This rustic puff pastry apple cranberry galette is an easy fall dessert, perfect for the holidays! Fresh sweet apples, tart cranberries, and hints of cinnamon fill a buttery, flaky crust in this easy free-form pie. Use regular or gluten-free puff pastry!
❤️ Why you'll love this recipe
- Easy to make: Simple to make with store-bought puff pastry.
- A quick alternative to apple pie: There's no fussing with pastry or pie pans.
- Simple ingredients: apples, cranberries, sugar and spices.
- Gluten-free when you use gluten-free puff pastry.
- A favorite Thanksgiving recipe, or for any holiday party!
❓What is a galette?
A galette is simply a rustic pie. While a pie is baked in a pie pan, a galette is baked on a baking sheet. Instead of crimping the edges of the pie crust, you simply fold the pastry over the edges of the filling, leaving part of the fruit exposed.
While I love gluten-free fruit galettes, like this Blueberry Lemon Ginger Galette and Strawberry Rhubarb Galette, it's also fun to make savory ones. You might like this Spinach Artichoke Galette or Potato Galette with Bacon and Cheese.
Those recipes are all made with a tender gluten-free almond flour pastry. Today's recipe is made even easier with gluten-free flaky puff pastry!
🛒 Ingredients and substitutions
You'll find a complete list of ingredients with quantities in the recipe card below. But before we get to the full recipe, here are a few notes about the ingredients.
- Puff pastry dough: I used store-bought gluten-free puff pastry to make the galette in the photos, but I've also used a Pepperidge Farm Butter Puff Pastry sheet. If you have a homemade puff pastry recipe, by all means use that.
- Apples: Choose any firm sweet apple for the filling. I use Fuji or Gala, but Honeycrisp will also be delicious.
- Cranberries: Use fresh cranberries or frozen cranberries. There's no need to thaw them first.
- Brown sugar: You can also use coconut sugar for a rich caramel flavor.
- Spices: Cinnamon and a pinch of nutmeg give the apple filling a classic apple pie flavor.
- Lemon: Toss the apples with fresh lemon juice to prevent them from browning.
- Flour: Use gluten-free flour if necessary. Flour helps to thicken the apple filling.
- Egg: You'll brush part of a beaten egg on the crust before baking to give it a rich, shiny golden brown color.
- Granulated sugar, turbinado sugar or demerara sugar: Sprinkling a little sugar on the crust after you brush it with an egg wash gives a pretty, finished presentation.
- Apple jelly or apricot jam: An optional ingredient to brush on the apples after the galette is baked. It gives the apples a nice sheen.
Here's what you'll do to make this recipe perfectly.
- Make the filling: Peel, core and slice the apples very thinly, less than ¼ inch thick. Add them to a large bowl and toss them with lemon juice, vanilla, and a mixture of flour, sugar, and spices. If you'd prefer to keep the apple slices together in quarters as shown in the photo, simply sprinkle the filling ingredients on top of the quarters.
- Prepare the pastry: On a parchment paper lined baking sheet, (a half sheet pan is perfect for this recipe) using a rolling pin, gently roll a block of puff pastry into a square about 10 inches square. Your brand of puff pastry may already come pre-rolled. Cut a large circle from the square (I trace around my largest saucepan lid.)
- Add the filling: Leaving a 2-inch border either pile the apple slices in the center of the dough or arrange the sliced quarters on the dough. Poke cranberries into all the nooks and crannies.
- Fold the pastry: Gently fold the edges of the pastry over the filling, overlapping them as you work your way around. Use the parchment paper to help lift the dough gently as you work.
- Add an egg wash: Use a pastry brush to brush the edges of the pastry with a beaten egg mixed with a tablespoon of water. Sprinkle with granulated sugar, turbinado sugar, or demerara sugar.
- Bake at 375°F. for 35 - 40 minutes or until the crust is golden brown and the filling is bubbling.
- Cool for 10 minutes before slicing with a sharp knife.
🔁 Possible Variations
Make an apple blackberry galette, or an apple blueberry galette, using fresh or frozen berries instead of cranberries.
No puff pastry? To keep this galette recipe gluten-free, use the almond flour pastry recipe in this recipe for Gluten-Free Dutch Apple Pie, or in my other galette recipes, linked above.
👍🏼 Helpful Tips
Place a sheet of parchment paper under the pastry before rolling it out and filling it. Not only will it make for easier cleanup, but you can use the parchment paper as a support to help fold the edges of the dough.
Puff pastry thaws quickly and tends to break if it becomes too warm. If you find the pastry is tearing, put the baking sheet with the galette in the fridge for 10 - 15 minutes. Chilling the galette for 10 to 15 minutes before baking often helps the pastry to rise higher, too!
Here are four tips to prevent a soggy pie crust.
Be careful not to use fruit with too much liquid, like strawberries, for example. Toss the fruit with a small amount of flour or cornstarch to thicken the filling.
If you are using juicy fruit, you may wish to brush the crust with a beaten egg white before filling it.
Add the filling to the pastry just before baking. If it is allowed to sit, the sugar and lemon juice will draw liquid from the filling.
For the crispiest crust, bake a galette on a metal cookie sheet, and cool it on a wire rack.
🍽 What to serve with apple cranberry galette
You can't go wrong with a scoop of vanilla ice cream, a dollop of lightly sweetened whipped cream, or whipped coconut milk.
⏰ Storage Instructions
This apple cranberry galette is best eaten on the day it's made. It's delicious when served either warm or cold.
Store it in an airtight container or cover it tightly with plastic wrap and store it at room temperature for 2 to 3 days. Reheat slices in an air fryer or a 350°F. oven on a metal baking sheet to crisp the pastry.
🗒 More delicious dessert recipes
🌟Did you make this cranberry apple galette?
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Puff Pastry Apple Cranberry Galette - Gluten-Free
- 1 sheet puff pastry, regular or gluten-free pastry
- 3 to 4 medium apples, peeled, cored and very thinly sliced
- 1 tablespoon lemon juice, freshly squeezed
- 1 tablespoon flour, gluten-free if necessary
- 2 tablespoons brown sugar, or coconut sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 teasoon pure vanilla extract
- ⅓ cup cranberries, fresh or frozen
- 1 egg, whisked with a splash of water to make an egg wash
- turbinado sugar or granulated sugar
- Make the filling: Peel, core and slice the apples very thinly, less than ¼ inch thick. Add them to a large bowl and toss them with lemon juice, vanilla, and a mixture of flour, sugar, cinnamon, and nutmeg. If you'd prefer to keep the apple slices together in quarters as shown in the photo, (simply for presentation) just sprinkle the filling ingredients on top of the sliced quarters.
- Prepare the pastry: On a parchment paper lined baking sheet, using a rolling pin, gently roll a block of puff pastry into a square about 10 inches square. Your brand of puff pastry may already come pre-rolled. Cut a large circle from the square (I trace around my largest saucepan lid.)
- Leaving a 2-inch border either pile the apple slices in the center, or arrange the sliced apple quarters on the dough. Poke cranberries into all the nooks and crannies.
- Gently fold the edges of the pastry over the filling, overlapping them as you work your way around. Use the parchment paper to help lift the dough gently as you work.
- Brush the edges of the pastry with a beaten egg mixed with a tablespoon of water. You won't need to use all the egg mixture. Sprinkle with granulated sugar, turbinado sugar or demerara sugar.
- Bake at 375°F. for 35 - 40 minutes or until the crust is golden brown and the filling is bubbling. Cool for 10 minutes before slicing with a sharp knife.