Quick Summary
This rustic, free-form Apple Galette is easy to make and tastes similar to apple pie. Serve with a drizzle of salted caramel sauce and vanilla ice cream for the ultimate dessert!
I am not a huge pie person, but I LOVE a good galette and this Apple Galette recipe is a family favorite. Josh makes it all of the time. Yes, this is Josh’s recipe. I get out of the kitchen, until it is time to eat:)
So what is a galette? It’s basically a rustic, free-form pie that is made on a baking sheet. You don’t need a pan. The crust is buttery like pie crust, but is thicker, sturdier, and has a slight crunch from the cornmeal.
This galette is filled with sweet apple slices that have been coated in cinnamon, sugar, and a little lemon and vanilla extract. I also finish the galette dough with a sprinkling of turbinado sugar and cinnamon. The cinnamon sugar crunch is AMAZING!
We usually make this apple galette during the fall months or for Thanksgiving, but it really is good dessert for any time of the year. You can’t go wrong with a rustic apple pie, especially when served with ice cream. CLASSIC!
Apple Galette Ingredients
For the galette dough:
- All-purpose flour– spoon and level when you measure!
- Granulated sugar– for sweetness!
- Coarse cornmeal– make sure you use coarse cornmeal!
- Salt– you always want a little salt in dough!
- Butter– make sure the butter is cold and cut into small pieces! I use unsalted butter.
- Buttermilk– use cold buttermilk!
For the filling:
- Apples– peeled and thinly sliced! I like to use Honey crisp or Granny smith apples.
- Lemon juice– to prevent the apples from turning brown and I love the hint of citrus.
- Brown sugar– to sweeten things up!
- Cornstarch– to thicken the filling up! You don’t want the filling to be too juicy.
- Cinnamon– apples and cinnamon are a match made in heaven!
- Vanilla extract– just a splash!
- Ground allspice– optional, but so good with apples!
For the topping:
- Egg– for an egg wash, you want the crust to get nice and golden brown!
- Turbinado sugar and cinnamon– the cinnamon sugar crunch is SO delicious!
How to Make Galette Dough
- To make the galette dough, combine flour, sugar, cornmeal, and salt in a processor; pulse 2-3 times. Add butter and pulse 4-5 times, or until mixture resembles coarse meal.
- With the processor running, slowing pour the buttermilk through the chute, processing until the dough forms a ball.
- Remove the dough ball and adhere any remaining pieces of dough to it, then wrap in plastic wrap or parchment paper. Refrigerate for at least 45 minutes before rolling out.
- You can make the galette dough in advance. It will keep in the fridge, wrapped in plastic wrap, for up to 4 days. You can also freeze galette dough for up to one month. When ready to use it, let the dough thaw completely on the kitchen counter before you roll out the dough.
How to Make Apple Galette
- Preheat the oven to 375 degrees F.
- Remove the galette dough from the refrigerator and place on a sheet of parchment paper while you make the apple filling.
- Put the apple slices in a large bowl. Drizzle the lemon juice over the apples and toss. Add the brown sugar, cornstarch, cinnamon, vanilla, and ground allspice, if using. Stir until the apples are well coated. Set aside.
- Starting at the center of the dough, roll out, forming a 14-inch-wide circle. Place the dough with parchment paper on a large baking sheet.
- Arrange the apple slices on top of the dough, leaving a 2-inch border, leaving the excess juices in the bowl so the galette doesn’t get soggy.
- Fold the dough border gently over the apples, overlapping where necessary and pressing gently to adhere the folds. You can brush the apple with a little bit of the juice.
- In a small bowl or ramekin, beat the egg with a splash of water. Lightly brush the edge of the dough with the egg. In a small bowl, combine the turbinado sugar and cinnamon. Sprinkle the cinnamon sugar over the galette crust.
- Bake until the crust is golden brown. Let cool to room temperature before slicing.
How to Serve and Store
Cut the galette into wedges and I recommend serving with a drizzle of salted caramel sauce and a scoop of vanilla ice cream. SO good!
The galette is best the day it is made, but if you want to have a piece for breakfast the next day, go for it!
More Apple Desserts
Apple Galette
This rustic, free-form Apple Galette is easy to make and tastes similar to apple pie. Serve with a drizzle of salted caramel sauce and vanilla ice cream for the ultimate dessert!
For the galette dough:
- 1 3/4 cups all-purpose flour
- 1/3 cup granulated sugar
- 1/4 cup coarse cornmeal
- 1/4 teaspoon salt
- 1/2 cup cold butter, cut into small pieces
- 1/3 cup buttermilk
For the apple filling:
- 4 medium apples, peeled and thinly sliced (about 1/4-inch thick)
- 1 tablespoon fresh lemon juice
- 1/4 cup packed brown sugar
- 2 teaspoons cornstarch
- 1 teaspoon ground cinnamon
- 1/2 teaspoon pure vanilla extract
- 1/8 teaspoon ground allspice, optional
For the topping:
- 1 egg
- 1 tablespoon turbinado sugar
- 1/4 teaspoon ground cinnamon
To make the dough, combine flour, sugar, cornmeal, and salt in a processor; pulse 2-3 times. Add butter and pulse 4-5 times, or until mixture resembles coarse meal.
With the processor running, slowing pour the buttermilk through the chute, processing until the dough forms a ball. Remove the dough ball and adhere any remaining pieces of dough to it, then wrap in plastic wrap or parchment paper. Refrigerate for at least 45 minutes before rolling out.
Preheat the oven to 375 degrees F.
Remove the galette dough from the refrigerator and place on a sheet of parchment paper while you make the apple filling.
Put the apple slices in a large bowl. Drizzle the lemon juice over the apples and toss. Add the brown sugar, cornstarch, cinnamon, vanilla, and ground allspice, if using. Stir until the apples are well coated. Set aside.
Starting at the center of the dough, roll out, forming a 14-inch-wide circle. Place the dough with parchment paper on a large baking sheet.
Arrange the apple slices on top of the dough, leaving a 2-inch border, leaving the excess juices in the bowl so the galette doesn’t get soggy. Fold the dough border gently over the apples, overlapping where necessary and pressing gently to adhere the folds. You can brush the apple with a little bit of the juice.
In a small bowl or ramekin, beat the egg with a splash of water. Lightly brush the edge of the dough with the egg. In a small bowl, combine the turbinado sugar and cinnamon. Sprinkle the cinnamon sugar over the galette crust.
Bake the galette for 40-45 minutes, or until the crust is golden brown. Transfer the baking sheet to a wire rack to cool to room temperature before slicing.
Cut into wedges and serve with salted caramel sauce and vanilla ice cream, if desired.
I use granny smith or honey crisp apples.
Calories: 350kcal, Carbohydrates: 55g, Protein: 5g, Fat: 13g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 52mg, Sodium: 196mg, Potassium: 181mg, Fiber: 4g, Sugar: 27g, Vitamin A: 451IU, Vitamin C: 5mg, Calcium: 37mg, Iron: 2mg
Have you tried this recipe?
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