Cranberry Apple Galette

There’s something about the aroma of apples and cinnamon baking that feels like a warm hug from the kitchen. Add a touch of tart cranberry and wrap it all in a rustic, golden crust, and you’ve got a dessert that turns any day into something special. This cranberry apple galette isn’t just easy on the eyes it’s bursting with cozy, layered flavors in every bite.

Behind the Recipe

This galette came to life one chilly afternoon, when I had a bowl of apples that needed attention and a bag of cranberries leftover from the holidays. I didn’t want the fuss of a pie, so I reached for my favorite galette dough recipe, layered in the fruit, and let the oven work its magic. The result was a charming, free-form dessert with rustic appeal and bold, sweet-tart flavor.

Recipe Origin or Trivia

The galette hails from France, where it’s loved for its simplicity and versatility. Unlike its more structured pie cousin, a galette is delightfully free-form, making it perfect for home bakers who want elegance without the stress. The cranberry-apple combo leans into American fall flavors, blending two iconic fruits for a dessert that feels both classic and unique.

Why You’ll Love Cranberry Apple Galette

Whether you’re baking for a holiday or a cozy night in, this dessert is sure to win hearts.

Versatile: Serve it warm with ice cream or enjoy it cold the next day with coffee.

Budget-Friendly: Uses pantry staples and seasonal fruits that are easy to find.

Quick and Easy: No fancy tools, no pie tin just roll, fill, and bake.

Customizable: Swap in pears, use brown sugar or add a drizzle of caramel.

Crowd-Pleasing: The balance of tart and sweet is irresistible.

Make-Ahead Friendly: Prep the dough and filling ahead, then assemble when ready.

Great for Leftovers: Warm up a slice for breakfast or serve it chilled for a snack.

Chef’s Pro Tips for Perfect Results

Here’s how to make your galette truly shine.

1. Use cold butter: It’s the secret to a tender, flaky crust.
2. Thin apple slices: They cook evenly and layer beautifully.
3. Toss fruit in sugar and spice: Let it sit for a few minutes to draw out natural juices.
4. Don’t skip the egg wash: It gives the crust that gorgeous golden sheen.
5. Bake on parchment: Makes cleanup easier and helps prevent sticking.

Kitchen Tools You’ll Need

You don’t need much to pull this off, but these essentials will help.

Rolling Pin: For flattening the dough evenly.

Baking Sheet: A large one with edges to catch any bubbling juice.

Parchment Paper: Keeps your crust crisp and cleanup easy.

Mixing Bowls: For preparing the fruit and dough.

Pastry Brush: For that perfect egg-wash finish.

Ingredients in Cranberry Apple Galette

Each ingredient works together to create that sweet, tart, buttery magic.

1. All-Purpose Flour: 2 ½ cups. Forms the base of the flaky crust.
2. Unsalted Butter: 1 cup (cold, cubed). Adds richness and creates tender layers.
3. Salt: ½ teaspoon. Enhances flavor in both crust and filling.
4. Ice Water: 6 tablespoons. Helps bind the dough without melting the butter.
5. Apples: 3 large, thinly sliced. Brings sweetness and soft texture.
6. Fresh Cranberries: 1 cup. Adds tart contrast and vibrant color.
7. Granulated Sugar: ½ cup. Sweetens the filling and balances the cranberries.
8. Brown Sugar: 2 tablespoons. Adds depth and a hint of caramel.
9. Cinnamon: 1 teaspoon. Warms up the flavor.
10. Cornstarch: 1 tablespoon. Thickens the filling so it’s not runny.
11. Egg: 1, beaten. Brushed on the crust for golden color.
12. Vanilla Ice Cream (optional): For serving, creamy and cool against the warm galette.

Ingredient Substitutions

Feel free to make it your own with these easy swaps.

Apples: Use pears for a milder, juicier twist.

Fresh Cranberries: Try dried cranberries soaked in warm water.

Butter: Use plant-based butter for a dairy-free version.

Brown Sugar: Maple syrup adds a cozy, earthy sweetness.

Flour: Gluten-free all-purpose flour works well as a replacement.

Ingredient Spotlight

Cranberries: These little red gems bring a punch of tartness and gorgeous color, making the galette as beautiful as it is flavorful.

Apples: Choose firm varieties like Honeycrisp or Granny Smith to hold their shape and contrast nicely with the cranberries.

Instructions for Making Cranberry Apple Galette

Alright, let’s dive into the process it’s easier than it looks and a whole lot of fun.

