This apple galette recipe is perfect for satisfying an apple pie craving without the hassle! Warm apples, tossed with cinnamon and nutmeg, are folded into the perfect buttery crust in this easy dessert.
Tart, crisp, and sweet, apple is by far one of my favorite fruits to use in baking. I have been loving it in homemade pies, tarts, and cobblers. They are perfect for get-togethers and always a hit!
Easy and Delicious Apple Galette Recipe
Apple pie has always been one of my all-time favorite desserts. But when a craving hits, making a pie maybe a little too complicated and time-consuming. That’s where the galette comes in! An apple galette is the cool, carefree cousin to pie. This French pastry has all of the rustic apple goodness you’re looking for with minimal effort needed. No need to bother with lattices or crimping. If anything, imperfection is key in this recipe. The focus is just making something that tastes good! The perfectly spiced, fresh apple filling is the star of the show here.
It is really hard to go wrong with an apple galette. The crust is free form, meaning all you have to do is throw in your favorite fruit filling, (this berry galette is a tasty variation) fold up the sides of the crust, pop it in the oven, and it’s ready to eat! I’m going to show you how to make the most amazing flaky crust and perfect apple filling. You are going to love how delicious the end result is! Every time I have made it, it has turned out perfectly golden brown bursting with sweet, spiced apple flavor in each bite. It’s truly a winner!
Ingredients Needed for Apple Galette
The best part of this recipe is that it utilizes a lot of ingredients that are ready to go in your cupboard right now! Since apples take the spotlight in this recipe, make sure you are using baking apples and that they are fresh! This will make all the difference in how your galette turns out. See more on picking the perfect apple for pastries below. And as always, measurements for each ingredient are listed in the recipe card below.
- All-Purpose Flour: All-purpose flour is great in this recipe because it doesn’t have a high protein content. Because of this, your crust will be light and fluffy rather than dense.
- Salt: Used to enhance overall flavor.
- Granulated Sugar: Granulated sugar will add the perfect sweetness to your crust and help everything meld together once baked!
- Butter: In this recipe, I use unsalted butter that is very cold and cubed. Read more on why I use cold ingredients below!
- Ice Water: Used to adjust the consistency of your crust. Cold water is super important for making sure it turns out flaky and delicious!
- Egg Yolk: The foundation of an egg wash.
- Water: You can use room temperature water for your egg wash.
- Turbinado Sugar: Also known as raw sugar, turbinado sugar has a very large grain. This makes it perfect for topping and adding a little extra texture to your pastries!
- Apricot Jam: This is used for glaze. Not only will it make your apple filling beautiful and lustrous, but it will add a pop of juicy flavor.
Filling Ingredients
- Baking Apples: Make sure any apples you use are firm and crisp! This will keep your filling from becoming soggy when cooked. I use honeycrisp apples here, but granny smith is also a great option. They have a firm flesh that doesn’t break down a lot when baking.
- Lemon Juice: Used to balance the sweetness of the apples in the galette.
- Granulated Sugar: Added for sweetness.
- Cornstarch: Cornstarch is added to thicken up the filling and keep it from being runny. Tapioca starch also works really well!
- Cinnamon: For the perfect spice, we add cinnamon!
- Nutmeg: Another great spice perfect for creating that amazing fall flavor! It adds an amazing, warm nuttiness.
- Salt: Used to enhance the overall flavor of the apple filling.
How to Make an Apple Galette
By following just a few simple steps, you will be able to make this delicious rustic dessert with ease! Apple galettes have become one of my favorite fall desserts and I know you will love them just as much as I do! The end result tastes as if it came from a French bakery.
Crust
- Mix Dry Ingredients, Add Butter: To begin, in a medium bowl whisk the flour, salt and granulated sugar together. Add in the cold cubed butter and cut in with a pastry cutter until there are pea sized pieces of butter.
- Add Cold Water to Dough: Slowly add the cold water and stir with a fork until the dough begins to come together. Turn out onto a lightly floured surface and use your hands to bring the dough together in a disk.
- Wrap and Chill: Next, wrap the dough in plastic wrap and set in the fridge to chill for at least 20 minutes while you prepare the filling.
Filling
- Cut Apple Slices: First, you can peel the apples if you wish or you can leave the peel on. Either way, core the apples and use a knife to cut the apples into thin, even slices. Place apple slices in a medium bowl, toss with the lemon juice and set aside.
- Combine Filling Ingredients and Toss: In a small bowl combine the sugar, cornstarch, cinnamon, nutmeg and salt. Pour the sugar mixture over the sliced apples and toss until coated evenly.
Assembly
- Preheat Oven and Prep Pan: To start, preheat the oven to 400° and line a baking sheet with parchment.
- Roll Out Dough: Take the chilled dough out of the fridge and on a lightly floured surface, roll it out to a 10–12-inch circle.
- Arrange Apples, Create Galette Shape: Arrange the apples in the center of the dough as you would like, leaving about 2 inches of dough around the edge. Fold the dough over the apples, pinching and pleating to create the free-form edge. This free-form edge is quite forgiving and you can pinch and tear pieces of dough to make it look how you would like.
