Cranberry crostata is one of my favorite company desserts. This simple confection, and yes it is a chewy confection with a flaky crust makes my guests swoon.
Though we aren’t having many guests as of late, it is a perfect family pleaser, too.
But first the essentials. What exactly is a crostata? Crostata is a Latin word that means to encrust. It basically is a simple rustic Italian pie and it can be sweet or savory.
So what is a crostata vs. a galette? Kind of funny, but a galette is a French word for the same thing. So if you want to make a cranberry galette, this recipe goes both ways!
Making the filling is easy and with the addition of heavy cream makes this a rich, and totally luscious dessert.
I buy a large container so I can also whip some up for the topping. I added some maple syrup to it which made the whipped cream extra special! I also topped it with some sugared cranberries and a few maple glazed pecans.
Boiling the cream and sugar together and then adding the fruit and nuts is so simple. Refrigerating this mixture, makes this chewy confection that can then be popped into a pie crust in a moment’s notice. Perfect to have on hand when you think you might have unexpected company or a strong sweet tooth.
One of the best things about this crostata is the fact that you can use a store bought pie crust. Where might you find a great premade crust? I love Trader Joe’s butter crust, but I’ve also used a Pillsbury refrigerated crust, too!
Place this pie crust on a square cookie sheet, plop in the chilled filling, fold up the pie crust, sprinkle with sugar and nuts and you have an incredibly simple dessert.
After all, the beauty of this crostata is in its simplicity. So keep it simple, OK?
No one is the wiser because as you see, the crust is heavily sprinkled with sugar and nuts. Of course, like you see, you can always sugar some cranberries for the ultra glamourous effect.
(Below is the post from 2015)
Somehow Thanksgiving season has arrived, just as it does every year. This year though, it seems to have descended upon me quite quickly.
I think it was our weather. Denver has had a pretty good Fall and it just didn’t seem to be getting seasonal. Today was 60 degrees and tomorrow will be about the same.
Wednesday though may start to bite us in the butt, but that’s OK. I’m kind of ready to start hibernation!
This year my Thanksgiving will be a bit quiet. Though I am invited to my very close friend’s home, where I have celebrated many Thanksgivings, it still doesn’t seem the same without being surrounded by my kids and husband.
Though I have celebrated with my parents in the past, it was never a regular thing. So I’m a bit melancholy and even though I decorated for autumn, I’ll probably start getting out the menorahs this week because Zoe will arrive next week, and I can’t wait!
I don’t think I’ve ever served it for Thanksgiving, though it is a perfect dessert for it. Toasted pecans and cranberries are perfect to round out a great holiday meal and this isn’t too rich for a finale! It is easy to put together and to make ahead.
Needless to say Manservant was happy to take a few slices for the road. I feel for him this trip. He is actually going around the world.
First stop is Dubai, and though I’ve heard awesome things about it, I am sure glad to be here in my warm and cozy home. Then it is back to Korea, and then finally home, where Zoe and I will be waiting. I’m thankful for that!
Needless to say, I’ll be keeping it simple this year. I hope you do too. Now is the time to spend with family. Trust me-I know.
More to Try:
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This cranberry crostata is the perfect Fall dessert. Chock full of dried cranberries and toasted walnuts or pecans, this dessert is delicious!
1 prepared pie crust (I buy them rolled in the box)
1 c heavy cream
1/4 c sugar plus 1 T for top of crostata
1 c dried cranberries
1 1/2 c toasted walnuts or pecans plus 2 T chopped for top of crostata
1/4 t cinnamon
1/2 t vanilla or maple extract
Heat the cream and sugar in a saucepan over medium heat.
When hot, stir and dissolve the sugar. Bring to a boil then adjust the heat and allow to simmer for 6 minutes. Remove from heat and add the cranberries, nuts, cinnamon and extract. Stir to combine.
Line a 9″ pie pan with plastic wrap. Transfer the filling to the pie pan, spreading the mixture to the edges. Chill until ready to assemble.
When mixture is chilled, preheat oven to 375. Roll out the dough according to package directions and place on a sheet of parchment paper.
Invert the chilled cranberry and nut mixture onto the pie crust. Fold up edges of pie dough around the filling, leaving a 4″ window of filling. Refrigerate for 10 minutes.
In a small bowl whisk an egg yolk. Brush over the crostata. Sprinkle with nuts, then sprinkle with 1 T of sugar. Place crostata while still on parchment onto the baking sheet.
Place in oven and bake for 30-45 minutes or until golden. Cool for about 15 minutes before serving.
Serve with whipped cream or ice cream.
*Does not include chilling time for cranberry mixture.
*Does not include time for cooling.
*For a less chewy confection bake for the shorted amount of time.
Keywords: crostata, crostata recipe, crostata vs. galette, cranberry crostata