
  • Sodium 117mg -
  • Carbohydrates 49g -
  • Fiber 6g -
  • Protein 4g -