There’s something undeniably comforting about rustic desserts, especially when they’re filled with warm spices and seasonal fruit.
This Spiced Pear and Cranberry Galette is the ultimate cozy treat.
With a buttery, flaky crust and a perfectly balanced filling of sweet pears and tart cranberries, it delivers all the flavors of fall and winter in one beautiful, freeform pastry.
Galettes may look impressive, but they’re actually incredibly simple to make.
No pie dish, no complicated techniques, just honest, homey baking at its best.
Whether you’re hosting a holiday dinner or just craving something sweet and spiced, this recipe is a must-try.
Why You’ll Love This Spiced Pear and Cranberry Galette
- Perfect blend of flavors: Sweet pears, tangy cranberries, and warm spices come together beautifully.
- Visually stunning: Looks fancy, but requires minimal effort.
- Forgiving and flexible: No perfect crust-crimping skills needed.
- Seasonal and satisfying: Ideal for fall and winter celebrations or cozy evenings at home.
Ingredients You’ll Need (and Substitutions)
To make the galette, you’ll need a handful of simple ingredients that pack a flavorful punch:
- Fresh pears – Bosc, Anjou, or Bartlett varieties hold their shape well when baked.
- Cranberries – Fresh or frozen both work; no need to thaw if using frozen.
- Brown sugar – Adds richness and depth to the filling.
- Spices – Cinnamon, nutmeg, ginger, and allspice give the filling that signature warmth.
- Lemon juice & zest – Brightens the fruit and balances the sweetness.
- Cornstarch – Thickens the filling to prevent a soggy crust.
- Pie dough – Homemade is best, but store-bought works just fine.
- Optional add-ins – Vanilla extract, orange zest, or cardamom for extra flavor.
How to Make a Spiced Pear and Cranberry Galette (Step-by-Step)
1. Prepare the Dough
If you’re making your own pie crust, do this first and let it chill for at least an hour. A cold dough helps create that signature flakiness.
2. Make the Filling
In a large bowl, gently toss sliced pears and cranberries with brown sugar, spices, lemon juice, zest, and cornstarch. Let the mixture sit while you prepare the crust—this helps the flavors meld.
3. Roll Out the Dough
On a lightly floured surface, roll the dough into a 12-inch circle. Don’t worry if it’s not perfect—this is a rustic dessert.
4. Assemble the Galette
Transfer the dough to a parchment-lined baking sheet. Spoon the fruit filling into the center, leaving a 2-inch border around the edges. Gently fold the edges of the dough over the filling, pleating as you go.
5. Finish and Bake
Brush the crust with egg wash and sprinkle with coarse sugar for a golden, sparkling finish. Bake at 400°F (200°C) for 35–40 minutes, or until the crust is deeply golden and the fruit is bubbling.
6. Cool and Serve
Let the galette cool slightly before slicing. Serve warm, preferably with vanilla ice cream or freshly whipped cream.
Tips for the Best Rustic Fruit Galette
- Keep your dough cold – It’s key to a flaky, crisp crust.
- Don’t overfill – Too much fruit can lead to leaks or a soggy bottom.
- Use parchment paper – It makes cleanup easier and prevents sticking.
- Sprinkle the crust with sugar – Adds crunch and a beautiful golden finish.
- Balance flavors – Tart cranberries and sweet pears need just the right amount of sugar and spice.
Common Variations and Flavor Twists
- Add nuts – Chopped walnuts or pecans provide great texture and flavor.
- Swap fruits – Try apples instead of pears, or a mix of both.
- Use dried fruit – Dried cranberries or raisins can add chewiness.
- Add zest or liquor – Orange zest or a splash of bourbon deepens the flavor.
- Try puff pastry – For a shortcut or a flakier twist, puff pastry is a fun alternative.
Make-Ahead and Storage Tips
- Make the dough ahead – It can be refrigerated for up to 3 days or frozen for longer.
- Assemble in advance – You can prep the galette a few hours ahead and keep it in the fridge until ready to bake.
- Store leftovers – Keep in the fridge for 3–4 days. Reheat slices in the oven to maintain a crisp crust.
- Freeze baked galette – Wrap tightly and freeze for up to 2 months. Reheat in the oven until warm through.
Recipe FAQ’s
Can I use canned pears?
Fresh pears are best for texture, but canned pears can work in a pinch. Be sure to drain them well and reduce the sugar slightly.
Can I make this galette ahead of time?
Yes! Assemble it up to 4 hours in advance and keep it refrigerated until baking. You can also bake and freeze it – just reheat in the oven before serving.
How do I prevent a soggy bottom?
Be sure to use cornstarch in the filling and bake the galette on a preheated baking sheet or stone for extra crispiness.
Spiced Pear and Cranberry Galette
Ingredients
For the crust (if homemade):
- 1 ¼ cups All-purpose flour
- ½ cup 1 stick – Unsalted butter, cold and cubed
- ¼ tsp Salt
- 2-4 tbsp Ice water
- You may also use a store-bought 9-inch pie crust or puff pastry.
For the filling:
- 2 large Pears peeled, cored, and thinly sliced
- ¾ cup Fresh or frozen cranberries
- ⅓ cup Brown sugar packed
- 1 tbsp Lemon juice
- 1 tsp Lemon zest
- 1 ½ tbsp Cornstarch
- 1 tsp Ground cinnamon
- ¼ tsp Ground ginger
- ⅛ tsp Nutmeg
- ⅛ tsp Allspice
- ½ tsp Vanilla extract optional
For finishing:
- 1 Egg beaten (for egg wash)
- 1 tbsp Coarse sugar for sprinkling
Instructions
Prepare the Dough
- If you’re making your own pie crust, do this first and let it chill for at least an hour. A cold dough helps create that signature flakiness.
Make the Filling
- In a large bowl, gently toss sliced pears and cranberries with brown sugar, spices, lemon juice, zest, and cornstarch. Let the mixture sit while you prepare the crust—this helps the flavors meld.
Roll Out the Dough
- On a lightly floured surface, roll the dough into a 12-inch circle. Don’t worry if it’s not perfect—this is a rustic dessert.
Assemble the Galette
- Transfer the dough to a parchment-lined baking sheet. Spoon the fruit filling into the center, leaving a 2-inch border around the edges. Gently fold the edges of the dough over the filling, pleating as you go.
Finish and Bake
- Brush the crust with egg wash and sprinkle with coarse sugar for a golden, sparkling finish. Bake at 400°F (200°C) for 35–40 minutes, or until the crust is deeply golden and the fruit is bubbling.
Cool and Serve
- Let the galette cool slightly before slicing. Serve warm, preferably with vanilla ice cream or freshly whipped cream.