Easy Cranberry Galette
A Cranberry Galette for the holidays?! Yes, please! Galettes are my new found love. This Cranberry Galette is tossed with dark brown sugar, warm spices and a touch of orange extract. It comes together quickly with minimal steps. Store bought pie crust can be used or homemade.
Galette’s might be one the easiest things you will ever make. You can enjoy them seasonally by changing out the fruits. Plus you can even enjoy savory galettes.
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Why this Cranberry Galette recipe works
- Easier than pie: Just like my Stone Fruit Galette, this galette comes together in a cinch.
- Simple ingredients: All you need are fresh cranberries, dough and some spices. If you don’t have all the spices, use cinnamon only. It will still taste amazing.
- Perfect for the winter season: Similar to my Gluten Free Cranberry Cake, this dessert is great for Christmas or New Years.
Ingredients you’ll need
- Pie crust. Either homemade like my Easy Pie Crust (No Food Processor) or store bought. My homemade pie crust is great for galettes, pies, and empanadas like my Apple Empanadas, Cherry Empanadas and Fig Empanadas.
- Fresh cranberries.
- Dark brown sugar. I tested with light brown sugar as well but I preferred the taste of the dark brown sugar.
- Corn starch. Don’t skip this- it will help thicken the cranberries.
- Orange extract.
- Cinnamon.
- Nutmeg.
- Cardamom.
- Fine sea salt.
- Ground cloves.
- Melted butter. This is for the crust right before it goes into the oven.
- Turbinado sugar.
How to make a Cranberry Galette
Step One: Start with preheating the oven to 400 degrees F. Pull the crust out of the fridge if needed and let it sit at room temp for about 20 minutes or until pliable to roll.
Step Two: Using a medium size bowl, toss the cranberries with the sugar and spices. Then add the orange extract and cornstarch.
Step Three: On a floured surface, roll out the dough to about 12 inches. Transfer the dough to a parchment paper lined baking sheet.
Step Four: Gently spoon the cranberries into the middle of the dough, leaving about 1 ½ inches around the edge. Carefully fold the dough over the filling, making little pleats.
Step Five: Brush the crust with melted butter and sprinkle the demerara sugar over the top.
Step Six: Bake for about 40 minutes- checking at around the 25-30 minute mark. If the crust is browning too fast, place a foil tent over the top. The Cranberry Galette is done when the filling is bubbling and the crust is golden brown. Remove when done and let it sit for a few minutes. Serve as is or with a scoop of vanilla ice cream
Pro tip: Place the dough on lightly floured parchment paper and then roll and transfer to the baking sheet or roll on a lightly floured surface and carefully place it on the rolling pin and then transfer to the baking sheet.
Storing instructions
Store any remaining leftovers in an airtight container or foil in the fridge for up to 2 days. Reheat using the microwave for 45 seconds.
Helpful tips for this Cranberry Galette
- If your oven runs hot, check at the 25 minute mark.
- This recipe can be used with other fruits like apple cranberry,blueberry cranberry or pear cranberry.
- The dough needs to be pliable but still cold when you roll it out. If it’s too soft, it will fall apart when you cut into it.
- Egg wash can be used instead of butter for the crust.
Serving suggestions
Galettes are delicious on their own but they are even better with a scoop of vanilla ice cream on top!
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Easy Cranberry Galette
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Equipment
Ingredients
- 1 pie crust homemade or store-bought
- 2 cups fresh cranberries
- 1/2 cup brown sugar
- 2 teaspoon corn starch
- ½ teaspoon orange extract
- ½ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- pinch ground cardamom
- pinch fine sea salt
- pinch ground cloves
- 1 tablespoon melted butter
- 1 tablespoon turbinado sugar
Instructions
- Start with preheating the oven to 400 degrees F. Pull the crust out of the fridge if needed and let it sit at room temp for about 20 minutes or until pliable to roll.
- Using a medium size bowl, toss the cranberries with the sugar and spices. Then add the orange extract and cornstarch.
- On a floured surface, roll out the dough to about 12 inches. Transfer the dough to a parchment paper lined baking sheet.
- Gently spoon the cranberries into the middle of the dough, leaving about 1 ½ inches around the edge. Carefully fold the dough over the filling, making little pleats.
- Brush the crust with melted butter and sprinkle the demerara sugar over the top.
- Bake for about 40 minutes- checking at around the 25-30 minute mark. If the crust is browning too fast, place a foil tent over the top. The Cranberry Galette is done when the filling is bubbling and the crust is golden brown. Remove when done and let it sit for a few minutes. Serve as is or with a scoop of vanilla ice cream.
Notes
Store any remaining leftovers in an airtight container or foil in the fridge for up to 2 days. Reheat using the microwave for 45 seconds. Helpful tips:
- If your oven runs hot, check at the 25 minute mark.
- This recipe can be used with other fruits like apple cranberry,blueberry cranberry or pear cranberry.
- The dough needs to be pliable but still cold when you roll it out. If it’s too soft, it will fall apart when you cut into it.
- Egg wash can be used instead of butter for the crust.
Nutrition
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