- Prepare Egg Wash: In a small bowl mix the egg yolk and water together with a fork to make the egg wash. Use a pastry brush to brush the crust with egg wash and then sprinkle it with turbinado sugar.
- Bake: Bake for about 35-40 minutes, until the crust is nice and golden. Allow the galette to fully cool.
- Brush With Apricot: Before serving, heat a tablespoon of apricot jam in the microwave for about 10-15 seconds before brushing it across the top of the apples. It will give them a nice shine.
Tips for Making the Best Apple Galette
An apple galette is like apple pie’s easier cousin that is just as delicious. It’s much more forgiving than a traditional pie and is an impressive dessert full of rich flavor! Use these great tips to ensure the best result each time you make your galette!
- Use Cold Ingredients: Working with very cold butter and very cold ice water will help your crust be nice and flaky. I like to dice my butter and then throw it in the freezer for about 30 minutes before starting the preparation of the crust. You can even put the measured out cold water in the freezer for about 10-15 minutes to get it even colder.
- Don’t Work Dough Too Much: If you knead your dough too much, gluten will develop. This will result in a dense, shriveling crust.
- Pick the Right Apples: Since galettes are baked, it’s important to use baking apples. You can choose a more tart variety, like Granny Smith or Jonagold, or go with a sweeter one like Honeycrisp or Golden Delicious. I used 3 large Honeycrisp apples.
- Don’t Overfill: One difference between an apple galette and an apple pie is the amount of apples in the filling. Pies are typically stuffed full of apples whereas galettes bake more evenly when there is an even layer of apple slices. Avoid overstuffing. If you have too many to fill the crust, leave the extra out instead of squeezing them in. The extra apples make a delicious snack while waiting for the galette to bake!
- Apricot Glaze: This is an optional step, but adding the apricot glaze to the top of the apples will take your galette over the top and give it that wow-factor for presentation.
Storing Your Apple Galette
This tasty apple galette keeps well at room temperature and will stay fresh for 3-4 days.
- Room Temperature: My favorite way to store leftovers of this galette (if there is any left over!) is on a plate or baking sheet covered tightly with plastic wrap. It will keep for about 3-4 days at room temp.
- In the Refrigerator: You can extend the shelf life of this galette by storing it in the fridge instead of on the counter. Wrap it tightly with plastic wrap on a plate or baking sheet. You can keep it in the fridge for up to 6 days. Reheat in the microwave for 20-30 seconds or enjoy cold.
More Apple Desserts
Desserts
Caramel Apple Pie
Desserts
Apple Dump Cake
Desserts
Caramel Apple Cheesecake Bars
Breakfast
Homemade Apple Fritters
Apple Galette
Ingredients
Crust
- 1 ½ cup all purpose flour
- ¾ teaspoon salt
- 2 tablespoon granulated sugar
- ¾ cup 12 tablespoons unsalted butter, very cold and cubed)
- ¼ cup of ice water
- 1 egg yolk for egg wash
- 2 tablespoon water for egg wash
- Turbinado sugar for topping
- Apricot jam for glaze
Filling
- 1 ½ pounds baking apples about 3 large Apples
- 1 teaspoon lemon juice
- 1/3 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon salt
Instructions
Crust
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In a medium bowl whisk the flour, salt and granulated sugar together. Add in the cold cubed butter and cut in with a pastry cutter until there are pea sized pieces of butter.
-
Slowly add the cold water and stir with a fork until the dough begins to come together. Turn out onto a lightly floured surface and use your hands to bring the dough together in a disk.
-
Wrap the dough in plastic wrap and set in the fridge to chill for at least 20 minutes while you prepare the filling.
Filling
-
You can peel the apples if you wish or you can leave the peel on. Either way, core the apples and use a knife to cut the apples into thin, even slices. Place apple slices in a medium bowl, toss with the lemon juice and set aside.
-
In a small bowl combine the sugar, cornstarch, cinnamon, nutmeg and salt. Pour the sugar mixture over the sliced apples and toss until coated evenly.
Assembly
-
Preheat the oven to 400° and line a baking sheet with parchment.
-
Take the chilled dough out of the fridge and on a lightly floured surface, roll it out to a 10–12-inch circle.
-
Arrange the apples in the center of the dough as you would like, leaving about 2 inches of dough around the edge. Fold the dough over the apples, pinching and pleating to create the free-form edge. This free-form edge is quite forgiving and you can pinch and tear pieces of dough to make it look how you would like.
-
In a small bowl mix the egg yolk and water together with a fork to make the egg wash. Use a pastry brush to brush the crust with egg wash and then sprinkle it with turbinado sugar.
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Bake for about 35-40 minutes, until the crust is nice and golden. Allow the galette to fully cool. Before serving heat a tablespoon of apricot jam in the microwave for about 10-15 seconds before brushing it across the top of the apples to give them a nice shine.
Nutrition
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