Apple and Cranberry Galette Recipe

Treat Your Taste Buds to the World’s Best Apple and Cranberry Galette Recipe

Treat Your Taste Buds to the World’s Best Apple and Cranberry Galette Recipe

Recipe and photos by Launie Kettler

When it comes to desserts – well – people take their desserts seriously. Some like them sweet like candy, and some like them with just a kiss of sweetness and a whole lot of flavor. However, because we believe in the inherent autonomy and goodness of people, we don’t judge how anyone likes their dessert.

We just respect the fact that they love it.

So, when it comes to that bushel of fresh apples that you’ve picked and lugged home from the apple farm, well, we bet you’re just going to want to let that apple flavor shine and shine and shine.

Those wonderful apples deserve it.

And so, might we suggest this delightful galette? It’s simple to pull together, it’s beautiful (if we do say so ourselves), and you’ll find that it has a place on anyone’s dessert table. It’s loaded with apples simmered with sweet and earthy spices that are then topped with tangy cranberries – and all of that goodness is enveloped in an amazingly flaky crust that contains a bit of a flavor booster of its own: sumac.

If you’re new to the sumac game, well, we might have just introduced you to your new best friend. Sumac looks like a brighter cousin of chili powder, but in fact it tastes like lemon with some floral notes to boot.

Lemon and floral notes, who wouldn’t love that?

So, when you’re mixing your butter, flour and sugar together for this wonderful little dessert, don’t forget the sumac.

(Note: We are in no way affiliated with the Sumac Association of America if there is such a thing. We’re just enthusiastic consumers of it!)

So, peel those apples and grab a cutting board and your favorite F.N. Sharp knife, and you’ll have a grin-worthy dessert on the table in no time!

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The World’s Best Apple and Cranberry Galette Recipe

Apple and Cranberry Galette Recipe

Serves 4-6.

Ingredients for the Crust:

Instructions for the Crust:

Ingredients for the Filling:

Level Up Your Fruit Cutting Skills: The F.N. Sharp Guide to Cutting Fruit

Instructions for the Filling:

To Assemble:

About the Recipe Creator

Recipe writer and photographer Launie Kettler of TeenyTinyKitchen

Launie Kettler is a food writer and photographer who cooks big food in a small kitchen in northern Vermont. Her husband and cats are tolerant of the fact that she plays the same Wilco and Son Volt albums over and over while pontificating about the beauty of cumin. 

Launie is also the co-author of The Everything Mediterranean Slow Cooker Cookbook and her recipes have been featured in Where Women Cook, Fresh Magazine, and on Salon.

You can find and follow Launie's adventures on her social handle @teenytinykitchenvt on Instagram, Facebook, Threads and her blog at