Apple Galette
This Apple Galette recipe makes for a rustic fall dessert, with tender spiced apples baked into a flaky crust. Best of all, it’s easy enough to make any day of the week!
Apple pie feels like a production. But an apple galette? That’s simple. Despite its French origin, this is not a fancy-and-fussy dessert. Think of galettes as the less buttoned-up version of apple pie—instead of a perfect lattice crust, you simply fold the edges of the dough over the apples. Imperfections are part of the deal. (In fact, I’d say, if your apple galette is perfectly symmetrical, you’re not doing it right.)
All that time we shave off by skipping the fussing-over-crust part means that apple galettes are one of those desserts you can whip up on a whim on a weeknight. Have apples in the kitchen? A crust in the fridge? BAM! Apple galette. I always aspire to be that person who surprises her family with a home baked dessert at the end of the day, and apple galettes get me a little bit closer to that goal.
Ingredients for Apple Galette
Here’s a quick rundown of what you’ll need for this recipe. For the full measurements, scroll down to the recipe card.
- Apples – Peel and core them; while apple galettes are rustic, we don’t want them THAT rustic. Apple peels are distracting in desserts.
- All-Purpose Flour – Just a bit, to thicken the juices that bake off of the apples.
- Brown Sugar – You can use light or dark brown sugar.
- Lemon – A bit of acid brightens up the flavor of the apple filling—and keeps the apples from going brown on you.
- Spices – Ground cinnamon, nutmeg, and ginger or use my homemade Apple Pie Spice.
- Pie Crust – You can use homemade pie crust or store-bought.
What Kind of Apples Are Best for Baking?
Personally, I like to use a mix of sweet and tart apples for a well-rounded flavor, and they should all be firm varieties so they don’t turn to mush in the galette. Granny Smith are the classic tart apple, while Honeycrisp, Fuji, Braeburn, and Pink Lady are excellent choices that bring a little more sweetness to the table.
How to Make an Apple Galette
For the full recipe instructions, scroll down to the printable recipe card at the bottom of the page.
- Make the filling. Toss the apples, flour, sugar, spices, lemon zest and juice in a bowl.
- Roll out the dough. If you’re using homemade dough, roll it into a circle. Otherwise, just lay the crust on a parchment-lined baking sheet.
- Assemble. Mound the apple filling in the center of the dough, leaving a one-inch border. Fold up the edges.
- Bake. Bake the apple galette in a 400ºF oven for 20-25 minutes, or until the crust is golden brown.
- Cool. Let the galette cool on the baking sheet for 10 minutes, then transfer to a wire rack to finish cooling.
Tips for a Perfect Apple Galette
This is a simple dessert and it’s hard to get it wrong, but these tips will help make sure your apple galette is perfect.
- Use apples you’d want to eat. You can’t take bland, mealy apples and make them into a fabulous apple galette. My little rule is that if the apples don’t taste good out-of-hand, they’re not going to taste good in baked goods.
- Don’t overfill the galette. You want to pile as many apples into the center of the dough as you can, but still leave a one-inch border around the edges. This will prevent any juices from spilling out and keep your crust flaky.
- Use a rimmed baking sheet. The juices from the apples can leak out during baking, so it’s best to use a rimmed baking sheet to prevent any messes in your oven.
Apple Galette Variations
You truly can’t go wrong with the classic apple galette recipe, but if you want to put your own spin on it, here are some ideas to try.
- Add nuts. Toss chopped walnuts into the apple mixture for added texture and flavor.
- Make it sweet-and-savory. Have you ever had apple pie with cheddar cheese? It’s definitely something you’ll either love or hate, but if the idea sounds intriguing, use a sharp, aged, crumbly cheddar and grate it over the galette before baking. Dubliner cheese is good with apples too, as is Trader Joe’s Unexpected Cheddar.
- Swap half the apples with pears. Use half apples and half pears in your galette to add a different flavor and texture to the filling.
- Add dried fruit. Raisins or dried cranberries add another layer of flavor. If you want to really go the extra mile, soak the raisins in spiced rum for a few hours before adding them to the galette filling.
- Make the crust sparkly and sweet. One of my tricks for doctoring up store-bought pie crust is to brush it with egg wash and then sprinkle coarse sugar (like Demerara) over the top. This adds crunch, a nice sheen, and improves the flavor.
Serving Suggestions
A scoop of vanilla bean ice cream on a warm slice of apple galette is heavenly, and a dollop of whipped cream is pretty darn good too. For a caramel apple galette, drizzle caramel sauce over the top; candied pecans are a nice addition too.
More Recipes With Apples
- Apple Turnover
- CrockPot Applesauce
- Caramel Apple Nachos
- Homemade Apple Fritters
- Autumn Apple Spinach Salad with Bacon and Candied Pecans
- Apple Cobbler
- Apple Crisp
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Get the Recipe: Apple Galette
Ingredients
- 4 cups peeled, cored and thinly sliced apples, approximately 4-5 apples
- 1 ½ tablespoons all-purpose flour
- ¼ cup brown sugar
- 1 lemon, juice and zest
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 1 ready-made pie crust rolled out into a circle, or a homemade crust
Equipment
- 1 baking sheet
Instructions
- Preheat your oven to 400 degrees.
- In a large bowl, combine the apples, flour, sugar, spices, lemon zest and juice thoroughly. Set aside.
- Line a baking sheet with parchment paper and roll out the dough.
- Pour the apple mixture into the center of the dough making a mound and leaving a one inch border around the edge of the crust.
- Gently fold the edges of the dough up over the edge of the filling pinching to create pleats being sure to seal the edges. Repeat the process until all the edges have been folded up over the filling.
- Bake for 20-25 minutes or until the crust is golden brown. Remove from the oven and let cool for 10 minutes on the baking sheet. Transfer to a wire cooling rack to cool completely.
- Can be served warm or at room temperature.