This post has been sponsored by McCormick. All thoughts and opinions are my own.
This Rustic Cranberry and Apple Galette recipe is perfect for pie lovers who hate making pie. Seasoned with fall McCormick® spices and dotted with fresh cranberries, this apple galette is sure to hit your sweet spot.
There was a time a few years back when I just couldn’t get my tried-and-true pie crust recipe to work for me. I made it repeatedly, with the same results, and eventually threw it against my wall with tears streaming down my face. My husband had to forcibly remove me from my cramped kitchen so I could get some deep breaths in
I finally figured out what my problem was, but this struggle made me appreciate galettes more. This rustic cranberry and apple galette has been a dream of mine for a while. Thankfully, all the ingredients to make this galette—including spices from McCormick®—can be found at Albertsons.
I love how easy it is to find these spices at Albertsons (in the baking aisle, next to the flour) and that everyone there is willing to help you if you get lost!
What Is an Apple Galette
A galette is a French cake. I always thought it was a lazy man’s pie, but it’s a cake. It can be savory or sweet and filled with lots of delicious fillings, like jams and nuts.
I have seen galettes made using both puff pastry and pie dough. I like using pie dough because I feel like it has a chance to stay closer to a pie than when it’s made with puff pastry.
Being that it’s fall and close to Thanksgiving, I thought that the combo of cranberry and apple in this rustic galette would be too good to pass up!
What is the Difference Between Crostata and Galette
Basically, the region that this is made in. Crostata comes from Italy and can be either a free-form tart or be baked in a pie pan. It can also be filled with a sweet or savory filling.
A galette is a French free-form dish with a flaky crust and is filled with either a savory or sweet filling.
How to Make Cranberry Apple Galette From Scratch
This recipe could not be any simpler to throw together. Here are some basic ingredients that you’ll need:
- Apples
- Fresh Cranberries
- Pie Dough (this is my tried-and-true recipe)
However, this sweet apple filling needs a bit of pizzazz in order to fully encapsulate the flavors of fall.
I turned to fall spices to really channel the taste and feel that I wanted this galette to have. Spices like:
All of these spices have a hint of earthy, sweet, and spice to them that make them perfect for fall and holiday recipes.
It’s important to know where you are getting your spices from. With McCormick®, I know that I’m getting pure spice and nothing with fillers. They’re also non-GMO, which is a huge plus in my cooking.
Making Apple Galette Filling
This galette filling is very similar to my apple pie filling. Since galettes are free-form, there are no pans to help give this recipe stability, so I didn’t want to overcrowd my dough with too many apples. I opted for just shy of a pound of apples, thinly sliced, and some cranberries of course.
Like I mentioned in my apple pie filling post, you can’t just use any ol’ apple and call it good. While Granny Smiths are great for making an apple pie filling because there’s so much sugar, this apple galette recipe doesn’t call for much sugar—so I chose to go with a sweeter but still sturdy apple.
I rave and rave about Pink Lady apples; they’re sweet and tart but sturdy enough to still hold their shape while cooking. Braeburn apples are another fantastic option if you like those as well.
I also switched out white sugar for some brown sugar because brown sugar has a much more robust flavor which helps compliment all of the spices going on in this recipe.
Adding the cranberries at the end of cooking allows for them to release some of their juices, turning the apple galette a gorgeous plum color.
Don’t rinse that pan yet! Hold on to the juices and leftover sugar for late
Assembling the Apple Galette
Since this galette is free-form, you don’t have to worry about transferring the pie dough to a dish. I found that just rolling out the pie dough between two pieces of parchment paper was a perfect, and rustic, way to build and bake the galette.
I struggled to know how I was going to bake this galette in my oven since previous attempts were made on sheet pans and I didn’t care for the texture of the crust.
Then I remembered that I had a pizza stone and a pizza peel to help me with that. Both come in super handy but aren’t necessary to make a delicious galette.
When the pie dough has been rolled out, I trim up some of the edges that got too carried away and make the circle a bit more uniform.
Using a spoon, I slightly strain the apple filling from the juices and pile it in the middle of the pie dough. Once all of the filling is there, then I spread it around a bit to even out the layer. Then, the crust can be folded up!
It’s super simple to do, and there is no right way to do it. This is how I do it, and it works for me.
Before baking, I give the crust a little brush of melted butter and sprinkle with some of my brown sugar and McCormick spice mix to add more flavor. Then, into the oven it goes!
How Long to Bake Rustic Apple Galette
The key to making a delicious cranberry and apple galette is making sure that the crust is fully cooked. I like to bake my galette for about 25 minutes at 350 degrees, helping me get that beautiful golden-brown color and making sure that the galette is fully cooked!
