If you’re looking for a showstopper dessert that is easy to make, look no further. This apple galette has a beautiful appearance with the exposed cinnamon apples in the center. It is incredibly easy to make and you can use homemade pastry dough or store-bought pie dough!

apple galette with scoop of ice cream on parchment paper.

I love galettes because they appear impressive, but are actually quite simple to make. They are basically a freeform tart filled with seasoned fruits or vegetables. This fall, try making a cinnamon apple galette. It is the perfect use of apples when they are in season!

Why this recipe works

What makes this galette easy is that you can use store-bought pie dough or homemade pastry dough. What makes this the best apple galette is that it uses fresh apples spiced sliced thin then tossed with cinnamon and nutmeg for the perfect texture and taste. This fall dessert is ready in an hour with a presentation that will wow your guests!

Ingredient notes

apple galette ingredients in bowls labeled with text.
  • Pastry dough: You can make your own using the recipe from my rustic peach galette or use store-bought pie dough.
  • Apples: Granny Smith, Honeycrisp or Braeburn apples are best for baking because they hold their texture and flavor in the high heat of baking. During the fall, you can also find Jonagold, Pink Lady and Northern Spy apple varieties.
  • Egg wash: The egg is whisked with water and brushed on the crust for a golden finish. Alternatively, you can brush milk on the crust and sprinkle with sugar. The crust won’t be as golden, but taste just as delicious.

Recipe variations

There are a few ways you can personalize an apple galette to your taste. For the filling, you can add 1 cup fresh cranberries for a tart flavor. If you have pears on hand, try swapping out one of the apples with a pear (make sure it is firm, but ripe). Another option is to sprinkle 1/4 cup chopped nuts on top of the galette 10 minutes before it is done baking.

I prefer serving this homemade apple galette with vanilla ice cream, but you can also drizzle it with caramel sauce. Another option is a simple vanilla glaze. Whisk together 1/2 cup confectioners’ sugar, 1 tablespoon milk and 1 teaspoon vanilla. Drizzle the glaze over the galette before serving.

How to make an apple galette

photo collage demonstrating how to make apple galette on baking sheet with pie crust.
  1. Combine apple filling ingredients. Toss sliced apples, flour, brown sugar, cinnamon, nutmeg and salt in a bowl. Set aside.
  2. Prepare pastry dough. Remove dough from refrigerator and roll it to a 12-inch diameter. Transfer it to a baking sheet.
  3. Arrange apples in a concentric circle on pastry dough. Leave a 2-inch boarder around the edge, then fold it over the apples leaving the center open.
  4. Brush egg wash on galette crust and sprinkle with sugar. Bake galette at 400° F for 30 to 40 minutes.

Expert tips

Whenever you make a galette, it is important to keep the pastry dough cold. Do not overwork with your hands or let it sit on the counter too long. Keeping the dough cold will ensure a flaky crust. It will also prevent the bottom from becoming soggy.

Use a variety of apples for the best flavor. I usually use Granny Smith and another variety such as Northern Spy. Also, slice the apples thin (at most 1/4-inch) so they become tender during the baking process.

Frequently Asked Questions

Do I have to peel apples for a galette?

No. The beauty of galettes is that they have a rustic appearance so keeping the skin on the apples adds to that aesthetic. If you prefer apples without the skin, you can certainly peel them.

Why is the bottom of my galette soggy?

Most likely the pastry dough was too warm when assembling the galette. The dough should be cold to ensure a flaky pie crust. Also, make sure your oven temperature is accurate.

How to store apple galette

Galettes are best when they are eaten the day they are baked. However, you may cover and store the galette in the refrigerator for up to 2 days.

Can I freeze apple galette?

Yes, after the galette has completely cooled, wrap it in plastic wrap and aluminum foil to prevent freezer burn. Store in the freezer for up to 2 months. Defrost in the refrigerator overnight and reheat in a 300 degree F oven for 10 minutes.

slice of apple galette on a white round plate.

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apple galette with scoop of vanilla ice cream on parchment paper next to ice cream scoop.

Apple Galette

This apple galette has a beautiful appearance with the exposed cinnamon apples in the center. It is an easy showstopper dessert!
5 (10 ratings)

Ingredients

  • 1 cold pastry dough*
  • 1 pound about 3 large or 6 small fresh apples, about 4-5 cups slices
  • ¼ cup light brown sugar
  • 1 Tablespoon flour
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • Pinch of salt
  • 1 egg whisked with 1 teaspoon water, (for egg wash)
  • Coarse sugar for sprinkling

Instructions 

  • Preheat the oven to 400° F.
  • Slice apples into ¼-inch thick slices and place them in a bowl. Add brown sugar, flour, cinnamon, nutmeg and pinch of salt. Toss to combine. Cover the bowl and let the apples sit until the pie dough is done chilling.
  • Remove the dough from the refrigerator and let it sit on the counter for 10 minutes until it’s malleable. On a lightly floured work surface, roll out the dough into a 12-inch round circle (it doesn’t have to be perfect).
  • Line a baking sheet with parchment paper and carefully transfer dough to the baking sheet. Arrange apples (not the juices) in a concentric pattern starting in the center and working your way out. Leave about a 2 to 3 inch border of dough around the edges.
  • Fold the border over the filling, pleating the edge to make it fit. The center will be open. Brush crust with egg wash and sprinkle with sugar.
  • Bake galette at 400 degrees F for 30 to 40 minutes or until the crust is golden brown. Let the galette cool for about 10 minutes before serving warm with a scoop of ice cream.

Notes

Pie crust: You can make your own using the recipe from my peach galette or use store-bought pie crust.
Apples: Granny Smith, Honeycrisp or Braeburn are best for baking.
Store apple galette in an airtight container for up to 3 days.
Freeze apple galette after it has cooled completely. Wrap in plastic wrap and aluminum foil to prevent freezer burn. Freeze for up to 3 months. Defrost in the refrigerator before serving.
Serving: 1slice, Calories: 187kcal, Carbohydrates: 34g, Protein: 2g, Fat: 6g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Sodium: 90mg, Potassium: 154mg, Fiber: 3g, Sugar: 19g, Vitamin A: 62IU, Vitamin C: 5mg, Calcium: 19mg, Iron: 1mg

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