This simple and easy from-scratch apple galette contains basic ingredients that you probably already have on hand. It’s so fun to make and a little less intimidating and less time than a full apple pie. You will love this rustic recipe that’s loaded with all the best flavors of the Fall season like ripe apples, cinnamon, and a rich brown sugar filling.
The absolutely delicious all-butter crust is so flaky and compliments the apple filling beautifully. I love adding a little course cane sugar on top of the egg wash for a really amazing finish on the crust. The texture and presentation are both 10/10! This recipe will disappear fast on its own, but it is especially delicious with a scoop of vanilla ice cream on top, and maybe even a little drizzle of caramel sauce.
If you love apple pie but you’re short on time and need something simple that doesn’t lack in flavor or presentation, this simple and easy apple galette will makes the perfect solution! The crisp apples are coated in a creamy brown sugar and apple pie-spiced filling, tucked into the buttery flaky crust.
I love using my food processor to make the pie dough because it’s quick and easy! This can easily be made by hand though, if that’s what works for you. Just try not to over-handle the dough. You want the little pieces of butter to remain so that when the dough bakes, those will melt and create little airy pockets. This will give the pie crust the best flaky texture!
If you have never made a free form pie before, don’t worry! Anyone can make this, even if you’re new to baking. After rolling out the dough and adding the apple mix to the center, you will simply fold over the edges of the dough to finish the galette! It’s really that simple, and I think the rustic shape is absolutely stunning!
Allow your dough to chill for 15-20 minutes in the freezer or 30 minutes in the fridge.
While the dough is chilling, make your apple filling so all of the flavors can marry and make a delicious sweet and creamy sauce to coat the apples. When placing the filling onto the galette, use a slotted spoon to add the apples. THEN, pour any extra liquid over the top right before you put it into the oven to bake.
When adding your filling to the center of the dough, leave 3″ of border space around the edges so you can fold them over the filling.
Try to keep the apples piled evenly so everything bakes evenly throughout!
Brush the folded dough edges with egg wash and sprinkle with course cane sugar for an absolutely beautiful finish.
Ingredient list for this recipe:
Flour, Sugar, Brown Sugar, Butter, Salt, Apple Pie Spice, Cinnamon, Apples (Green and red), Heavy Cream, egg, course cane sugar.
Other apple recipes we love to make:
- Easy Apple Cider
- Quick and Easy Apple Cinnamon Twist Loaf
- Old Fashioned Deep Dish Apple Pie
- Granola Brunch Baked Apples
- Apple Cream Cheese Danish
- Gourmet Caramel Apples (the easy way!)
This delicious apple galette is fantastic on its own, but I think a scoop of vanilla bean ice cream really takes it up a notch! I really like to drizzle a little caramel sauce on top with a pinch of cinnamon. A little dollop of cream would also be delicious if you wanted to skip the ice cream.
Ingredients
- 1 1/2 Cups All Purpose Flour
- 1/4 Teaspoon salt
- 2 Tablespoons granulated sugar
- 1 1/2 Sticks salted COLD butter 12 Tablespoons cut into cubes
- 1/3 Cup Ice Water
Apple Filling
- 4 Cups of sliced apples I use 2 large Granny Smith and 1 Large Honeycrisp
- 1/2 Cup Brown Sugar
- 1/4 Teaspoon salt
- 1/4 Teaspoon Apple Pie Spice
- 1 Teaspoon Cinnamon
- 2 Tablespoons All Purpose Flour
- 2 Tablespoons Heavy Cream
Crust Topping
- 1 Egg
- 1 Teaspoon water
- Course Cane Sugar For Garnish
Instructions
- In a food processor (or by hand) mix ingredients to make dough. I like to add dry ingredients with the cold butter and cut with a pastry knife or in a food processor until crumbly. Then add water and finish mixing just until the dough comes together. Don't overwork the dough or it will be tough instead of flaky.
- Wrap and chill the dough in the freezer for 15-20 minutes or the fridge for 30 minutes.
