Cranberry Rosemary Galette

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A rustic cranberry rosemary galette makes a delightful appetizer or dessert for entertaining. Gluten-free, dairy-free and vegan. 

A cranberry rosemary galette on a serving board with a slice cut out of it.

I tend to get a little cranberry obsessed this time of year. I tell you, there is nothing like a fresh cranberry. Don’t get me wrong, dried cranberries are good too.. but fresh is where it’s at! I like to use cranberries in interesting and unexpected ways beyond the typical cranberry sauce around the holidays. My cranberry jalapeño salsa was definitely unusual and quite delicious, too! So I thought I’d keep the cranberry train chugging along with a cranberry rosemary galette. Choo Choo! 

A slice of cranberry galette being lifted.

If you don’t remember from my rustic italian plum galette post, a galette is basically a rustic pie that is folded around a fruit filling. We just like to be fancy and call it a galette. This cranberry rosemary galette borders on a savory pie rather than a sweet one. The cranberries are lightly sweetened with pure maple syrup, though you can still taste a little of the bitterness. Just the way I like it! If you’re more of a sweet fan, feel free to up the maple syru a bit. The fresh rosemary also gives it a nice savory, earthy flavor that I think pairs really well with the cranberries.

An overhead view of a cranberry galette topped with pecans with fresh cranberries on the surface.

I decided to tweak my crust recipe a little bit this time and substituted vegan butter with cold coconut oil to see how it would hold up. I can now tell you that the results were fabulous! I love the little crunch that the coconut oil gives the crust. If you want a more buttery, soft and fluffy crunch go with butter or vegan butter. If you like a bit of crisp in each bite, try the coconut oil! I think you’ll be pleasantly surprised!

This cranberry rosemary galette will be a hit at parties, and is great slightly warm with a scoop of ice cream (vegan for me!) right on top. Mmmm.. now if you don’t mind I’m heading back to the kitchen for another bite! Happy Thanksgiving everyone!

A slice of cranberry galette in front of a serving board with the rest of the galette.

Cranberry Rosemary Galette

A rustic cranberry rosemary galette makes a delightful appetizer or dessert for entertaining. Gluten-free, dairy-free and vegan. 
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Course: Appetizer, Dessert
Cuisine: American
Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 1 hour 20 minutes
Servings: 8 servings
Calories: 301kcal
Author: Megan


For the crust:

  • 3/4 cup walnuts
  • 3/4 cup gluten-free flour blend
  • 1/2 cup coconut oil (cold and cubed (see notes))
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 /2 tsp kosher salt
  • 1 tbsp maple syrup
  • 4 tbsp cold water
  • 1 tbsp coconut oil (melted (to brush on crust))
  • 1 tbsp walnuts (chopped (to sprinkle over crust))

For the Filling:

  • 2 cups fresh cranberries
  • 1/4 cup maple syrup
  • 1 tbsp cornstarch or tapioca flour
  • 1 tsp cinnamon
  • ½ tbsp lemon juice
  • 1 tbsp fresh rosemary (chopped)
  • 1/8 tsp salt


  • In a food processor, pulse walnuts until they become a walnut meal. Add flour, salt, cinnamon and nutmeg and pulse to combine.
  • Add coconut oil and maple syrup and pulse until oil is the size of peas, with some bigger pieces.
  • Remove from food processor and place in a bowl, add in water until a dough forms. Pat into a flat circle and chill for at least an hour.
  • To make the filling, combine cranberries, cornstarch, maple syrup, cinnamon, lemon juice, rosemary and salt in a bowl and mix together. Allow to sit for 5-10 minutes. Filling should be thick and not super liquidy.
  • Preheat oven to 375F. Line a baking sheet with parchment paper.
  • Roll out the dough to a 12-inch circle about ½ inch thick. Spoon filling into the middle of the dough.
  • Crimp dough over the filling leaving a circle in the middle. Brush crust with 1 tbsp melted coconut oil. Sprinkle chopped walnuts over the crust.
  • Bake at 375F for 40-50 minutes, until crust is golden brown.


For the coconut oil, when it's at room temperature (not liquid, but a soft solid) I measure out 1/2 cup and then from there I dollop the coconut oil onto a parchment lined baking sheet so that I have chunks of coconut oil and then freeze it until its hard. That's what I put in when the recipe calls for cold coconut oil. You can also use vegan butter or regular butter in it's place.


Calories: 301kcal | Carbohydrates: 22g | Protein: 3g | Fat: 23g | Saturated Fat: 14g | Sodium: 38mg | Potassium: 103mg | Fiber: 3g | Sugar: 9g | Vitamin A: 15IU | Vitamin C: 3.8mg | Calcium: 40mg | Iron: 0.9mg
Tried this Recipe? Tag me Today!Mention @ADashofMegnut or tag #adashofmegnut!

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