Can I use frozen cranberries for the Cranberry Apple Galette?

Yes, you can absolutely use frozen cranberries in this recipe. Just be sure to thaw them and drain any excess liquid before using them in the galette to prevent a soggy filling.

How can I make the galette crust extra flaky?

To ensure your galette crust is extra flaky, use cold butter and ice water when making the dough. Chilling the dough for at least 30 minutes before rolling it out also helps the butter stay firm, which results in a flakier texture when baked.

Can I make the Cranberry Apple Galette ahead of time?

Yes, you can make the galette ahead of time! Prepare the entire galette and freeze it before baking. When you're ready to serve, bake it directly from the freezer, adding a few extra minutes to the baking time. Alternatively, you can store the baked galette at room temperature for a day or refrigerate it for up to 3 days, reheating it before serving.

Cranberry Apple Galette: A Cozy Fall Dessert

Description

This Cranberry Apple Galette combines the tartness of fresh cranberries with the sweetness of apples, all wrapped in a flaky, rustic crust. With warm spices like cinnamon and nutmeg, this dessert is perfect for cozy fall gatherings. It’s simple to prepare, and the final result is a mouthwatering treat that showcases the best of autumn’s flavors.

Ingredients

Scale

1 cup all-purpose flour for dough
1/2 cup unsalted butter, cold and cut into cubes
1/4 cup ice water, plus more if needed
3 cups mixed apples, peeled, cored, and sliced
1 cup fresh cranberries, washed and drained
1/2 cup granulated sugar for filling
1 teaspoon ground cinnamon for filling
1/4 teaspoon ground nutmeg for filling
1 tablespoon flour for cranberries
1 egg yolk, beaten, for brushing
2 tablespoons apricot jam for glazing

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Instructions

In a mixing bowl, combine flour and a pinch of salt. Add cold, cubed butter and cut in until mixture resembles coarse crumbs.
Gradually add ice water, one tablespoon at a time, until the dough just comes together. Form dough into a disc, wrap in plastic, and refrigerate for at least 30 minutes.
Preheat your oven to 400°F (200°C). Roll out the dough into a 12-inch circle on a lightly floured surface. Transfer it to a parchment-lined baking sheet.
In a bowl, toss the sliced apples with half of the sugar, cinnamon, nutmeg, and 1 tablespoon of flour. Set aside.
In a separate bowl, toss cranberries with the remaining sugar and 1 tablespoon of flour. This prevents excess juice from leaking during baking.
Spread the apple mixture in the center of the dough, leaving a 2-inch border. Top with the cranberries evenly.
Fold the dough over the filling, pleating as necessary to create a rustic border. Brush the exposed dough with the beaten egg yolk and sprinkle with sugar, if desired.
Bake for 40-45 minutes or until the crust is golden and the filling is bubbling. If the edges brown too quickly, cover with foil.
Once baked, warm apricot jam with a splash of water and brush over the crust for a glossy finish. Let cool slightly before slicing.

Notes

Chill the dough before rolling to prevent a tough crust.
If the filling is too runny, add more flour or cornstarch to thicken it.
For a dairy-free version, substitute coconut oil for butter.
If using frozen cranberries, thaw and drain them first to avoid excess moisture.
Serve with vanilla ice cream or whipped cream for added indulgence.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 350 kcal
Sugar: 35g
Sodium: 5mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 4g
Protein: 2g
Cholesterol: 40mg