Rustic Apple-Cranberry Galette: A Cozy Fall Dessert Recipe
Enjoy bakery-style results at home with minimal tools and maximum flavor.
Rustic Apple-Cranberry Galette: The Perfect Cozy Dessert
When the air turns crisp and apples and cranberries are at their peak, there’s no better way to capture the season’s flavor than with a rustic apple-cranberry galette. This comforting dessert combines sweet-tart fruit with a golden, flaky pastry—impressively beautiful, delightfully simple, and always crowd-pleasing. Ideal for bakers of all skill levels, this galette brings together the ease of a free-form tart and the warmth of your favorite fall pie in a fuss-free package.
Why You’ll Love This Apple-Cranberry Galette
- Effortless Elegance: No special pans or intricate lattice needed—just fold your pastry over the fruit and bake.
- Seasonal Flavors: Apples and cranberries create a beautiful balance of sweetness and tang.
- Versatile Recipe: Easily swapped with your favorite fruits or adapted for dietary needs.
- Beginner-Friendly: The rustic style means imperfections add charm.
- Perfect for Gatherings: Serve warm with ice cream or whipped cream for a cozy treat.
Ingredients for Apple-Cranberry Galette
Let’s break down what you’ll need—and why each ingredient matters—for maximum flavor and success. *Check the recipe card at the end for full quantities.*
| Ingredient | Purpose | Tips & Variations |
|---|---|---|
| All-purpose flour | Base for flaky pastry crust | Can substitute part with whole wheat flour for nuttiness |
| Sugar (granulated + turbinado) | Sweetens the crust & fruit; turbinado adds crunch topping | Brown sugar works for deeper flavor in filling |
| Unsalted butter (cold) | Ensures a tender, flaky crust | Keep very cold for best results; can use European-style for richness |
| Apples (such as Honeycrisp, Granny Smith, or Fuji) | Star of the filling—juicy, sweet, and tart | Mix varieties for complexity; peel for a softer texture |
| Fresh or frozen cranberries | Adds tartness, color, and festive flair | Substitute with dried cranberries (soak in juice/water first) |
| Lemon (juice and zest) | Brightens flavors, balances sweetness | Orange zest can be used for a warmer citrus note |
| Ground cinnamon & nutmeg | Classic warming spices for depth | Add ginger or cardamom for extra spice |
| Cornstarch | Thickens fruit juices, prevents sogginess | Tapioca starch is a good substitute |
| Egg (for egg wash) | Gives the crust a golden sheen | Can sub with milk or cream for egg-free |
| Vanilla extract | Adds aromatic sweetness | Optional, but recommended for flavor boost |
Ingredient Notes & Expert Tips
- Best apples for galette: Go for a mix of firm-sweet and tart apples (e.g., Honeycrisp, Granny Smith).
- Using fresh vs frozen cranberries: Both work. If using frozen, don’t thaw—add straight to the filling to avoid excess juice.
- Keeping pastry cold: Work quickly and chill your dough often for flakier results.
- No food processor? Cut butter in by hand or use a pastry cutter.
How to Make an Apple-Cranberry Galette
Galettes are all about minimal fuss! Here’s a detailed, step-by-step overview to guide you from mixing to serving. For the concise version, skip to the Recipe Card.
- Prepare the pastry dough: In a large bowl (or using a food processor), combine flour, sugar, and salt. Cut in chilled, cubed butter until the mixture resembles coarse crumbs with some pea-sized pieces. Slowly add ice water, tossing with a fork, until dough begins to clump. Shape into a disc, wrap in plastic, and chill at least 1 hour.
- Make the filling: In another bowl, toss sliced apples, cranberries, sugar, spices, cornstarch, lemon zest and juice, and vanilla. Make sure fruit is evenly coated.
- Assemble the galette: On a lightly floured surface, roll out the chilled dough to about a 12-inch circle (rustic edges are fine). Transfer to a parchment-lined baking sheet. Pile fruit filling in the center, leaving a 2-inch border. Gently fold the edges over filling, pleating as needed.
- Brush and sprinkle: Beat an egg with a splash of water and brush over the exposed pastry for sheen. Sprinkle with turbinado or coarse sugar for crunch.
- Bake: In a 400°F (205°C) oven, bake until the crust is deeply golden and the filling is bubbling—usually 35-45 minutes. If the edges brown quickly, cover loosely with foil.
- Cool & serve: Let galette cool on the pan briefly. Slice and serve warm or at room temperature, with optional ice cream or whipped cream.
Recipe Card: Apple-Cranberry Galette
Apple-Cranberry Galette
- Prep Time: 25 minutes
- Chill Time: 1 hour
- Cook Time: 45 minutes
- Total Time: 2 hours 10 minutes
- Servings: 8
Ingredients
- 1 1/4 cups all-purpose flour
- 1 1/2 tbsp granulated sugar
- 1/4 tsp fine salt
- 1/2 cup (1 stick) unsalted butter, cut into cubes, chilled
- 3-4 tbsp ice water
- 3 medium apples, peeled and thinly sliced
- 1 cup fresh or frozen cranberries
- 1/3 cup sugar (granulated or brown)
- 2 tsp cornstarch
- 1 tsp grated lemon zest
- 2 tsp lemon juice
- 1/2 tsp cinnamon
- 1/8 tsp nutmeg
- 1/2 tsp vanilla extract
- 1 egg, beaten (for wash)
- 1 tbsp turbinado sugar (for sprinkling)
Instructions
- Whisk flour, sugar, and salt. Cut in butter until crumbly. Add ice water, forming dough. Chill 1 hour.
