Easy Rustic Cranberry Galette Recipe

Okay, here we go! This galette? Total lifesaver. It’s basically a fancy-ish pie, but way easier because you just kinda smoosh the crust around the filling. Cranberries get all jammy and delicious. Honestly, even if your crust looks like a toddler made it, it still tastes amazing. Trust me, people will think you’re some kind of baking genius.

My husband, bless his heart, isn’t a huge dessert person, but he will demolish half of this galette in one sitting. Last Thanksgiving, my sister-in-law tried to steal the last piece, and let’s just say things got awkward. Now, I always make two. Seriously, it’s that good.

Why You’ll Love This Easy Rustic Cranberry Galette Recipe

• It looks impressive but takes, like, zero actual skill.
• Cranberries are tart and sweet – like a party in your mouth.
• You can totally eat it for breakfast. I won’t judge. (I might even join you.)
• It’s kinda healthy-ish, right? Fruit counts as healthy.
• It’s a total crowd-pleaser. Even the picky eaters love it.

How to Make It

Okay, so first, let’s talk about the crust. You can totally buy pre-made pie crust, and honestly, sometimes I do. But if you’re feeling ambitious, the homemade crust is worth it. Just don’t overmix it, okay? Nobody likes a tough crust. Cold butter is your friend! Cube it up, throw it in with the flour and salt, and pulse it in the food processor until it looks like coarse sand. Then drizzle in some ice water, a tablespoon at a time, until it just comes together. Wrap it up and chill it in the fridge for at least 30 minutes. This is important, don’t skip this part or you’ll have a sticky mess on your hands.

While the dough chills, let’s make the cranberry filling. In a saucepan, combine cranberries, sugar, orange zest (don’t skip this, it makes it sing!), and a little water. Cook it over medium heat until the cranberries burst and the mixture thickens up. It smells AMAZING. Let it cool a bit before you pour it onto the crust.

Roll out the dough on a lightly floured surface into a kinda-sorta circle. It doesn’t have to be perfect, we’re going for rustic here, remember? Transfer it to a baking sheet lined with parchment paper. Now, pile that cranberry filling in the center, leaving a couple of inches around the edge. Fold the edges of the dough over the filling, pleating as you go. Brush the crust with an egg wash (or milk if you’re out of eggs, I’ve done it), sprinkle with sugar, and bake it until golden brown and bubbly. Let it cool slightly before slicing and serving. And maybe add a scoop of vanilla ice cream. Or whipped cream. Or both!

Ingredient Notes

• Cranberries: Fresh or frozen, doesn’t matter. If you’re using frozen, don’t bother thawing them. Just toss ‘em in!
• Orange Zest: Seriously, don’t skip this. It adds a brightness that really elevates the whole thing. And use a microplane, not a grater from 1982.
• Sugar: I usually use granulated, but brown sugar works too! Makes it a little more caramelly.
• Butter: Cold, cold, cold! I sometimes even cube it and stick it back in the freezer for a few minutes. Don’t let it get warm or your crust will be sad.
• Flour: All-purpose is fine. I’ve used whole wheat in a pinch, but it gets a little… hearty.

Recipe Steps:

1. Make the crust: Combine flour, salt, and cold butter. Add ice water until dough forms. Chill for 30 minutes.
2. Prepare the filling: Cook cranberries, sugar, orange zest, and water until thickened. Let cool.
3. Roll out dough on a floured surface.
4. Transfer to a baking sheet.
5. Pile cranberry filling in the center, leaving a border.
6. Fold edges of dough over filling, pleating.
7. Brush with egg wash and sprinkle with sugar.
8. Bake until golden brown and bubbly.
9. Cool slightly before serving.

What to Serve It With

Vanilla ice cream is a classic for a reason. Whipped cream is also amazing, especially if you add a little orange zest to it. A drizzle of maple syrup? Why not! Honestly, it’s pretty fantastic all on its own with a cup of coffee.

Tips & Mistakes

• Don’t overmix the dough! I can’t stress this enough.
• If the crust starts to brown too quickly, tent it with foil.
• If your filling seems too runny, add a tablespoon of cornstarch.
• Don’t be afraid to get creative with the filling! Apples, pears, blueberries… the possibilities are endless.
• I once forgot the sugar in the filling. Let’s just say it was…tart. Don’t be like me.

Storage Tips

Okay, if you have leftovers (which is unlikely), store them in an airtight container in the fridge. It’s good for a few days. And yes, you can totally eat it cold straight from the fridge for breakfast. Don’t pretend you’re too good for that. We all do it.

Variations and Substitutions

• Different Fruit: Use apples, pears, blueberries, raspberries…whatever you have on hand. Just adjust the sugar accordingly.
• Nuts: Add chopped pecans or walnuts to the filling for some crunch.
• Spices: A little cinnamon or nutmeg is always a good idea.
• Sweetener: Honey or maple syrup can replace the sugar. I’ve even used agave in a pinch.
• I once tried using a gluten-free pie crust and it was a DISASTER. It crumbled into a million pieces. Maybe I just need more practice… or a better recipe!

Frequently Asked Questions

Easy Rustic Cranberry Galette Recipe

This rustic cranberry galette combines a flaky, buttery crust with a sweet and tart cranberry filling, perfect for any occasion.

No ratings yet

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

Prep Time: 25 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour 10 minutes minutes

Servings: 8

Calories: 120kcal

Ingredients

 

1x2x3x

Main Ingredients

• ▢ 1.25 cups all-purpose flour plus more for dusting
• ▢ 0.5 teaspoons salt
• ▢ 0.5 cups unsalted butter cold and cut into cubes
• ▢ 3 tablespoons ice water more if needed
• ▢ 1.5 cups fresh cranberries or frozen, thawed
• ▢ 0.75 cups granulated sugar
• ▢ 1 tablespoon cornstarch
• ▢ 1 teaspoon vanilla extract
• ▢ 1 large egg beaten, for egg wash
• ▢ 1 tablespoon coarse sugar for sprinkling

Instructions

Preparation Steps

• Preheat your oven to 400°F (200°C).
• In a large bowl, whisk together flour and salt. Add cold butter cubes and mix until the mixture resembles coarse crumbs.
• Sprinkle ice water over the flour mixture, stirring gently until the dough comes together. Shape into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
• In a medium bowl, mix cranberries, sugar, cornstarch, and vanilla extract. Set aside.
• On a floured surface, roll out the dough into a 12-inch circle. Transfer to a parchment-lined baking sheet.
• Pile the cranberry mixture in the center of the dough, leaving a 2-inch border. Fold the edges over the filling.
• Brush the edges of the dough with beaten egg and sprinkle with coarse sugar.
• Bake for 40-45 minutes or until the crust is golden brown and the filling is bubbling.

Notes

For a twist, consider adding a sprinkle of cinnamon to the cranberry mixture for additional warmth.