Traditionally, you'd bake a pie with a lot of apples, but for me, that's too predictable. There's nothing better than a fresh baked rustic apple galette to warm up your kitchen with the most perfect aromas.
Apple recipes are some of my favorites to make like my apple brioche french toast and my apple streusel muffins. Apples are just one of those fruits that can be used in a variety of different ways.
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TL;DR Recipe Summary
- 👩🏼🍳 Bake Level: Intermediate (knowledge of making pie dough is important here)
- ⏱️ Bake Time: 30-35 minutes.
- 😋 Tastes Like: Warm cinnamon, soft and tender apples, buttery and flaky crust.
- 🍽️ Best Served With: I love this apple galette recipe after having a hearty meal like a tuscan chicken skillet or a classic chicken scampi. I also really enjoy this galette as a dessert after making a comforting one pot pasta like my one pot creamy spinach pasta.
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Trusted Tips and Key Reminders
- Let the dough chill as long as you want, but at minimum one hour. When you roll out the dough, you want the dough to be pliable, so remember to pull the dough from the fridge a few minutes before you plan to roll it out. The first time I tried making this recipe I didn't chill it long enough, and the dough became way too warm to work with.
- Slice the apples thin so that they bake evenly but don't fall apart. I went with a ¼" slice in the photos for this, but also ½" thick is great too.
- Work with the dough when it as cold as possible. The butter will inevitable warm up while being kneaded, but do your best to work quickly.
The Main Ingredients
For the Dough:
- All purpose flour - This is a very versatile flour that works great in most baking recipes.
- Cold salted butter - the colder, the better.
- Sugar - We add sugar to give the crust a little sweetness but also structure.
- Ice water - Ice water helps keep everything cold and binds the dough well.
For the filling:
- Apples - refer to my information above on the best types of apples to bake with
- Brown sugar - Light brown sugar is best.
- Cinnamon - This gives the apples warmth and flavor.
- Clove - If you don't have clove, or nutmeg, simply use cinnamon.
- Nutmeg - A very classic spice that goes with cinnamon.
- Demerara sugar - We will sprinkle this on the perimeter of the crust to give it a crunch and a little added sweetness after it bakes.
- Egg - Egg is used for a brush on top of the crust to give it a golden hue as it bakes.
Be sure to check out the recipe card at the end of this post for more information about quantities, measurements, and specific cooking instructions.
Recipe Swaps and Substitutions
- Flour - instead of all purpose, swap for a 1:1 version like Primal Palate's GF flour.
- Sugar - use coconut sugar in replacement of the brown sugar in the apple mixture.
- Butter - vegan butter will work well in this recipe, as long as it stays cold!
How to make this rustic apple galette
Step 1: In a food processor, pulse the flour, sugar, and salt to combine. Add the cold butter pieces, and pulse until the mixture looks like coarse meal with some pea-size pieces. Sprinkle with 6 tablespoons of the water, and pulse until the dough comes together. If the dough seems too dry, add more water by the tablespoon, and knead until the dough comes together and is soft, smooth, and not crumbly. Form the dough into a large ball and wrap the dough in cling wrap. Press down into a thick disk and set in the fridge and chill for up to 60 minutes.
Twenty minutes before you remove the dough from the fridge, preheat the oven to 400º. Take the dough out from the fridge and lay on a flour-dusted surface. Roll out the dough until approximately 11" in diameter and approximately ¼" thick.
Slice the apples ¼" thin and place into the center of the rolled out dough.Sprinkle the apples with a dusting of cinnamon and some brown sugar. Fold the outer edges of the dough inward, forming a crust by overlapping each fold.
Brush with the egg wash and sprinkle the granulated sugar on top. Bake for 30 minutes.
Apple Galette FAQs
I love using honeycrisp or a braeburn apple to bake with. I will be the unpopular opinion and say I do not like granny smith. I find them way too tart or sour, and would much rather a sweet, crisp bite instead. If you like granny smith, this recipe works for them too!
You can easily use pie crust from the store if you don't want to make this on your own. Just be sure to keep it chilled right until you want to use it.
This galette should stay in the refrigerator in a tupperware for up to 2-3 days. You can also make the dough ahead of time and place in the freezer for up to 2 months. Be sure to label the dough for the date in which it was prepared, and let thaw in the fridge a few hours prior to using.
Check out these other incredible apple recipes
Did you love this recipe? ⭐️⭐️⭐️⭐️⭐️ If you're just as in love with this recipe as I am, please share a comment below and rate it! Better yet, share this recipe with family and friends!! Thank you!
Rustic Apple Galette Recipe
Equipment
- kitchen scale optional
- measuring cups and spoons
- large mixing bowl
- food processor
- spatula
- baking sheet
- parchment paper
Ingredients
For the Dough
- 180 grams all purpose flour approx 1 ½ cups
- 10 tablespoon cold butter salted
- 2 tablespoon granulated sugar
- 6-7 tablespoon ice water
For the Filling/Galette
- 2-3 medium apples sliced into ¼" slices
- 50 grams brown sugar approx ¼ cup
- 1 tablespoon cinnamon
- 1 large egg whisked
- 2 tablespoon demerara sugar optional; to top galette crust
Instructions
For the Dough
- In a food processor, pulse the flour, sugar, and salt to combine.
- Add the cold butter pieces, and pulse until the mixture looks like coarse meal with some pea-size pieces.
- Sprinkle with 6 tablespoons of the water, and pulse until the dough comes together. If the dough seems too dry, add more water by the tablespoon, and knead until the dough comes together and is soft, smooth, and not crumbly.
- Form the dough into a large ball and wrap the dough in cling wrap. Press down into a thick disk and set in the fridge and chill for up to 60 minutes.
- Twenty minutes before you remove the dough from the fridge, preheat the oven to 400º.
- Take the dough out from the fridge and lay on a flour-dusted surface. Roll out the dough until approximately 11" in diameter and approximately ¼" thick.
For the Filling/Galette
- Slice the apples ¼" thin and place into the center of the rolled out dough.Sprinkle the apples with a dusting of cinnamon and some brown sugar.Fold the outer edges of the dough inward, forming a crust by overlapping each fold. Brush with the egg wash and sprinkle the granulated sugar on top. Bake for 30 minutes.
- Slice the apples ¼" thin and place into the center of the rolled out dough.
- Sprinkle the apples with a dusting of cinnamon and some brown sugar.
- Fold the outer edges of the dough inward, forming a crust by overlapping each fold.
- Brush with the egg wash and sprinkle the granulated sugar on top. Bake for 30 minutes.
Jenny M says
I’m not great at baking pies so when I came across this recipe I knew it was the one for me! The crust was EVERYTHING. I can’t wait to make this again once we go apple picking for the season! Thanks!
Morgan Peaceman says
Yay, this is such an easier and more approachable recipe for non-pie bakers, glad it was a hit!
Sha Peace says
not only is this an easy recipe to make it happens to be delicious
Morgan Peaceman says
Thank you so much!