Raspberry + Cranberry Galette


As the weather turns colder and the holidays approach, the anticipation of the comforts that go along with this time of the year fill me with equal parts nostalgia + excitement. The food, the company & the coziness it all brings together are pure perfection.

While it’s been said that nothing is more American as pie, (specifically during Thanksgiving & Christmas) there’s something simplistic & beautifully rustic about a galette that I cannot ignore. It’s simple in appearance, but bold in flavor – whatever the flavor may be. I also love that they are quick to make, leaving less time in the kitchen & more time spent with family.

This summer we picked 10 pounds of raspberries and froze a good portion of them. Recipes such as this one was precisely what I had intended for the frozen berries. The combination of sweet + tart are perfect for any gathering, be it holiday or not. Happy baking!


  • 1 cup unbleached, AP flour
  • 1.5 tsp ground cinnamon
  • 6 tbsp very cold butter, cubed
  • 1 tsp pure vanilla extract
  • 1/4 cup ice water (remove the ice before adding)
  • 2 cups fresh or frozen raspberries
  • 1 cup cranberries
  • the zest of 1 lemon
  • 1 tbsp lemon juice
  • 3 tbsp sugar


  1. In a large bowl, stir together the flour + cinnamon. Add the diced cold butter & cut in with a pastry knife or fork.
  2. add the vanilla extract + 1/4 cup of ice water (sans ice), combining together with clean hands until it forms a ball. If the mixture is too dry, add a tablespoon of water at a time until it comes together.
  3. Cover the ball in plastic wrap & refrigerate for 30 minutes. Preheat oven to 400.
  4. On a clean surface dusted lightly with flour, roll out the chilled dough until it forms a round crust approximately 10″ in diameter.
  5. Transfer the dough to a parchment lined baking sheet.
  6. In a separate bowl, combine the fruit, lemon zest + juice and sugar together. Stir & add to the center of the dough.
  7. Gently fold over the edges of the galette & crimp the corners.
  8. Bake 35-40 minutes or until golden brown & the fruit begins to bubble. Serve warm or store up to 2 days.


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