This Crostata is a little different version of my “Blackberry Crostata.” It’s actually a combination of the pie crust from the Blackberry Crostata and the filling from my “No -Bake Apple Pecan Tart.” Bringing the two together to make an Apple-Peach-Cranberry Crostata was brilliant and so delicious.
Being gluten free, I have missed good old American Apple Pie, but this, well it’s just what I’ve been missing, only so much better. Flaky crust, juicy apples and peach fruit spread, with a touch of cinnamon and tart-sweet cranberries…SOOO delicious!
- 1 cup blanched almond flour
- 1/3 cup brown rice flour
- 1 tablespoon sucanat or turbinado sugar
- 6 tablespoons cold unsalted butter or earth balance buttery spread
- 4 tablespoons cold water
- 5 medium to large apples, sliced (I use Fuji, Cameo or Honeycrisp, Golden Delicious are great too)
- 1 teaspoon of cinnamon
- 3 tablespoons honey –
- 1/2 cup apple cider or juice
- One jar peach fruit spread – 10 ounces or 3/4 cup
- 1/4 cup dried cranberries
- One egg white – beaten until frothy
In the work bowl of a food processor, place flour and sugar; pulse to combine. Add butter, and pulse until mixture is crumbly. Add cold water, 1 tablespoon at a time, just until the dough comes together. The dough might feel overly buttery, but no worries, it will be fine. If you don’t have a food processor you can make this in a bowl using a fork or pastry cutter. Hands work great too!
Shape dough into a disk and wrap tightly in plastic wrap. Refrigerate for at least 2 hours.
Preheat oven to 375 degrees.
Slice apples by cutting into quarters, peel and core. Slice crosswise into thin, 1/8-inch-thick slices. Place apples in large skillet with cinnamon, honey, cider and dried cranberries and cook for about 10 minutes, stirring frequently on medium heart.
Remove apples and cranberries with a slotted spoon from skillet and put into a bowl to cool. If there is any syrup left in skillet save and put aside.
Sprinkle sugar onto a cookie sheet lined with a sheet of unbleached parchment paper and roll dough to a 12-inch circle. You can also use your hands to press dough into shape. Spoon peach fruit spread or jam onto center of circle; spread to edges, leaving a 2-inch border. Top with apples and add a tablespoon or two of syrup from drained apples. You don’t want the syrup to run off of the dough. Fold up pastry around apples. Brush edges with beaten egg white and sprinkle with turbinado sugar.
Bake until golden and bubbly, 35 to 40 minutes.