Make the crust: You can do this in a food processor or in a bowl. If using a food processor, place all ingredients except water in the food processor and pulse a few times, drizzling water in a tablespoon at a time, until the dough comes together. You don't want a wet dough because that will encourage gluten formation, making your crust chewy. Err, if you will, on the side of using less water than more.
If you're doing this by hand, place all the ingredients except water in a bowl and, using a fork, cut the pieces of butter into the flour until they break down into smaller bits but don't melt.
Drizzle in the water, a tablespoon at a time, mixing with your fork, until the dough just comes together. Again, try not to add too much water.
Wrap the dough in cling wrap, patting with your fingers to shape it into a disc. Refrigerate while you make the filling.
Make the filling: Place the sliced apples in a bowl with the sugar, lemon, and ground ginger. Mix well.
Set aside for 15 minutes.
Assemble the crostata:Preheat the oven to 400 degrees Fahrenheit.
Prepare a baking sheet by lining it with some parchment paper or foil.
Flour your rolling pin and the kitchen counter. Roll the dough into a disc about 12 inches across, trying to keep it as round as possible. If the edges start to fray, knock them back into a cleaner line by tapping with your fingers.
Be sure to keep turning the dough as you roll to ensure it doesn't stick to the surface, and dust with more flour if needed.
Fold the crust once and transfer to the baking sheet. Unfold.
Arrange the apple slices inside the crostata, leaving a 1-1/2 inch border. You can either overlap them in a circle, as I did, or you can just pile them in and spread them so they are in an even layer.
Fold the edges of the crostata over. You can be as precise or casual about this as you like: it's going to look great either way. If there is some juice left at the bottom of the bowl with apples, reserve it.
Place the crostata in the preheated oven and bake for 40 minutes.
Remove the crostata, brush the crust and the tops of the apples with the reserved juice from the apples.
Put the crostata back in the oven and bake another 15 minutes. The crust should be golden.
Remove the crostata from the oven and, using a wide spatula, transfer immediately from the parchment lined sheet to a rack. Be careful because the dough still feels pliable at this time-- it will firm up as it cools.
Scatter cranberries and almonds on top.
Serve after the crostata has cooled thoroughly.