Rustic Persimmon Galette Paleo AIP Gluten Free Easy Recipe

There’s something about golden persimmons nestled into buttery crust that feels like autumn and winter had a baby in the prettiest way possible. This Rustic Persimmon Galette Paleo AIP Gluten Free is sweet, simple, and totally forgivingthe kind of dessert that looks fancy but doesn’t ask much of you at all.

I started making this back in late 2019 when persimmons were piled high at the farmers market and I wanted something warm but not heavy after long evenings. The crustmade with cassava and coconut oilcomes together in one bowl and presses right into the pan, no rolling required. After testing it probably two dozen times over the years, I can tell you it’s the reset dessert that makes tired weeknights feel a little more special without any fuss.

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Why You’ll Love This Rustic Persimmon Galette

This one’s a quiet showstopperthe kind of dessert that looks like you spent all afternoon, but really just asks for a bowl, a rolling pin, and a little patience. The crust is tender and flaky thanks to cold palm shortening, and the persimmons soften into something sweet and jammy as they bake.

It’s also incredibly forgiving. The dough doesn’t need to be perfectrough edges and uneven folds are part of the charm. And because it’s paleo and AIP-compliant, it works beautifully for anyone avoiding gluten, grains, or eggs. Perfect for a tired evening when you want something a little special without the fuss.

What You’ll Need (Ingredients & Tools)

The ingredient list is short and purposeful. You’ll use three flourscassava, tigernut, and arrowrootto build a crust that’s sturdy enough to hold fruit but still melts in your mouth. Cold palm shortening is the secret to flakiness, so plan ahead and chill it overnight along with your water.

• Fuyu persimmons: These are the flat, firm ones you can slice cleanly. They hold their shape and sweeten as they bake.
• Unsweetened applesauce: Acts as a moisture barrier between crust and fruit, and adds a hint of natural sweetness.
• Granulated coconut sugar or date sugar: Just a touch in the dough for balance.
• Sea salt: Brings out all the flavors without being noticeable.

Tools you’ll need: a pastry cutter (or sharp knife), rolling pin, parchment paper, and a baking sheet. That’s it.

How the Dough Comes Together

Start by whisking your dry ingredientscassava flour, tigernut flour, arrowroot, sugar, and saltin a large bowl. The cold palm shortening gets cut into small chunks and worked into the flour until it looks like coarse crumbs with pea-sized bits throughout. This is what creates those tender, flaky layers.

When you add the ice-cold water, the dough will look shaggy and rough. Don’t panicthat’s exactly right. Overworking it will make it tough, so stop as soon as it holds together. Divide into three balls, pop them in the fridge, and move on to slicing your persimmons.

Rolling and Shaping the Galettes

Each galette gets rolled between two sheets of parchment paper dusted lightly with arrowroot. Roll gently to about ⅛-inch thickit doesn’t need to be a perfect circle. Spread two tablespoons of applesauce in the center, leaving about ¾ inch around the edges, then layer on your persimmon slices.

Fold the edges up and over the fruit, pleating as you go. Press gently so the folds stick. The galette should look rustic and a little uneventhat’s the whole point. Use a wide spatula to transfer it carefully onto your lined baking sheet.

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 is golden and the persimmons are soft and bubbling just a bit at the edges.

Let them cool for a few minutes before servingthey’re best enjoyed warm, when the crust is still crisp and the fruit is sweet and tender. They’re lovely on their own, or with a dollop of coconut cream if you’re feeling fancy.

Storage	Instructions
Room Temperature	Cover loosely; best eaten same day
Refrigerator	Store in airtight container up to 2 days; reheat in oven at 350°F for 10 minutes
Freezer	Wrap individually in parchment and foil; freeze up to 1 month; thaw and reheat before serving

Tips for Success

• Keep everything cold: The palm shortening and water need to stay chilled right up until you mix the dough. This is what makes the crust flaky.
• Don’t skip the applesauce: It keeps the bottom crust from getting soggy and adds a subtle fruity layer under the persimmons.
• Use ripe but firm persimmons: Fuyu varieties work bestthey slice cleanly and hold their shape during baking.
• Rotate the pan: Halfway through baking, turn the sheet around so the galettes brown evenly on all sides.

Pro Tip: If your dough cracks while rolling, just press it back together with your fingers. It’s meant to be rustic, and small imperfections disappear once it’s folded and baked.

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

This Rustic Persimmon Galette Paleo AIP Gluten Free takes about an hour from start to finish, and every minute is worth it. The crust turns golden and flaky, the persimmons soften into something sweet and tender, and the whole thing smells like autumn wrapped in warmth. You’ll love how it turns outrustic, beautiful, and so comforting you’ll want to make it again before the week is through.

If persimmons aren’t in season, try sliced pears or apples with a pinch of cinnamon folded into the applesauce. A drizzle of honey over the warm galette adds a lovely shine and extra sweetness if you’re serving it for guests. These keep well in the fridge for a day or twojust reheat gently in the oven to bring back that crisp edge. A trick I learned from my mother’s kitchen: always let fruit desserts cool just slightly before slicing so the juices settle and the crust stays intact.

I’d love to hear if you make thistag a photo or leave a note telling me how it turned out in your kitchen. Did you grow up with galettes, or is this your first? Either way, I hope it brings a little sweetness to your table and reminds you that simple, homemade desserts still have a way of making everything feel right. Here’s to dinners that help you get back into a rhythm.