There’s something about a galette that just feels rightthe edges fold in all imperfect and golden, the fruit gets jammy and sweet, and you didn’t even need a pie dish. This Rustic Persimmon Galette Paleo AIP Gluten Free is exactly that kind of easy win, with tender persimmons tucked into a grain-free crust that actually holds together.
I started making this back in early spring 2019 when I was testing AIP desserts for a private clientpersimmons were still around, and I wanted something that felt special but didn’t require me to roll out perfect circles or fuss with crimping. After a long day, I need dessert to feel cozy but not heavy, and this one delivers every time. The cassava-based dough is forgiving, the fruit does all the work, and after more than a decade of recipe testing, I can tell you it’s one of those rare treats that tastes indulgent but keeps things light.
Enjoy this Rustic Persimmon Galette Paleo AIP Gluten Free recipe, perfect for an easy dinner, weeknight meal, or simple dessert. This family-friendly paleo recipe combines wholesome flours and ripe persimmons into a delightful gluten-free treat everyone will love.
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, chill the palm shortening and water in the fridge overnight to ensure they are very cold.
The next day, whisk together cassava flour, tigernut flour, arrowroot flour, coconut sugar (or date sugar), and sea salt in a large mixing bowl.
Remove the palm shortening from the fridge and chop into small pieces with a sharp knife.
Incorporate the cold palm shortening into the flour mixture using a pastry cutter or sharp knife until the fat pieces resemble peas and are well coated with flour.
Pour in the ice-cold water and gently stir with a rubber spatula until a rough, chunky dough forms; avoid overmixing.
Divide the dough into three equal parts, shape each into a ball, and refrigerate while preparing the persimmons.
Trim the stems from the Fuyu persimmons, cut them in half, then slice each half into ¼-inch thick pieces using a serrated knife.
Preheat oven to 400°F and position a rack in the center; line a baking sheet with parchment paper.
Lay a large piece of parchment on your work surface and lightly dust it with arrowroot powder.
Place one dough ball in the center of the parchment and sprinkle it with arrowroot powder; cover with another piece of parchment and gently press down.
Roll out the dough carefully into a disc about ⅛-inch thick.
Spoon 2 tablespoons of applesauce onto the center of the disc, leaving about ¾-inch clear at the edges.
Arrange persimmon slices over the applesauce layer.
Fold the edges of the dough up and over the filling, creating pleats and pressing to seal.
Transfer the assembled galette onto the prepared baking sheet using a large spatula; repeat with remaining dough balls.
Bake for 35 to 40 minutes, turning the baking sheet halfway through, until the crust is golden and crisp.
Serve the galettes warm, straight from the oven, for a cozy dessert or snack.
Notes
For best results, keep the palm shortening and water cold to achieve a flaky crust. Store leftovers covered in the refrigerator and enjoy within 2 days.
Why You’ll Love This Rustic Persimmon Galette
This is one of those desserts that feels impressive but doesn’t ask much of you. The crust comes together with just a few grain-free flours, the persimmons soften into something sweet and jammy, and the whole thing bakes up golden without any fuss. It’s my go-to when I’m tired and still want something that feels like a real dessert.
Forgiving dough: The cassava and tigernut blend is naturally sturdy, so even if your edges crack a little, it still tastes perfect.
Minimal cleanup: You roll everything between parchment, fold it up rustic-style, and bake on one sheet.
Paleo and AIP-friendly: No grains, no eggs, no dairyjust real ingredients that work for a lot of different eating styles.
Weeknight-ready: With a little prep the night before, you can have this in the oven in under 30 minutes the next day.
What Makes the Crust Work
The secret here is keeping everything cold. Palm shortening behaves a lot like butter when it’s chilledit stays solid, coats the flour, and creates those flaky little pockets as it bakes. If it warms up too much, the dough gets greasy and hard to work with. I always measure out the shortening and water the night before and leave them in the fridge. That one step makes all the difference.
Cassava flour gives the dough structure, tigernut flour adds a touch of natural sweetness, and arrowroot keeps everything from getting too dense. The combination rolls out smoothly and holds its shape around the fruit without cracking or falling apart.
Choosing and Prepping Fuyu Persimmons
Fuyu persimmons are the squat, tomato-shaped ones you can eat while they’re still firmno need to wait until they’re mushy. They slice beautifully and hold up in the oven without turning to mush. Look for ones that are orange all over with smooth skin and no dark spots.
Pro Tip: Use a serrated knife to slice them. The skin is edible and adds a little rustic texture, but if you prefer it peeled, that works too. Just slice them about ¼-inch thick so they soften evenly as they bake.
