• 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