If you’re looking for a rustic dessert that’s as beautiful as it is flavorful, an Apple Cranberry Galette is the perfect choice. This French-inspired pastry combines tender apples, tart cranberries, and a buttery flaky crust into a free-form tart that feels both homey and elegant. Unlike a traditional pie, a galette is baked flat with the edges folded casually over the filling, making it simpler yet just as impressive.
Whether you’re planning a cozy family gathering or searching for a dessert that wows at the holiday table, this recipe delivers the ideal balance of sweet and tart. With easy-to-find ingredients and straightforward steps, it’s a go-to treat for bakers of all levels. For even more seasonal inspiration, check out our No‑Bake Pumpkin Cheesecake — another fall favorite that pairs wonderfully with a scoop.
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What Is an Apple Cranberry Galette?
Definition and Origins of a Galette vs. Pie
A galette is a rustic, free-form tart that comes from French baking traditions. Unlike a pie, which is usually made in a structured dish with a top and bottom crust, a galette is baked flat on a sheet pan. The dough is rolled into a circle, the filling is placed in the center, and the edges are folded over the fruit, creating a charming, imperfect look. This style of baking makes galettes easier and faster to prepare, while still delivering the same comforting flavors you’d expect from a pie.
When comparing the two, the biggest difference lies in presentation and effort. Pies tend to look polished and uniform, while galettes lean into a rustic, homemade style that feels more approachable. Both offer a flaky, buttery crust and sweet filling, but galettes are often the go-to for bakers who want elegance without fuss.
Why Apples and Cranberries Make a Great Pair
Apples bring natural sweetness and a tender bite, while cranberries add a pop of tartness that balances the flavors perfectly. Together, they create a filling that’s bright, colorful, and layered with taste. The combination is especially popular in fall and winter, when both fruits are in season. The red berries nestled among golden apple slices also make the galette visually striking, turning it into a centerpiece dessert.
For more fruit-forward desserts with a rustic touch, you might also love our Tropical Passionfruit Bliss Tarts — another French classic that’s simple yet irresistible.
Ingredients You’ll Need
For the Flaky Pie Dough
The secret to a perfect galette lies in its crust — tender, buttery, and crisp. Here’s what you’ll need for the dough:
- 2 ½ cups all-purpose flour – the foundation of the crust.
- ½ teaspoon salt – balances the flavors.
- ½ cup cold butter, cubed – adds richness and flaky layers.
- ½ cup cold vegetable shortening – keeps the dough light and tender.
- 6–7 tablespoons ice water – helps the dough come together without overworking it.
This dough recipe makes enough for a double-crust pie, which means you’ll have extra. You can freeze the leftover dough for future pies or use it for smaller pastries like hand pies.
For the Apple-Cranberry Filling
The heart of this galette is the sweet-tart fruit mixture:
- 2 apples, cored and thinly sliced – choose firm apples like Honeycrisp, Gala, or Granny Smith for structure.
- ⅓ cup granulated sugar – sweetens the apples without overpowering.
- ½ teaspoon cinnamon – adds warmth and spice.
- 1 teaspoon lemon juice – prevents browning and brightens the flavor.
- ½ cup cranberries – fresh or frozen, they bring a burst of tartness and vibrant color.
- 1 tablespoon butter, cut into small cubes – dotted on top to enrich the filling.
Optional Add-Ons & Variations
- Spices: A pinch of nutmeg or cardamom complements the cinnamon.
- Sweetness: Swap granulated sugar for brown sugar or maple syrup for a deeper flavor.
- Fruit swaps: Try adding pears or raspberries for seasonal twists.
Looking for another fruit-packed idea? Check out our Cardamom Spiced Pear and Almond Galette — a crowd-pleaser that’s just as cozy.
Step-by-Step Instructions
Making the Pie Dough
- Mix the dry ingredients – In a large bowl, whisk together the flour and salt.
- Cut in the fats – Add the cold, cubed butter and vegetable shortening. Using a pastry cutter or two knives, work the mixture until the butter is pea-sized.
- Add ice water – Slowly drizzle in the ice water, one tablespoon at a time, mixing gently with a fork until the dough just comes together.
- Form and chill – Gather the dough into a ball, press it into a disk, wrap in plastic, and refrigerate for at least 30 minutes before rolling.
This dough is forgiving, so don’t worry if it looks rustic — that’s exactly the charm of a galette.
Preparing the Fruits & Filling
- Slice the apples – Core and thinly slice the apples for a neat, layered look.
- Coat with flavorings – Toss the apple slices with sugar, cinnamon, and lemon juice in a large bowl until evenly coated.
- Add cranberries – Mix in the cranberries, keeping some aside for scattering on top for visual appeal.
Assembling and Baking the Galette
- Roll the dough – On a lightly floured surface, roll the chilled dough into a circle about 12–15 inches wide. Transfer it carefully to a parchment-lined baking sheet.
- Arrange the filling – Layer the apples in concentric circles, overlapping slightly, and sprinkle the cranberries over them.
- Fold the edges – Gently fold the edges of the dough up and over the fruit, pleating as you go.
- Finish with butter – Dot the filling with small cubes of butter for added richness.
- Bake – Place the galette in a preheated 400°F (200°C) oven and bake for 40–45 minutes, until the crust is golden brown and the fruit tender.
Allow the galette to cool slightly before slicing — it’s best served warm with a scoop of vanilla ice cream or a dollop of whipped cream.
For another cozy dessert with a rustic twist, try our Rustic Peach Galette — a summer favorite that uses the same dough technique.
