Cranberry Sauce Quick Crostata with Almond Crumble

Deselect All

Crumble Topping:

1/4 cup all-purpose flour

1/4 cup sliced almonds 

3 tablespoons sugar 

Kosher salt 

2 tablespoons unsalted butter, melted 

Galette:

1 1/2 cups leftover whole-berry cranberry sauce

2 tablespoons sugar, plus more for sprinkling 

2 teaspoons cornstarch 

1/4 teaspoon finely grated orange zest plus 1 tablespoon orange juice

1 refrigerated pie dough round from a 14.1-ounce box 

1 tablespoon milk