This apple galette is a simple, rustic dessert that looks impressive. It features flaky, buttery pastry filled with tender, spiced apples and bakes up beautifully golden every time.
Why This Is the Best Apple Galette Recipe
This rustic apple galette is simple, reliable, and packed with flavor. From the flaky galette crust to the perfectly spiced apple filling, every step is designed for beautiful results without the fuss of a traditional pie.
Flaky, buttery pastry
The homemade pie dough rolls into a 12-inch disc and bakes up golden and crisp. Folding and gentle crimping create those signature rustic edges, and a quick egg wash helps the galette crust turn a nice golden brown.
Easy to make
This is a simple recipe that doesn’t require any special equipment or techniques. The pastry dough comes together quickly, the apple slices are easy to peel and prep, and everything bakes on a single cookie sheet. It’s a stress-free alternative to classic pie, with no blind baking or complicated steps.
Flavorful apple filling
The apple filling is made with tart Granny Smith apples, lemon juice, brown sugar, and warm spices like cinnamon and nutmeg. As it bakes, the juices bubble and thicken into a lightly caramel-like sauce that pairs perfectly with the tender apples and crisp pastry.
Serve warm on its own or with whipped cream, crème fraîche, or vanilla ice cream for the perfect finishing touch!
For more recipes using homemade dough, checkout my apple pie and blueberry pie recipe!
How to Make Apple Galette
You can find the full list of ingredients for this apple galette recipe in the recipe card at the end of the blog post (for easy navigation, hit the ‘jump to recipe’ button at the top of the blog post). Here is a quick visual breakdown of the recipe (recipe video is also provided in the recipe card below).
Pastry
Add the flour, sugar, and salt to a food processor and pulse to combine. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs with visible pieces of butter.
Add the ice-cold water and pulse just until the dough forms large crumbs or small clumps. The dough should hold together when pressed.
Turn the dough out onto a lightly floured surface and gently bring it together without kneading. Shape into a disc, wrap, and refrigerate for at least 1 hour.
Apple Filling
While the dough chills, prepare the filling. Peel, core and slice the apples, then add them to a deep bowl with the sugar, lemon zest, lemon juice, spices, flour, and vanilla. Mix until evenly coated and set aside.
Preparing Galette
Once the dough is ready to be rolled out, preheat the oven to 425°F (220°C) conventional and line a baking sheet with parchment paper.
Roll the chilled dough into a 12-inch circle and carefully transfer dough to the prepared baking sheet (see video for demonstration).
Arrange the apple filling in the center, leaving a border around the edges. Reserve any leftover apple juice at the bottom of the bowl (if there is any).
Fold the pastry edges over the apples, pleating and pinching the edges as you go (see video for demonstration). Spoon the reserved apple juice over the filling.
Brush edges with egg wash and sprinkle with sugar.
Bake for about 25 minutes, or until the crust is golden brown and the apple filling is bubbling.
Remove from the oven and, if desired, brush the apples with a little of the hot syrup from the centre of the galette for extra shine. Cool slightly, then slice into wedges and serve.
How to Store Apple Galette
Once cooled, cover the apple galette loosely with foil or plastic wrap and store it at room temperature for up to 1 day. For longer storage, transfer leftovers to an airtight container and refrigerate for up to 3 days. To reheat, warm slices in the oven until heated through and the galette crust is crisp again.
Apple Galette
Print Pin VideoIMPORTANT: For accuracy, I would recommend using the gram measurements provided, as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.
Ingredients
Pastry
- 1½ cups (180 g) all-purpose flour
- 1 tbsp white granulated sugar
- ½ tsp salt - omit if using salted butter
- ½ cup (113 g) unsalted butter
- 3 tbsps ice cold water
Apple Filling
- 3 large granny smith apples - peeled and sliced into ¼ inch thick slices. Other baking apples work too.
- 3 tbsps white granulated sugar
- ½ tsp lemon zest
- 1 tsp lemon juice
- ¾ tsp ground cinnamon
- ⅛ tsp ground ginger - powdered (not fresh)
- ⅛ tsp ground nutmeg
- 1½ tbsps all-purpose flour
- ¼ tsp vanilla extract/essence
Extra
- ½ tbsp white granulated sugar - or coarse sugar like Turbinado. For sprinkling on top of the crust
- 1 egg - lightly beaten for egg wash
Instructions
Pastry
- Add the flour, sugar, and salt to a food processor and pulse to combine. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs with visible pieces of butter.
- Add the ice-cold water and pulse just until the dough forms large crumbs or small clumps. The dough should hold together when pressed.
- Turn the dough out onto a lightly floured surface and gently bring it together without kneading. Shape into a disc, wrap, and refrigerate for at least 1 hour.
Apple Filling
- While the dough chills, prepare the filling. Peel, core and slice the apples, then add them to a bowl with the sugar, lemon zest, lemon juice, cinnamon, ginger powder, nutmeg, flour, and vanilla. Mix until evenly coated and set aside.
Preparing Galette
- Once the dough is ready to be rolled out, preheat the oven to 425°F (220°C) conventional (see note 1 if using a convection oven with a fan) and line a baking sheet with parchment paper.
- Roll the chilled dough into a 12-inch circle and carefully transfer it to the prepared baking sheet (see video for demonstration).
- Arrange the apple filling in the center, leaving a border around the edges. Reserve any leftover apple juice at the bottom of the bowl (if there is any).
- Fold the pastry edges over the apples, pleating and pinching the edges as you go (see video for demonstration). Spoon the reserved apple juice over the filling.
- Brush the crust with egg wash and sprinkle with sugar.
- Bake for about 25 minutes, or until the crust is golden brown and the apple filling is bubbling.
- Remove from the oven and, if desired, brush the apples with a little of the hot syrup from the centre of the galette for extra shine. Cool slightly, then slice into wedges and serve.
Video
Notes
Nutrition
Nutritional information are estimates only as they are automatically calculated by a third party application. Actual values may differ based on brands and types of products used.
3 Comments
I tried the recipe and it came out just as in the picture. Thanks much for this wonderful recipe
Thank you for this recipe. The taste was really good, absolutely wonderful! First I softened the apples a little in a saucepan with the spices and a splash of water. During that the spices absorbed the apple pieces well. Next time I think I’ll double the amount of apples and the spices. Let’s see how it will work then. The taste of apples were so good!
Made your apple galette today can’t wait to taste it.