Rustic Apple Cranberry Galette

Here is a variation on my rustic galette with apples, fresh cranberries and a sprinkle of cinnamon! I also make it with fresh plums, apricots, peaches,  cherries, you name it. Galettes are a crusty free-form versions of those more sophisticated tarts or pies. They are more rustic and a little rough around the edges, so you can just eat a slice with your hands–no need for forks here. While traditional galettes are made with plain white flour and lots of butter. I've developed a version true to Cuisinicity's nutritional standards that also stacks up to the taste of the butter-laden traditional French recipes.

1⅓ cup whole wheat pastry flour
½ cup confectioners' sugar
⅓ cup room temperature Organic Smart Balance or Melt Organic
1 tsp vanilla extract
3 cage-free egg yolks

1 Tbsp Organic Smart Balance or Melt Organic
1 Tbsp almond meal/flour
1 Tbsp confectioners' sugar
⅓ cup unsweetened applesauce
1 cage-free whole egg

1 large apple, rinsed, cored and sliced into thin wedges (unpeeled)
⅓ cup fresh cranberries, rinsed
1 Tbsp granulated sugar
Sprinkle of cinnamon (about ¼ tsp)

Preheat oven 400F.

Sift the flour and confectioners' sugar and place into the bowl of a food processor ( you can also make it with your hands).
Add the vanilla and butter replacement of your choice and pulse 3 or 4 times for a 8-10 seconds each until crumbly.
Add one egg yolk at a time, each time pulsing for a few seconds until the dough just starts to come together. Don't over-beat.
Gently take out the dough and form into a ball.
Wrap in cellophane and set aside until ready to assemble (there is no need to refrigerate so it's best to make it right before you are ready to assemble).

Place 1 Tbsp butter replacement in a small microwavable dish and cook on high for 3 or 4 seconds.
Add applesauce, confectioners' sugar, almond meal, and egg and stir well with a spoon until thoroughly mixed.

Place the dough between two 10" gallon storage bags and using a rolling pin, gently roll into a circle about 10 inch in diameter. Remember, it doesn't need to be perfect.
Peel off the top storage bag layer, then turn dough over and transfer onto a lightly floured baking sheet. Peel off second storage bag.
Spread the filling evenly over the dough to within ½ inch of the edge.
Arrange the apple wedges on top side by side in one layer, like a pinwheel, add the fresh cranberries between some of the apple slices.
Fold the edge of the dough up over the apples to create a 1-inch border.
Sprinkle the granulated sugar on top of the apples, cranberries and folded edge.
Sprinkle with a little cinnamon.
Bake in preheated oven for 25 minutes or until the apples are tender and the crust is golden.

This recipe originally appeared on

By Catherine Katz, Ph.D.| September 24, 2017
Categories:  Recipes
Keywords:  Cuisinicity

About the Author

Catherine Katz, Ph.D.

Catherine Katz, Ph.D.

Catherine is the founder of Cuisinicity- Love the Food That Loves You Back, a website where good food and good health come together in a way that is feasible for today’s busy families, as it has been for hers (Catherine and her husband, Nutrition expert Dr David L. Katz, have 5 children!). Catherine’s recipes have been widely featured in national media, including ABC News, O Magazine, Eating Well, Prevention Magazine, Woman’s World, Fitness, Shape, and many others. She is the co-creator of the Nutrition Detectives™ food label literacy program, now in use by thousands of schools all over the world and has collaborated in the production of other health promotion programming, including the Unjunk Yourself® music video program.


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