The Cranberry Apple Galette isn’t just a dessert; it’s a celebration of seasonal flavors, a rustic French tart that promises to be the star of any gathering. This blog post will guide you through creating a beautiful, free-form pastry filled with tart cranberries and sweet apples, proving that impressive desserts don’t have to be complicated. Whether you’re a seasoned baker or a curious beginner, this recipe is designed to deliver delicious results and elevate your baking game, while boosting your SEO ranking for “Cranberry Apple Galette” with every delightful slice.

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Key Ingredients for Cranberry Apple Galette

For the Crust:
- 1 ½ cups (180g) All-purpose flour: Plus extra for dusting. This forms the tender, flaky base.
- ½ teaspoon Salt: Balances the sweetness and enhances flavor.
- ½ cup (113g) Unsalted butter, cold and cubed: Essential for a flaky crust. Don’t let it get too warm!
- ½ cup (120ml) Ice water: The colder, the better for a tender crust.
For the Filling:
- 2 medium Apples (about 1 lb), such as Honeycrisp or Granny Smith: Peeled, cored, and thinly sliced (about ¼-inch thick). A mix of sweet and tart is ideal.
- 1 cup (110g) Fresh or frozen cranberries: No need to thaw if using frozen.
- ¼ cup (50g) Granulated sugar: Adjust to your sweetness preference and apple tartness.
- 1 tablespoon All-purpose flour: Helps to thicken the filling and prevent sogginess.
- ½ teaspoon Cinnamon: Adds warmth and classic autumnal spice. A pinch of nutmeg can also be added.
- 1 tablespoon Lemon juice: Brightens the flavors and prevents apples from browning.
For the Glaze and Garnish:
- 1 large Egg yolk, beaten with 1 tablespoon water: For an egg wash that gives the crust a beautiful golden shine.
- 1 tablespoon Turbinado sugar (or granulated sugar): For sprinkling on the crust, adding a lovely crunch and sparkle.
- Optional: A scoop of vanilla ice cream or a dollop of whipped cream: For serving.

How to Make Cranberry Apple Galette

This rustic Cranberry Apple Galette is surprisingly easy to make, delivering a delicious, satisfying dessert with minimal fuss. Its free-form nature eliminates the need for a perfect pie dish, resulting in a charmingly imperfect, yet elegant, tart. The simple preparation and incredible flavor make it a standout for any occasion, all ready in about 1 hour and 15 minutes of active work, plus chilling time.

Step-by-Step Instructions:
1. Prepare the Dough (about 15 minutes + 30 min chilling): In a large bowl, whisk together the flour and salt. Add the cold, cubed butter and, using a pastry blender, your fingertips, or a food processor, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
2. Prepare the Filling (about 10 minutes): While the dough chills, prepare the filling. In a large bowl, combine the thinly sliced apples, fresh or frozen cranberries, granulated sugar, all-purpose flour, cinnamon, and lemon juice. Toss gently until the fruit is evenly coated.
3. Roll Out the Dough (about 5 minutes): Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. On a lightly floured surface, roll out the chilled dough into a rough 12-14 inch circle (it doesn’t have to be perfectly round).
4. Assemble the Galette (about 10 minutes): Carefully transfer the rolled-out dough to the prepared baking sheet. Arrange the fruit filling in the center of the dough, leaving a 2-inch border around the edges. Fold the edges of the dough over the fruit, pleating as you go to form a rustic crust.
5. Egg Wash and Sugar (about 2 minutes): In a small bowl, whisk together the egg yolk and 1 tablespoon of water to create an egg wash. Brush the egg wash over the folded crust of the galette. Sprinkle the turbinado sugar generously over the egg-washed crust.
6. Bake the Galette (about 35-45 minutes): Bake for 35-45 minutes, or until the crust is golden brown and the fruit filling is bubbly and tender. If the crust starts to brown too quickly, you can loosely cover the edges with aluminum foil.
7. Cool and Serve (about 15-20 minutes): Once baked, remove the galette from the oven and let it cool on the baking sheet for at least 15-20 minutes before slicing and serving. This allows the filling to set. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream, if desired.

