Persimmons get soft and honey-sweet in late fall, and that’s when they belong tucked into buttery crust with a little cinnamon. This Rustic Persimmon Galette Paleo AIP Gluten Free keeps all that cozy flavor without the grains or dairy just tender fruit and a flaky grain-free crust that actually holds together.
I started testing this back in 2019 after too many evenings staring into the fridge with zero inspiration. Spring always makes me want meals that feel cozy, but a little fresher and honestly, a galette is as low-effort as it gets when you need something that feels special without the fuss. The crust comes together in one bowl, the filling is just sliced fruit and spice, and nobody has to know how simple it really was.
This Rustic Persimmon Galette is a delightful paleo dessert perfect for anyone following AIP or gluten free diets. It’s an easy dinner or weeknight meal option that the whole family will enjoy. With naturally sweet persimmons and a flaky cassava-based crust, this gluten free galette combines wholesome ingredients for a cozy family dinner treat.
1½ tablespoons granulated coconut sugar or date sugar
⅛ teaspoon sea salt
¼ cup + 2 tablespoons cold palm shortening
6 tablespoons ice-cold water
4 Fuyu pesimmons, ripe
6 tablespoons unsweetened applesauce
Method
The day before, place the palm shortening and ice-cold water in the refrigerator to chill overnight.
The following day, whisk together cassava flour, tigernut flour, arrowroot flour, coconut or date sugar, and sea salt in a large mixing bowl.
Remove the cold palm shortening from the fridge, cut into small pieces, then incorporate into the flour mixture using a pastry cutter or knife until pea-sized pieces are coated.
Add the chilled water and gently stir the mixture with a spatula until a rough, chunky dough forms. Avoid over-mixing.
Divide the dough into three equal portions, shape each into a ball, and refrigerate while prepping the persimmons.
Trim stems from the Fuyu persimmons, slice in half, then cut into ¼-inch thick slices with a serrated knife.
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Prepare a work surface with parchment paper dusted lightly with arrowroot flour. Place one dough ball in the center and sprinkle with arrowroot flour.
Cover with another piece of parchment paper and press slightly by hand, then roll out carefully to about ⅛-inch thickness.
Spread 2 tablespoons of applesauce in the center of the dough disc, leaving about ¾-inch border around the edges.
Arrange the persimmon slices over the applesauce, then fold the edges of the dough inward around the fruit, pressing the folds to seal.
Transfer the galette to the lined baking sheet using a large spatula.
Repeat rolling and assembling with the remaining dough balls and persimmon slices.
Bake the galettes for 35 to 40 minutes, rotating the baking sheet halfway through, until golden brown.
Remove from the oven and enjoy the galettes warm right away.
Notes
For best results, keep the shortening and water very cold to achieve a flaky crust. Store leftovers covered in the fridge and reheat before serving.
Why You’ll Love This Rustic Persimmon Galette
Fuyu persimmons get sweet and jammy as they bake, and the grain-free crust holds together without any fuss. The applesauce acts like glue and keeps the filling tender without adding sugar. It’s the kind of dessert that looks impressive but doesn’t ask much of you on a tired Tuesday night.
Paleo and AIP friendly: No grains, dairy, eggs, or refined sugar just cassava flour, tigernut flour, and coconut sugar.
Rustic on purpose: Galettes are meant to be a little uneven. No crimping, no perfection required.
Scales beautifully: The recipe makes three individual galettes, so everyone gets their own little pie.
Minimal cleanup: One bowl for the crust, parchment paper for rolling, and straight onto the baking sheet. Low effort, minimal cleanup, and it doesn’t feel heavy perfect for spring nights.
What Makes the Crust Work
The secret to a flaky grain-free crust is keeping everything cold and not overworking the dough. Cold palm shortening creates little pockets of steam as it bakes, which gives you layers. Ice-cold water firms up the dough without activating too much starch.
Key crust ingredients: Cassava flour holds it together, tigernut flour adds a slight sweetness and crumb, and arrowroot keeps it tender. The dough will look shaggy and rough that’s exactly what you want.
Pro Tip: Measure out your palm shortening and water the night before and let them chill in the fridge. It makes a real difference when everything starts icy cold.
