Apple Cranberry Galette (Simple Fall Dessert!)
Made with a homemade crust and filled with fresh cranberries and apples, this Apple Cranberry Galette would be perfect for fall, Thanksgiving, or any holiday season get together!
Making This Apple Cranberry Dessert
Saturday I got together with my friend Holly for some fun in the kitchen. I did the baking and she did the picture taking.
Flipping through Ree Drummond’s — The Pioneer Woman — new cookbook, I saw a recipe for Flat Apple Pie (aka an apple cranberry galette) that I thought would be perfect for our afternoon in the kitchen.
I’ve never made a cranberry galette before, but this recipe was a cinch! It hardly took any time to put together and it was absolutely delicious.
Partway through our fun Madeline woke up from her nap, so we were able to get some fun mommy/daughter baking pictures!
Tools Needed to Make Apple Cranberry Galette
Here’s a list of kitchen tools that I recommend having on hand before preparing this delicious dessert recipe:
- Measuring Cups and Measuring Spoons – to measure the ingredients in this recipe.
- Food Processor or Pastry Blender – to prepare the galette dough.
- Rolling Pin – to roll out the pastry dough.
- Vegetable Peeler or Paring Knife – to peel the apples for the apple cranberry galette.
- Sharp Knife and Cutting Board – to cut the apple slices.
- Large Bowl – for combining the galette filling ingredients.
- Small Bowl – to make the egg wash.
- Large Baking Sheet – to bake the galette.
- Parchment Paper – to line the baking sheet.
Apple Cranberry Galette Ingredients
For this rustic apple galette with fresh cranberries, you’ll need the following simple ingredients:
- Pie crust (I made my own, but store-bought also works)
- Granny Smith apples
- Fresh cranberries
- All-purpose flour
- Granulated sugar
- Brown sugar
- Salt
- Cinnamon
- Butter
For the complete ingredient list and detailed instructions, scroll to the bottom of this post for the FREE printable recipe card.
How to Make an Apple Cranberry Galette
This is a very easy apple galette recipe. Since it’s essentially a free-form pie, it’s okay if it looks a little rustic!
- Stir the apples, cranberries, flour, granulated sugar, brown sugar, salt, and cinnamon together in a large bowl. Set aside.
- Roll out the pie crust into a large circle and place on a baking sheet.
- Place the apple mixture on the crust.
- Fold the edges over so that it covers about 3 inches of the apple mixture.
- Dot the top of the pie with chunks of butter.
- Bake until the mixture is golden and bubbly.
The above is simply a quick summary of this recipe. Check out the full recipe in the free printable recipe card at the bottom of this post for all the detailed instructions.
Tips for Making a Galette
- Make sure you roll dough out on a well-floured surface so your dough doesn’t stick to your work surface.
- I prefer using Granny Smith apples for this recipe, but any baking apple will work.
- If you don’t have time to make your own pie dough, feel free to use store-bought.
- I was baking this galette at high altitude, so mine took closer to 50 minutes to bake.
Can This Recipe Be Made in Advance?
Yes! The pie dough can be made up to two days before you plan on using it (just store it in the fridge wrapped in plastic wrap). The pie dough can also be frozen for up to three months.
Or, bake the assembled apple cranberry galette and store it at room temperature up to 24 hours before you serve it.
Storage Instructions
Store leftover galette slices at room temperature for up to three days. Or, wrap in plastic wrap and seal in freezer bags up to three months.
How To Serve Apple Cranberry Galette
This apple and cranberry galette is delicious all on its own, but it tastes even better served with a scoop of vanilla ice cream or a dollop of homemade whipped cream!
Try this Apple Cranberry Galette Recipe!
Next time you’re looking for a dessert idea with apples, give this Cranberry Apple Galette a try! Did you think it was the perfect easy fall dessert? Leave a comment below and give it a review for others to see what you thought of this free form rustic pie.
On Instagram? Share your photo and tag me with @goodlifeeats and #goodlifeeatsrecipes. I’d love to see your photo of this Apple-Cranberry Galette!
More Fresh Cranberry Dessert Recipes:
Pomegranate Walnut Cranberry Bars are the perfect wintery recipe to add to your Christmas Baking list. A crumb crust is layered with sweet and tart cranberries and topped with a crunchy and crumbly walnut topping.
This Deep Dish Apple Cranberry Pie with Oatmeal Pecan Crumb Topping is a great fall pie recipe and makes an excellent addition to your Thanksgiving dessert table!
I took my favorite pumpkin pie filling, then added cranberries to the pecan topping. The result is this super festive Cranberry Pecan Pumpkin Tart.
This Orange Cranberry Bundt Cake is ultra moist thanks to the addition of ricotta to the batter. Perfect for Thanksgiving or Christmas!