Why You’ll Love This Cranberry Apple Galette

You’ll adore this Cranberry Apple Galette for its effortless elegance and comforting flavors. The main highlight is its stunning free-form presentation, making you look like a pastry pro without the fuss of a pie plate. Beyond its beauty, this homemade marvel offers significant cost savings compared to bakery-bought tarts, allowing you to enjoy gourmet taste without the hefty price tag. The real magic, however, lies in the perfect marriage of tart cranberries and sweet, tender apples, all encased in a golden, flaky crust, beautifully enhanced by a sprinkle of turbinado sugar for a delightful crunch.

This galette is like a less formal, more approachable cousin to a traditional apple pie, inviting you to embrace its rustic charm. It’s perfect for autumn gatherings, holiday tables, or simply a cozy evening treat. Don’t just read about it—grab your apron and experience the joy of baking this Cranberry Apple Galette yourself. Let us know in the comments how your galette turns out and what your favorite apple variety was!

What to Serve Cranberry Apple Galette With

The Cranberry Apple Galette is a versatile dessert that pairs beautifully with a variety of accompaniments. For a classic pairing, a scoop of creamy vanilla bean ice cream or a generous dollop of homemade whipped cream provides a lovely contrast in temperature and texture. If you’re looking for something a bit more unexpected, a drizzle of warm caramel sauce or a sprinkle of toasted pecans can elevate the flavors even further, adding a nutty richness.

For a festive touch, especially during the holidays, a glass of sparkling cider or a spiced mulled wine would complement the autumnal notes of the cranberries and apples perfectly. And for those who enjoy a bit of zing, a spoonful of crème fraîche offers a sophisticated, tangy counterpoint to the sweetness.

Top Tips for Perfecting Cranberry Apple Galette

Keep Your Butter Cold: This is the golden rule for a flaky crust. Work quickly when incorporating the butter, or even pop it back into the fridge for a few minutes if it starts to soften too much. You can also cube your butter and freeze it for 15 minutes before using.
Don’t Overwork the Dough: Overworking develops gluten, leading to a tough crust. Mix just until the dough comes together. A good galette crust is tender and flaky, not chewy.
Use the Right Apples: A mix of sweet (like Honeycrisp or Fuji) and tart (like Granny Smith) apples provides the best flavor balance. Ensure they are sliced evenly and thinly enough to cook through properly.
Prevent a Soggy Bottom: The tablespoon of flour in the filling helps absorb excess moisture. For extra insurance, you can sprinkle a thin layer of fine breadcrumbs or crushed graham crackers on the dough before adding the fruit, especially if your apples are particularly juicy.
Customize Your Spices: While cinnamon is a classic, feel free to add a pinch of nutmeg, cardamom, or even a touch of ground ginger to the fruit filling for an extra layer of flavor.
Pre-bake the Crust (Optional): If you’re very concerned about a soggy bottom, you can lightly pre-bake the rolled-out crust for about 8-10 minutes before adding the filling. Let it cool slightly before proceeding.
Don’t Forget the Egg Wash and Sugar: The egg wash is crucial for that beautiful golden-brown, glossy crust, and the turbinado sugar not only adds sparkle but also a lovely, subtle crunch that complements the soft fruit.

Storing and Reheating Tips

To keep your Cranberry Apple Galette fresh, allow it to cool completely before storing. You can store any leftover galette at room temperature, loosely covered with foil or plastic wrap, for up to 1-2 days. For longer storage, refrigerate the galette in an airtight container for up to 3-4 days. The crust may soften slightly in the refrigerator, but the flavors will still be delicious.

To reheat, place individual slices or the whole galette on a baking sheet and warm in a preheated oven at 300°F (150°C) for about 10-15 minutes, or until heated through and the crust has crisped up again. Avoid reheating in the microwave, as it can make the crust soggy. You can also freeze a baked galette! Wrap it tightly in plastic wrap, then in aluminum foil, and freeze for up to 1 month. Thaw overnight in the refrigerator, then reheat as directed above for a fresh-from-the-oven taste.

Final Thoughts

This Cranberry Apple Galette is more than just a dessert; it’s an invitation to embrace the beauty of rustic baking and the joy of seasonal ingredients. Its simple preparation belies its impressive appearance and wonderfully balanced flavors—a flaky, buttery crust giving way to a sweet, tart, and spiced fruit filling. Whether you’re entertaining guests or simply treating yourself, this galette delivers warmth, comfort, and a touch of homemade magic.

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