Cranberry Apple Galette: The Rustic Showstopper You Can Bake in Under an Hour

This isn’t your grandma’s pie—it’s the cool cousin that shows up late, steals the spotlight, and leaves zero leftovers. A Cranberry Apple Galette looks bakery-level fancy but takes less effort than scrolling your feed for “easy desserts.” Tart cranberries, sweet apples, flaky crust—boom. It’s the holiday dessert that actually delivers, even on a random Tuesday night when you just want something epic with ice cream.

The Secret Behind This Recipe

The real power move here is contrast: sweet apples meet zingy cranberries, all wrapped in a buttery crust that shatters just enough.

A touch of orange zest brightens everything like turning up a dimmer switch. We’re using a cornstarch-sugar blend to create a glossy, jammy filling that doesn’t leak everywhere (you’re welcome). And the trick to a shatteringly crisp crust?

Chill the dough, then bake hot. Simple, bold, effective.

Shopping List – Ingredients

• Pie crust: 1 homemade 9–10-inch disc or 1 store-bought round (all-butter preferred)
• Apples: 2 medium firm apples (Honeycrisp, Braeburn, or Granny Smith), thinly sliced
• Cranberries: 1 cup fresh or frozen cranberries (no need to thaw)
• Granulated sugar: 1/3 cup (plus 1 tbsp for sprinkling)
• Brown sugar: 2 tbsp
• Cornstarch: 1.5 tbsp
• Ground cinnamon: 1 tsp
• Ground ginger: 1/4 tsp
• Orange zest: 1 tsp (plus 1 tbsp orange juice, optional)
• Vanilla extract: 1 tsp
• Salt: Pinch
• Butter: 1 tbsp, cut into tiny cubes
• Egg wash: 1 egg beaten with 1 tsp water or milk
• Coarse sugar: For the crust edge (optional but elite)

Instructions

1. Preheat and prep: Heat oven to 400°F (205°C). Line a sheet pan with parchment.

   If your crust isn’t chilled, pop it in the fridge for 15 minutes.

2. Make the filling: In a bowl, toss apples and cranberries with granulated sugar, brown sugar, cornstarch, cinnamon, ginger, orange zest, vanilla, salt, and orange juice (if using). Let sit 5 minutes to get juicy.
3. Roll the dough: On a lightly floured surface, roll the crust to a 12-inch circle. Transfer to the prepared sheet pan.
4. Assemble: Pile the fruit in the center, leaving a 2-inch border.

   Dot with butter. Fold the edges over the fruit, pleating as you go. It’s rustic—perfection is overrated.

5. Finish the crust: Brush edges with egg wash and sprinkle with coarse sugar.

   Add an extra teaspoon of granulated sugar over the fruit if you like it sweeter.

6. Chill briefly: Slide the whole pan into the fridge or freezer for 10 minutes. This keeps the crust from slumping. FYI, this step is gold.
7. Bake: Bake 28–35 minutes until the crust is deep golden and the filling is bubbling.

   If the edges brown too fast, tent with foil.

8. Set and serve: Cool 20 minutes so the juices thicken. Serve warm with vanilla ice cream or whipped cream. A drizzle of honey?

   Not mad at it.

How to Store

• Room temp: Covered, up to 24 hours.
• Fridge: Up to 4 days; rewarm at 350°F (175°C) for 10 minutes to re-crisp.
• Freezer: Wrap slices tightly and freeze up to 2 months. Reheat from frozen at 350°F for 15–18 minutes.

What’s Great About This

• Low-lift, high-reward: No pie pan, no blind bake, no drama.
• Big flavor: Cranberry tartness keeps it from being cloying.
• Looks artisanal: You did almost nothing, it looks like you did everything.
• Flexible: Works with fresh or frozen fruit and store-bought crust. IMO, a weeknight win.

Pitfalls to Watch Out For

• Watery filling: Skipping cornstarch or not cooling before slicing leads to soup.

  Let it set.

• Underbaked bottom: Bake on a preheated sheet or lower oven rack for extra crisp.
• Slumping crust: Warm dough = sad galette. Chill before baking.
• Too tart: Taste your cranberries; add 1–2 extra tablespoons sugar if they’re ultra-tart.

Different Ways to Make This

• Maple pecan twist: Replace brown sugar with maple syrup (1.5 tbsp) and sprinkle 1/4 cup chopped pecans on top before baking.
• Almond vibe: Add 1/4 tsp almond extract to the filling; scatter sliced almonds on the crust edge.
• Pear swap: Use pears instead of apples for a softer, perfumed filling.
• Gluten-free: Use a GF pie crust and 1 tbsp tapioca starch instead of cornstarch.
• Cheddar crust: Mix 1/3 cup sharp cheddar into homemade dough for a sweet-savory flex.

FAQ

Can I use store-bought pie crust?

Yes. Choose an all-butter crust if possible for better flavor and flake.

Let it soften just enough to unroll without cracking, then chill after shaping.

Do I have to peel the apples?

Nope. The peel adds color and a bit of texture. If you prefer a smoother bite, peel away—your call.

What if I only have dried cranberries?

Rehydrate 3/4 cup dried cranberries in hot water or orange juice for 10 minutes, drain well, and proceed.

Reduce sugar by 1 tablespoon since they’re sweeter.

How do I prevent leaks?

Keep a 2-inch border, pleat tightly, and chill the assembled galette before baking. Also, bake on parchment to catch any enthusiastic bubbling.

Can I make it ahead?

Assemble, cover, and refrigerate up to 6 hours. Bake straight from the fridge, adding 2–3 minutes to the time.

What’s the best apple to use?

Use a firm, tart-to-sweet apple that holds shape: Honeycrisp, Braeburn, Pink Lady, or Granny Smith.

Mixing two varieties gives more depth.

The Bottom Line

This Cranberry Apple Galette is the definition of maximum impact, minimum fuss: bold flavor, crisp crust, and a look that screams “bakery,” not “Tuesday night.” It’s forgiving, flexible, and downright irresistible with ice cream. Make it once, and it’ll be your go-to dessert move all season.