This Apple Galette Recipe is a delicious fall dessert that is easy to make from scratch (easier than pie). The flaky buttery crust beautifully compliments the lightly sweet apple filling rich with fall spices and a hint of vanilla. Serve warm with a scoop of ice cream for a cozy dessert
Place the flour, salt, and sugar in a food processor fitted with an “S” blade and pulse to combine.
Add the butter and cold water and process until the mixture resembles a coarse meal, begins to stick together, and holds together when pinched.
Remove dough from processor (it will be crumbly) and form into a flat disc about 1” thick.
Wrap the dough in plastic wrap and chill it in the refrigerator for at least 1 hour, or overnight. If chilling overnight, put dough in plastic wrap and then also in an airtight plastic bag for storage to prevent drying out.
Make the Apple Filling
Peel and slice apples – I recommend using a food processor with the large slice attachment for easy apple slicing – the Vitamix food processor does an amazing job.
Place apples in a large bowl. Add vanilla extract and stir to combine.
In a small bowl, combine brown sugar, granulated sugar, all-purpose flour, cinnamon, salt and nutmeg and stir to combine.
Sprinkle half of the dry ingredients over the apple slices and stir. Repeat with the remaining dry ingredients and stir until evenly distributed.
Make the Egg Wash
In a small bowl, whisk together egg yolk and heavy cream, set aside.
Assemble & Bake
Once the dough is towards the end of it’s chilling time, preheat an oven to 375 degrees F.
Line a large baking sheet with parchment paper, set aside.
Remove the dough from the refrigerator.
On a well-floured surface, roll the galette dough into a 12” circle.
Transfer the dough to the prepared baking sheet.
Arrange apple filling in the center of the dough leaving a 2” border all the way around the edges.
Carefully fold the edges over and pinch them together so there are no holes or cracks.
Use a pastry brush to gently brush the egg wash all over the dough.
Sprinkle the egg-washed dough with raw sugar.
Bake in the preheated oven for 35-40 minutes, or until the crust is golden-brown.
Let cool slightly and serve warm with a scoop of vanilla ice cream!
Video
Notes
Ingredient Substitutions
All-purpose flour (in the dough and filling): The all-purpose flour can be replaced with a 1:1 all-purpose gluten-free baking flour. Pastry flour and bread flour also work well.
Cold Butter. For a dairy-free version you can use vegan butter in the crust.
Apples. technically you can use any fruit in the galette recipe and get great results! Peaches, berries, cherries, etc.
Light Brown Sugar. You can use all white sugar if you don't have brown sugar on hand. You can also use dark brown sugar for an even richer molasses taste.
Granulated sugar. You can sub brown sugar for the white sugar if desired.
Egg wash. This is technically optional, but highly recommended. Whole milk or half and half can be used in pace of the cream in the egg wash. Or you can just use an egg yolk.
Turbiando sugar. Any coarse, raw sugar works well to give the crust a sugary sparkle and sweet crunch.
How to Prepare in Advance You can make the filling and dough and chill it in the refrigerator overnight, then simply assemble the galette the next day when you're ready to bake it. I don't recommend making the entire, assembled galette and letting it sit overnight in the fridge, because you run the risk of the crust becoming soggy. Store Store any apple galette leftovers in an airtight container in the refrigerator for up to 1 week.FreezeYes! A baked galette can be frozen for up to 2 months. I recommend wrapping either the entire galette or individual portions in plastic wrap and putting them in an airtight container or freezer-friendly plastic bag to store in the freezer. ReheatThaw the frozen galette in the refrigerator overnight, then place it on a baking sheet and warm it in the oven preheated to 350 degrees F. until it's heated all the way through. Then serve!