Rustic Apple Cranberry Galette

Rustic Apple Cranberry Galette 2

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.



11/3 cup whole wheat pastry flour

½ cup confectioners’ sugar

1/3 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

1/3 cup unsweetened applesauce

1 cage-free whole egg


1 large apple, rinsed, cored and sliced into thin wedges (unpeeled)

1/3 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

Leave a Comment
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.