Rustic Persimmon Galette Paleo AIP Gluten Free Easy Dessert

There’s something about a Rustic Persimmon Galette Paleo AIP Gluten Free that just feels like a hug on a plate. Golden crust, sweet persimmon slices peeking through, and that perfectly imperfect fold that says “I made this, and it’s cozy.” No fuss, no fancy moldsjust real dessert that happens to work for so many ways of eating.

I started playing with this one last fall when persimmons showed up at the farmers market and I wanted something that felt special but didn’t require an hour of prep. After a long day, I need dessert to be comforting but not complicatedand this delivers every time. The crust comes together fast, the filling is just fruit and a little sweetness, and honestly? The messier it looks, the better it tastes. I’ve made this probably a dozen times now, tweaking the dough until it held together beautifully without any grains or dairy, and I’m still a little proud every time it comes out of the oven.

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Why You’ll Love This Rustic Persimmon Galette

This dessert is everything you want when you’re craving something sweet but don’t want to mess with pie tins or fancy crimping. It’s forgiving, beautiful in that perfectly imperfect way, and works for so many dietary needs without tasting like it’s “missing” anything.

• Totally weeknight-friendly: The dough comes together in one bowl, and the whole thing bakes while you clean up dinner. It’s my go-to when I’m tired and still want dessert to feel like dessert.
• Paleo, AIP, and gluten-free all at once: No grains, no dairy, no eggsjust real ingredients that actually taste like a treat.
• Persimmons shine here: Their honey-like sweetness needs almost nothing to become something special.
• Rustic = stress-free: The messier your folds, the more charming it looks. No perfection required.

Key Ingredients You’ll Need

The magic here is in the combination of flours and that cold palm shortening. Together, they create a tender, flaky crust that holds up beautifully without any butter or lard.

• Cassava flour, tigernut flour, and arrowroot flour: This trio mimics traditional pastry texture while staying grain-free. Each one plays a rolestructure, sweetness, and tenderness.
• Cold palm shortening: The secret to flaky crust. Keep it in the fridge overnight so it stays solid when you work it in.
• Fuyu persimmons: The squat, tomato-shaped ones that you can slice while firm. They soften beautifully as they bake and taste like autumn honey.
• Unsweetened applesauce: Adds a little moisture and natural sweetness under the fruit without making things soggy.

Pro Tip: Measure your palm shortening and water the night before and stick them in the fridge. Cold fat equals flaky dough.

How the Dough Comes Together

You’re basically making a rustic pastry dough, and the process is simpler than it sounds. The key is keeping everything cold and not overworking it.

Whisk your dry ingredients firstcassava flour, tigernut flour, arrowroot, coconut sugar, and sea salt. Then cut in the cold palm shortening until it looks like pea-sized crumbles coated in flour. A pastry cutter makes this easy, but a sharp knife works just fine too. Add your ice-cold water and stir with a spatula until the dough is chunky and rough. It’s supposed to look a little shaggythat’s what gives you those tender, flaky layers.

Divide into three portions, roll into balls, and pop them in the fridge while you prep the persimmons. That rest time helps everything firm up and makes rolling so much easier.

Rolling and Filling Your Galettes

Here’s where it gets fun. You don’t need a fancy surfacejust two sheets of parchment paper and a little arrowroot powder for dusting.

Place one dough ball between the parchment sheets, flatten it gently with your hand, then roll it out to about ⅛-inch thick. Peel off the top sheet, spread 2 tablespoons of applesauce in the center (leave about ¾ inch around the edges), and layer on your persimmon slices. Fold up the edges in loose pleats, pressing gently so they stick. Transfer the whole thing to your lined baking sheet using a wide spatula.

Note: If the dough cracks a little, just pinch it back together. That’s the beauty of galettesthey’re meant to be rustic.

Baking and Serving

Bake at 400°F for 35 to 40 minutes, rotating the pan halfway through so everything browns evenly. You’ll know they’re done when the crust turns golden and smells buttery and sweet.

Let them cool for just a few minutes, then serve warm. They’re perfect on their own, but if you want to get fancy, a dollop of coconut cream (if it fits your plan) is lovely. I usually make all three at once and save one or two for breakfast the next daythey reheat beautifully in a low oven.

Storage Method	How Long	Best For
Room temperature (covered)	1 day	Same-day serving
Refrigerator (airtight)	3 days	Make-ahead dessert
Reheat in 300°F oven	10 minutes	Crispy crust revival

Tips and Swaps to Make It Your Own

This recipe is flexible once you understand the basics. Here are a few tweaks I’ve tried and loved.

• Use different fruit: Apples, pears, or even thinly sliced sweet potato work beautifully in place of persimmons.
• Swap the sugar: Date sugar and coconut sugar both work great. You can also leave it out entirely if your fruit is super sweet.
• Make it ahead: You can form the dough balls and refrigerate them for up to 24 hours before rolling and baking.
• Double the batch: This dough freezes well. Wrap each ball tightly and freeze for up to a month. Thaw in the fridge before rolling.

Pro Tip: If your dough feels too soft to roll, pop it back in the fridge for 10 minutes. Cold dough is your best friend here.

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How I Finally Perfected This Rustic Persimmon Galette Paleo-AIP-Gluten Free

I’ve been tinkering with this Rustic Persimmon Galette Paleo-AIP-Gluten Free for three seasons now, and the first time around, my crust literally crumbled into sand. Turns out, cassava flour needs a gentler hand than I was giving it. After a few laughable failures and one triumphant Sunday afternoon, I finally cracked it.

FAQs ( Rustic Persimmon Galette Paleo-AIP-Gluten Free )

This Rustic Persimmon Galette Paleo AIP Gluten Free bakes up in about 40 minutes and fills the kitchen with that buttery, golden smell that makes everyone wander in asking what’s for dessert. You’ll love how it turns outtender fruit, flaky crust, and that gorgeous rustic look that says homemade without saying “I spent all day on this.” It’s the kind of dessert that feels special but doesn’t ask for much, and honestly, that’s my favorite kind.

If persimmons aren’t around, thin apple or pear slices work beautifully herejust keep them about the same thickness so they bake evenly. A trick I learned from my aunt’s kitchen: always chill your fat and your water overnight, and your crust will thank you with those beautiful flaky layers. Leftovers (if you have any) keep well in the fridge and taste amazing reheated in a low oven until they’re warm and crispy again. You can even make the dough ahead and keep it wrapped tightly in the fridge before you roll and bake.

I’d love to see your galettestag me if you make this one, or tell me in the comments what fruit you used. Did you grow up with persimmons, or are they new to your kitchen? Either way, I hope this becomes one of those recipes you pull out when you want something cozy without the fuss. Share it with someone who needs a little sweetness this weekit’s that kind of dessert. Some nights just need an easy treat that still feels like home.