Why You’ll Love This Cranberry Apple Galette
This Cranberry Apple Galette brings together tart cranberries and sweet apples in a simple rustic pastry. The crust is flaky and easy to make. The filling cooks slowly and smells like fall. You will like its mix of textures: crisp pastry, soft fruit, and a little crunch on top. It works for a quick dessert or a holiday table. The galette is less fussy than a pie and still looks beautiful when you fold the edges by hand.
introduction
This introduction tells you what the galette is and how easy it is to make. A galette is like a free-form pie. You roll the dough into a circle, pile the fruit in the center, fold the edges, and bake. The recipe uses common ingredients you likely have or can find at any grocery store. If you like drinks with apple and cranberry flavors, you might enjoy pairing this galette with an apple cranberry drink like the non-alcoholic apple cranberry juice recipe because its flavors match nicely and brighten the dessert.
Why Make This Recipe
Make this Cranberry Apple Galette when you want a dessert that looks fancy but takes less time. It is great for weeknight baking, potlucks, and holidays. The recipe is forgiving. If the crust tears a little, you can patch it. The fruit filling does not need perfect slicing. The galette also uses less sugar than many pies, since cranberries add tartness and apples give natural sweetness. It fits well with simple home baking and gives a warm, fresh smell to your kitchen.
What You Need for Cranberry Apple Galette
You need a few kitchen tools and some basic ingredients. For tools, get:
- A mixing bowl
- A rolling pin
- A baking sheet
- Parchment paper or a silicone baking mat
- A sharp knife
- A spatula or bench scraper
- A pastry brush (optional)
For ingredients, see the Ingredients section below. The recipe uses butter for flavor and cold water to bring the dough together. You can use a store-bought pie crust if you want to save time. The galette can be made on a baking sheet, so it does not need a pie plate.
Ingredients:
- 1 1/4 cups (150 g) all-purpose flour
- 1/4 teaspoon salt
- 8 tablespoons (115 g) cold unsalted butter, cut into small cubes
- 3 to 4 tablespoons ice water
- 2 medium apples (about 1 pound), peeled, cored, and thinly sliced
- 1 cup fresh or frozen cranberries
- 1/3 cup granulated sugar (add a little more if your apples are tart)
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch (or 1 tablespoon flour) to thicken filling
- 1/2 teaspoon ground cinnamon (optional)
- 1 egg beaten with 1 tablespoon water for egg wash (optional)
- 1 tablespoon coarse sugar or regular sugar for sprinkling (optional)
Directions:
- Make the dough. In a bowl, mix flour and salt. Cut in the cold butter with a pastry cutter or your fingers until the mix looks like coarse crumbs with pea-size butter bits. Add ice water teaspoon by teaspoon until the dough holds when pressed. Do not overwork. Form into a disc, wrap in plastic, and chill for 20 to 30 minutes.
- Prepare the filling. In a large bowl, toss apple slices, cranberries, sugar, lemon juice, cornstarch, and cinnamon. Make sure the fruit is evenly coated. The cornstarch will help the juices thicken as it bakes.
- Roll the dough. On a lightly floured surface, roll the dough into a circle about 12 inches wide and about 1/8 inch thick. Transfer to a baking sheet lined with parchment paper.
- Assemble the galette. Pile the fruit into the center of the dough, leaving a 2-inch border all around. Mound slightly in the center so the juices stay there.
- Fold the edges. Fold the dough edges up and over the fruit, pleating as you go. The center stays open so you see the fruit.
- Add egg wash and sugar. If you like a shiny crust, brush the dough with the beaten egg mixture. Sprinkle coarse sugar on the crust if using.
- Bake. Preheat the oven to 400°F (200°C). Bake the galette for 35 to 45 minutes, until the crust is golden and the fruit is bubbling. If the crust browns too fast, tent with foil.
- Cool and serve. Let the galette cool on the sheet for at least 15 minutes so the filling sets. Serve warm or at room temperature.
Best Ways to Serve Cranberry Apple Galette
Serve the galette warm with a scoop of vanilla ice cream for a classic treat. A dollop of whipped cream or a spoonful of plain Greek yogurt also works well. For a lightly sweet pairing, drizzle a little honey or caramel sauce. For a fresh touch, add thin slices of apple or a few fresh cranberries on the side. The galette pairs well with warm drinks like tea, coffee, or a spiced cider. For a non-alcoholic drink pairing, try a chilled apple cranberry juice to match the fruit flavors.
