Apple Galette Recipe
Our Apple Galette recipe makes the perfect dessert for fall gatherings, with tender spiced apples baked in a buttery and flakey golden crust. If it’s your first time making one, don’t worry, it’s easier than it looks. And once you’ve tried it, you’ll see how simple it is to use other seasonal fruits to make this fun, delicious, and beautiful dessert any time of year.
A couple of years ago I tried my first galette in Paris, and I was instantly in love. I was really surprised to learn how easy they are to make at home, and now they’re one of my favorite simple desserts. A galette is a classic French pastry made with a basic crust and fruit filling, and the best part is you don’t need a pie dish or fancy skills to pull it off. Just roll out the dough, fold the edges over, and pop it in the oven.
I especially love this Apple Galette. The mix of tart Granny Smith apples, brown sugar, warm spices, and buttery pastry gives it the most incredible flavor. It comes out of the oven golden and crisp, with apples that bake down until perfectly tender. A quick brush of jelly on top makes it shine just like the ones you see in a Parisian bakery window.
This galette is the type of dessert that works in so many ways. You can serve it warm with a scoop of vanilla ice cream, enjoy a slice with coffee the next morning, or even swap the apples for peaches or berries when summer rolls around. That’s the beauty of a galette…easy steps, simple ingredients, and a dessert that’s always a hit. For more easy recipes with apples, try these baked apple fritters or easy apple cake.
Why You’ll Love It
- Beautifully simple: This easy apple galette looks very impressive but it comes together with just a few steps and basic ingredients.
- Amazing flavor: It has a delicious combination of flavors with tart apples, sweet brown sugar syrup and a crust that adds a buttery crunch that ties it all together.
- Great for any occasion: It’s the perfect dessert, whether you’re hosting a fall dinner or just want a homemade treat on a weekend afternoon.
What You Need To Make It
Galette Dough Recipe
- Unsalted butter: Keep it very cold or even frozen, that’s the secret to a flaky crust.
- All-purpose flour: The base of your dough; a kitchen scale gives you the best results.
- Kosher salt: Just enough to bring out the buttery flavor.
- Ice water: Add slowly, a tablespoon at a time, until the dough comes together.
For the Apple Filling
- Granny Smith apples: Tart and firm, they bake down perfectly without turning mushy.
- Light brown sugar: Sweetens the apples and adds a caramel-like depth.
- Lemon juice: Keeps the sliced apples from browning and brightens the flavor.
- Vanilla extract: Smooth and aromatic, it rounds out the apple mixture.
- Cornstarch: Thickens the juices so you don’t end up with a soggy bottom.
- Spices: I use a combination of cinnamon, ginger, and nutmeg for that warm, cozy flavor.
- Kosher salt: Balances the sweetness and highlights the spices.
For the Topping
- Egg yolk with milk: Brushed on the dough for a shiny, golden finish.
- Organic cane sugar: Sprinkled over the crust for crunch and sparkle.
- Apricot or apple jelly: Glazed over the fruit after baking for a glossy finish.
Equipment
- Food processor
- Rimmed baking sheet
- Pairing Knife
- Measuring cups and spoons
- Large bowl
- Medium bowl
- Cutting Board
- Large Knife
- Wooden Spoon or rubber spatula
How To Make An Apple Galette
To Make The Galette Dough
Cut cold butter into quarter-inch cubes. Place the butter in the freezer for at least ten minutes or until ready to use.
Pulse together the flour, butter, and salt in a food processor.
Add a tablespoon of ice water (without the ice) to the processor and pulse twice or run on low. Add 3-5 tablespoons of water. The dough is ready when it appears crumbly and holds together between two fingers. (*see tips)
Turn the dough out onto a clean and lightly flour-dusted work area. Form a round, flat disk, work quickly, and be careful not to overwork the dough. Wrap the disk tightly in plastic wrap. Refrigerate the dough for a minimum of one hour prior to rolling it out.
To Assemble the Galette
Remove the dough from the fridge and allow it to rest at room temperature for 5-7 minutes to warm slightly and become pliable.
Slice the apples thinly, leaving the skin on. You should not be able to see through them. They will burn if they are too thin. Add the apple slices, brown sugar, lemon, vanilla, cornstarch, cinnamon, and ginger to a bowl.
