Whole Wheat Galette with Apple and Cranberry

Making small changes in our diet can make the difference this holiday season. Satisfy your sweet tooth with this whole wheat galette with apple & cranberry.

Whole Wheat Galette with Apple and Cranberry by FamilySpice.com

I don’t know what happened, but we are 9 days away from Thanksgiving. And I get to host the family turkey dinner for the very first time. I have made turkey and all the fixings before my immediate clan of five, but I have never had to host the BIG family meal. I am not nervous. I’ve cooked for 70 guests before. I am so looking forward to cooking a healthy and delicious Thanksgiving meal for everyone. It doesn’t have to be all fat and all sugar and over-indulging on calories. You can have your proverbial cake and eat it, too!


I am happy to announce that I have a guest post over at Bob’s Red Mill’s blog about how to eat healthy this holiday season. It’s easy to do, with small baby steps. You’ve heard most of my tips before, but do check out my post and say hello to great folks at Bob’s Red Mill.

We all seem to have a weakness for desserts. If we didn’t, why would the food porn sites be full of these tempting, high-caloric treats? You don’t need a turducken of desserts to blow your waistline. You know what I mean: the oreo stuffed in a cupcake covered in chocolate. Or candy-bar riddled cookies. After awhile, it’s a bit nauseating and quite frustrating to see my fellow food bloggers going down this path.

Maybe it’s age, a slowing metabolism and having kids of my own that have led me here. But, I won’t skimp on flavor or satisfying my sweet tooth. It took several attempts but I finally perfected my all whole-wheat crust for this Whole Wheat Apple and Cranberry Galette.

The part about baking a galette is that it requires less fuss than a traditional pie. And since I have no patience to make a pie pretty, I always go the easy route!

Whole Wheat Galette with Apple and Cranberry by FamilySpice.com

Tart granny smith apples and fresh cranberries are also lower in sugar than most other fruits. And this crust is made with whole wheat flour, wheat bran and rolled oats provided by, you guessed it, Bob’s Red Mill! It is flakey and crunchy like a traditional pie crust, but full of fiber and whole grain goodness. Make one or a dozen, change the filling to include pears, figs or any of your favorite seasonal fruits. You can also add pecans, almonds or pistachios for added protein and crunch.

You can easily the seasonings of the crust to make a savory galette, using sweet potatoes, string beans, tomatoes or sweet peppers for the filling.

Whole Wheat Galette with Apple and Cranberry

Filled with whole wheat flour, wheat bran and low in sugar: You can still satisfy your sweet tooth AND eat something nutritious. Recipe by Laura Bashar of Family Spice


  • 1 cup whole wheat flour
  • 4 TBS brown sugar, light
  • 1 tsp cinnamon, ground
  • 1/2 cup butter, unsalted, frozen
  • 4 TBS water, cold
  • 1 TBS wheat bran
  • 8 oz granny smith apples
  • 4 oz cranberries, fresh
  • 3 TBS whole wheat flour
  • 3 TBS rolled old-fashioned oats
  • 2 TBS orange juice
  • 1 tsp orange zest


  1. In a food processor with a metal blade combine:
    • 1 cup whole wheat flour
    • 1 TBS brown sugar, light
    • 1/2 tsp cinnamon, ground
  2. Cut into small pieces:
    • 1/2 cup butter, unsalted , frozen
  3. Add half of the butter to the food processor and pulse 3 times.
  4. Add remaining butter and pulse 3 times or until butter is size of coarse pebbles.
  5. Add one tablespoon at a time, pulsing after each addition:
    • 4 TBS water , cold
  6. Dough should resemble coarse sand. When pressed together, the dough should stick.
  7. Turn dough onto lightly floured work surface, pressing together to form a ball.
  8. Roll dough ball into:
    • 1 TBS wheat bran
  9. Flatten dough ball to form a disc. Wheat bran does not need to be worked into the dough.
  10. Wrap in plastic wrap or parchment paper and refrigerate dough for 2 hours or up to overnight.
  11. Preheat oven to 350ºF and line baking sheet with parchment paper or silicone baking mat.
  12. Peel and cut into thin slices:
    • 8 oz granny smith apples
  13. Add apples to a mixing bowl and combine with:
    • 4 oz cranberries, fresh
    • 3 TBS whole wheat flour
    • 3 TBS brown sugar, light
    • 3 TBS rolled old-fashioned oats
    • 2 TBS orange juice
    • 1 tsp orange zest
    • 1/2 tsp cinnamon, ground
  14. Remove dough from the plastic wrap and roll until a 9-10 inch circle is formed.
  15. Place dough onto the prepared baking sheet and arrange filling into desired manner, leaving a 1-1/2 inch border of dough around the filling. You can add the apples first to make a pretty pattern then the remaining ingredients, or you can pile it all in at the same time.
  16. Fold dough edges around the filling, adding pleats as needed.
  17. Bake until edges start to brown, 45-50 minutes.
  18. Allow to cool at least 1 hour prior to serving.


Serving Suggestions: Serve at room temperature alone or with some vanilla ice cream!

Cooking Tips: Change up the filling with your favorite fruits.

Prep Time:

Yield: 8 servings

Cook Time:

Giveaway Time!

I have another giveaway for you this week. The winner of last week’s contest was Andy from Isabel and Andy Cook.

This week, Bob’s Red Mill wants to help you eat healthy this holiday season, too. They are putting together a great care package of whole wheat flour, wheat bran & quinoa for you to make your holiday feast healthy and delicious. Sorry, U.S. residents only.


How can I enter? This one is super easy:

Leave a comment below about one thing you are really going to do to make your holiday meals a little healthier.

Come on, just one little step. You can do it!

