My Apple Galette is everything you would want in an easy Fall dessert – thinly sliced cinnamon-sugar apples tucked into a flaky, golden homemade crust. It has all the cozy flavors of an apple pie but is easier – you don’t even have to peel the apples.
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Apple Galette Video
This rustic apple galette recipe may be simple, but watch my video tutorial to see how to get that flaky, crisp crust. Serve it with a scoop of vanilla ice cream for the best finish.
What is an Apple Galette?
An apple galette is essentially a free-form Apple Pie, using only 1 bottom crust that curls around the filling. It’s my go-to in apple season because I usually have all the ingredients on hand and it’s quick to assemble and bake.
The easy homemade galette crust is filled with glossy sliced apples that are mixed with cinnamon sugar, dotted with butter, and baked until tender and caramelized.
Ingredients for Apple Galette
This apple galette recipe’s rustic look and incredible flavor come from basic ingredients probably already in your kitchen.
- Flour – Spoon and level to make sure to measure flour correctly.
- Sugar – Granulated sugar lightly sweetens the crust and apple filling, wjile coarse sugar gives the crust a crisp, sparkly finish.
- Butter – Keep the butter for the crust very cold so it creates flaky layers as it bakes. A little diced butter over the apples adds richness to the filling.
- Egg – Brushed over the crust for beautiful browning
- Apples – You’ll need about 1 1/4 lb, or 3-4 medium-sized apples; peeling is optional. (see my favorite baking apples below).
- Cinnamon – combine with sugar and a pinch of salt to give apples their warm spiced flavor.
The Best Apples for Apple Galette
Choose firm baking apples that will hold their shape in the oven without getting mushy. I like mixing a tart apple with a sweeter variety. Granny Smith and Pink Lady are more tart, while Honeycrisp, Fuji, Gala, and Golden Delicious are sweeter.
How to Make a Galette Crust
Keep the butter cold throughout the process. Cold butter creates flaky layers, while warm butter can melt out in the oven. For an easy shortcut, you can also use 1 disk of my Pie Crust Recipe.
- Combine dry ingredients – mix the crust flour, sugar, and salt in a mixing bowl
- Cut in the butter – Use a pastry blender until you have pea-sized pieces of butter. You can also use a food processor (see below).
- Add ice water by drizzling over the butter-flour mixture and stirring with a fork just until it comes together when pinched.
- Form and chill – press the dough together on a clean work surface, and then cover with plastic wrap. Chill for at least 1 hour.
To Make the Crust in a Food Processor
Pulse the flour, sugar, and salt in a food processor to combine. Add the diced butter and pulse 8-10 times or until you see pea-sized butter pieces. Add the cold water 1 Tablespoon at a time, pulsing between each addition. Your dough is ready when it just begins to clump. Don’t overmix.
How to Make an Apple Galette
After the crust has chilled, mix the filling and then assemble and bake the apple galette.
- Roll the dough – Preheat the oven to 400°F and use a rolling pin to roll the chilled dough into a 12-13″ circle on a floured piece of parchment paper. Refrigerate on a rimmed baking sheet.
- Prepare the apples – Slice the apples into thin, 1/8-inch slices, then arrange them over the chilled dough, leaving a 2-inch border. Mix the filling sugar, cinnamon, and salt and sprinkle the mixture over the apples.
- Assemble and bake – Fold the dough border over the apples, pleating as needed. Dot the apples with cold butter, brush the crust with beaten egg, and sprinkle with coarse sugar. Bake at 400°F for 35-40 minutes. Cool for 15 minutes before slicing.
How do I Know When the Apple Galette is Done?
Your galette is done baking when the crust is deeply golden brown, and the apples are tender with lightly caramelized edges.
Make-Ahead and Storage
- Prep-Ahead: Chill the dough round for up to 3 days in the fridge, or 3 months in the freezer. Thaw in the fridge and let it sit at room temperature for 10-15 minutes for easier rolling.
- To Refrigerate: Cool the galette and store covered for up to 4 days.
- To Freeze: Wrap cooled slices well and freeze for up to 3 months. Thaw overnight in the refrigerator.
- To Reheat: Reheat at 350˚F in the oven or air fryer until warmed through.
How to Serve Apple Galette
Natasha’s Tip: While the galette is still warm, serve each slice with Whipped Cream, a scoop of vanilla bean ice cream, or a drizzle of Caramel Sauce.
This easy Apple Galette has thinly sliced cinnamon apples tucked into a flaky, buttery homemade crust. It has all the cozy flavors of apple pie, but is easier to make. There’s no pie plate or peeling required.
How to Make the Crust:
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Combine dry ingredients: In a large mixing bowl, whisk together flour, sugar, and salt.
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Cut in the butter: Cut the cold butter into 1/2-inch cubes and add it to the flour mixture. Using a pastry blender, cut the butter into the flour until the mixture is crumbly with pea-sized pieces of butter.
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Add ice water: Drizzle 5 Tbsp ice water over the mixture. Stir with a fork until the dough looks shaggy and begins to come together. Pinch some of the dough between your fingers; if it holds together, it has enough water. If it crumbles apart, stir in more ice water 1 teaspoon at a time.
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Form and chill: Turn the dough onto a clean surface and gently press it together with your hands. Don’t knead or overwork the dough. Shape it into a disk, cover with plastic wrap, and refrigerate for at least 1 hour before rolling.
How to Make the Apple Galette:
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Roll the Dough: Preheat the oven to 400°F. Set the dough on a floured sheet of parchment paper, dust the top with flour, and roll into a 12”-13″ circle with a rolling pin. Transfer the parchment and dough to a rimmed baking sheet and refrigerate while you prepare the apples.
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Prepare the Apples: Peeling is optional. Stand each apple upright and slice down alongside the core on all four sides, leaving the core intact. Cut into thin, 1/8-inch slices. Stir together sugar, cinnamon, and salt. Arrange the apples in overlapping rows over the dough, leaving a 2-inch border. Sprinkle the cinnamon-sugar evenly over the apples.
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Assemble and Bake – Fold the dough edges up over the apples, pleating and pinching the crust as you go. Dot the apples with diced cold butter. Brush the crust with beaten egg and sprinkle with coarse sugar. Bake immediately* at 400˚F for 35-40 minutes or until the crust is deeply golden brown and the apples are tender with lightly caramelized edges. Cool on the baking sheet for 15 minutes before slicing.
*Apple Varieties: Use firm baking apples such as Pink Lady, Honeycrisp, Braeburn, Jonagold, Golden Delicious, Jazz, Cosmic Crisp, Fuji, Gala, and Granny Smith. For the best flavor, mix sweet and tart apples.
*Keep the Dough Chilled: Cold dough gives you the flakiest crust. If your oven isn’t fully preheated when you assemble the galette, refrigerate until ready to bake.
Make Ahead and Storage
- Prep-Ahead: Refrigerate the dough disk for up to 3 days, or freeze up to 3 months. Thaw in the fridge. Let it sit at room temperature 10-15 minutes for easier rolling.
- Refrigerate – cover the cooled galette and refrigerate up to 4 days.
- Freeze – wrap the cooled galette and freeze for up to 3 months.
- Reheat – place the galette in a 350°F oven or in the air fryer until warmed throughout.
376kcal Calories47g Carbs4g Protein20g Fat
Nutrition Facts
Apple Galette
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
