Apple Galette
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I learned to make this apple galette on a rainy afternoon when I wanted something rustic, buttery, and forgiving — a dessert that didn’t need perfect pie skills. This single-crust, free-form tart combines a flaky, tender crust with thinly sliced apples tossed in cinnamon and lemon. It’s ideal for a casual family brunch, a last-minute dessert for guests, or when you want something impressive that’s actually simple to pull together. If you like warm apple desserts but don’t want the fuss of a two-crust pie, this is the recipe to keep. For another easy apple dessert you can make in a heartbeat, try this 4-ingredient slow cooker warm apple pudding.
Why you’ll love this dish
This galette hits the sweet spot between rustic charm and dependable technique. The crust uses only pantry staples and cold butter for flakiness, and the apple filling is flexible — mix tart and sweet apples to balance texture and flavor. It’s quick to assemble, forgiving if your dough cracks, and smaller than a pie so it’s great for intimate gatherings or slicing for afternoon tea.
“The crust is flaky without being fussy, and the apples stay tender with a bright pop from lemon. Perfect for when I want homemade without the work.” — longtime reader
Beyond taste, it’s budget-friendly, adaptable for dietary swaps, and portable for picnics or potlucks. Make it for weeknight dessert, weekend brunch, or a holiday sidestep when you want something warm and homey without days of prep.
The cooking process explained
Before you begin: expect about 15–20 minutes active prep and 35–40 minutes baking time. The flow is simple:
- Make a quick dough by cutting cold butter into flour and sugar, then bring it together with ice water.
- Chill the dough so the butter firms back up — this makes the crust flaky.
- Roll the dough into a rough circle, pile on spiced apple slices, fold the edges over, and brush with egg wash.
- Bake until the crust is golden and the apples are tender.
This is a hands-on recipe that benefits from short, cold handling and an oven that’s preheated to a steady temperature.
What you’ll need
- 1.5 cups all-purpose flour — backbone of the crust; use unbleached if available for better flavor.
- 0.5 teaspoon salt — enhances sweetness and balances flavor.
- 0.25 cup granulated sugar — sweetens the dough; you can reduce to 2 tablespoons for less sweetness.
- 0.5 cup unsalted butter, chilled and diced — use very cold butter for flakier layers; you can freeze for 10 minutes before using.
- 4 to 6 tablespoons ice water — add gradually until dough just comes together; don’t overhydrate.
- 3 to 4 medium apples, peeled and sliced — a mix of Granny Smith (tart) and Honeycrisp (sweet/crisp) works well.
- 1 tablespoon lemon juice — prevents browning and brightens the filling.
- 1 teaspoon cinnamon — classic apple spice.
- 0.25 teaspoon nutmeg — a little goes a long way; freshly grated is best.
- 1 tablespoon brown sugar — sprinkle on top for caramel-like finish; optional.
- 1 egg beaten with a splash of water — for egg wash to get a glossy, golden crust (use milk or cream as substitutes if you prefer).
Substitutions/notes: For a vegan crust, substitute cold coconut oil or a solid vegetable shortening and use a plant-based milk wash. For gluten-free, use a 1:1 gluten-free flour blend but expect slightly different texture.
Step-by-step instructions
Prepping the Dough
- In a bowl, whisk together flour, salt, and granulated sugar.
- Add chilled, diced butter. Use a pastry cutter, two forks, or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter remaining. Those bits create flakiness.
- Sprinkle 4 tablespoons of ice water over the mixture. Stir gently with a fork until dough begins to clump. If it’s dry, add the remaining water one tablespoon at a time. The dough should hold when pressed but not be wet.
- Form the dough into a disk, wrap in plastic, and chill for at least 30 minutes. Chilling firms the butter and relaxes gluten.
Chilling and Rolling
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment.
- On a lightly floured surface, roll the dough into roughly a 12-inch circle. Don’t worry about perfect edges — rustic is the point. Transfer the dough to the prepared baking sheet by folding it loosely in half or rolling the parchment underneath.
Filling and Assembling
- Toss sliced apples with lemon juice, cinnamon, and nutmeg in a bowl. Let sit 5 minutes to macerate and release a little juice. Drain off excess if there’s very watery juice.
- Mound apples in the center of the dough, leaving a 2-inch border. Sprinkle the apples with the tablespoon of brown sugar.
- Fold the dough edge up and over the apples in pleats, pressing gently to seal. Brush the crust with beaten egg wash for color and shine. Sprinkle a little extra sugar on the crust if you like sparkle.
Baking the Galette
- Bake at 400°F (200°C) for 35–40 minutes, rotating the pan halfway, until the crust is deep golden and the apples are bubbly and tender.
- Let the galette cool on the baking sheet for 10–15 minutes so the juices set slightly before slicing.