How to Store Cranberry Apple Galette
Store the galette at room temperature for up to one day covered with foil or a loose tent of plastic wrap. For longer storage, keep it in the fridge for up to 4 days. Reheat in a 350°F (175°C) oven for 10 to 12 minutes to bring back the crispness. You can also freeze the galette: wrap well in plastic, then foil, and freeze for up to 2 months. Thaw in the fridge overnight and reheat in the oven before serving.
Easy Tips to Make Cranberry Apple Galette
- Keep the butter cold. Cold butter makes a flakier crust.
- Don’t add too much water. Add ice water slowly so the dough does not get sticky.
- Use firm apples. Firm apples like Granny Smith, Honeycrisp, or Fuji hold shape and add a nice texture.
- Toss fruit with cornstarch. This helps soak up juices and prevents a runny filling.
- Chill the dough. If the dough gets warm while you work, chill it for 10 minutes.
- Watch the oven. If the crust browns too quickly, cover edges with foil to avoid burning.
- Make ahead. You can make the dough and filling a day ahead to save time.
Try These Variations of Cranberry Apple Galette
- Pear and Cranberry: Swap apples for ripe pears for a softer filling.
- Spiced Version: Add a pinch of nutmeg and ground ginger with the cinnamon.
- Maple Sweetened: Replace some sugar with maple syrup for a deeper flavor.
- Nut Crunch: Sprinkle chopped walnuts or pecans over the fruit before folding the crust for extra crunch.
- Gluten-Free: Use a gluten-free flour blend and a bit more butter or a touch more liquid if needed.
Common Questions About Cranberry Apple Galette
Q: Can I use frozen cranberries?
A: Yes. Use frozen cranberries without thawing and add an extra teaspoon of cornstarch if the fruit looks watery.
Q: Can I make the crust ahead of time?
A: Yes. Make the dough up to 2 days ahead and keep it wrapped in the fridge. Bring to a bit of cool chill before rolling.
Q: Can I use store-bought pie crust?
A: Absolutely. A store-bought crust saves time and still makes a delicious galette.
Q: How do I prevent the bottom from getting soggy?
A: Preheat the baking sheet in the oven for a few minutes, then place the galette on the hot sheet. This helps the bottom start baking quickly and reduces sogginess.
Q: Is the galette sweet enough with tart cranberries?
A: The apples and added sugar balance the tartness. If you like sweeter desserts, add an extra 2 tablespoons of sugar.
Final Thoughts
This Cranberry Apple Galette gives you a simple, tasty dessert that looks rustic and homemade. It uses few ingredients and little fuss. The tart cranberries and sweet apples make a nice balance, and the flaky crust makes every bite comforting. You can change small parts of the recipe to fit your taste or what you have at home. It is a good recipe to learn because it teaches basic pastry skills without stress.
Ready to Give It a Try?
Gather your apples and cranberries and try this easy galette on a weekend. You will enjoy how simple it is to make and how good it tastes. Whether you bake it for a family dinner or a small gathering, this galette will be a warm, welcome dessert.
Print
Cranberry Apple Galette
- Total Time: 75 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A simple rustic pastry featuring tart cranberries and sweet apples in a flaky crust, perfect for dessert or a holiday table.
Ingredients
- 1 1/4 cups (150 g) all-purpose flour
- 1/4 teaspoon salt
- 8 tablespoons (115 g) cold unsalted butter, cut into small cubes
- 3 to 4 tablespoons ice water
- 2 medium apples (about 1 pound), peeled, cored, and thinly sliced
- 1 cup fresh or frozen cranberries
- 1/3 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1/2 teaspoon ground cinnamon (optional)
- 1 egg beaten with 1 tablespoon water for egg wash (optional)
- 1 tablespoon coarse sugar or regular sugar for sprinkling (optional)
Instructions
- Make the dough. In a bowl, mix flour and salt. Cut in the cold butter until it looks like coarse crumbs. Add ice water until the dough holds when pressed.
- Prepare the filling. Toss apple slices, cranberries, sugar, lemon juice, cornstarch, and cinnamon in a bowl until coated.
- Roll the dough. On a floured surface, roll the dough into a 12-inch circle, about 1/8 inch thick.
- Assemble the galette. Pile the fruit in the center of the dough, leaving a 2-inch border.
- Fold the edges. Fold the dough edges over the fruit, pleating as you go.
- Add egg wash and sugar. Brush the dough with the egg wash and sprinkle with sugar if desired.
- Bake at 400°F (200°C) for 35 to 45 minutes, until the crust is golden and the fruit is bubbling.
- Cool and serve. Let it cool for at least 15 minutes before serving.
Notes
Serve warm with vanilla ice cream, whipped cream, or a drizzle of honey or caramel.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 12g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 50mg