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If you are wondering what else you can make with fresh or frozen cranberries, try this cranberry galette with rye almond crumbles! Whether you’re making it for a holiday gathering or a cozy evening treat, this galette is bound to impress. It has become our seasonal favorite.
Few desserts capture the essence of the holiday season like a cranberry galette. The vibrant fresh cranberries nestled in a buttery crust, paired with the rich complexity of rye and almond crumble, make this rustic treat as beautiful as it is delicious. I was a bit worried that the cranberry filling might be too sour for my kids, but they surprisingly, like it. It has that tartness, but it is balanced by some sweetness, buttery and nutty streusel topping.
Why Galette?
The beauty of a galette lies in its simplicity. Unlike a traditional pie, which requires a perfectly shaped crust and plenty of precision, the galette embraces imperfection. The dough is rolled out, filled, and then casually folded over the edges to encase the filling. This freeform style makes it approachable for bakers of all skill levels. It’s less overwhelming than making a pie to most people!
We love this rye almond streusel topping!
What sets this galette apart is its rye almond streusel (or some call it crumbles). Made with medium rye flour, sugar, salt, cold butter, oats, and chopped toasted almonds, the streusel is a delightful blend of hearty and delicate textures. The rye flour brings a slightly earthy undertone, while the almonds and oats add a satisfying crunch. Together, they create a topping that pairs beautifully with the tart cranberries, giving the dessert a multidimensional flavor.
Cranberry Galette with Rye Almond Streusel
Ingredients
For the crust: (You can use any of this. You only need one crust ):
- 1 easy galette crust
- 1 9-inch homemade all-butter pie crust
- 1 store-bought pie crust
Filling:
- 336 g fresh cranberries or frozen
- 75 g granulated sugar you can adjust the sweetness to your preference
- 8 g cornstarch
- 4 Tbsp almond flour
- ¼ tsp almond extract
Rye almond streusel:
- 56 g light or medium rye flour
- 38 g light brown sugar
- 49 g unsalted butter cold, diced
- 30 g rolled oats
- 30 g toasted almonds roughly chopped
For the crust:
- 1 egg beaten, for brushing the crust
- Turbinado sugar for sprinkling on the crust
Instructions
- You can easily double the recipe and make two galettes
If you plan to make your own crust:
- You can use this easy galette crust or this all-butter pie crust. Otherwise, you can use store-bought pie crust for simplicity and convenience
Prepare the streusel: (Recommended to be chilled at least 1 hour before you plan to bake)
- Combine rye flour, light brown sugar, salt, and oats in a mixing bowl. Add the cold diced butter pieces
- Rub the flour mixture against the butter pieces until you no longer see the butter. You will have moist uneven sizes of clumps. Add chopped almonds and toss around to roughly combined
- Transfer the streusel and store in an air-tight container in the fridge for a minimum of 1 hour and up to 2 weeks or in the freezer for up to 2 months. I recommend chilling the streusel for at least 1 hour in the fridge or 30 minutes in the freezer if you are pressing for time. It hardened after you chilled it. You can just break large clumps into smaller clumps when you are ready to use it
Prepare the filling: (can be done a few days before if you like)
- Place the cranberries and sugar in a saucepan over medium-low heat and cook without stirring until the sugar starts to melt.
- Continue to cook until the cranberries start to release juice, about 3-4 minutes. Don't cook until the cranberries start to break down.
- Remove the cranberries from the saucepan.
- Remove the saucepan from the heat. Whisk the juice with cornstarch until combined.
- Place the saucepan back on the heat over medium-low and cook until the mixture starts to thicken. Remove from the heat.
- Stir in almond extract and cranberries. Let it cool down completely
Assembling:
- Preheat oven to 400 F (200 C) for conventional oven, 380 F (190 C) for convection oven. I use a baking stone or inverted baking pan to bake my pies now as it helps to prevent the bottom of the pie/galette from getting soggy. I place this on the middle rack to let it preheat together with the oven. I suggest 20-30 minutes before you plan to bake, you can start to preheat it so it's hot enough
- Line a large baking pan with parchment paper. Lay one piece of the rolled-out pie crust, about 12-inch in diameter, on the parchment paper
- Sprinkle almond flour on top of the pie crust. Use the back of the spoon to spread it evenly across the crust, leaving about 2 inches along the edge
- Top with an even layer of the cranberry filling. Pile the streusel topping evenly on top of the cranberry filling. Gently press the streusel down a bit so they will "stick" better during baking
- Very gently fold the edges up and kind of squeeze the folds together to form some "crimps". If you use the easy galette dough, the dough may feel crackly a bit, but don't worry. It's meant to be like that.
- Brush the edge with some egg wash. Sprinkle with some turbinado sugar. Refrigerate the assembled in the fridge while waiting for the oven to preheat. Cold pie crust will gives you a flaky texture!
Baking:
- Place the baking pan with the galette directly on the baking stone (if using). Bake for 25-30 minutes or until the crust is nicely golden brown and the filling is bubbling at the edges
Cool down:
- Remove from the oven and let them cool down for at least 20-30 minutes before slicing. You can serve them warm, cold or room-temperature
- You can serve it as is or with a dollop of whipped cream or ice cream
- You can read more details on other tips in my post that may answer your questions not covered in the recipe card
*Nutrition facts are just estimates and calculated using online tools*
Assembly and Baking Tips
1. Layer the streusel generously: The streusel not only adds flavor but also texture, so don’t skimp on it! It may seem like a lot, but trust me, it’s the right amount after it’s baked!
2. Keep the dough chilled: A cold dough ensures a flaky crust. Refrigerate the assembled galette in the fridge for at least 30 minutes before baking
3. Bake until bubbling: The cranberry filling should be bubbling and the crust golden brown. This ensures the cornstarch in the filling has thickened properly.
How to make ahead and bake later
1. Assemble and Refrigerate
This is best for baking within 24 hours. Place the assembled galette on a parchment-lined baking sheet and cover it loosely with plastic wrap or foil, ensuring it doesn’t press against the galette. Refrigerate it for up to 24 hours. When ready to bake, preheat the oven and bake directly from the fridge, adding 5–10 minutes to the baking time if needed.
2. Freeze and bake later
This can be kept for up to 2 months in the freezer. Place the assembled galette on a parchment-lined baking sheet. Freeze it uncovered for 2–3 hours until solid. Once frozen, wrap it tightly in plastic wrap and then foil to prevent freezer burn. Bake directly from frozen. No need to thaw! Simply preheat the oven and bake, adding 10–15 minutes to the original baking time.
Serving Suggestions
Serve the cranberry galette warm, perhaps with a scoop of vanilla ice cream or a dollop of whipped cream to balance the tartness. The contrast between the creamy topping and the tart cranberries is simply divine.
