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Sweet apples, tart cranberries and plenty of cinnamon are the perfect filling in this easy to make Apple Cranberry Galette! It’s a must make for the holidays!
Looking for another amazing apple dessert to make? Try my caramel apple crumb pie!
This recipe and photos have been updated since it was originally published on 12/4/2016.
Why you’ll love it
Easy to make – Galette are so easy to make. They are essentially the “lazy” or rustic version of a pie because there’s no shaping the dough. Just fold the edges over the filling and you’re good to go.
Alternative to pie – If the thought of making a pie intimidates you, then a galette is the way to go. All the flavor you want from pie without the stress!
What’s the difference between a galette and a pie?
A galette is a free-form pie that is made on a sheet pan instead of in a pie dish. The fruit filling is placed in the middle of the rolled out pie dough with a border of dough is left unfilled.
The edges of the dough are folded up over the filling to hold everything in. Galettes generally don’t need to bake as long as pies either.
Ingredients you’ll need
- Pie dough/crust – store bought if you’re wanting to keep it simple or homemade if you have a recipe you love.
- Apples – Use a firm sweet apple for the filling such as a Honeycrisp, Golden Delicious, or Jonagold.
- Cranberries – Fresh cranberries add a pop of tart flavor to the galette.
- Brown sugar – I like the richer molasses flavor that brown sugar give the filling. You can use light or dark brown sugar.
- Cinnamon, ginger, allspice or nutmeg – These are classic spices that can be found in apple pie filling.
- Vanilla extract or vanilla bean paste
- Cornstarch – This helps thicken the filling so it isn’t too juicy.
- Lemon – Fresh lemon juice will keep the apples from browning in the filling.
- Egg – An egg wash is brushed on the crust of the galette to give it an extra golden brown shiny finish.
- Turbinado sugar – Sprinkled on the outside of the crust and top of the filling to give it crunch and extra sweetness. It makes for a beautiful presentation as well.
- Apricot jam – optional, but adds a beautiful sheet to the baked apples.
How to make apple cranberry galette
Make the filling – Peel and slice the apples. You’ll want the slices to be fairly thin, about 1/4 inch slices. Place them in a large bowl and squeeze the lemon juice on top.
Combine the dried spices and cornstarch and add them in with the apples along with the brown sugar and vanilla. Use a rubber spatula to stir everything together until the apples are coated.
Roll out the pie dough – Whether you’re using store bought or homemade dough you’ll want to roll it out into approximately a 12 inch circle. It doesn’t need to be perfect, remember this is rustic! Place it on a parchment paper lined baking sheet.
Arrange the apples and cranberries onto the dough – You can arrange the apples as artistically or haphazardly as you’d like. I like the spiral, fallen dominos look, but you can just as easily pile them in the middle. Sprinkle the cranberries on top of the apples. Spoon a tablespoon of the leftover juices on top of the filling. You’ll want to leave a 2 inch border all the way around for when you fold up the edges of the dough.
Form the galette – Fold the edges of the dough up over the apples overlapping them if needed. Press the edges gently to seal them together. Brush the edges of the crust with egg wash and sprinkle the turbinado sugar all over the crust and top of the filling.
Bake – Bake the galette until the filling is bubbly and the crust is golden brown, about 35-40 minutes. Once it’s removed from the oven brush the tops of the apples with the apricot jam. This is an optional step. Let it rest for 10 minutes before slicing it and serving.
How to serve the galette
Just like pies, galettes are delicious when served with vanilla ice cream, my personal favorite. A dollop of whipped cream or a dusting of powdered sugar are also great options.
Storage, Freezing, Reheating
Storage – The apple cranberry galette can be stored in an airtight container at room temperature for 1 day or 3 days in the refrigerator.
Freezing – After the galette has baked and cooled completely, freeze it on a sheet pan until it’s solid. Remove it from the sheet pan into an airtight container and store it in the freezer for up to 3 months.
Reheating – Let the frozen galette thaw to room temperature and then place it on a baking sheet and bake at 300° F. until it’s warmed through.