Tips & Troubleshooting
How to Prevent the Bottom from Getting Soggy
One of the most common concerns when baking galettes is a soggy crust. To avoid this, start by rolling the dough thin enough so it bakes evenly. You can also sprinkle a light layer of ground almonds, breadcrumbs, or even a dusting of flour and sugar on the dough before adding the fruit. This creates a barrier that absorbs excess juices while still allowing the crust to crisp beautifully.
Another tip is to bake the galette on the lower rack of the oven so the bottom gets direct heat. Using a preheated baking stone or steel underneath the baking sheet also helps keep the crust crisp.
Getting Crisp, Golden Crust Edges
For that irresistible golden-brown edge, brush the folded dough with an egg wash (one egg beaten with a tablespoon of water or milk) before baking. For extra texture and sweetness, sprinkle coarse sugar over the top. This not only adds shine but also a lovely crunch with every bite.
Adapting for Dietary Restrictions
- Gluten-free: Substitute the all-purpose flour with a high-quality gluten-free blend designed for pastry.
- Vegan: Swap butter for vegan butter and use all shortening or coconut oil in the dough. For the egg wash, brush the crust with oat milk or almond milk for a golden finish.
- Lower sugar: Reduce the sugar in the filling and replace it with honey or maple syrup for natural sweetness.
These simple adjustments make the galette versatile for different needs while keeping its rustic charm.
Serving, Storage & Reheating
Best Ways to Serve
An Apple Cranberry Galette is at its best when served warm, straight from the oven. The flaky crust, tender apples, and tart cranberries pair beautifully with a scoop of vanilla ice cream, whipped cream, or even a drizzle of caramel sauce. For a more festive touch, serve it alongside spiced cider or mulled wine — perfect for fall and holiday gatherings.
This rustic tart also works wonderfully as a centerpiece dessert, since its free-form look is both charming and impressive. Slice it into wedges and serve family-style for a cozy, shared treat.
How to Store Leftovers
If you have leftovers, allow the galette to cool completely before storing. Wrap slices tightly in foil or transfer them to an airtight container. Keep refrigerated for up to 3 days. The crust will soften slightly over time but will still taste delicious.
For longer storage, the galette can be frozen. Wrap individual slices in plastic wrap and place them in a freezer-safe bag. Freeze for up to 1 month.
Reheating without Losing Texture
To bring back that crisp crust, avoid the microwave, which tends to make pastry soggy. Instead:
- Oven method: Reheat slices on a baking sheet at 350°F (175°C) for 10–15 minutes.
- Air fryer option: Heat slices at 325°F (160°C) for 5–7 minutes for quick crisping.
Both methods restore the buttery crunch of the crust and warm the fruit filling without drying it out.
If you enjoy fruit-forward desserts that reheat beautifully, you’ll also love our Cranberry Pistachio Cookies — perfect for holiday snacking or gifting.
Conclusion
An Apple Cranberry Galette is the perfect blend of rustic charm and seasonal flavor. With its flaky, buttery crust, tender apple slices, and tart pops of cranberry, this dessert strikes a balance between cozy comfort and eye-catching elegance. Unlike traditional pies, the free-form style of a galette makes it approachable for bakers of all levels, while still delivering a show-stopping centerpiece for your table.
Whether you serve it warm with a scoop of ice cream or enjoy it as a simple slice with tea, this galette is a recipe you’ll come back to again and again.
FAQ Section
How is a galette different from a pie?
A galette is a free-form tart made without a pie dish. The dough is rolled into a circle, the filling is placed in the middle, and the edges are folded over. This creates a rustic look that doesn’t require the structure of a traditional pie pan. A pie, on the other hand, is baked in a dish with neatly crimped edges and often has a top crust. Both share similar flavors, but a galette is quicker and simpler to prepare.
Do apple and cranberry juice go together?
Yes, apple and cranberry juice pair beautifully. The natural sweetness of apples balances the tart, tangy flavor of cranberries, making the combination refreshing and versatile. This same balance of sweet and tart is what makes an apple cranberry galette such a crowd-pleaser.
What makes something a galette?
What defines a galette is its free-form shape and rustic presentation. It can be sweet or savory, but it’s always baked flat on a sheet pan, with the edges of the dough folded over the filling. The casual folds are part of its charm — no pie dish or fancy shaping required.
How to keep the bottom of a galette from getting soggy?
To prevent a soggy crust, add a protective layer between the dough and fruit. A sprinkle of ground almonds, breadcrumbs, or even a thin coating of flour and sugar absorbs extra juices. Baking the galette on the lower oven rack or on a preheated baking stone also helps the bottom crisp up beautifully.
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Apple Cranberry Galette: Rustic & Delicious Fruit Galette Recipe
Ingredients
- 2½ cups all-purpose flour
- ½ tsp salt
- ½ cup cold butter cubed
- ½ cup cold vegetable shortening
- 6 –7 tbsp ice water
- 2 apples thinly sliced
- ⅓ cup granulated sugar
- ½ tsp cinnamon
- 1 tsp lemon juice
- ½ cup cranberries
- 1 tbsp butter cubed
Instructions
- 1. Mix flour and salt in a bowl.
- 2. Cut butter and shortening into flour until mixture resembles peas.
- 3. Add ice water slowly until dough forms. Shape into disk and chill.
- 4. Preheat oven to 400°F (200°C). Line baking sheet with parchment.
- 5. Slice apples, toss with sugar, cinnamon, and lemon juice.
- 6. Roll chilled dough into 12–15 inch circle. Transfer to baking sheet.
- 7. Arrange apple slices in overlapping circles. Scatter cranberries.
- 8. Dot with butter cubes. Fold dough edges over fruit.
- 9. Bake 40–45 minutes until crust turns golden and apples soften.
- 10. Cool slightly before slicing. Serve warm with ice cream or whipped cream.