Apple and Cranberry Galette
This rustic Apple and Cranberry Galette combines a flaky, buttery crust with a sweet-tart filling of juicy apples and cranberries, enhanced with warm spices like cinnamon and nutmeg. Easy to make and beautifully imperfect, it’s perfect for fall, winter, or any occasion that calls for a cozy, homemade dessert. Serve it warm with a scoop of vanilla ice cream for a treat everyone will love!
Equipment
- Mixing Bowls – For preparing the dough and filling.
- 1 Pastry Cutter or Food Processor – To combine butter into the flour for the crust.
- 1 Rolling Pin – To roll out the dough (a wine bottle can substitute in a pinch!).
- Parchment Paper – For an easy and mess-free transfer to the baking sheet.
- 1 Baking Sheet – To bake the galette to golden perfection.
- 1 Pastry Brush – To apply the egg wash on the crust.
- Measuring Cups and Spoons – To ensure precise ingredient quantities.
- 1 Knife or Apple Peeler – For slicing and peeling the apples
- 1 Zester (Optional) – If adding orange zest for extra flavor.
- 1 Spatula or Spoon – To mix and spread the filling onto the dough.
Ingredients
For the Dough:
- 1½ cups All-purpose flour
- 2 tbsp Granulated sugar
- ½ tsp Salt
- ½ cup (1 stick) Unsalted butter, cold and cubed
- ¼ cup Ice water (plus more if needed)
- Pro Tip: Freeze the butter for 15 minutes before cutting it into cubes for an extra-flaky crust.
For the Filling:
- 3 Medium apples (Granny Smith or Honeycrisp), peeled, cored, and thinly sliced
- 1 cup Fresh or frozen cranberries
- ½ cup Granulated sugar
- 2 tbsp Brown sugar
- 2 tbsp All-purpose flour
- 1 tsp Ground cinnamon
- ½ tsp Ground nutmeg
- Zest of 1 orange (optional, but adds a lovely citrus note)
For Assembly:
- 1 Egg, beaten (for egg wash)
- 1 Coarse sugar (for sprinkling)
- Optional: Vanilla ice cream or whipped cream for serving
Instructions
- Step 1: Prepare the Dough
- In a large mixing bowl, whisk together flour, sugar, and salt.
- Add the cold butter and use a pastry cutter or your fingers to work it into the flour until the mixture resembles coarse crumbs.
- Gradually drizzle in the ice water, mixing just until the dough holds together. Add more water, one teaspoon at a time, if necessary.
- Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour (or up to 2 days).
- Tip: Don’t overwork the dough—visible butter chunks ensure a flaky crust!
Step 2: Make the Filling
- In a large bowl, toss the sliced apples and cranberries with granulated sugar, brown sugar, flour, cinnamon, nutmeg, and orange zest.
- Let the mixture sit for 10 minutes to allow the flavors to meld.
Step 3: Assemble the Galette
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Roll out the dough on a lightly floured surface into a rough 12-inch circle. Transfer it to the prepared baking sheet.
- Spoon the apple and cranberry mixture onto the center of the dough, leaving a 2-inch border around the edges.
- Fold the edges of the dough over the filling, pleating as you go to create a rustic look.
- Brush the crust with beaten egg and sprinkle with coarse sugar.
Step 4: Bake to Perfection
- Bake in the preheated oven for 35–40 minutes, or until the crust is golden brown and the filling is bubbling.
- Let the galette cool slightly before slicing and serving.
- Tip: Serve warm with a scoop of vanilla ice cream for an indulgent treat!
Notes
Storage and Reheating Tips
If you’re lucky enough to have leftovers, here’s how to keep your galette fresh and delicious:- Room Temperature: Store the galette covered with foil or in an airtight container for up to 2 days.
- Refrigerator: If you’re keeping it longer, place it in the fridge for up to 5 days. Reheat slices in a 350°F oven for 10–15 minutes to revive the crispness of the crust.
- Freezer: For longer storage, wrap individual slices tightly in plastic wrap, then in aluminum foil, and freeze for up to 3 months. Thaw in the fridge overnight and reheat as above.