Spiced Apple Cider Glaze
I hope that you held onto your pan that you cooked the apples and cranberries in.
One of the tricky things with galettes is that they can be drier than pies. When I eat an apple pie, it’s full of a delicious apple and spice sauce which helps with the buttery crust.
My solution to this was to make a spiced apple cider glaze using the “leftover” drippings from the pan I used to cook my filling in.
Deglazing the pan with some apple cider picks up all of the delicious flavors that will perfectly complement the cranberry apple galette.
I let my sauce cook for about 25 minutes over medium-high heat so that it reduces down to a syrup consistency, perfect for drizzling over the galette.
Whipped Honey Cream
I am all for eating pie with ice cream; this recipe is especially delicious. However, I feel like galettes are a bit more delicate and need something equally as delicate.
A generous helping of whipped cream, sweetened with honey, is perfect for enjoying the galette with a refreshing taste!
How to Store Apple Galette
Once the galette is baked and you have had your fair share, you can simply store the galette in the fridge in an airtight container or you can freeze for up to 3 months in your freezer. I would reheat it in the oven just to keep the crust from losing its texture.
I hope that you have enjoyed this recipe and that it makes an appearance on your Thanksgiving table! Tell me all about your experience down below, along with a rating!
Happy eating.
For more awesome apple recipes, check out these posts:
- Apple Pie Streusel Muffins
- Easy Apple Crumb Pie
- Puff Pastry Apple Turnovers
- How To Make Apple Pie Filling
- Sweet Potato Bake with Fresh Cranberries and Apples
- Homemade Apple Butter-Filled Donut Holes
- Stuffed Lamb Breast with Apple Cider Pan Sauce
- Leftover Apple Pie Milkshake
Check here for more Thanksgiving Recipes
If you want more delicious desserts for Thanksgiving, be sure to check out 35+ Must-Have Holiday Dessert Recipes
Rustic Cranberry Apple Galette
This Rustic Cranberry and Apple Galette recipe is perfect for pie lovers who hate making pie. Seasoned with fall McCormick® spices and dotted with fresh cranberries, this apple galette is sure to hit your sweet spot.
Ingredients
- ¼ batch Pie Dough
Apple Galette Filling
- 2 Pink Lady or Braeburn apples, thinly sliced
- 2 teaspoons Butter
- 1 teaspoon McCormick® Cinnamon
- ¼ teaspoon McCormick® Ginger
- 1/8 teaspoon McCormick® Nutmeg
- 1/8 teaspoon McCormick® Cloves
- 1/3 cup Brown Sugar
- 1/3 cup Fresh Cranberries (frozen work well too)
Spiced Apple Cider Glaze
- ½ cup Apple Cider
Whipped Honey Cream
- ½ cup Heavy Whipping Cream
- 1 tablespoon Honey
Instructions
- Preheat oven to 350 degrees. Roll out pie dough in between two floured pieces of parchment paper until about ¼” thick.
- Mix together brown sugar and McCormick spices until well combined. Reserve ½ tablespoon of mixture.
- Preheat a pan over medium-high heat and melt butter. Add apples and stir to combine with butter. Cook apples for about 2 minutes. Add brown sugar and spice mixture, stir to combine.
- Cook apples and spices until the sugar has dissolved and apples are soft about 3 minutes. Add cranberries to the pan and cook for another 2 minutes, stirring occasionally. Once cranberries begin to burst, remove the pan from heat.
- Slightly strain apples and cranberries from the pan, being sure to leave most of the juice behind. Place apples and cranberries in the middle of the pie dough until all of the filling is on the dough. Spread filling around to create an even layer. Fold up sides of dough to meet the apple filling. Brush the crust with a little bit of melted butter and sprinkle with reserved brown sugar and spice mix. Place in oven and bake for 25 minutes or until crust is golden brown.
- Using the same pan that cooked the galette filling, bring apple cider to a boil over medium-high heat—making sure to scrape the bottom of the pan. Allow reducing until syrup-like in consistency, about 25 minutes. Remove the pan from heat and allow to cool.
- In a medium-sized mixing bowl, begin to mix heavy whipped cream and honey together until stiff peaks form. Remove from mixing bowl and store until ready to use.
- Once the galette has finished baking, remove from the oven and allow it to cool for a few minutes. Drizzle with spiced apple cider glaze and top with some whipped honey cream.
Notes
I like to use this recipe for pie dough but if you have one that you love and trust, feel free to use that one instead!
Nutrition Information
Yield 8 Serving Size 1Amount Per ServingCalories 173Total Fat 8gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 3gCholesterol 19mgSodium 45mgCarbohydrates 26gFiber 2gSugar 19gProtein 1g
This nutrition information is just an estimate.
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