Apple-Cranberry Crostata

Recipes | Dessert
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Prep Time: 75 minutes
Yields: 8 pieces
ConAgra Mills

Flaky crust is the star in this rustic fruit tart. Naturally sweet apples dotted with ruby-red cranberries complete this unique dessert that satisfies any sweet tooth.


  • 1 3/4 cups Eagle Mills® All-Purpose Unbleached Flour with Ultragrain® or Eagle Mills® Ultragrain® White Whole Wheat Flour divided
  • 7 tablespoons granulated sugar divided
  • 1/4 teaspoon salt
  • 6 tablespoons vegetable shortening
  • 6 tablespoons ice water
  • 11/2 pounds Jonagold Braeburn or Gala apples, peeled, cored and cut into small chunks
  • 3/4 cup dried cranberries
  • 1/2 teaspoon grated orange peel zest
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 3 tablespoons cold Fleischmann’s® Original Margarine-stick
  • Reddi-wip® Original Whipped Light Cream

Try this tasty recipe for Apple-Cranberry Crostata, which is not only packed with grains but is also under 500 calories.


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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. Note: Orange zest is the finely grated orange part of the rind. Do not grate into the white part as it is very bitter. A plane grater works well for this task.