Description: This rustic Apple Galette blends tangy cranberry and cinnamon apples tucked into a golden sourdough pastry crust. Perfect for seasonal baking with organic groceries and holiday fruit flair. Discover the details.
There’s something timeless about a rustic sourdough apple cranberry galette—it’s humble, comforting, and irresistibly fragrant. In this article, we’ll explore how to make your own at home from a rich buttery pastry crust infused with sourdough tang, to the warm filling of cinnamon apples and tart cranberries. You’ll learn about the story behind this seasonal favorite, the simple yet flavorful ingredients, step-by-step preparation, and tips to ensure flaky results every time. Whether you’re baking for a fall weekend or a festive family table, this golden sourdough pastry dessert delivers cozy textures and flavors that feel like autumn wrapped in butter and spice.
A Cozy Fall Memory Behind My First Rustic Apple Cranberry Galette
I still remember the first time I baked a rustic sourdough apple cranberry galette—it was one of those crisp fall afternoons when the air smells faintly of woodsmoke and ripe apples. My kitchen windows were fogged from the warmth of the oven, and a basket of freshly picked apples from the farmer’s market awaited their turn to shine. The cranberries, bright and tart, added a burst of color against the soft slices of fruit.
That afternoon, I decided to use a bit of leftover sourdough discard in my pastry dough to see if it would add complexity. The result was a buttery pastry crust that surprised me with its earthy tang and flaky texture. As I folded the edges of the galette over the glistening fruit, the rustic charm of this dessert came alive—no perfection needed, just honest ingredients and golden, bubbling beauty.
When it finally emerged from the oven, the scent of baked apples, butter, and caramelized edges filled the house. That first bite of warm apple cranberry galette reminded me why simple desserts often become the most meaningful. The sourdough pastry gave depth to the sweetness; the buttery crust added richness without overwhelming the fruit. The rustic sourdough apple cranberry galette quickly became more than a recipe—it became a seasonal ritual that I returned to every year when the air cooled and apples were at their best.
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Rustic Sourdough Apple Cranberry Galette with Buttery Pastry Crust
- Total Time: 2 hours 10 minutes
- Yield: 8 servings 1x
Description
This rustic Apple Galette blends tangy cranberry and cinnamon apples tucked into a golden sourdough pastry crust. Perfect for seasonal baking with organic groceries and holiday fruit flair.
Ingredients
Instructions
1. Whisk flour, sugar, and salt in a bowl.
2. Cut in cold butter until pea-sized pieces remain.
3. Stir in sourdough discard and enough cold water until dough comes together.
4. Shape dough into a disk, wrap, and refrigerate for 1 hour.
5. Toss apples, cranberries, brown sugar, cinnamon, cornstarch, and lemon juice in a bowl.
6. Let fruit mixture sit for 10 minutes to release excess juice.
7. Roll chilled dough into a 12-inch circle on a floured surface.
8. Transfer dough to parchment paper and add fruit filling, leaving a 1.5-inch border.
9. Fold edges of dough over filling, pleating as needed.
10. Chill assembled galette on a baking sheet for 20 minutes.
11. Preheat oven to 400°F (200°C).
12. Brush crust with egg wash and sprinkle with raw sugar.
13. Bake for 35-40 minutes until crust is golden and fruit is bubbling.
14. Let galette rest for 15 minutes before slicing.
- Prep Time: 1 hour 30 minutes
- Cook Time: 40 minutes
- Category: dessert
- Method: baking
- Cuisine: american
Nutrition
- Serving Size: 1 slice
Keywords: rustic sourdough apple cranberry galette, buttery pastry crust, cinnamon apples, apple cranberry galette, sourdough pastry, fall dessert, seasonal baking, holiday fruit
Why This Sourdough Dessert Became a Family Favorite
From that first success, this sourdough dessert became a family staple during the holidays. There’s something magical about the balance of flavors—the tang from the sourdough pastry mingling perfectly with the warmth of cinnamon apples and the tart pops of cranberry. When the galette bakes, the juices bubble just enough to coat the fruit without turning it soggy, while the buttery pastry crust crisps at the edges into delicate golden layers.
Every time I bring it to the table, the smell alone draws everyone in. It’s a sensory celebration: flaky dough that shatters gently under a fork, glossy apples steeped in spiced sugar, and the sweet-tart scent that fills the kitchen. Beyond the flavor, I love that this apple cranberry galette is a sustainable way to use sourdough discard—nothing wasted, everything delicious.
It’s become a go-to for Thanksgiving, cozy weekend dinners, or anytime I crave that nostalgic essence of fall. The cranberries bring brightness and a festive touch, while the apples supply familiar comfort. Each year, as the leaves begin to change, I find myself pulling out the mixing bowls again to recreate that first rustic sourdough apple cranberry galette with buttery pastry crust. It’s the kind of bake that gathers people around with warmth, simplicity, and the promise of a flaky slice shared over steaming mugs of tea or cider.