Simple Ingredient Swaps
Ingredient
Swap Option
Granulated coconut sugar
Date sugar or omit entirely if persimmons are very ripe
Palm shortening
Coconut oil (solid, not melted) crust will be slightly less flaky
Fuyu persimmons
Firm pears or thinly sliced apples
Unsweetened applesauce
Mashed banana (AIP-friendly) or pumpkin purée
How to Make It
Start by whisking together your dry ingredients, then cut the cold palm shortening into pea-sized pieces using a pastry cutter or sharp knife. Stir in the ice water just until the dough comes together in rough chunks. Divide into three balls and chill while you slice the persimmons.
Roll each dough ball between two sheets of parchment paper dusted lightly with arrowroot. Spread applesauce in the center, arrange persimmon slices on top, then fold up the edges in loose pleats. Transfer to a parchment-lined baking sheet and bake at 400°F for 35 to 40 minutes until golden.
Note: Rotate the pan halfway through so the galettes brown evenly. The crust should look toasted and firm when they’re done.
Serving and Storage Tips
How to Enjoy
Details
Serve warm
Right out of the oven is best the crust stays crisp and the fruit is soft and sweet
Room temperature
Still delicious after an hour or two on the counter
Storage
Cover loosely with foil and keep at room temp for up to 2 days, or refrigerate for up to 4 days
Reheat
Warm in a 350°F oven for 8–10 minutes to crisp the crust back up
Troubleshooting and Tweaks
Dough too crumbly? Add another tablespoon of ice water, one teaspoon at a time. Dough too sticky? Dust with a little more arrowroot when rolling.
Persimmons not sweet enough? Use ripe Fuyu persimmons that yield slightly to pressure. If yours are firm, let them sit on the counter for a day or two. You can also brush the fruit with a tiny bit of honey before baking if you’re not strict AIP.
Want more spice? Add a pinch of cinnamon to the crust or dust it over the persimmons before folding (only if reintroducing spices on AIP).
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What type of persimmons work best for this recipe?
Fuyu persimmons are ideal since they stay firm when ripe and won’t turn mushy during baking. Avoid Hachiya persimmons as they become too soft and watery. Look for persimmons that yield slightly to pressure but aren’t overly soft.
Can I make the crust ahead of time?
Yes, you can prepare the crust dough up to 2 days ahead and refrigerate it wrapped in plastic. Let it sit at room temperature for 10-15 minutes before rolling to make it easier to work with.
How do I prevent the bottom from getting soggy?
Place the galette on a preheated baking stone or heavy baking sheet. Lightly dust the crust with coconut flour before adding fruit to create a moisture barrier. Bake on the lower oven rack for better bottom browning.
What can I substitute for coconut flour in the crust?
Cassava flour works well as a 1:1 replacement for coconut flour in this recipe. Tigernut flour is another AIP-friendly option, though you may need slightly less liquid since it absorbs differently than coconut flour.
How long does the galette stay fresh?
This dessert stays fresh for 2-3 days at room temperature covered with a clean kitchen towel. For longer storage, refrigerate for up to 5 days. The crust may soften slightly but still tastes delicious.
You Just Made Something Special
This Rustic Persimmon Galette Paleo AIP Gluten Free bakes up golden and flaky in about 40 minutes, and the soft persimmons taste like honey drizzled over warm toast. You’ll love how it turns out all that sweetness with none of the fuss, and a crust that actually holds together when you slice it. It’s the kind of dessert that feels like you spent all afternoon baking, but really, you just folded some dough and let the oven do the work.
If you want a little extra warmth, brush the crust with coconut oil and dust it with cinnamon sugar before baking. Swap in pears or apples when persimmons aren’t around thin slices work best so they soften evenly. Leftovers keep beautifully at room temp for a day or two, and reheating them in a low oven brings back that crisp edge. My aunt used to say galettes were her secret to looking fancy without the stress, and honestly, she wasn’t wrong.
I’d love to see how yours turns out tag me if you make it or leave a note in the comments if you tried a different fruit. Did you grow up with persimmons, or is this your first time baking with them? Either way, this one’s a keeper for cozy evenings when you just want something sweet and simple. Save it for your next gathering, or make it tonight and call it dinner sometimes a warm galette is all you need to settle back into your rhythm.
