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Cranberry Crostata

Cranberry Crostata with Toasted Pecans

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  • Author: Abbe Odenwalder
  • Prep Time: 15 Minutes
  • Cook Time: 30 Minutes
  • Total Time: 60 Minutes
  • Yield: 6 Servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American


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.