How to Assemble and Bake
Once your dough is chilled and your persimmons are sliced, the rest comes together fast. Roll each dough ball between two sheets of parchment until it’s about ⅛-inch thickno need for perfection. Spread a thin layer of applesauce in the center (it acts like a sweet base and keeps the crust from getting soggy), then arrange your persimmon slices on top. Fold up the edges in loose pleats, pressing gently so they stick.
Step
What to Do
Time
1. Prep dough
Mix flours, cut in cold shortening, add ice water, form 3 balls
10 min
2. Chill dough
Refrigerate while slicing persimmons
10 min
3. Roll & fill
Roll each ball, spread applesauce, top with persimmons, fold edges
10 min
4. Bake
400°F, rotate halfway, until golden
35–40 min
Note: If your dough cracks a little while rolling, just press it back together with your fingers. That’s the beauty of a galetteit’s supposed to look homemade.
Ingredient Swaps and Tweaks
If you don’t have tigernut flour, you can use all cassavajust add an extra tablespoon and reduce the liquid slightly. Date sugar works beautifully in place of coconut sugar if you want a deeper, caramel-like sweetness. And if applesauce isn’t on hand, mashed banana or even a thin layer of coconut butter will do the job.
Original Ingredient
Swap Option
Tigernut flour
Extra cassava flour (reduce water slightly)
Coconut sugar
Date sugar
Applesauce
Mashed banana or coconut butter
Fuyu persimmons
Thinly sliced pears or apples
Serving and Storing Your Galette
These are best eaten warm, right out of the oven, when the crust is still crisp and the fruit is soft and jammy. If you have leftovers, let them cool completely, then store in an airtight container in the fridge for up to three days. Reheat individual galettes in a 350°F oven for about 10 minutes to bring back that just-baked texture.
They’re lovely on their own, but if you want to dress them up a little, a dollop of coconut cream or a drizzle of honey makes them feel extra special. I’ve also served them alongside a cup of herbal tea for an easy weekend breakfast.
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What type of persimmons work best for this recipe?
Fuyu persimmons are ideal because they hold their shape when baked and provide natural sweetness. They should be ripe but still firm to the touch. Avoid Hachiya persimmons as they become too soft and mushy during baking.
Can I make the crust ahead of time?
Yes, you can prepare the crust up to 2 days in advance. Wrap the dough tightly in plastic wrap and refrigerate. Let it sit at room temperature for 10-15 minutes before rolling to make it easier to work with.
How do I prevent the galette from getting soggy?
Slice persimmons thinly and pat them dry with paper towels before arranging on the crust. Bake on a preheated baking sheet to ensure the bottom cooks evenly. Avoid overloading with fruit to prevent excess moisture.
What can I substitute for cassava flour?
Arrowroot flour works well as a 1:1 substitute for cassava flour in this dish. You can also use tapioca flour, though the texture may be slightly more chewy. Avoid almond flour as it’s not AIP-compliant.
How long does this galette stay fresh?
This recipe stays fresh for 2-3 days when stored covered at room temperature. For longer storage, refrigerate for up to 5 days. The crust may soften slightly, but you can crisp it up in a 350F oven for 5-10 minutes.
Time to Bake and Enjoy
This Rustic Persimmon Galette Paleo AIP Gluten Free takes about an hour start to finish, but most of that is hands-off baking time while your kitchen fills with that buttery, caramelized fruit smell. You’ll love how the crust crisps up golden at the edges and stays tender underneath, and how the persimmons get all soft and jammy without falling apart. It’s the kind of dessert that looks like you fussed, but you didn’tand that’s exactly the point.
If you want to play around a little, try adding a pinch of cardamom or ginger to the fruit for a warmer, spicier note. Swap in sliced pears or apples when persimmons aren’t in seasonthey work just as beautifully. A trick I learned years ago: brush the crust with a little coconut oil before baking for extra shine and crispness. These galettes keep well in the fridge for up to three days, and they reheat perfectly in a low oven if you want that just-baked warmth again.
I’d love to hear if you try this onetag me in your photos or leave a comment and tell me what you think. Did your family grow up with fruit galettes, or is this your first time folding one together? Either way, I hope this becomes one of those recipes you turn to when you need something sweet but simple. Save it, share it with a friend who loves easy desserts, and know that some nights just need a treat that feels like home.
With a passion for wholesome cooking inspired by family traditions, I create healthy, simple recipes focused on sourdough, shrimp, chicken, and balanced meals for everyday wellness.
Every recipe here is tested in my kitchen using U.S. measurements and easy-to-find ingredients, so you can cook confidently.
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