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Rustic Apple, Dried Fruit and Nut Crostada 8 Servings 12 round of sweet pastry dough (pie crust) ⅓ cup Sugar 1 Tbsp unbleached all-purpose flour ¼ tsp ground cinnamon ¼ tsp Chinese Five Spice Powder 12 oz Earthbound Farm Organic Apple Slices (or whole apples, unpeeled) ⅓ cup Earthbound Farm Organic Dried Cranberries ⅓ cup Earthbound Farm Organic Raisins ⅓ cup walnut pieces 1 lemon (juice and grated zest) 1 Tbsp butter (cut into 4 pieces) 1 Tbsp milk extra sugar for garnish
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Rustic Apple, Dried Fruit and Nut Crostada

If you've got Earthbound Farm Organic Apple Slices, Organic Dried Cranberries and Organic Raisins, plus a purchased pastry crust on hand, you can create a delicious dessert in just minutes.

This autumn-inspired crostada (Italian for a freeform fruit tart) is simple and quick. Just heap your filling on a round of dough and turn up the edges of the pastry to enclose the fruit. The result? Simply delicious!

8 Servings

Ingredients

12

round of sweet pastry dough (pie crust)

⅓ cup

Sugar

1 Tbsp

unbleached all-purpose flour

¼ tsp

ground cinnamon

¼ tsp

Chinese Five Spice Powder

12 oz

Earthbound Farm Organic Apple Slices (or whole apples, unpeeled)

⅓ cup

Earthbound Farm Organic Dried Cranberries

⅓ cup

Earthbound Farm Organic Raisins

⅓ cup

walnut pieces

1

lemon (juice and grated zest)

1 Tbsp

butter (cut into 4 pieces)

1 Tbsp

milk

extra sugar for garnish

Directions

Position a rack in the lower third of the oven and preheat to 375 degrees F.

Line a baking sheet with parchment or a Silpat silicone liner. Carefully transfer the round of pastry to the prepared baking tray. Set aside.

Combine the sugar, flour, cinnamon and Five Spice Powder in a small bowl and stir to blend.

Place the apple slices, cranberries, raisins and walnuts in a large bowl. Add the sugar-spice mixture and toss to coat the fruit and nuts. Add the lemon zest and juice, and stir to combine.

Heap the fruit filling onto the pastry round, leaving a border about 1 to 1-1/2 inches wide. Turn the edges of the dough up onto the filling, pinching the dough in pleats as you go so it forms a rim around the fruit.

Dot the filling with the pieces of butter. Brush the exposed pastry crust with the milk and then sprinkle lightly with sugar.

Bake until the apples are tender when pierced with a skewer or the tip of a knife, and the pastry is golden brown, 35 to 45 minutes. Remove from the oven and let cool for at least 15 minutes before serving.

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