More holiday desserts
- Cranberry Orange Yogurt Cake
- Apple Cake with Salted Caramel Glaze
- Creamy Pumpkin Pie Bars
- Pistachio Chocolate Chip Cannoli Cups
- Pear Crisp
Did you make this apple cranberry galette? I’d love if you’d leave a recipe rating and review below.
Apple Cranberry Galette
Ingredients
- 1 pie crust
- 3-4 Honeycrisp apples about 1 1/2 pounds, peeled and cut into approx. 1/4 inch thick slices
- 1 tablespoon fresh lemon juice
- 1/2 cup fresh cranberries
- 1/4 cup brown sugar
- 1 tablespoon cornstarch
- 1 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground allspice or nutmeg
- 1/8 teaspoon salt
- 1 teaspoon vanilla bean paste or extract
- 2 tablespoons apricot jam optional, thin out with a teaspoon of water
- 1 egg beaten with a splash of water
- turbinado sugar
Instructions
- Preheat oven to 375° F. And line a baking sheet with parchment paper.
- Add the peeled and sliced apples to a large bowl. Add in the lemon juice. Combine the spices, salt and cornstarch and add them in with with apples along with the brown sugar and vanilla. Stir everything together until the apples are completely coated.
- Lightly flour the counter and roll out the pie dough into a 12-13 inch circle. It doesn’t have to be exact. Transfer to the prepared baking sheet.
- Remove the apples from the bowl leaving the excess juices behind. Arrange the apples in the center of the dough leaving a 2 inch border all the way around. Top the apples with the cranberries and spoon on a tablespoon of the excess juices from the apples.
- Take one edge of the dough and fold it up over the apples. Repeat around the circumference of the galette. Pinch the pleated dough to secure it, but don’t press it down into the fruit. Brush the beaten egg all over the unbaked pie crust. Sprinkle turbinado sugar all over the galette.
- Place the galette in the oven and bake for 35-40 minutes or until the crust is golden brown and the fruit is bubbling. Remove the galette from the oven and brush the apricot jam onto the fruit. Cool for 10 minutes before serving. To remove the galette from the baking sheet use two spatulas and transfer it onto a serving plate.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’m definitely in, I’m really loving every cranberry dish I’ve had since Thanksgiving, a cranberry apple gallete is right up my alley, cranberry definitely needs to be featured outside the holidays too in my very humble opinion, so thank you!
I have all the ingredients to make this palette. It would be great for Christmas dessert. I’m a vegetarian, but not vegan. I think if I make this, I will use regular butter instead of vegan butter. The problem is that I just got out of the hospital w/electrical shocks to my brain. All the tests they did on me, which was a lot. The tests all came back negative. Ii keep having these electrical in my brain, which they are calling seizures. Right now I’m confined to my bed, unless I have to go to the bathroom; which thank God is just a few feet from my bed. I’m afraid if I go into the kitchen to make this great looking & sounding palette, I will have a seizure & fall again. I’ve already fallen & broke a toe. I’m afraid if I have a seizure & fall I may break a leg, foot or hip. Or hit my head on the hard kitchen floor. I have Osteoporosis & my bones are very brittle. I will save this recipe & maybe make it sometime next year. Would fresh cranberries frozen & thawed work as well as fresh cranberries? Whole Foods always has frozen cranberries all year long. Would these frozen & thawed cranberries work in this recipe? I really want to make it, but I’m afraid of having a seizure & falling & passing out. When I have these seizures, my BP gets really really low. In fact I was inches from dying in the hospital when my BP was extremely low. They did everything they could to save my life, which thank God they did. I have 20+ seizures a day & my BP gets extremely low. I’m afraid of dying while my husband is at work. Please let me know if the frozen cranberries thawed would work in this palette, so that I could possibly make this next year sometime, even though I’m sure I will still be having these painful seizures that could kill me at any time.
Dear Danae, your galette looks beautiful! I’ve always been a fan of galettes…they are so easy and elegant. This is a perfect holiday dessert. xo, Catherine
How pretty and festive for the holidays! xo!
apples and cranberry are a wonderful combination. I love how rustic this looks.
Wow – what a gorgeous Apple Cranberry Galette – and your photos are phenomenal! I didn;t realize Christmas was so close! Am so so behind – let’s eat galette and forget eh? :)