Disclosure: Bob’s Red Mill sent me a variety of product to sample and review. I was not paid to write this post. All the opinions here are truly my own. Fabulous product from a fabulous company! Sorry, this contest is closed.

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23 Responses to Whole Wheat Galette with Apple and Cranberry

  1. Jim McKain at #

    The Thanksgiving menu at my house hasn’t changed in 40+ years starting with my grandmother, then my mom, and now me doing the cooking. It is my favorite meal of the year to prepare: the traditions inspire me. I also love that it is a meal without decisions, the menu is set in stone. With that said, this year I’m throwing one curve into the mix. Always on our menu has been sauteed broccoli and cauliflower topped with a delightful (and sinfully rich) creamy cheddar sauce. This year instead of sauteeing the vegetables in butter and topping them with cream and cheese, I am going to oven-roast them with a bit of EVOO and top with a sage-seasoned bread crumb. Baby steps…

  2. Kierstin Sykes at #

    I learned some great recipes from my husbands family which have become staples at our thanksgiving table, bourbon sweet potatoes, cranberry relish & a carrot-pumpkin pie. The first two come from my mother in law, and are full of sugar the way she makes it ( she always adds a lot extra). I’ve modified it by significantly reducing the sugar. My husband thinks it needs more sugar, but everyone else, and their waist lines love it. My sister in law came up with the pie for one of her dietician classes. You swap cooked carrots for some of the pumpkin and sugar and everyone chooses this over the traditional pie.

  3. I plan on making a panzanella salad with vegetables roasted in coconut oil and a healthy apple crumble.

  4. Rebecca at #

    I’ve started having my family incorporate at least one fresh, unadulterated vegetable to the mix, like simply steaming green beans (rather than submerging them in condensed soup). The veggie fiber helps me feel fuller without a second helping of casseroles…

  5. More roasted veggies with no sauce – honey instead of white sugar in the minimal desserts I will offer – a long walk during the day for some much-needed exercise. Love your post and pinning your photos.

  6. Gorgeous galette! I try to eat lots of salads and fresh veggies to offset all the desserts I’m tasting :).

  7. Shana at #

    Healthier fruit-based desserts from scratch, no ready-made items (i.e. pie crusts, cookie dough). Incorporation of coconut oil, flax, chia, etc. Also we ordered a free-range, hormone-free turkey 🙂

  8. Hey – I recognize this galette – I think this is the one you made when I was in town, right? It is just as beautiful as ever – congrats!
    As for Thanksgiving, we are adopting the “plant slant” philosophy – as in, putting more emphasis on beautiful veggie dishes and making the turkey more of a “side dish.”

  9. I’m not in the US so no contest entry for me. We don’t have Thanksgiving but Xmas is very close. I have been drastically cutting back on added sugar and the weekend baking on my blog reflects that now. I am with you on the plethora of blogs trying to entice us to eat unhealthy. I love looking at the photos but I know it’s really not what I need.

  10. Lisa D. at #

    I’ll be using more whole wheat flour and whole grains (and less sugar) to make my holiday meals healthier. Thanks, Lisa

  11. First of all, you photos are simply beautiful!! Really nice styling. The dish looks so tempting, I”m heading right over to Bob’s for a look at the recipe.
    Healthier this season? We are reducing sugar to help with Mom’s Diabetes!

  12. NS at #

    Use more vegetables…

  13. At my house, we recently went vegan … Can’t wait to try your whole wheat recipe 🙂

  14. This is going on my table for sure! Love your pictures, they look so appetizing!

  15. Ron at #

    Have chicken instead of turkey. Just the two of us.

  16. Jenne at #

    I always make everything from scratch with organic local foods. Gorgeous pictures!

  17. I’m adding more veggies to our meals to make them healthier 🙂

  18. manda at #

    I am try to add more color in my veggies. Less white on the plate!

  19. This galette looks absolutely delicious! But I see one major problem with it: it seems to be too small :-). I could have 2 of those for one serving.

    I am not from the US, so no giveaway for me, unfortunately, but I love Bob’s Red Mill – great selection. When I am looking for some exotic flour, there is a very good chance that they will have it.

  20. katherine d at #

    We’re using all almond and coconut milk in our cooking this year, plus using brown rice and quinoa for starches

    katherinedibello (at) gmail (dot) com

  21. JM at #

    Healthier sides and dessert…all made from scratch. 1) Oven-roasted vegetables= roma tomatoes, brussel sprouts, carrots, red potatoes and bell peppers…just tossed in a little salt, pepper, evoo and finished with a balsamic glaze. 2) Stuffing muffins for portion control= whole wheat bread, granny smith apples, cranberries, celery, onions and chestnuts…with some herbs/seasoning. 3) Pumpkin pie= homemade pumpkin puree and a homemade paleo pecan crust.

  22. esther at #

    For me, it’s going to portion control!


  1. thanksgiving | -

    […] So this will be my first annual vegan Thanksgiving. My typical menu requires about two pounds of butter and a pound of bacon so obviously this is an adjustment. I’m still making a turkey breast for Bill but Maddie and I will share a gardein holiday roast. Instead of bacon in the green beans I’m caramelizing onions and toasting almonds. My usual buttery, sugary, marshmallow-y yams will be replaced with Hasselback sweet potatoes. For extra protein, I’m making these garlic mashed potatoes. Instead of can-shaped cranberry sauce, I’m making cranberry pear sauce from scratch (using pomegranate juice instead of water and adding some orange zest). I’ll bake my own vegan dinner rolls with whole wheat flour. For dessert we’ll enjoy a pumpkin pie with pecan crust and a whole wheat galette with apple and cranberry. […]

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