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Cranberry Apple Galette Recipe

Sweet-tart apples and juicy cranberries wrapped in a buttery, flaky pastry make this Cranberry Apple Galette a simple dessert that looks impressive without requiring any special baking skills. It's a wonderful choice for fall weekends, holiday gatherings, or whenever you're craving a rustic homemade treat.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 348
Ingredients Equipment Method Notes

Ingredients
  

For the Crust
  • 1 refrigerated pie crust or homemade pie dough
  • 1 tablespoon all-purpose flour for rolling
For the Filling
  • 3 medium Honeycrisp apples peeled, cored, and thinly sliced
  • 1 cup fresh cranberries
  • ⅓ cup light brown sugar
  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch
  • Pinch of salt
For Finishing
  • 1 large egg
  • 1 tablespoon milk
  • 1 tablespoon coarse sugar
  • Optional: powdered sugar for dusting

Equipment

  • Large baking sheet
  • Parchment paper
  • Large mixing bowl
  • Small mixing bowl
  • Rolling Pin
  • Sharp Knife
  • Cutting board
  • Pastry brush
  • Measuring cups and spoons
  • Cooling rack

Method
 

  1. Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
    Preheat the oven to 400°F (200°C) and line
  2. Combine the sliced apples, cranberries, brown sugar, granulated sugar, cinnamon, nutmeg, vanilla, lemon juice, cornstarch, and salt in a large bowl. Toss until everything is evenly coated and let the filling rest for about 10 minutes.
  3. Roll the pie dough into a 12-inch circle on a lightly floured surface, then transfer it to the prepared baking sheet.
    Roll the pie dough into a 12-inch circle on a lightly floured surface
  4. Spoon the fruit filling into the center of the dough, leaving about a 2-inch border around the edges. Fold the edges of the dough over the filling, overlapping slightly to create a rustic galette.
  5. Whisk together the egg and milk, then brush the exposed pastry with the egg wash. Sprinkle the crust with coarse sugar.
  6. Bake for 38 to 42 minutes, or until the crust is deeply golden and the fruit is bubbling.
    Bake for 38 to 42 minutes, or until the crust is deeply golden
  7. Cool the galette on the baking sheet for 10 to 15 minutes before transferring it to a cooling rack. Dust lightly with powdered sugar if desired before serving.

Notes

  • Slice the apples evenly so they cook at the same rate.
  • Toss the fruit with cornstarch to help thicken the juices while baking.
  • Keep the pie dough cold until ready to use for the flakiest crust.
  • If the edges brown too quickly, loosely cover them with foil during the last few minutes of baking.
  • Allow the galette to cool slightly before slicing so the filling can set.