Craving a quick and easy fall dessert that looks impressive? This cranberry apple galette is the answer! You'll love each bite of the flaky homemade crust and the tart-sweet fruit filling. It's the perfect conclusion to an autumn dinner.
Want to see our latest recipes? Subscribe to our email newsletter to get our latest recipes, fun food facts, food puns, and behind the scenes news about our blog.
Fortunately, this galette is a simple dessert that is prepared with pantry staples. There are two components of a galette: fruit and pastry. In this recipe, I used homemade shortcrust for the pastry, which is flaky and delicious. (I used my easy shortcrust recipe, and simply swapped the vinegar for 2 teaspoons of sugar to make it sweeter.) If you're feeling fancy, or want to try something different, feel free to use store-bought or homemade puff pastry instead.
The fruit here is simply peeled and thinly sliced apples and fresh cranberries. I like to use a tart baking apple, such as Granny Smith, for this recipe, as they hold their shape well when baked and don't easily turn into mush. Fresh or frozen cranberries will work equally well, but if you're in a pinch, you can always soak dried cranberries in boiling water for 10-15 minutes and use those. Only do that if you absolutely can't find fresh or frozen cranberries.
What is a galette?
A galette is a rustic French tart made from shortcrust pastry and a fruit filling. It's typically baked free-form, which means it's not in a pie plate or tart pan. The edges of the pastry are folded up around the fruit that is piled in the center.
Many people wonder at the difference between the Italian crostata and the French galette. In fact, they are the same dessert, simply with different names because they are from different countries.
What does galette mean?
The word galette comes from the Norman word gale, which is the name for a flat cake. That's an appropriate title for this flat dessert!
How do I keep my galette from getting soggy?
The best way to prevent a soggy bottom is to avoid putting the filling on the pastry until right before baking. The lemon juice and sugar will pull the moisture out from the fruit filling as it sits, which will produce liquid. Bake the galette on a metal cookie sheet for the crispiest base, and make sure that it cools on a wire rack for proper air circulation.
Another tip is to avoid using liquidy fruits in the filling, such as strawberries. Help keep the pastry crispy by tossing the fruit with a tablespoon or two of cornstarch, or by dusting a little semolina on the crust before adding the filling.
How long does a galette keep?
A galette can keep well at room temperature for up to 3 days, as long as it's well covered.
How do I store leftovers?
Leftover galette will keep at room temperature; make sure that it's covered tightly with plastic wrap or sealed inside of an airtight container.
Can you reheat a galette?
Reheat it in a 375 F oven for 10 minutes, or until warm. Alternatively, you can microwave the galette for 60 seconds on 70% power.
Can I freeze this?
Absolutely! Seal it inside of a zip-top freezer bag, or wrap it in a double layer of aluminum foil, and freeze for up to 3 months. Defrost it at room temperature.
How to Make
Gather the ingredients. You'll need 4 Granny Smith apples, fresh or frozen cranberries, sugar, lemon juice, cornstarch, and cinnamon.
Peel and thinly slice the apples, then toss them with the lemon juice to prevent them from turning brown.
Add the cranberries, sugar, cinnamon, and cornstarch and toss until well mixed.
Roll out half of the pastry on a floured surface. Shape it into a circle about 11 or 12 inches in diameter.
Transfer the pastry circle to a parchment-lined cookie sheet and pile half of the apple filling on top. Leave a 2 to 3 inch border of pastry around the filling.
Fold the pastry over the filling, then brush it with beaten egg and sprinkle with demerara sugar.
Bake the galette at 400 F for 35 minutes, or until browned. Let it cool on the tray for 5 minutes, then let it cool on a wire rack.
Enjoy warm or at room temperature.
- Pastry: substitute puff pastry for the shortcrust to make this more fancy.
- Fruit: add your favorite berries, or swap the apples for pears, cooked quince, peaches, etc.
- Spices: use pumpkin spice, mixed spice, or any combination of warm spices instead of the cinnamon.
- Be sure to slice the apples an even thickness for the best cooking.
- Toss the sliced apples in lemon juice to prevent them from browning.
- Use homemade shortcrust for the tastiest result.
- Arrange the apple slices in a fanned out pattern for a more impressive presentation.
- In a rush? Bake the galettes ahead of time and reheat when ready to serve.
Other Fall Desserts You'll Love!
- Vegan Pumpkin Scones
- Pumpkin Roll
- Pecan Pie (without corn syrup)
- Pumpkin Pie Bars
- Maple Walnut Bundt Cake
More Delicious Pies & Tarts to Try
If you liked this recipe and found it helpful, give it some love by sharing!
The pleasure of a 5-star review would be greatly appreciated!Print
This delicious fall dessert has all the rustic feels you love! Learn how to make this easy cranberry apple galette, and your family will be thrilled with its flaky homemade crust and tender filling.
For the Crust
For the Filling
- 4 large Granny Smith apples (850g before peeling and slicing)
- 1 tablespoon lemon juice (15 ml)
- ½ cup fresh or frozen cranberries (60g)
- ⅓ cup granulated sugar (66g)
- 1 tablespoon cornstarch (10g)
- ½ teaspoon ground cinnamon
- Peel and thinly slice the apples, then toss them with the lemon juice to prevent them from browning. Each apple should be cut into approximately 32 slices.
- Add the cranberries, sugar, cornstarch, and cinnamon to the bowl of apple slices and toss until well coated.
- Place half of the pastry on a lightly floured work surface and roll it into 11 or 12-inch diameter circle. Transfer the pastry to a large parchment-lined cookie sheet.
- Arrange half of the apple slices and cranberries on the circle of pastry, leaving a border of about 3 inches all the way around.
- Fold the pastry over the filling, then brush it with the beaten egg and sprinkle the pastry and filling with demerara sugar.
- Bake the galette at 400 F for 35 minutes, or until the pastry is a rich golden brown. Let it cool on the tray for 5 minutes, then let it finish cooling on a wire rack. Cover the filling with foil if it's starting to brown too much.
- Repeat steps 3-6 with the other half of the pastry and filling.
- Serve the galette warm with vanilla ice cream or crème anglaise.
- This recipe can be changed up based on your personal preferences. Try using different warm spices (cardamom, cloves, pumpkin pie spices), other fruits, or even using puff pastry instead of shortcrust.
- Using a sturdy cake lifter makes it easy to transfer the galettes from the cookie sheets to the wire racks or serving plates.
- Leftover galette can be stored covered at room temperature for up to 3 days, or frozen for up to 1 month.
- Prep Time: 35 minutes
- Cook Time: 1 hour 10 minutes
- Category: Pies
- Method: Oven
- Cuisine: American
Keywords: galette, tart, rustic