Best ways to enjoy it
Serve warm with a scoop of vanilla ice cream, a drizzle of heavy cream, or a dollop of crème fraîche. For a cozy brunch, slice the galette alongside spiced whipped cream and a pot of coffee. If you want to pair it with a savory course, serve small slices after a cheese-forward salad or roast chicken. For autumn gatherings, present the galette with warmed apple cider or a caramel sauce on the side.
If you like apple-centered seasonal dishes, you might also enjoy pairing this with a savory fall option like acorn squash stuffed with apples to make a cozy menu.
Storage and reheating tips
Store leftover galette covered at room temperature for up to 24 hours. For longer keeping, wrap tightly and refrigerate for up to 3–4 days. To reheat, warm individual slices in a 350°F (175°C) oven for 8–10 minutes or until warmed through to keep the crust crisp. You can freeze the baked galette for up to 2 months: wrap well in plastic and foil, then thaw overnight in the refrigerator and reheat in the oven. If freezing unbaked, do so before adding egg wash and bake from mostly-thawed to ensure even cooking.
Food safety note: Because this is a primarily baked fruit dish, refrigerate any slices left out longer than 2 hours in warm conditions.
Pro chef tips
- Keep everything cold: chilled butter and ice water make flakier pastry. If the butter softens while you work, pop the dough in the fridge for 10–15 minutes.
- Don’t overwork the dough: minimal handling keeps the crust tender.
- Slice apples uniformly: thin, even slices (about 1/8–1/4 inch) cook evenly and fold neatly.
- Macerate briefly: a quick toss with lemon and spices softens apples and concentrates flavor — too long and they’ll be watery.
- Watch the edges: if the crust browns too quickly, tent with foil for the last 10–15 minutes.
Creative twists
- Cheese and spice: add a thin layer of ricotta or mascarpone on the dough before the apples for a creamy counterpoint.
- Nutty crunch: sprinkle chopped toasted pecans or almonds over the apples before baking.
- Boozy glaze: after baking, brush apples with a tablespoon of warmed apple brandy or spiced rum mixed with a teaspoon of brown sugar.
- Dietary swaps: use coconut oil or vegan butter for a dairy-free crust; swap a gluten-free 1:1 flour blend and chill the dough well for the best result.
- Alternative fruit combos: try pear and ginger or plum and cardamom for seasonal variations. For a crisp, oven-based alternative that cooks faster, see this air fryer apple crisp.
Your questions answered
Q: How long does it take to make from start to finish?
A: Plan about 15–20 minutes active time plus 30 minutes chilling and 35–40 minutes baking — roughly 1.5 hours total, with most time hands-off.
Q: Can I assemble the galette ahead of time?
A: Yes. You can assemble it, wrap, and refrigerate for up to 24 hours before baking. If assembled and frozen, bake from mostly thawed and add a few extra minutes to the bake time.
Q: What apples are best?
A: Use a mix: Granny Smith for tartness and structure, Honeycrisp or Fuji for sweetness and texture. Avoid very mealy apples; they’ll collapse.
Q: My dough cracks when folding — how can I fix that?
A: Patch cracks with extra pieces of dough and press gently; a little water on your fingertips helps seal. For future bakes, chill longer and handle less.
Q: Can I reduce sugar?
A: Yes. Reduce the dough sugar to 2 tablespoons and skip the brown sugar if you prefer less sweetness. Remember the fruit will add natural sugars during baking.
Conclusion
If you want more inspiration or different takes on apple galettes, Sally’s salted caramel apple galette recipe shows a caramel-forward version that’s indulgent and crowd-pleasing. For a straightforward, technique-focused tutorial with useful step photos, check out Handle the Heat’s easy apple galette. And for a compact, no-fuss approach with helpful notes, see Food52’s easy apple galette.
Apple Galette
Ingredients
Method
- In a bowl, whisk together flour, salt, and granulated sugar.
- Add chilled, diced butter. Cut the butter into the flour until the mixture resembles coarse crumbs.
- Sprinkle ice water over the mixture and stir gently with a fork until dough begins to clump.
- Form the dough into a disk, wrap in plastic, and chill for at least 30 minutes.
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment.
- On a lightly floured surface, roll the dough into a rough 12-inch circle and transfer to the prepared baking sheet.
- Toss sliced apples with lemon juice, cinnamon, and nutmeg; let sit for 5 minutes to macerate.
- Mound apples in the center of the dough, leaving a 2-inch border. Sprinkle with brown sugar.
- Fold the dough edge up and over the apples, pressing gently to seal. Brush with egg wash.
- Bake at 400°F (200°C) for 35-40 minutes, until the crust is golden and apples are tender.
- Let cool for 10-15 minutes before slicing.
