Ingredients:
For the Filling:
- 4 ripe but firm pears, peeled, cored and thinly sliced
- ½ cup dried cranberries
- ¼ cup granulated sugar
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- Pinch of nutmeg
- 1 tablespoon lemon juice
For the Crust:
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, cold and cubed
- ¼ cup ice water
For the Crumble:
- ½ cup all-purpose flour
- ½ cup almond flour
- ½ cup packed brown sugar
- ¼ teaspoon ground ginger
- ⅓ cup cold unsalted butter, cubed
Instructions:
- Make the Filling: Combine sliced pears, cranberries, sugars, cinnamon, ginger, nutmeg, and lemon juice in a large bowl. Toss gently to coat. Set aside.
- Make the Crust: In a large bowl, whisk together flour and salt. Cut in cold butter using a pastry blender or your fingers until mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, mixing until dough just comes together. Do not overwork. Form into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Make the Crumble: In a medium bowl, combine flour, almond flour, brown sugar, and ginger. Cut in cold butter using a pastry blender or your fingers until mixture resembles coarse crumbs. Set aside.
- Assemble and Bake: Preheat oven to 375°F (190°C). On a lightly floured surface, roll out dough into a 12-inch circle. Transfer to a baking sheet lined with parchment paper. Spread pear filling evenly over the dough, leaving a 2-inch border. Fold edges of dough over the filling to create a rustic crust. Sprinkle crumble topping evenly over the galette.
- Bake for 40-45 minutes, or until crust is golden brown and filling is bubbly. Let cool slightly before serving.