- Toss sliced apples and cranberries with sugar, cornstarch, spices, zest, juice, and vanilla.
- Roll dough into a 12-inch circle. Arrange fruit in center, leaving a 2-inch border. Fold edges over.
- Brush pastry with egg wash and sprinkle with turbinado sugar.
- Bake at 400°F for 35-45 minutes. Cool on pan before serving.
Nutrition Information (per serving, approx.)
- Calories: 215
- Fat: 10g
- Carbohydrates: 32g
- Protein: 2g
- Fiber: 3g
Expert Tips for Perfect Galette Every Time
- Cold ingredients are key: Warm butter equals tough crust! Keep everything chilled—including your mixing tools—especially in warm kitchens.
- Prevent a soggy bottom: Toss fruit with just enough cornstarch. For extra insurance, dust rolled dough with ground nuts (almonds, pecans) before adding fruit.
- Don’t overfill: Too much fruit can cause leaks; a generous but even layer works best.
- Bake thoroughly: Ensure the bottom crust is crisp and the filling is bubbling, which activates the thickener.
- Freeze for later: Assemble galette on a baking sheet, freeze until solid, then wrap tightly. Bake from frozen, adding a few minutes to cook time.
Variations & Substitutions
- Fruit swaps: Try pears, apricots, plums, or peaches in place of apples; swap cranberries with raspberries or cherries.
- Spice upgrades: Incorporate ginger, cardamom, or cloves for a spicier twist.
- Gluten-free option: Use a gluten-free all-purpose flour with xanthan gum.
- Vegan variation: Substitute plant-based butter and brush crust with non-dairy milk.
- Nuts: Scatter chopped walnuts, pecans, or almonds over fruit for crunch.
What others are reading
Serving Suggestions
This galette shines as a centerpiece dessert for fall dinners, holiday feasts, or casual Sunday brunches. Here are some tasty ways to serve it:
- Warm, with vanilla ice cream or cinnamon gelato
- A dollop of whipped cream flavored with maple or bourbon
- Drizzle of caramel or honey for extra indulgence
- Leftover slices with coffee for breakfast
Storing & Make-Ahead Tips
- Refrigerate: Store covered at room temperature for up to 1 day, or in the fridge for 3–4 days. Reheat gently in a low oven for best texture.
- Freeze: Wrap well and freeze for up to 2 months. Thaw overnight in the fridge, then crisp in oven if desired.
- Make ahead: Dough and filling can be made 1 day in advance; assemble and bake before serving.
Frequently Asked Questions (FAQs)
Can I use store-bought pie crust?
Yes, you can substitute store-bought pie dough for the homemade crust if you’re short on time. The result will still be delicious, but homemade offers the best texture and flavor.
What apples are best for galettes?
Firm, tart-sweet apples like Honeycrisp, Granny Smith, or Fuji work beautifully. Mixing two varieties adds complexity.
Can I use dried cranberries?
Yes, but soak dried cranberries in warm water or apple juice for 10 minutes to plump them up. Fresh or frozen deliver best punch and color.
How do I prevent a soggy crust?
Use enough cornstarch, avoid overfilling with juicy fruit, and bake until the filling is bubbling and the crust is golden brown. Optionally, dust the base with ground almonds or breadcrumbs.
How far ahead can I make a galette?
Fully baked, the galette keeps for 2–3 days when wrapped well. You can also freeze the assembled, unbaked galette and bake straight from frozen (add 7–10 minutes extra time).
Is this recipe suitable for beginners?
Absolutely! The free-form style means no need for pie perfection. Follow the step-by-step guide above for confident baking results.
Simple Troubleshooting
- Dough cracks when rolling: Let it rest at room temperature for 5 minutes, then try again.
- Filling runs out: Ensure fruit isn’t overfilled and crust is well-sealed in folds.
- No food processor? Cut butter in with hands, pastry blender, or two forks.
Bring It All Together!
With its crisp, flaky crust and jewel-toned, spiced apple-cranberry filling, this rustic galette proves that homemade desserts don’t need to be complicated to impress. Whether you’re baking for a cozy night in, Thanksgiving, or as a hostess gift, this easy, elegant dessert invites you to savor the season in every bite.
References
- https://galickidigital.ie/resources/google-for-businesses/seo-for-food-blogger-5-tips-to-rank-your-food-recipe-in-2025/
- https://www.foodbloggerpro.com/blog/structuring-the-perfect-recipe-blog-post/
- https://bootstrapped.ventures/seo-for-food-blogs/
- https://www.playwire.com/blog/recipe-site-seo-recommendations-how-to-use-recipe-schema
- https://foodiedigital.com/seo-tips-for-food-bloggers/
- https://autoblogging.ai/tutorials/generate-seo-optimized-food-recipes-articles-in-minutes/
- https://developers.google.com/search/docs/appearance/structured-data/recipe
- https://www.pragm.co/post/seo-strategy-for-your-food-blog
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