In a large mixing bowl, stir together the apple slices, brown sugar, lemon, vanilla, cornstarch, cinnamon, and ginger until fully coated.
Preheat the oven to 375℉ and line a large sheet pan with parchment. Set aside.
Place the dough in the center of a clean, lightly floured work surface. Use a rolling pin, starting in the center of the disk and rolling outwards.
Turn the dough and continue rolling towards the edges. Each time you roll, turn the dough to avoid sticking to the counter. If the dough sticks, sprinkle a little flour on top or bottom as you work.
Continue rolling and turning until the dough is about 11 1/2 – 12 inches in diameter and about 1/8-inch thick. It will be thin. But it should not be paper-thin.
Make sure to feel the top of the dough to ensure it’s the same thickness across the entire thing.
Gently transfer the pie dough to the sheet pan, being careful not to pull or tear the dough. (I folded the dough over the rolling pin and moved it easily).
Spoon the apple filling onto the center of the pie pastry or, if you’re feeling fancy, place it in a decorative spiral pattern (pictured), leaving about two inches around the edge.
Fold the pastry over the apples, overlapping the dough as needed.
Brush the pastry with the egg wash and generously sprinkle with the cane sugar.
Bake for 35-40 minutes, until the galette crust is golden brown. Make sure you watch the apples on top for signs of burning.
Remove from the oven and allow to cool to room temperature on a baking rack until set.
While still warm, use a pastry brush to brush the top of the apples with the jelly to lightly glaze or drizzle with caramel sauce.
How To Store Leftovers
You can store leftover galette covered in the refrigerator for up to 3 days. To freeze, wrap cooled slices tightly in plastic wrap, then foil, and freeze for up to 2 months. Reheat it from frozen in a 350°F oven.
Top Tips
- The amount of water added to the dough will be determined by your climate and altitude. Rule of thumb it should take 3-4 tablespoons but if you live in a humid area it may need less, and if you live in a dry area it may need more before it can hold together between two fingers.
- Ovens bake differently so if the crust begins to brown too quickly before the bake time is up, just cover it loosely with aluminum foil.
- Don’t overwork the dough ball; handling it too much can make the butter pieces melt and toughen the crust.
- If the dough begins to crack when you roll it out, that means it’s too cold. Let it sit out a few minutes longer and try rolling it again.
Variations
- Apples: Swap Granny Smiths for Honeycrisp apples or Pink Lady if you want a sweeter flavor.
- Other fruits: Use fresh berries, plums, peaches, pears, or other larger fruits cut into smaller wedges for variety.
- Crust: A store-bought pie crust works if you want to skip making the dough from scratch.
- Topping: Right before serving, top each slice with whipped cream and a drizzle of caramel sauce.
FAQs
“Galette” is a French term that simply means a flat, round cake or pastry. In this case, it refers to a free-form pie made with pastry dough and fruit filling, baked right on a sheet pan without a pie dish.
The pastry dough can be made a day in advance and wrapped tightly in plastic wrap, allowing it to thaw at room temperature for about 10 minutes prior to using.
The dough could be made up to a month in advance, wrapped in plastic wrap tightly, and then put into a freezer bag to rest for 3-4 weeks.
Bake the galette on parchment paper and don’t skip the cornstarch in the apple mixture. Both help absorb juices and prevent a soggy bottom.
