Apple Cranberry Galette (Gluten-Free)
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 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.
Nutrition
per serving (≈109g)Instructions
16 stepsMake the Crust:
Gather the necessary ingredients.
In a large bowl, mix together all the dry ingredients: rice flour, millet flour, sorghum flour, tapioca starch, flaxseed, sugar, and salt.
Add cubed cold butter and work it in with your fingers until the mixture resembles coarse sand.
Add and gradually mix in ice-cold water, 1 tablespoon at a time, until a dough forms.
Shape into a ball and chill for 10 minutes in the fridge.
Prepare the Filling:
While the dough is chilling, slice the apples thinly using a mandoline.
Toss them with lemon juice to prevent browning.
In a small bowl, mix the sugar, cinnamon, cardamom, and cornstarch. Set aside.
Assemble the Galette:
Roll the chilled dough out on a piece of parchment dusted with gluten-free flour into a rough 30 cm circle.
Sprinkle half of the spiced sugar mix over the center, leaving a 4–5 cm border all around.
Arrange the apple slices in a spiral or rustic pattern.
Sprinkle the remaining sugar mix and fold in the edges of the dough to form a border.
Top with cranberries.
(Optional: Brush the crust with beaten egg and sprinkle with extra sugar for a golden, crisp finish.)
Bake:
Transfer the galette (with parchment) onto a baking sheet.
Bake at 175°C/350°F for 25–30 minutes, or until the crust is golden and the filling is bubbling.
Recipe Notes
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.
