If you’re looking for a stunner of a dessert that feeds a crowd this holiday season, this slab galette is it. Inspired by the gingered cranberry-pear pie I posted on the site two years ago, this galette has an all-butter dough that’s rolled in crushed gingersnap cookies, and a heaping filling of pears, apples, and cranberries. By briefly cooking the cranberries first on the stovetop, you have insurance that they’ll cook through in the oven, and the opportunity to make a gingery-cranberry syrup to amp up the flavor and complexity of the fruit filling. This is one of the rare fruit pies or galettes that you can make a day in advance without fear of the crust getting soggy. The crust is incredibly flaky and sturdy, made even more so by the crushed gingersnap cookies. Serve this warm or at room temperature, with a fluffy cloud of freshly whipped cream on top.

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