Well, I’m just going all fall on you this week, aren’t I?  First the pumpkin blondies, now this.  Let me just say that with my very serious apple orchard addiction, you have a lot more apple recipes coming your way.  This was my first time ever trying a galette.  To be honest, the first time I ever heard of one (basically a free-form pie), I was kind of turned off.  Why would you want such a non-uniform, rustic appearance when you could have a pretty, symmetrical traditional pie?  I never saw the appeal and never intended to try one until I ran across this recipe and for some reason, I needed to make it.  I’m guessing the apple-cranberry combo had something to do with it.

One great reason to make a galette is if you need to make a dessert with little equipment available to you.  In this case, I’m referring to my dad’s kitchen.  You don’t even need a pie pan – just a baking sheet.  I did use a stand mixer to make the crust, but it is easily done by hand as well.  We had a big group of friends over for a cookout and I decided to try this since it seemed simple and sounded delicious.  It was quite well received with all of our guests, and I now understand the appeal of this dessert.   I think its rustic quality actually makes it attractive – plus, I think the crust looks pretty cool folded up in pleats.  This crust recipe is unlike any I have tried before in that it contains cornmeal and sour cream (you could also use yogurt).  I was concerned about how the texture would be affected but ultimately this came out great and I thought the crust tasted fantastic.  The original recipe as printed below yields two galettes, but I think one would be enough in most circumstances.  I made two since we had a crowd.


For the pastry:
1¾ cups all-purpose flour
6 tbsp. white cornmeal (I used yellow)
2 tsp. sugar
¾ tsp. salt
12 tbsp. unsalted butter, cut into chunks
6 tbsp. sour cream
½ cup ice water

For the filling:
4 lb. Granny Smith apples (about 8 large)
½ cup sugar
½ cup water
3 tbsp. honey
3 tbsp. lemon juice
½ tsp. ground cinnamon
1½ cups fresh cranberries
2 tbsp. unsalted butter, cut into thin slices
Sugar, for dusting (optional)


  • 01

    To make the pastry, combine the flour, cornmeal, sugar and salt in a bowl.  Scatter the chunks of butter over the top and cut the butter into the dry ingredients until the butter pieces are the size of small peas.  (This can be done by hand, in a stand mixer, or in a food processor.)  In a small bowl, whisk together the sour cream and ice water.  Drizzle the mixture over the dough and mix just until the dough is smooth and clings together in a cohesive mass.  Pat the dough into a ball, wrap in plastic wrap and refrigerate for 20 minutes.

  • 02

    Meanwhile, make the fruit filling.  Peel, core and slice the apples.  In a large pan over medium heat combine the sugar, water, honey, lemon juice and cinnamon.  Heat, stirring occasionally, until the sugar dissolves.  Stir in the apple slices and simmer until opaque, 5-7 minutes.  Using a slotted spoon, transfer the apple slices to a bowl and let cool slightly.

  • 03

    Add the cranberries to the juices and simmer until they start to pop, about 2 minutes.  Transfer the cranberries to the bowl with the apples.  Increase the heat to medium-hight, boil the juices until reduced slightly and spoon over the fruit.

  • 04

    Position two racks in the middle of the oven and preheat to 400° F.  Divide the ball of chilled pastry dough in half.  On a lightly floured work surface, roll out each half into a round about 12 inches in diameter.  Transfer each round to separate baking sheets.  Divide the fruit filling between the pastry rounds in even layers, leaving a 1½-inch border clear.  Fold the border over the fruit, pleating the edges to form a broad rim.  Lay thin slices of butter over the exposed fruit.

  • 05

    Bake, rotating the pans 180 degrees and from top to bottom halfway through, until the pastry is golden brown and the apples are tender, about 35-40 minutes.  Transfer the pans to wire cooling racks and let the galettes cool completely on the pans.  Store at room temperature until ready to serve.  Sprinkle with sugar just before serving, if desired.


  • I’m glad that you gave galettes another chance :) Awesome flavor combination there!

  • This looks fantastic! I love the colors in the filling. I have always wanted to make a galette. I love the rustic look to them too, and I never thought about how it’s a great way to make a dessert if you don’t have a pie plate (or 2 pie plates). We’re going apple picking next weekend! Can’t wait for all those apples (and the apple/cinnamon donuts they serve aren’t too bad either!)

  • That photo makes me want a piece.. now!

  • That looks so yummy! I love apple cranberry! I’m totally going to have to try this recipe this fall!

  • Haha that’s funny, I love galettes exactly because they’re rustic and asymmetrical… but then again I can’t seem to make a pretty pie for the life of me. Love this flavor combo, and I’m intrigued by the cornmeal in the crust. Looks delish!

  • This is such a perfect fall recipe! Thanks for sharing.

  • I’m so impressed! We tried to make one a couple of days ago and it didn’t turn out nearly as pretty as yours (it was a mess all over the tinfoiled pan it was cooked on). Yours sounds like a much better recipe!!!

  • Wow, it looks delicious and the color is gorgeous! Can’t wait to whip one up. =)

  • HB

    This is beautiful!

  • This looks scrumptious! Great recipe for fall!

  • I love thee rustic look! My apple dumplings are actually small galettes and other than the facts that I have to roll out many crusts — they are super easy! Pretty dessert as usual, Annie.

  • Hi, just wanted to let you know I love your blog and just used your recipe for oatmeal raisin cookies – they were delicious! I blogged about it too.
    Love the look of this recipe – such pretty colors!

  • emily227

    This looks awesome! I love that the crust is so “casual” because I hate forming good pie crusts.

  • What a great fall treat. I want to make this!

  • Very elegant looking and delicious dessert!

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  • I haven’t had a galette in ages but this Apple Cranberry Galette would be the perfect galette to make for the come back. Yum!

  • Kristin

    Hi Annie:

    Do you think dried cranberries be an acceptable sub for fresh cranberries in this recipe? I have a pantry full of dried cranberries waiting to be used, and this dish looks amazing.



  • Annie

    In general I think fresh cranberries are always best if that is what the recipe calls for. If you want to use dried, you could rehydrate them in some boiling water before baking with them. I think that might help a little.

  • Hi Annie, I love your blog! I notice that this was written a few years back but I am so excited to see an apple/cranberry combination! I’m going to try it next week and was wondering if adding some cubed pound cake would benefit the texture/taste of the galette or just become soggy and take away from the fruit filling? I would probably reduce the amount of fruit filling a little bit and add about a cup or cup-and-a-half of pound cake. Thanks!

    (also, the dried cranberry answer was very helpful. Thanks!)

  • Annie

    Hi Jen,
    I guess I don’t see the point of adding the pound cake. It seems really out of place in a dessert that’s already great as-is. And yes, I do think it would get soggy during baking. Enjoy!

  • Thanks for the advice, Annie! I made it yesterday and it turned out to be fantastic! I must say that I have always struggled with pie dough, mostly because the humidity fluctuates everyday here in Colorado. However, your pie dough was easy, moist, and rolled out beautifully! Thanks for the awesome recipe and I will definitely make this again!