In this post, I’ll be sharing an easy apple galette recipe featuring a buttery, flaky crust, cinnamon-spiced apples, and optional cranberries for a beautiful rustic dessert that’s perfect for fall and holiday gatherings.
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This rustic apple galette recipe is one of my favorite ways to turn a handful of fresh apples into a beautiful homemade dessert. With a buttery, flaky crust, warm cinnamon-spiced filling, and thinly sliced apples arranged on top, it’s everything I love about a classic apple pie, just a little more effortless.
I especially love making this during the fall and holiday season, when apples are at their best and there’s always an excuse to bake something cozy. Unlike a traditional apple pie, a galette doesn’t require a pie dish, a perfectly shaped crust, or any complicated techniques. The pastry is simply rolled out, filled with fruit, and folded around the edges for that perfectly imperfect, rustic finish.
For this version, I like to keep the red apple skins intact and arrange the slices in overlapping layers. Not only does it create a beautiful presentation, but it also makes this simple apple galette look far more elaborate than it actually is. A little powdered sugar, a few sprigs of fresh rosemary, and some cranberries give it a festive touch that’s especially pretty for Thanksgiving or Christmas.
The best part is how easily you can customize the filling. Keep it classic with cinnamon, brown sugar, and apples, or add fresh cranberries for a slightly tart contrast. Either way, this homemade apple galette is a delicious alternative to traditional apple pie and an easy dessert to bring to your next fall gathering..
Rustic Apple Galette with Cinnamon & Cranberries
A rustic apple galette made with buttery, flaky pastry, cinnamon-spiced apples, brown sugar, and a hint of maple syrup. Finish with powdered sugar, fresh rosemary, and optional cranberries for a beautiful homemade dessert that’s perfect for fall gatherings and holiday entertaining.
Prep: 30 min
Chill: 45 min
Bake: 40–50 min
Servings: 6–8 · Yield: One 10–11-inch galette
Ingredients
For the buttery galette crust:
- 1¼ cups (155 g) all-purpose flour
- 1 tbsp granulated sugar
- ¼ tsp salt
- ½ cup (113 g) cold unsalted butter, cubed
- 3–4 tbsp ice-cold water
For the cinnamon apple filling:
- 3 medium Honeycrisp or Pink Lady apples
- ⅓ cup packed light brown sugar
- 1 tbsp maple syrup
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 tsp vanilla extract
- 1 tbsp fresh lemon juice
- 1 tbsp cornstarch
- Pinch of salt
- 1 tbsp unsalted butter, cut into tiny pieces
For the golden crust:
- 1 egg, beaten
- 1 tbsp milk or water
- 1 tbsp coarse sugar
Optional cranberry additions:
- ½ cup fresh or frozen cranberries, for baking into filling
- 1–2 tbsp additional sugar if baking cranberries into filling
- A few fresh or sugared cranberries, for garnish
For garnish:
- Powdered sugar as needed
- 1–2 sprigs fresh rosemary
Instructions
1. Prepare the galette dough
In a large mixing bowl, whisk together the flour, granulated sugar, and salt.
Add the cold, cubed butter and work it into the flour using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with a few pea-sized pieces of butter remaining.
Add the ice water, one tablespoon at a time, mixing gently until the dough just begins to hold together.
Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 45 minutes.
Shortcut: A refrigerated store-bought pie crust works beautifully if you’re looking for an easier version.
2. Prepare the apples
Wash and core the apples, leaving the skins intact to preserve their beautiful red color.
Slice approximately two apples into thin, even slices, about ⅛ inch thick. Keep the slices grouped together so they can be fanned out when arranging the galette.
Dice the remaining apple into small pieces. These will create a soft, cinnamon-spiced layer underneath the decorative apple slices, similar to the filling visible in your finished photos.
3. Make the cinnamon apple filling
In a medium saucepan over medium-low heat, combine the diced apple, brown sugar, maple syrup, cinnamon, nutmeg, vanilla, lemon juice, and a pinch of salt.
Cook for approximately 5–7 minutes, stirring occasionally, until the apples begin to soften and release their juices.
Stir in the cornstarch mixed with one tablespoon of cold water. Continue cooking for another 1–2 minutes, until the mixture thickens slightly.
