We are on the cusp of what has become my favorite week of the year: the week of Thanksgiving.
It’s always extremely busy for me. I spent an immense amount of time on my feet, and by the end of it, I’m very tired.
And still, I absolutely love it.
If I had to list the only things about I don’t love, it would be the fact that I still don’t have the kitchen of my dreams withan abundance of cabinets/storage, unlimited counter space, and multiple ovens.
But, knock on wood, some day. Soon.
In the meanwhile, it pays for me to be able to make a schedule for myself to cook/bake/store things in ‘stages’, so that the day o Thanksgiving itself isn’t so hectic. Some dishes have to be made the day of, but most desserts can be done ahead of time, usually the night before so as to save time + oven space. This dessert is one of them.
I visited an apple orchard several weeks ago, and had quite a few apples I needed to use up. This was one of the uses I found for them, for a few reasons. First, I had never tried apples and cranberries together in a dessert before, and I thought this would be a good time to change that. Second, it’s pretty easy to put together.
Third, I think that this is a good dessert alternative to make for people who don’t like the ‘Usual; Suspects’ on the dessert table at Thanksgiving (Pumpkin Pie, Sweet Potato Pie or Pecan Pie).
Fourth: it’s pretty. (Yes, this is a legitimate consideration for me; I’m a Libra.)
This dessert has all of the things I love: flavor, texture and ease. The tart of the cranberries and the sweet of the apple play wonderfully against each other, and the contrasting textures of the fruit really works.
And to top it off (literally,) this crumble streusel topping is EVERYTHING. It’s buttery, crunchy and is honestly delicious enough to eat all on its own, or stirred into ice cream.
Happy Thanksgiving to all of the Americans on here who celebrate, in your own way. For me, it’s always about family, food, and gratitude for them both.
Apple Cranberry Galette
- 1 1/4 cups all-purpose flour
- 1 tbsp. sugar
- 1/2 tsp. salt
- 1/2 cup (1 stick) unsalted butter, frozen
- 1/3 cup ice cold water, plus more as needed
- 1 egg, beaten
- 5-6 Fuji, Gala, or Pink Lady Apples, peeled and diced into about 1 inch pieces (aim for about 4-5 cups)
- 2 cups fresh cranberries, roughly chopped
- 1/4 cup brown sugar
- 1tsp. cornstarch
- 1/4 tsp. ground cinnamon
- 1/4tsp. lemon zest
- 1/4 tsp. vanilla extract
For Crumble Topping
- 2 tablespoons granulated sugar
- 3/4 cup all-purpose flour
- 2 tablespoons brown sugar
- 1/8 tsp. ground cinnamon
- 1/4 cup (4 tablespoons) unsalted butter, melted and cooled to room temp.
In a large bowl, combine the flour, the sugar and salt and stir together with a fork.
For Crust: Use a box grater to cut the butter into the dry ingredients. You can also a pastry blender, or alternatively, you can dice the butter into tiny cubes, and cut it into the dry ingredients that way. Add the ice water and stir with the fork, until it comes together in moist clumps and forms a mass. if mixture is too dry add a bit more water a tablespoon at a time. Gather dough into a ball, flatten into a disc, wrap in plastic and chill for at least 1 hour, but preferably overnight.
For filling: In a large bowl toss together diced apples, cranberries, brown sugar, cornstarch, cinnamon, zest and vanilla. Set aside.
For Crumble: In a medium bowl, mix together granulated sugar, flour, brown sugar, and cinnamon. Drizzle in melted butter and, using a fork, stir until mixture is crumbly and all the flour is incorporated; the crumbs should be smaller than 1 inch.
Heat oven to 375 degrees and line a baking sheet with parchment paper. Remove dough from refrigerator and on a lightly floured surface, roll it into a roughly 11 x 14-inch rectangle. Transfer to baking sheet and chill until firm, about 15 minutes.
Remove baking sheet from refrigerator. Arrange filling evenly in the center of the dough, leaving a 4-inch border all around; reserve the juices.
Brush exposed dough border with beaten egg and fold edge in up over fruit, making pleats every 2 inches. Pour remaining juices over exposed fruit, brush the folded outer edge with beaten egg. Cover exposed fruit with about 1 heaping cup of crumble. (You may have some leftover, this is fine.)
Bake galette until crust is golden brown and filling is bubbling, about 40 to 50 minutes. Remove and let cool before serving.