Strawberry and Cranberry Galette

Strawberry and Cranberry Galette

Okay, I finally did it. A healthier crust which still has the taste (and easy prep) of an all-butter crust just became a reality! Plus all that fruit can’t hurt, right?
Strawberry and Cranberry Galette

I was originally trying to decide between making almond pancakes or almond cranberry cake, but then while watching my brother’s soccer game, I started thinking about a galette with berries. I literally visualized the entire recipe and result as I watched a soccer ball being bounced back and forth between the two teams. (Okay, the crust was adapted from Joy of Baking’s Cranberry Galette recipe because I had no idea about proportions.)  I was going to use almond flour for the crust, but I forgot to, so next time I’ll try that and see how it goes.
Strawberry and Cranberry Galette

In love right now. In love.
Strawberry and Cranberry Galette

Strawberry and Cranberry Galette

  • Servings: 8
  • Difficulty: Easy
  • Print

With a healthier (yet still amazing) crust, this galette filled with delicious berries is sure to wow crowds.

1  1/4 cups all-purpose flour
52 g (1/4 cup) coconut oil, soft (not melted)
1/4 cup butter, cold and cut into 1-inch cubes
1/8 to 1/4 cup ice cold water
1 cup fresh cranberries
1 cup strawberries, halved
1/2 cup blueberries (I used frozen with great results)
1/2 cup pecans, chopped
1/2 cup brown sugar


  1. Dough: In the food processor, pulse the flour, coconut oil and butter together until it’s grainy. Add a few tablespoons of water at a time, pulsing three times in between each addition, until dough becomes slightly sticky. Dump the dough onto a clean counter-top surface and, using your hands, form a 1/2-inch tall disc. Refrigerate for one hour.
  2. Filling: Meanwhile (around the 30 minute mark), preheat oven to 200 °C (400 °F). Line a baking sheet with parchment paper. In a large bowl, mix together cranberries, strawberries, blueberries, pecans, and brown sugar. Let rest until dough is ready to take out of the fridge.
  3. Assembly: Roll out the dough onto the parchment paper lined baking sheet to form a 15-inch round circle ( I had trouble doing it on the counter-top because it would crumble before I could transfer it on the baking sheet, so I did the entire process on the baking sheet instead). Now pour the fruit mixture onto the middle of the dough circle, making sure to leave a 1-inch border untouched. Fold that 1-inch border over the edges of the fruit filling.
  4. Bake for 20 minutes, then cover with tinfoil to prevent the fruit from burning and bake for another 15 to 20 minutes until crust is golden brown and the fruit filling has started bubbling. Let rest for 15 minutes before serving with ice cream! Can be covered and stored at room temperature for a few days.


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