Ingredients and Preparation – Crafting the Perfect Buttery Pastry Crust
Ingredients for a Golden Sourdough Pastry and Fruit Filling
The foundation of a perfect rustic sourdough apple cranberry galette lies in two things: a buttery pastry crust with delicate tang from sourdough and a vibrant fruit filling that balances sweetness and tartness. Selecting high-quality ingredients is key. Whenever possible, reach for organic apples and fresh cranberries—they make a noticeable difference in both flavor and texture. Cold, high-fat butter creates those irresistible flaky layers, while your mature sourdough discard brings subtle depth and richness to the dough.
| Component | Ingredient | Quantity | Notes / Tips |
|---|---|---|---|
| Pastry Crust | All-purpose flour | 1 ¾ cups (220g) | Use organic for best flavor |
| Cold unsalted butter | ½ cup (1 stick / 113g) | Cut into small cubes | |
| Sourdough discard | ½ cup (120g) | Unfed; adds tang and tenderness | |
| Granulated sugar | 1 tbsp | Helps brown the crust | |
| Salt | ½ tsp | Balances butter richness | |
| Cold water | 2–3 tbsp | Add gradually to bring dough together | |
| Filling | Crisp apples (Honeycrisp, Fuji, or Granny Smith) | 3 medium | Peeled, cored, and sliced thin |
| Fresh or frozen cranberries | ¾ cup | Rinse and pat dry | |
| Brown sugar | ⅓ cup | Adjust for sweetness | |
| Ground cinnamon | 1 tsp | Warms up the fruit blend | |
| Cornstarch | 1 tbsp | Thickens fruit juices | |
| Lemon juice | 1 tbsp | Adds brightness | |
| Finish | Egg + 1 tbsp water | 1 egg wash | For golden shine |
| Raw or turbinado sugar | 1–2 tbsp | Crunchy edges |
These ingredients bring together everything you love about seasonal baking—crisp apples, tangy cranberries, and that cozy hint of spice. The sourdough pastry feels supple yet rustic, and as you roll it out, you’ll see those flecks of butter promising a golden, flaky crust. Combined, they become the essence of fall in dessert form: a rustic sourdough apple cranberry galette layered with comfort and variety in every bite.
Step-by-Step: How to Make the Rustic Sourdough Apple Cranberry Galette
- Prepare the Dough – Mix flour, sugar, and salt. Cut in cold butter until pea-sized. Stir in sourdough discard and add water gradually until dough forms. Shape into a disk and chill for an hour.
- Mix the Fruit Filling – Toss apple slices, cranberries, brown sugar, cinnamon, cornstarch, and lemon juice. Rest 10 minutes to release juices.
- Roll and Assemble – Roll dough into a 12-inch circle. Place filling in the center, leaving a 2-inch border. Fold edges loosely over the fruit.
- Chill Before Baking – Chill 20 minutes while preheating oven to 400°F (200°C).
- Add Shine and Bake – Brush edges with egg wash, sprinkle sugar, and bake 35–40 minutes until bubbly and golden.
- Cool and Serve – Rest at least 15 minutes before slicing.
Extra Tips: Keep ingredients chilled, use parchment for easy transfer, and chill again before baking for expert-level flakiness.
Serving Suggestions and Baking Tips – From Oven to Table
Fresh from the Oven: Serving Your Apple Cranberry Galette
Once your rustic sourdough apple cranberry galette is baked to golden perfection, let its aroma fill the home. The deep caramelized edges of the buttery pastry crust glisten under coarse sugar. Serve slightly warm, when the fruit has set and the crust retains its flake. Pair each slice with whipped cream or vanilla ice cream that melts into the filling. For an artisanal touch, drizzle honey or maple syrup to emphasize its natural fruit sweetness.
The tart cranberries complement the cinnamon apples while the sourdough pastry provides a rich, tangy harmony. It’s ideal for Thanksgiving or cozy weekends. Slice at the table and enjoy the elegance of its free-form shape—a heartfelt dessert perfect for gathering.
For quiet mornings, enjoy a slice with coffee or spiced cider. Its golden crust and fruity warmth embody fall’s comforting spirit, turning an ordinary day into something memorable.
Troubleshooting and Expert Baking Tips
- Soggy Crust: Dust the base with almond flour or breadcrumbs to absorb excess juice before adding filling.
- Runny Filling: Add extra cornstarch and allow cooling time so juices thicken.
- Overbaked Edges: Tent foil halfway through baking to protect edges.
- Pale Crust: Reapply egg wash near the end of baking for even browning.
- Sticky Dough: If warm, chill briefly between steps to keep butter intact.
- Storage: Refrigerate up to three days or freeze; reheat in oven to reclaim crispness.
With these pointers, your galette will always emerge flaky, crisp, and fragrant, balancing tart cranberries with buttery sweetness.
FAQs
Can I make the sourdough pastry crust ahead of time?
Yes. Wrap and refrigerate the dough for up to two days or freeze for a month. Resting deepens sourdough flavor and strengthens flakiness.
What kind of apples are best for a galette?
Use a combination of sweet and tart apples—Granny Smith with Honeycrisp or Fuji gives the best texture and layered flavor to the cinnamon apple filling.
Can this apple cranberry galette be made gluten-free?
Yes. Use a high-quality gluten-free flour blend with xanthan gum and a gluten-free sourdough discard. Add a bit more water if needed for smooth dough.
How do I prevent a soggy bottom crust?
Layer almond flour or fine breadcrumbs under the fruit. Always preheat your baking sheet so the sourdough pastry sets instantly on contact.
What’s the difference between a galette and a pie?
A galette is a free-form tart baked flat on a sheet, while a pie has structured crust in a dish. A galette feels more rustic and effortlessly beautiful.
Conclusion
Baking a rustic sourdough apple cranberry galette with a buttery pastry crust is more than a recipe—it’s a seasonal ritual. Each step, from cutting butter into flour to folding over sugared fruit, celebrates simplicity and care. As it bakes, your kitchen fills with the scent of cinnamon apples and buttery pastry, a reminder that comfort can be handmade.
The sourdough pastry creates balance—its tang enhancing the apples’ sweetness and cranberries’ brightness. The result is a dessert that’s memorable for its honest flavor and homely beauty. Perfect for autumn gatherings or quiet moments alike, this galette embodies warmth, sharing, and the joy of tradition.
Every year, returning to this bake feels like revisiting an old friend—familiar, comforting, and timeless. It’s proof that simple, rustic desserts can carry the spirit of the season in every flaky, golden bite.
