There’s nothing I love more than a freshly picked apple in the Fall. They are so crisp and so sweet! Growing up in Washington state, we had this green apple tree that would weigh down like a willow from all of the apples that grew on it. I remember playing inside of its branches and pretending it was my house. Oh, the days where everything was imaginative play. I really loved that tree on our four-acre property.
We had huge orchards of apple trees and a field of asparagus behind our house. In front of the house was an alfalfa field. Some days I really miss the smells and hearing the frogs that would hang around the ponds and croak in the night.
Here in the deep south, I enjoy the sounds as well. We have frogs and crickets making lots of noise…but there are a million other bug sounds as well!
But back to apples!
I think cooking and baking with apples in the Fall with Fall spices like cinnamon and nutmeg are perfection, a seasonal necessity even. I often make Apple Crisp, Cinnamon Rolls, or Baked Apples, but I wanted something different this Fall. Galettes are a new favorite of mine. The possibilities are endless with them! I even recently made a New Orleans Muffaletta Galette.
This time I made a Rustic Fall Galette with Apples and Cranberries, infused with flavors like cinnamon and nutmeg, sprinkled with sugar. It’s a perfect fall dessert, one that my husband and I ate for breakfast twice! Fruit is good for breakfast right?? This dish doesn’t have all that much sugar.
- 1 frozen roll out Pillsbury Pie Crust (thawed)
- 1/4 C dried Cranberries
- 1/4 C brown sugar
- White Sugar to sprinkle on top
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 2 gala apples
- Preheat oven to 425
- Slice up the apples really thin and place in a large bowl.
- Add in brown sugar, cinnamon, and nutmeg to bowl and coat the apples with it.
- Roll out thawed pie crust onto a baking sheet that is covered in parchment paper.
- Start placing apples in a spiral starting from about 1.5 inches away from the outer edges of crust and work your way in.
- Place cranberries at random and then fold over the edges of crust to keep the juices from spilling out while baking.
- Wet the edges of the crust with a little bit of water and sprinkle with white sugar.
- Sprinkle some more white sugar on the apples as well for an added sweetness.
- Bake for 20 minutes or until golden brown.
- Serve with dairy free ice cream or eat as is.