Description
This Easy Apple Galette recipe features a buttery, flaky crust filled with a spiced apple mixture, creating a rustic and charming dessert that's perfect for any occasion. The galette is simple to prepare, requiring no special equipment beyond common baking tools, and can be served warm with optional salted caramel sauce and vanilla ice cream for an extra indulgent touch.
Ingredients
For the Crust
- 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled), plus more for work surface
- 1 Tablespoon (12g) granulated sugar
- 1/4 teaspoon salt
- 1/2 cup (8 Tbsp; 113g) cold unsalted butter, cubed
- 1/4 cup (60ml) ice-cold water, plus more as needed
- Egg wash: 1 large egg beaten with 1 Tablespoon (15ml) milk
- Optional: coarse sugar for sprinkling
For the Filling
- 3–4 apples, peeled and sliced into 1/4-inch slices (about 4–5 cups / 500–600g slices)
- 1/4 cup (50g) packed light or dark brown sugar
- 1 and 1/2 Tablespoons (12g) all-purpose flour
- 2 teaspoons fresh lemon juice
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Optional: salted caramel sauce for drizzling
Instructions
- Make the crust: In a medium bowl, whisk together the flour, sugar, and salt. Using a pastry cutter or two forks, cut in the cold, cubed butter until the mixture resembles coarse pea-sized crumbs. Gradually add the ice-cold water and stir just until the flour is moistened, adding 1–2 more tablespoons if the dough seems dry. Turn the dough out onto a lightly floured surface and gather it into a ball. Flatten into a thick disc and wrap tightly with plastic wrap or parchment paper. Refrigerate for at least 1 hour and up to 3 days.
- Prepare the filling: While the dough chills, mix peeled and thinly sliced apples with brown sugar, flour, lemon juice, cinnamon, and nutmeg in a large bowl. Cover tightly and keep chilled until ready to assemble.
- Prepare the baking sheet: Line a large baking sheet with parchment paper or a silicone baking mat. Ensure your refrigerator has enough space for chilling the assembled galette before baking.
- Roll out the dough: On a lightly floured surface, roll the chilled dough into a 12-inch circle. Transfer it carefully to the prepared baking sheet, either by rolling directly on the parchment/silicone mat or transferring after rolling on the surface.
- Assemble the galette: Spoon the apple filling onto the center of the dough, leaving a 2–3 inch border around. You can arrange the slices in concentric circles for visual appeal or simply pile the filling. Fold the edges of the dough over the filling, overlapping as needed, and gently press to seal.
- Apply egg wash and optional sugar: Generously brush the dough edges with the beaten egg wash and sprinkle coarse sugar over the crust if desired. Optionally drizzle 3 tablespoons of salted caramel sauce over the apple filling (avoid the crust).
- Chill the galette: Refrigerate the shaped galette for at least 15–20 minutes to firm up before baking, or up to 8 hours. If chilled for longer than 1–2 hours, cover it lightly. The cold helps maintain its shape during baking.
- Preheat oven: Heat your oven to 400°F (204°C) while chilling the galette.
- Bake the galette: Bake on the prepared baking sheet until the filling is bubbly and crust is golden brown, about 35–36 minutes. Remove from oven and let cool on the baking sheet for 10 minutes before slicing.
- Serve: Enjoy the galette warm, optionally topped with vanilla ice cream and additional salted caramel sauce.
- Store leftovers: Cover and refrigerate any leftover galette for up to 4 days.
Notes
- Use cold butter and ice-cold water to ensure a flaky crust.
- The dough can be prepared up to 3 days in advance and stored refrigerated or frozen for longer storage.
- Chilling the assembled galette before baking helps retain its shape and prevents spreading.
- Apples like Granny Smith or Honeycrisp work well for balanced tartness and sweetness.
- Optional coarse sugar adds a pleasant crunch and sparkle to the crust.
- Drizzling salted caramel sauce complements the spiced apples but avoid putting it on the crust to prevent sogginess.