Still jonzing for fall. . . . Better Half was craving grilled chops and while I toyed with making an apple cider/maple glaze for the chops to satisfy my need for all things fall-like, I realized Better Half is a meat purist, so a fall dessert using crisp apples would be better. (Okay, I really, really like dessert and it has nothing to do with Better Half being a meat purist, even if there is such a thing, blah, blah). Hence, Apple Cranberry Crostata.
Apple Cranberry Crostata
1 prepared pie crust
3 crisp apples, peeled, cored, and cut into ¼″ slices
(tossed with a little lemon juice to prevent browning, if you like)
¼ cup dried cranberries
½ cup brown sugar
1 tablespoon ground cinnamon
¼ teaspoon freshly grated nutmeg
2 tablespoons butter
2 tablespoons heavy cream
Preheat oven to 350°. Center pie crust on baking stone or sheet. Mix sugar, cinnamon, and nutmeg in a bowl and toss with apples to coat. Arrange apples in a circle on pie crust, leaving a 2″ border free. Add cranberries on top of apple slices. Gently fold edges of pie crust over filling. Dot filling with butter and drizzle with cream. Bake for approx. 20-25 minutes or until the crust is golden brown. Enjoy with ice cream or fresh-whipped cream.
And please pray for fall. I really need it, and secretly you know you want it too.