Cranberry Crumble Galette
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Imagine a dessert that’s effortlessly lovely, perfectly sweet-tart, and just messy enough to feel like a treat—yeah, this one’s your new go-to.
Ingredients:
For the Crumble:
Image Credit: Serious Eats
Ingredients:
For the Crumble:
- 64g all-purpose flour (2 1/4 ounces; 1/2 cup)
- 40g dark brown sugar (about 1 1/2 ounces; 3 tablespoons)
- 30g granulated sugar (1 ounce; 2 tablespoons)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume
- 56g unsalted butter (2 ounces; 4 tablespoons), at room temperature, cut into 1/2-inch slices
- 340g fresh or frozen cranberries (12 ounces; about 3 cups)
- 132g granulated sugar (about 4 3/4 ounces; 2/3 cup)
- 2 tablespoons (30ml) orange liqueur, such as Cointreau or Grand Marnier or homemade orange liqueur, or orange juice
- 1/4 teaspoon ground cinnamon
- 1 pie dough, homemade or store-bought
- 2 tablespoons (30ml) milk or cream, for brushing
- Granulated or sparkling sugar, for finishing
- Vanilla ice cream, for serving (optional)
- Prepare the Crumble: In a medium bowl, whisk together the flour, dark brown sugar, granulated sugar, cinnamon, and salt. Add the butter, tossing to coat it with the dry ingredients. Using your fingertips, flatten each butter cube and continue mixing until the texture resembles sand with pea-sized crumbs. Avoid overworking to prevent the butter from melting; if the mixture becomes too warm, chill it in the fridge before breaking it up again. Keep refrigerated until needed.
- Make the Filling: In a large bowl, combine the cranberries, sugar, orange liqueur (or orange juice), and cinnamon. Set aside.
- Preheat the Oven: Adjust the oven rack to the middle position and preheat to 400°F (200°C). Line a 13x18-inch rimmed baking sheet with parchment paper.
- Assemble the Galette: Lightly flour a work surface and roll the pie dough into a 12-inch circle. Place the dough on the prepared baking sheet and spread the cranberry mixture in the center, leaving a 2-inch border around the edges. Evenly sprinkle the crumble over the cranberries, keeping the outermost 1-inch of fruit uncovered. Fold the dough edges over the filling, pleating it every few inches to form a rustic crust.
- Bake: Brush the crust lightly with cream or milk, then sprinkle sugar over the top. Bake for about 15 minutes until the crust begins to brown. Lower the oven temperature to 350°F (175°C) and continue baking for another 30 to 35 minutes until the crust is deep golden brown and the filling is bubbling. If the crumble starts browning too quickly before the filling is fully cooked, loosely cover the center with foil or move the galette to a lower oven rack.
- Cool and Serve: Let the galette rest for at least 30 minutes before slicing. Serve warm, optionally topped with vanilla ice cream.