Remove from the heat and allow the filling to cool completely before assembling.
Optional cranberry variation: Add ½ cup fresh or frozen cranberries and 1–2 tablespoons additional sugar when you begin cooking the diced apples. Continue cooking until the cranberries soften and begin to burst. Allow any excess liquid to reduce so the filling is thick rather than watery.
4. Roll out the pastry
Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
On a lightly floured surface, roll the chilled dough into a rough 13-inch circle, approximately ⅛ inch thick.
Transfer the dough onto the prepared baking sheet.
Spoon the cooled cinnamon apple filling into the center, spreading it into an even circle while leaving approximately 2 inches of pastry uncovered around the edges.
5. Arrange the sliced apples
Arrange the thinly sliced apples in overlapping fans or small clusters over the cooked apple filling.
Alternate the direction of the slices to create a beautiful, woven-looking pattern. The arrangement doesn’t need to be perfectly symmetrical. The rustic appearance is part of the charm.
Dot the arranged apples with the small pieces of butter.
Gently fold the exposed pastry edges over the filling, pleating the dough as you work around the circle.
6. Brush and bake
Whisk together the egg and milk or water to create an egg wash.
Brush the exposed pastry generously with the egg wash, then sprinkle with coarse sugar.
Refrigerate the assembled galette for 10–15 minutes if the dough has softened.
Bake for approximately 40–50 minutes, until the pastry is golden brown, the apple slices are tender, and the filling is gently bubbling.
If the crust begins to brown too quickly, loosely cover the edges with aluminum foil.
7. Cool and garnish
Allow the galette to cool for at least 20–30 minutes before serving. This helps the filling set and makes slicing easier.
Just before serving, lightly dust the apples and pastry with powdered sugar.
Garnish with a few fresh rosemary sprigs and, if desired, a scattering of cranberries for a festive finish.
For a softer, sweeter cranberry garnish, use sugared cranberries instead of plain raw cranberries, which can be quite tart.
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Two Ways to Add Cranberries
Option 1: Cranberries baked into the filling
Add ½ cup of cranberries to the diced apple mixture. This creates a tart, jammy filling beneath the sweeter apple slices. It’s the better choice for a dessert with a noticeable cranberry flavor.
Option 2: Cranberries as garnish only
Keep the filling entirely apple-based. Once the galette has cooled, add a light dusting of powdered sugar, a few sugared cranberries, and rosemary.
Tips for the Perfect Apple Galette
- Choose red-skinned apples. Honeycrisp, Pink Lady, and Gala are excellent options because they hold their shape during baking and create the striking red pattern.
- Keep the apple slices thin. Aim for ⅛ inch to help the apples cook evenly without losing their decorative arrangement.
- Don’t skip cooling the filling. Warm filling can soften the pastry before it reaches the oven.
- Avoid excess moisture. The diced apple mixture should be thick and spoonable rather than watery.
- Keep the dough cold. Chilling the pastry before baking helps it hold its shape and develop a flaky texture.
- Garnish right before serving. Powdered sugar will gradually dissolve on warm, moist apples.
Serving & Storage
This galette is delicious slightly warm or at room temperature. Serve it on its own or with vanilla bean ice cream, freshly whipped cream, or a drizzle of salted caramel.
Store leftovers covered in the refrigerator for up to 4 days. Reheat individual slices in a 325°F oven for approximately 10–15 minutes to help restore the crispness of the crust.
There’s a reason I love a good rustic dessert, and this homemade apple galette is a perfect example. It’s simple enough for a casual weekend baking project but pretty enough to serve as the centerpiece of a holiday dessert table. The combination of flaky, buttery pastry, tender cinnamon apples, and a little brown sugar creates all those familiar apple pie flavors without the extra effort.
I especially love how the decorative apple slices and folded pastry edges give every galette its own unique look. Add a dusting of powdered sugar, a few cranberries, and some fresh rosemary, and you’ve got a beautiful seasonal dessert that feels just as special as it tastes.
Whether you’re planning your Thanksgiving menu, hosting a cozy fall dinner, or simply looking for a new way to use fresh apples, this easy apple galette recipe is one worth keeping in your collection. Serve it slightly warm with a scoop of vanilla ice cream for the perfect finishing touch.
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Xx- Laura
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