1. Preheat Your Equipment:
   Preheat the oven to 400°F and line a baking sheet with parchment paper.
2. Combine Ingredients:
   In a large bowl, mix flour and salt. Cut in cold butter until the mixture resembles coarse crumbs. Add ice water gradually, mixing just until the dough comes together.
3. Prepare Your Cooking Vessel:
   Roll out the dough into a 12-inch circle on parchment paper and transfer to the baking sheet.
4. Assemble the Dish:
   In a separate bowl, toss apples and cranberries with both sugars, cinnamon, and cornstarch. Arrange the fruit in the center of the dough, leaving a 2-inch border. Fold edges over the fruit.
5. Cook to Perfection:
   Brush the crust with the beaten egg and bake for 35–40 minutes, until golden brown and bubbling.
6. Finishing Touches:
   Let it cool slightly so the juices thicken. Scoop on vanilla ice cream if desired.
7. Serve and Enjoy:
   Slice and serve warm or at room temperature, preferably with a generous spoonful of ice cream.

Texture & Flavor Secrets

This galette brings it all. The crust is crisp and buttery, the apples soften just enough to be tender without turning mushy, and the cranberries pop with tang. A little brown sugar deepens the flavor while cinnamon ties everything together.

Cooking Tips & Tricks

Keep these little tricks up your sleeve:

• Let the dough chill at least 30 minutes for easier rolling.
• Don’t overload the center with fruit or it may get soggy.
• Bake on the lower oven rack for a crisp bottom crust.
• A sprinkle of raw sugar on the crust adds sparkle and crunch.

What to Avoid

These are easy mistakes, but we can sidestep them together:

• Too-thick fruit slices: They won’t cook evenly and could remain firm.
• Overworking the dough: Makes it tough instead of tender.
• Skipping the parchment: The fruit juices will stick and burn.
• Underbaking: A pale crust means it hasn’t reached full flavor or crunch.

Nutrition Facts

Servings: 8
Calories per serving: 320

Note: These are approximate values.

Preparation Time

Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes

Make-Ahead and Storage Tips

Want to get a head start? Make the dough a day ahead and chill. You can even prep the fruit and keep it in the fridge separately. Once baked, the galette keeps well for up to 3 days in the fridge and can be gently reheated in the oven. It also freezes well wrap slices tightly and store for up to a month.

How to Serve Cranberry Apple Galette

Serve this galette warm with a scoop of vanilla ice cream, a drizzle of caramel, or even a dollop of whipped cream. For a brunch twist, pair it with coffee or spiced chai. It’s a showstopper dessert, but also plays nicely as a sweet breakfast treat.

Creative Leftover Transformations

If you have a slice or two left, here’s how to give them new life:

• Galette Parfait: Layer crumbled galette with yogurt and granola.
• Galette French Toast: Warm a slice and dip it into a shallow pan of egg custard before frying.
• Galette Sundae: Crumble and top your next bowl of ice cream.

Additional Tips

• Keep a bit of flour on hand while rolling the dough to prevent sticking.
• Don’t worry about perfect fruit arrangement rustic is beautiful.
• A splash of lemon juice can brighten the filling even more.

Make It a Showstopper

Presentation matters, and this galette already has wow factor. To take it even further, brush the crust with egg wash and sprinkle raw sugar just before baking. Serve it on a wooden board or cake stand for that rustic charm.

Variations to Try

• Pear & Ginger Galette: Swap apples for pears and add fresh grated ginger.
• Apple Almond Galette: Add a layer of almond paste under the fruit.
• Maple Walnut Galette: Drizzle maple syrup and sprinkle toasted walnuts.
• Cranberry Orange Galette: Add orange zest and a touch of orange juice.
• Spiced Berry Galette: Use a mix of cranberries and raspberries with nutmeg.

FAQ’s

Q1: Can I use frozen cranberries?
A1: Yes, just thaw and drain them well before using to avoid excess moisture.

Q2: Can I make the crust ahead of time?
A2: Absolutely. You can keep it chilled in the fridge for up to 2 days.

Q3: Do I have to peel the apples?
A3: It’s up to you. Peeled apples give a softer texture, but unpeeled adds a bit of bite and color.

Q4: What type of apples work best?
A4: Granny Smith, Honeycrisp, or Fuji something firm that holds up when baked.

Q5: Can I freeze the galette?
A5: Yes, once it’s baked and cooled, wrap it tightly and freeze for up to a month.

Q6: How do I prevent a soggy bottom crust?
A6: Don’t overfill with fruit and make sure to bake on parchment on a preheated baking sheet.

Q7: What if I don’t have a rolling pin?
A7: A clean wine bottle works in a pinch!

Q8: Can I make it vegan?
A8: Yes, use vegan butter and skip the egg wash or brush with plant milk.

Q9: Is it okay to use store-bought crust?
A9: For sure, if you’re short on time, a store-bought crust will still give great results.

Q10: How do I know when it’s done?
A10: The crust should be deep golden brown and the fruit should be bubbly and soft.

Conclusion

Whether you’re craving something warm and comforting or want to impress your guests with a rustic dessert that looks as good as it tastes, this cranberry apple galette delivers. Trust me, you’re going to love this. It’s sweet, tart, buttery, and totally irresistible the kind of bake that becomes a tradition.

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