We like to eat these Cranberry Orange Scones as breakfast or dessert. Either way, I recommend pairing them with a cup of coffee or tea!
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Apple Cranberry Galette
A buttery free-form tart filled with tart apples and fresh cranberries, this galette balances sweet and tangy with just the right amount of cozy spice. The flaky crust folds up around the filling for a rustic finish. No pie plate or crimping needed.
Ingredients
- 1 recipe All Butter Pie Crust
- 3 large Granny Smith apples (or 2 Granny + 1 Honeycrisp), peeled, cored, and sliced into ¼-inch slices
- ⅔ cup fresh cranberries
- 2 tablespoons flour
- ¼ cup granulated sugar
- ⅓ cup brown sugar
- ½ teaspoon cinnamon
- ½ teaspoon vanilla extract
- ½ teaspoon orange zest
- ⅛ teaspoon salt
- 3 tablespoons unsalted butter, cut into small cubes
- 1 egg, beaten (for egg wash)
- Turbinado sugar (for sprinkling)
Instructions
Preheat and Prep
- Preheat oven to 375°F. Line a baking sheet with parchment paper. You can also use a baking stone, just dust with flour underneath the crust.
Make the Filling
- In a large bowl, combine the sliced apples (about ¼-inch thick), cranberries, flour, sugars, cinnamon, vanilla, orange zest, and salt. Toss to coat and set aside.
Roll Out the Dough
- Roll the pie crust into a 12–13 inch circle on a lightly floured surface. Transfer to your prepared baking sheet.
- Optional but helpful: Chill the rolled dough for 5–10 minutes before assembling to help prevent slumping and improve flake.
Assemble the Galette
- Spoon the fruit mixture into the center of the crust, leaving a 2–3 inch border all around.
- Fold the edges of the dough up and over the filling, overlapping slightly and leaving the center exposed.
- Dot the top of the filling with the cubed butter. Brush the crust with the beaten egg, then sprinkle with coarse sugar.
Bake
- Bake for 40–50 minutes, until the crust is deep golden brown and the fruit juices are bubbling in the center. If your oven runs cool or you’re at altitude, lean toward the longer end of the range.
Cool and Serve
- Let the galette cool on the baking sheet for 15–20 minutes before slicing.
- Serve warm or at room temperature.
- Optional: Top with a scoop of vanilla ice cream or a dollop of honeyed Greek yogurt.
Notes
Storage Notes
- Best served the day it’s made.
- Leftovers keep well in the fridge for 1–2 days.
- To reheat: warm slices at 300°F for 8–10 minutes to re-crisp the crust.
Tips
- This galette is very forgiving. Use whatever apples you have, or mix types for flavor depth and texture.
- Cranberries add tartness and color, but you could swap in thinly sliced pears or extra apples if needed.
- Brushing the crust with egg wash and topping with coarse sugar helps it bake up golden and crisp with beautiful sparkle.
- Chilling the crust briefly before baking helps it hold its shape and bake evenly.
adapted from The Pioneer Woman Cooks
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 258Total Fat: 11gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 15mgSodium: 174mgCarbohydrates: 38gFiber: 3gSugar: 22gProtein: 2g
GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.
Photos used in this post and profile pictures used throughout GoodLife Eats copyright Holly of Naturally Sweet Photography.
Charles Atlas Sheppard says
That link you provide for the pie crust looks easy enough that even I can make a pie. Finally!
We Are Not Martha says
Such beautiful photos!! And the pie looks totally delicious :)Sues
Katie @ goodLife {eats} says
Kristen – Holly used a Nikon D90 with a Nikon 50 1.4 lens, she says she keeps a lens filter on it as well (mostly to protect it). The pictures were in my kitchen from 1-3 pm. It has great light!
Amy says
What a beautiful, beautiful picture, Katie!! She's adorable and that sounds delicious too!
Jan (Mixing Bowl Kids) says
I love how the apple has made it's way into your little munchkin's mouth and thanks for sharing Ree's recipe with us all!
Abby says
You guys are so pretty! What a sweet afternoon you had. Happy Thanksgiving!
Amanda says
BEAUTIFUL photo! I have been wanting to make a flat pie since I bookmarked the one on Smitten Kitchen. One of these days LOL
Barbara Bakes says
What a gorgeous angel your daughter is! Great pictures! I really like the one of your with the fork.
Kristen says
What gorgeous photos! What kind of camera does she use? I can't believe those were all natural light indoors. Beautiful!!
GF Gidget says
Adorable picture and delicious sounding recipe!
Maria says
I love the photos! I have this one marked in PW's book. I love apple and cranberries together. Have a great Thanksgiving!