Easy Apple Galette will elevate your fall dessert spread! Flaky, buttery, sugary spiced crust is filled with the best honey crisp apple filling. It’s simply stunning and a lot easier to make than you may think!
Apple Galette
I love the rustic look of a homemade Galette! While I’m undoubtedly a huge fan of apple pie, I think this pretty apple galette is even more fun to serve at big meals like Thanksgiving. It’s just such a fun dessert to show off! But don’t worry – as impressive as this galette may seem, it’s really very quick and easy to make. Sweet and spiced honeycrisp apples are baked to absolute perfection on a homemade buttery crust that’s topped off with cinnamon just before serving. Your kitchen is going to smell better than any candle!
What is a Galette?
A galette is a French dessert that typically features a round, flaky pastry base that can be topped with either sweet or savory ingredients. In French, “galette” translates to “flat cake.” This galette recipe features a homemade dough filled with sweet and spiced apple filling.
How to Make Easy Galette with Apples
1. Mix the dry ingredients. Pulse the flour, sugar, and salt in a food processor until combined, or whisk if you don’t have a food processor.
2. Add butter. Add in the butter pieces and pulse until the mixture looks like coarse meal.
3. Or, use your hands or a pastry blender as seen below
4. Form the dough. Sprinkle the mixture with 4 TBSP of water and pulse until the dough comes together. Add in the last TBSP of water if needed for the dough to come together.
5. Shape and chill the dough. Remove the dough from the food processor and shape it into a flat disk and wrap it in plastic wrap. Chill in the refrigerator for 30 minutes.
6. Make the apple mixture. Combine the apples, sugar, cornstarch, lemon juice, and vanilla in a large bowl. Stir to combine.
7. Roll the dough. Place the dough on a large piece of parchment paper and roll it out into a 12 inch circle.
Place the apples on the dough. Place the apple mixture in the center of the dough. Leave a 2-3 inch border around the edges.
8.Fold. Fold the sides of the dough up over the apples, pleating as needed.
Use the egg wash. In a small bowl, whisk together the egg with the water. Brush evenly over the folded crust (you don’t need to use all of the egg wash).
Bake and enjoy! Bake at 400°F for 35-45 minutes until the apple mixture is hot and bubbly and the crust is golden brown. Serve immediately.
Storing Apple Galette
Once cooled to room temperature, your apple galette will stay fresh in an airtight container in the fridge for up to 3 days. With that being said, it’s always best to enjoy your apple galette on the same day it’s made. That’s when it’s the best!
However, you can make the dough ahead of time and freeze it for up to two months. Just thaw in the refrigerator before using.
Ingredient Notes for Easy Apple Galette
Flour – When measuring flour, it’s important to spoon it into the measuring cup rather than dunking the cup into the bag of flour. When you scoop with the measuring cup, you really pack it in there and that creates too much flour.
Butter – It needs to be unsalted and cut into thin slices for the dough!
Honeycrisp Apples – These are my favorite to use! However, you can use pink lady, gala, or fuji apples instead if preferred.
Lemon Juice – You’ll need freshly squeezed lemon juice for the best flavor and natural acidity. Avoid the bottled alternatives.
Vanilla Extract – I always recommend using pure vanilla extract (not imitation) for the very best flavor.
Enjoy!
~Nichole
Easy Apple Galette
Ingredients
- 1 1/2 Cups All Purpose Flour
- 2 Tablespoons Brown Sugar
- 2 teaspoons Cinnamon
- 1/4 teaspoon Salt
- 12 Tablespoons Unsalted Butter CUT INTO THIN SLICES
- 4 Large Honeycrisp Apples
- 1/3 Cup Packed Brown Sugar
- 2 Tablespoons Cornstarch
- 2 teaspoons Lemon Juice
- 1 teaspoon Vanilla Extract
- FOR BRUSHING THE CRUST
- 3 Tablespoons Butter Melted
- 3 Tablespoons Granulated Sugar
- 1/2 teaspoon Cinnamon
Instructions
- Pulse the flour, sugar, cinnamon and salt in a food processor until combined. Alternately, whisk together the flour, cinnamon, sugar and salt in a large bowl if not using the food processor.
- Add in the butter pieces and pulse until the mixture looks like coarse meal. If mixing the dough in a bowl, use your hands or a pastry cutter to incorporate the butter.
- Sprinkle with 4 Tablespoons of water and pulse until dough comes together. Add in the last Tablespoon of water if needed for the dough to come together.
- Remove the dough from the food processor and shape into a flat disk and wrap in plastic wrap. Chill in the refrigerator for 30 minutes.
- In a large bowl combine the fruit, sugar, cornstarch, lemon juice, and vanilla and stir to combine.
- Place the dough on a large piece of parchment paper and roll out into a 12 inch circle.
- Place the fruit mixture in the center of the dough, leaving a 2-3 inch border around the edges.
- Fold the sides of the dough up over the fruit, pleating as needed.
- In a small bowl, whisk together the egg with the water. Brush evenly over the folded crust (you don't need to use all of the egg wash).
- Bake at 400 for 35-45 minutes until the fruit is hot and bubbly, and the crust is golden brown. Remove from the oven and allow to cool for 5 minutes.
- In a small bowl whisk together the sugar and cinnamon. Brush the melted butter evenly over the crust then sprinkle with the cinnamon sugar mix.
