Apple Cranberry Galette (Gluten-Free)
Description
Born in the French countryside, the galette began as a simple, free-form pie made by farmers using whatever fruit the season offered. When it journeyed to America, it met two stars of the autumn harvest—apples and cranberries—and became a cozy fall favorite.
Today’s gluten-free version keeps that rustic charm alive, wrapping juicy apples and tart cranberries in a golden, flaky almond crust. It’s a dessert that tells a story of old-world charm meeting modern comfort—beautifully imperfect, naturally delicious, and impossible to resist. One bite, and you’ll understand why this timeless pastry still feels like a warm hug from history.
Ingredients
Crust:
Filling:
Instructions
Make the Crust:
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Gather the necessary ingredients.
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In a large bowl, mix together all the dry ingredients: rice flour, millet flour, sorghum flour, tapioca starch, flaxseed, sugar, and salt.
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Add cubed cold butter and work it in with your fingers until the mixture resembles coarse sand.
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Add and gradually mix in ice-cold water, 1 tablespoon at a time, until a dough forms.
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Shape into a ball and chill for 10 minutes in the fridge.
Prepare the Filling:
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While the dough is chilling, slice the apples thinly using a mandoline.
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Toss them with lemon juice to prevent browning.
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In a small bowl, mix the sugar, cinnamon, cardamom, and cornstarch. Set aside.
Assemble the Galette:
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Roll the chilled dough out on a piece of parchment dusted with gluten-free flour into a rough 30 cm circle.
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Sprinkle half of the spiced sugar mix over the center, leaving a 4–5 cm border all around.
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Arrange the apple slices in a spiral or rustic pattern.
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Sprinkle the remaining sugar mix and fold in the edges of the dough to form a border.
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Top with cranberries.
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(Optional: Brush the crust with beaten egg and sprinkle with extra sugar for a golden, crisp finish.)
Bake:
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Transfer the galette (with parchment) onto a baking sheet.
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Bake at 175°C for 25–30 minutes, or until the crust is golden and the filling is bubbling.
Note
Serving Suggestion:
Serve warm or room temperature with a scoop of vanilla ice cream or a dollop of whipped cream. A drizzle of maple syrup never hurts.