- Preheat oven to 375°. While dough is chilling, peel and slice your apples into thin slices. You need 4 cups of apples. Top with sugar, flour, spices, salt and cream. Mix and set aside.
- Roll out your dough on a lightly floured surface. You will want a circle that is about 14″ in diameter.
- Reverse roll the dough back onto the rolling pin, and gently transfer and unroll onto the center of a parchment sheet that’s set on top of a baking sheet.
- Add the apple filling to the center using a slotted spoon (leaving liquid in the bowl), and even out the pile of filling a bit leaving 3″ of a border around the dough circle. I like to add the extra liquid over the apples after I have folded the dough edge.
- Fold the edges of the dough over the apples forming pleats as you go in a clockwise direction. You will not need to trim the dough unless you have some really uneven edges you want to tidy.
- Use a pastry brush to brush a little egg wash (egg whisked with water) around the galette dough. Top with course cane sugar for a pretty finish.
- Bake for about 45-48 minutes or until the crust is golden and the filling is bubbly.
- Very carefully transfer to a cooling rack and serve warm with ice cream and a caramel drizzle on top if desired. It is also delicious plain!
- Refrigerate leftovers for up to 3 days.
Looking for a low sugar version?
I created this recipe with a low sugar version and it is absolutely delicious! We used Truvia sweet complete granulated and Truvia sweet complete brown and I had some family members say they didn’t even realize it is a no sugar recipe (you do get some natural sugars from the apples).
I hope you love this recipe and enjoy it this Fall season!
Simple and Easy Apple Galette (Low Sugar Version)
Ingredients
All-butter crust
- 1 1/2 Cups All purpose flour
- 1/2 Teaspoon Salt
- 1 Tablespoon Truvia Sweet Complete Granulated sweetener
- 1 1/2 Sticks Salted butter (12 Tablespoons) Cold and cut into cubes
- 1/3 Cup Ice water
Apple Filling
- 4 Cups apples thinly sliced I use 2 large Granny Smith and 1 large Honeycrisp
- 1/2 Cup Truvia Sweet Complete Brown sweetener
- 2 Tablespoons All purpose flour
- 1/4 teaspoon Salt
- 1/4 Teaspoon Apple Pie Spice
- 1 Teaspoon Cinnamon
- 2 Tablespoons Heavy Cream
Egg wash + Sugar finish
- 1 egg
- 1 Teaspoon Water
- Course cane sugar blend for garnish Sweet complete granulated will also work
Instructions
- In a food processor (or by hand) mix ingredients to make dough. I like to add dry ingredients with the cold butter and cut with a pastry knife or in a food processor until crumbly. Then add water and finish mixing just until the dough comes together. Don't overwork the dough or it will be tough instead of flaky.
- Wrap and chill the dough in the freezer for 15-20 minutes or the fridge for 30 minutes.
- Preheat oven to 375°. While dough is chilling, peel and slice your apples into thin slices. You need 4 cups of apples. Top with sweetener, flour, spices, salt and cream. Mix and set aside.
- Roll out your dough on a lightly floured surface. You will want a circle that is about 14″ in diameter.
- Reverse roll the dough back onto the rolling pin, and gently transfer and unroll onto the center of a parchment sheet that’s set on top of a baking sheet.
- Add the apple filling to the center using a slotted spoon (leaving liquid in the bowl), and even out the pile of filling a bit leaving 3″ of a border around the dough circle. I like to add the extra liquid over the apples after I have folded the dough edge.
- Fold the edges of the dough over the apples forming pleats as you go in a clockwise direction. You will not need to trim the dough unless you have some really uneven edges you want to tidy.
- Use a pastry brush to brush a little egg wash (egg whisked with water) around the galette dough. Top with Truvia course cane sugar blend or just the sweet complete granulated sweetener for a pretty finish.
- Bake for about 45 minutes or until the crust is golden and the filling is bubbly.
- Very carefully transfer to a cooling rack and serve warm with ice cream and a caramel drizzle on top if desired. It is also delicious plain!
- Refrigerate leftovers for up to 3 days.
