Ingredients:
For the Dough:
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, chilled and cubed
- ¼ cup ice water
For the Filling:
- 4 ripe but firm pears, peeled, cored, and sliced thinly
- ½ cup dried cranberries
- ¼ cup granulated sugar
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon nutmeg
- 1 tablespoon lemon juice
For the Crumble Topping:
- ½ cup all-purpose flour
- ½ cup rolled oats
- ½ cup chopped walnuts
- ¼ cup packed brown sugar
- ¼ teaspoon ground cinnamon
- ¼ teaspoon salt
- 6 tablespoons cold unsalted butter, cubed
Instructions:
- Make the Dough: In a large bowl, whisk together flour and salt. Add the cubed butter and use your fingers or a pastry blender to cut the butter into the flour until the mixture resembles coarse crumbs. Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Do not overmix. Shape the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Prepare the Filling: In a large bowl, combine the sliced pears, cranberries, granulated sugar, brown sugar, cinnamon, ginger, nutmeg, and lemon juice. Toss gently to coat.
- Make the Crumble Topping: In a medium bowl, combine flour, oats, walnuts, brown sugar, cinnamon, and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Assemble the Galette: Preheat oven to 375°F (190°C). On a lightly floured surface, roll out the dough into a 12-inch circle. Transfer the dough to a baking sheet lined with parchment paper. Pour the pear and cranberry filling into the center of the dough, leaving a 2-inch border. Fold the edges of the dough over the filling, pleating as needed to create a rustic edge. Sprinkle the crumble topping evenly over the fruit filling.
- Bake: Bake for 40-45 minutes, or until the crust is golden brown and the filling is bubbling. Let cool slightly before serving.
Enjoy!