Why I’ll Love This Recipe

I enjoy this recipe because it’s easier to make than a traditional pie while delivering the same comforting flavors. The roasted cherries become wonderfully juicy, the ricotta adds a creamy richness, and the crumble topping provides the perfect crunchy finish. I also like that the rustic shape means I don’t have to worry about creating a perfectly shaped crust.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Galette

pie crust dough
fresh cherries, pitted
ricotta cheese
granulated sugar
honey
vanilla extract
lemon zest
cornstarch
egg, beaten (for egg wash)

For the Crumble Topping

all-purpose flour
brown sugar
unsalted butter, cold and cubed
rolled oats
ground cinnamon
pinch of salt

Directions

I preheat the oven to 400°F (200°C).
I toss the pitted cherries with sugar, cornstarch, and a little vanilla, then spread them on a baking sheet and roast for about 15 minutes.
I mix the ricotta with the honey, vanilla extract, and lemon zest until smooth.
I roll the pie dough into a large circle and place it on a parchment-lined baking sheet.
I spread the ricotta mixture over the center of the dough, leaving a 2-inch border around the edges.
I spoon the roasted cherries evenly over the ricotta layer.
I combine the flour, brown sugar, oats, cinnamon, salt, and cold butter until coarse crumbs form, then sprinkle the crumble over the cherries.
I gently fold the edges of the dough over part of the filling and brush the crust with the beaten egg.
I bake the galette for 35 to 40 minutes, or until the crust is golden brown and the filling is bubbling.
I let the galette cool for at least 15 minutes before slicing and serving.

Servings and Timing

Servings: 8
Prep Time: 25 minutes
Cook Time: 55 minutes
Total Time: 1 hour 20 minutes

Variations

I replace the cherries with peaches, plums, or mixed berries for a seasonal variation.
I add sliced almonds to the crumble for extra crunch.
I mix a little almond extract into the ricotta filling for a richer flavor.
I use mascarpone instead of ricotta for an even creamier filling.
I drizzle the finished galette with honey or a light vanilla glaze before serving.

Storage/Reheating

I store leftover galette in an airtight container in the refrigerator for up to 4 days. If I want to keep it longer, I freeze individual slices for up to 2 months. I thaw frozen slices in the refrigerator before reheating. I warm the galette in a 325°F (165°C) oven for 10 to 15 minutes to restore the crisp crust. I avoid using the microwave because it can soften the pastry.

FAQs

Can I use frozen cherries?

Yes. I thaw and drain them well before roasting to prevent excess moisture from making the crust soggy.

Do I have to roast the cherries first?

I like roasting them because it concentrates their sweetness and reduces excess juices, creating a more flavorful filling.

Can I make the galette ahead of time?

Yes. I prepare the galette several hours in advance and bake it just before serving, or I bake it completely and gently reheat it before enjoying.

What type of ricotta works best?

I prefer using whole-milk ricotta because it creates a rich, creamy filling with the best texture.

What can I serve with this galette?

I enjoy serving it with vanilla ice cream, freshly whipped cream, or a drizzle of honey for an elegant dessert.

Conclusion

I always enjoy making this roasted cherry ricotta crumble galette because it’s rustic, elegant, and full of fresh fruit flavor. The flaky crust, creamy ricotta, sweet roasted cherries, and buttery crumble create a wonderful combination of textures in every bite. Whether I serve it for a special celebration or a casual weekend dessert, it’s a recipe I look forward to making again and again.

Roasted Cherry Ricotta Crumble Galette Recipe

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Roasted Cherry Ricotta Crumble Galette is a rustic dessert featuring a flaky buttery crust filled with sweet roasted cherries, creamy ricotta, and a crisp cinnamon-oat crumble topping. It’s an elegant yet simple treat that’s perfect for summer gatherings, holidays, or anytime you crave homemade baking.

Author: Laura
Prep Time: 25 minutes
Cook Time: 55 minutes
Total Time: 1 hour 20 minutes
Yield: 8 servings
Category: Dessert
Method: Bake
Cuisine: American
Diet: Vegetarian

Instructions

Preheat the oven to 400°F (200°C).
Toss the pitted cherries with the granulated sugar, cornstarch, and a little vanilla extract. Spread them on a baking sheet and roast for about 15 minutes.
Mix the ricotta cheese with the honey, remaining vanilla extract, and lemon zest until smooth.
Roll the pie crust dough into a large circle and place it on a parchment-lined baking sheet.
Spread the ricotta mixture over the center of the dough, leaving a 2-inch border.
Spoon the roasted cherries evenly over the ricotta layer.
Combine the flour, brown sugar, rolled oats, cinnamon, salt, and cold butter until coarse crumbs form, then sprinkle the crumble over the cherries.
Fold the edges of the dough over part of the filling and brush the crust with the beaten egg.
Bake for 35 to 40 minutes, or until the crust is golden brown and the filling is bubbling.
Cool for at least 15 minutes before slicing and serving.

Notes

Substitute peaches, plums, or mixed berries for the cherries when in season.
Add sliced almonds to the crumble for extra crunch.
Mix a little almond extract into the ricotta filling for additional flavor.
Use mascarpone instead of ricotta for a richer filling.
Drizzle the baked galette with honey or a light vanilla glaze before serving.
Store leftovers in the refrigerator for up to 4 days or freeze slices for up to 2 months.
Reheat in a 325°F (165°C) oven for 10 to 15 minutes to crisp the crust.

Nutrition

Serving Size: 1 slice
Calories: 380 kcal
Sugar: 23 g
Sodium: 180 mg
Fat: 19 g
Saturated Fat: 10 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 47 g
Fiber: 3 g
Protein: 7 g
Cholesterol: 55 mg