More Apple Recipes
Apple Tarte Tatin (from Viking River Cruises)
Apple Cinnamon Rolls
Easy Apple Crisp
Homemade Apple Pie
Apple Galette Recipe
Equipment
- Food processor
- Rimmed baking sheet
- Pairing Knife
- Measuring Cups and Spoons
- Medium bowl
- Cutting Board
- Large Knife
- Wooden Spoon or rubber spatula
Ingredients
For the Dough
- 10 tablespoons unsalted butter cut into small cubes
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 4 to 6 tablespoons ice water
For the Filling
- 3 cups Granny Smith apples sliced
- 2/3 cup light brown sugar: Packed for sweetness and depth
- 2 tablespoons lemon juice
- 2 teaspoons vanilla extract
- 1 1/2 tablespoons cornstarch
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon kosher salt
For the Topping
- 1 large egg yolk + 1 tablespoon milk egg wash
- 2 tablespoons organic cane sugar
- 1 tablespoon apricot or apple jelly
Instructions
To Make the Dough
- Cut cold butter into quarter-inch cubes. Place the butter in the freezer for at least ten minutes or until ready to use.10 tablespoons unsalted butter
- Pulse together the flour, butter, and salt in a food processor.1 1/2 cups all-purpose flour, 1/2 teaspoon kosher salt
- Add a tablespoon of ice water (without the ice) to the processor and pulse twice or run on low. Add 3-5 tablespoons of water, the dough is ready when it appears crumbly* (see tips) It should hold together between two fingers.4 to 6 tablespoons ice water
- Turn the dough out onto a clean and lightly flour-dusted work area. Form a round, flat disk, work quickly, and be careful not to overwork the dough.
- Wrap the disk tightly in plastic wrap. Refrigerate the dough for a minimum of one hour prior to rolling it out.
- Remove the dough from the fridge and allow it to rest at room temperature for 5-7 minutes to warm slightly and become pliable.
To Make The Filling
- Slice all the apples with the skin on, thin, but you should not be able to see through them. They will burn if they are too thin.3 cups Granny Smith apples
- In a large mixing bowl, stir together the apple slices, brown sugar, lemon, vanilla, cornstarch, cinnamon, and ginger until fully coated.2/3 cup light brown sugar: Packed, 2 tablespoons lemon juice, 2 teaspoons vanilla extract, 1 1/2 tablespoons cornstarch, 1/2 teaspoon ground cinnamon, 1/8 teaspoon ground ginger, 1/8 teaspoon ground nutmeg
- Preheat the oven to 375℉ and line a large sheet pan with parchment, then set aside.
- Place the dough in the center of a clean, lightly floured work surface. Use a rolling pin, starting in the center of the disk and rolling outwards.
- Turn the dough and continue rolling towards the edges. Each time you roll, you should be turning to avoid sticking to the counter. If the dough sticks, sprinkle a little flour on top or bottom as you work.
- Continue rolling and turning until the dough is about 11 1/2 – 12 inches in diameter and about 1/8-inch thick. It will be thin. But it should not be paper-thin.
- Make sure to feel the top of the dough to ensure it’s the same thickness across the entire thing.
- Gently transfer the pie dough to the sheet pan, being careful not to pull or tear the dough. (I folded the dough over the rolling pin and moved it easily).
- Spoon the apple filling onto the center of the pie pastry OR place in a decorative spiral pattern (pictured), leaving about two inches around the edge.
- Fold the pastry over the apples, overlapping the dough as needed.
- Brush the pastry with the egg wash and generously sprinkle with the cane sugar.1 large egg yolk + 1 tablespoon milk, 2 tablespoons organic cane sugar
- Bake for 35-40 minutes, until the galette crust is golden brown. Make sure you watch the apples on top for signs of burning.
- Remove from the oven and allow to cool to room temperature on a baking rack until set.
To Add the Topping
- While still warm, use a pastry brush to brush the top of the apples with the jelly to lightly glaze or drizzle with caramel sauce.1 tablespoon apricot or apple jelly
Notes
- You can store leftover any galette covered in the refrigerator for up to 3 days. To freeze, wrap cooled slices tightly in plastic wrap, then foil, and freeze for up to 2 months. Reheat it from frozen in a 350°F oven.
- The amount of water added to the dough will be determined by your climate and altitude. Rule of thumb it should take 3-4 tablespoons but if you live in a humid area it may need less, and if you live in a dry area it may need more before it can hold together between two fingers.
- Ovens bake differently so if the crust begins to brown too quickly before the bake time is up. just cover it loosely with aluminum foil.
- Don’t overwork the dough ball; handling it too much can make the butter pieces melt and toughen the crust.
- If the dough begins to crack when you roll it out, that means it’s too cold. Let it sit out a few minutes longer and try rolling it again.
- The pastry dough can be made a day in advance and wrapped tightly in plastic wrap, allowing it to thaw at room temperature for about 10 minutes prior to using.
Nutrition
