Apple Galette Recipe

I am absolutely in love with this apple galette recipe because it’s the perfect blend of simplicity and sophistication, giving me a rustic yet elegant dessert with minimal fuss. The buttery, flaky crust combined with the warm, cinnamon-infused apples takes me straight to a cozy, nostalgic moment every time I take a bite. 🍏🥧✨

I adore assembling this charmingly rustic Apple Galette, which couldn’t be simpler. The dough, made with 1 1/4 cups of all-purpose flour, is flaky and buttery thanks to 1/2 cup of chilled unsalted butter.

It’s a cinch to throw together, and the galette’s gorgeous, top-shelf filling steals the show—as it should, given that an apple galette really can’t be anything short of spectacular. That’s because, in addition to the old-fashioned charm of a crust that bakes up golden and crisp, the filling itself is both delightful and comforting.

Ingredients

• All-purpose flour: Provides structure and base for the crust, rich in carbohydrates.
• Unsalted butter: Adds richness, flakiness, and buttery flavor, source of healthy fats.
• Apples: Packed with fiber and Vitamin C, sweet and slightly tart, adds moisture.
• Granulated sugar: Sweetens the filling, balances tartness of apples.
• Lemon juice: Enhances flavor with a hint of acidity, prevents apple browning.
• Cinnamon: Aromatic spice that adds warmth and depth to the apple filling.
• Vanilla extract: Provides sweet aromatic notes, enhances overall flavor.
• Turbinado sugar: Optional topping, adds crunch and a caramel sweetness.

Ingredient Quantities

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 1/2 cup unsalted butter, chilled and diced
• 1/4 cup ice water
• 2 large apples, peeled, cored, and thinly sliced
• 2 tablespoons granulated sugar
• 1 teaspoon lemon juice
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon vanilla extract
• 1 tablespoon unsalted butter, cut into small pieces
• 1 tablespoon heavy cream or milk
• 1 tablespoon turbinado sugar (optional)

Instructions

1. In a big bowl, combine 1 1/4 cups plain flour, 1/2 teaspoon salt, and 1/2 teaspoon sugar. Whisk them together.

2. Chilled and diced unsalted butter, in the amount of 1/2 cup, is to be added to the flour mixture. Combining this with a pastry cutter or your fingers until the mixture resembles coarse crumbs is the next step.

3. Slowly incorporate 1/4 cup of icy water, stirring until the mixture becomes a dough that has just come together. Do not mix so long that the dough starts to become smooth, or you’ll end up with a tough crust.

4. Plastic wrap the dough and refrigerate it for a minimum of 1 hour.

5. Heat the oven to 400°F (200°C). Prepare a baking sheet by lining it with parchment paper.

6. In a medium bowl, mix the sliced apples with 2 tablespoons of granulated sugar, 1 teaspoon of lemon juice, 1/4 teaspoon of ground cinnamon, and 1/4 teaspoon of vanilla extract.

7. On a floured surface, roll out the chilled dough into a circle approximately 12 inches in diameter. Place the circle on the prepared baking sheet.

8. Place the apple slices in the middle of the dough, keeping a 2-inch border around the apples. The apples should be in the very center of the dough. You should use a tablespoon of butter cut into very small pieces and “dot” the apples with the butter.

9. The dough’s edges should be folded over the apples and overlap slightly. The edges should then be brushed with 1 tablespoon heavy cream or milk; 1 tablespoon turbinado sugar may be sprinkled over the edges, if desired.

10. Bake the galette for 35-40 minutes, or until the crust is golden brown and the apples tender. Cool it slightly before serving.

Equipment Needed

1. Large bowl
2. Medium bowl
3. Whisk
4. Pastry cutter or fingers
5. Measuring cups
6. Measuring spoons
7. Plastic wrap
8. Rolling pin
9. Baking sheet
10. Parchment paper
11. Knife
12. Tablespoon
13. Oven
14. Cooling rack

FAQ

• Can I use a different type of apple?Certainly! You can select a firm variety of apples such as Granny Smith, Honeycrisp, or Fuji, and you will enjoy many flavors and textures.
• What can I substitute for unsalted butter in the crust?Salted butter can be used, but you must reduce the salt in the crust recipe to counterbalance the extra salt in the butter.
• Is it possible to make the dough ahead of time?Certainly! The dough may be made up to two days ahead and kept in the refrigerator.
• Can I use a store-bought pastry dough?Certainly, commercially produced pie crust or puff pastry may be used for convenience.
• How do I prevent the crust from getting soggy?
• What’s a good substitute for turbinado sugar?Granulated sugar or brown sugar can be used in place of the sprinkle topping.
• Is it necessary to chill the dough before baking?Indeed, keeping the dough cool helps it hold its shape and remain tender and flaky after it has been baked.

Substitutions and Variations

All-purpose flour: For a gluten-free option, use 1 1/4 cups of gluten-free flour blend.
To substitute for unsalted butter, use 1/2 cup coconut oil, chilled and solid.
Instead of granulated sugar, use 2 tablespoons of honey or maple syrup for a more natural sweetener.
For ground cinnamon: 1/4 teaspoon of either ground nutmeg or cardamom will yield a different, yet wonderful, spice profile.
If you need to substitute for heavy cream or milk, use 1 tablespoon of almond milk for a dairy-free alternative.

Pro Tips

1. Chill the Tools and Ingredients: For the flakiest crust, ensure that your bowl, pastry cutter, and even the flour are cool before starting. This helps keep the butter cold, leading to a flakier pastry.