Irresistible 30-Minute Cranberry Galette Perfection

Oh, cranberry galette—how do I love thee? Let me count the ways! This rustic beauty is my go-to dessert when I want something impressive but don’t feel like fussing with perfect pie crust edges. The tart cranberries mingle with just enough sugar to make your taste buds dance, all wrapped up in a buttery, flaky crust that’s *supposed* to look messy—that’s the charm! I first fell for this recipe years ago when I needed a last-minute Thanksgiving dessert, and now it’s my secret weapon for everything from holiday dinners to lazy Sunday treats. Trust me, once you taste that sweet-tart filling bubbling through golden pastry, you’ll be hooked too.

Why You’ll Love This Cranberry Galette

This cranberry galette is about to become your new favorite dessert—here’s why:

• Effortless elegance: No fancy crimping required—the free-form crust is meant to look rustic and charmingly imperfect
• Perfect flavor balance: Tart cranberries meet just enough sugar to create that irresistible sweet-sour magic
• Any-occasion treat: Fancy enough for holidays, simple enough for weeknight cravings (I’ve made it for both!)
• Beginner-friendly: If you can fold dough and stir filling, you’re already halfway there

Ingredients for Cranberry Galette

Here’s what you’ll need to make this gorgeous cranberry galette—simple ingredients that come together in the most delicious way:

• 1 1/2 cups fresh cranberries (or frozen, thawed and patted dry)
• 1/2 cup granulated sugar (plus extra for sprinkling)
• 1 tablespoon cornstarch (the secret to a perfect thick filling)
• 1 teaspoon lemon zest (brightens everything up!)
• 1 tablespoon lemon juice (freshly squeezed, please)
• 1 pie crust (homemade or store-bought—I won’t judge)
• 1 egg, beaten (for that golden, shiny crust)
• 1 tablespoon coarse sugar (for that irresistible crunch)

Ingredient Notes & Substitutions

No fresh cranberries? Frozen work great—just thaw and drain them well first. For a gluten-free version, use your favorite GF pie crust. Swap half the sugar with maple syrup if you like, but reduce other liquids slightly. And if you’re out of lemons, orange zest and juice make a lovely twist!

How to Make Cranberry Galette

Alright, let’s get baking! This cranberry galette comes together in no time—just follow these simple steps:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Trust me, the parchment is a lifesaver for easy cleanup when that filling starts bubbling!
2. Make the filling: In a bowl, toss together the cranberries, sugar, cornstarch, lemon zest, and lemon juice. Give it a good mix—you want those cranberries nicely coated. The cornstarch is key here—it’ll thicken all those delicious juices as it bakes.
3. Roll out the crust on the prepared baking sheet. No need to be perfect—this is rustic, remember? Leave about a 2-inch border all around for folding later. If your dough feels warm, pop it in the fridge for 10 minutes to firm up.
4. Pile on the filling right in the center of the crust, spreading it out slightly but keeping it within that border. Now comes the fun part—fold the edges up and over the filling, pleating as you go. Don’t stress—uneven folds add character!
5. Brush the crust with beaten egg and sprinkle generously with coarse sugar. This gives you that gorgeous golden sheen and crunchy texture.
6. Bake for 30-35 minutes, until the crust is deeply golden and the filling is bubbling like crazy. That’s when you know it’s ready!
7. Let it cool for at least 15 minutes before slicing—I know it’s hard to wait, but trust me, that filling needs time to set.

Tips for the Perfect Cranberry Galette

Here are my tried-and-true tricks to nail this every time:

• Chill your crust for 10 minutes before baking—it helps hold those beautiful folds
• Love tart flavors? Reduce the sugar by a tablespoon. Prefer sweeter? Add an extra sprinkle on top
• For extra crispy crust, brush with cream instead of egg wash
• If the edges brown too fast, tent with foil—but only if needed

Serving & Storing Cranberry Galette

Oh, the joy of serving this beauty! I always slide a warm slice onto plates with a scoop of vanilla ice cream—the creamy sweetness is *perfect* against the tart cranberries. For storage, just pop any leftovers in an airtight container at room temperature for up to 3 days (if it lasts that long!). The crust stays surprisingly crisp, but a quick 5-minute warm-up in the oven brings back that fresh-baked magic.

Cranberry Galette Variations

Want to mix things up? Here are my favorite ways to play with this recipe:

• Orange cranberry: Swap lemon for orange zest and juice—the citrusy warmth is magical with cranberries
• Mixed berry bliss: Use half cranberries, half blueberries or raspberries for a sweeter twist
• Spiced version: Add a pinch of cinnamon or cardamom to the filling for cozy holiday vibes

The beauty? This galette welcomes creativity—just keep the total fruit amount about the same!

Cranberry Galette FAQs

Can I use frozen cranberries? Absolutely! Just thaw them first and pat them dry to remove excess moisture. Frozen cranberries work just as well as fresh, especially when they’re out of season.

How do I prevent a soggy crust? Two tricks: make sure your filling isn’t too wet (pat those cranberries dry!) and bake on parchment paper to let steam escape. Chilling the crust before baking also helps keep it crisp.

Can I make this gluten-free? Yes! Just swap in your favorite gluten-free pie crust. I’ve done it, and it turns out just as delicious.

How long does it keep? Store it in an airtight container for up to 3 days at room temperature. A quick warm-up in the oven will bring back that fresh-baked texture.

Can I add other fruits? Of course! Try mixing in blueberries or raspberries for a sweeter twist—just keep the total fruit amount about the same.

Nutrition Information

Each slice of cranberry galette contains approximately 250 calories, 20g sugar, and 10g fat. Nutrition varies based on ingredients used, so adjust values if you make substitutions. Enjoy every bite!

Go ahead—try this cranberry galette and let me know how it turns out! I can’t wait to hear about your baking adventures.

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