Indulge in a refreshingly sweet Easy Apple Galette for the perfect summer dessert. Bake with a variety of apples for a more robust flavor!
A delicious and simple apple galette recipe
Are you ready to wow guests with the most beautiful apple dessert? If so, you’ve found the right recipe. This easy apple galette recipe looks just as pretty as it tastes! In fact, thanks to the crispy dough and the sweet filling, this is one of my favorite ways to enjoy apples.
This recipe makes about 8 good-sized servings, making it wonderful for a gathering. Try it out at this summer’s dinner party!
Ingredients in this apple galette recipe
This recipe is divided into three sets of ingredients: the crust, filling, and toppings. Here’s what you need for each portion:
- Flour: The galette crust is made with a base of 1.5 cups of white whole wheat flour.
- Salt: Add a dash of flavor using 1/4 tsp of salt.
- Coconut sugar: To sweeten up the galette, 3 tbsp of coconut sugar does the trick. Since we’re using sweet apples, you don’t need too much!
- Butter: 6 tbsp of cold butter makes all of the difference in the crust.
- Ice water: Finally, you’ll need 1/2 cup of ice water as you create the dough.
- Apples: The filling takes shape starting with 4 medium-sized apples. See below for apple variety recommendations.
- Coconut sugar: Add a bit of sugar in the amount of 1/4 cup.
- Lemon juice: Next, add a dash of tangy flavor with 1 tbsp of lemon juice.
- Cinnamon: Finish off the filling with 1 tsp of cinnamon.
- Butter: 2 tbsp of butter is just enough to use on top of the galette.
- Egg: 1 egg will be used to brush around the crust to get that perfect golden brown result!
- Turbinado sugar: Turbinado sugar is perfect for sprinkling on top of the galette.
Kitchen tools needed to make this apple dessert
This apple galette recipe uses a number of kitchen tools. Here’s what you can expect to use:
For measuring, you will need the following sized cups: 1/4 tsp, 1 tsp, 1 tbsp, 1/4 cup, 1/2 cup, and 1 cup.
How to make this easy apple galette
Apple galettes make a beautiful dessert that almost looks too fancy to eat! Though we’re still making dough from scratch, you’ll likely find that this recipe comes together a bit simpler than a pie recipe.
Begin by preheating the oven to 375°F.
In a large bowl, mix together the flour, salt, and coconut sugar. Grate the butter into the flour using a box grater. Then, use a pastry cutter to mix it all together. Add another 1/2 cup of ice water a bit at a time until the dough comes together. Form the mixture into a ball and refrigerate for 1 hour.
Meanwhile, peel, core, and slice the apples very thin. Add them to a bowl.
Then, add the coconut sugar, lemon juice, and cinnamon to the apples. Stir until well combined.
Remove the dough from the refrigerator. Lay one piece of parchment paper on the counter and dust with flour. This will allow us to roll out the dough without it sticking.
Place the dough on the parchment paper and dust the top of the dough with flour. Place another piece of parchment paper on top and roll the dough out into a round circle. It should be about the size of a large pie dish.
Next, add the apples to the center of the dough, piling them high and leaving about 2 inches from the sides of the dough. Do not pour out the liquid left in the bottom of the bowl into the galette.
Fold up the sides of the dough, sometimes overlapping, until the whole galette is secured.
Add tiny dollops of butter on top of the apples, and then brush the sides of the crust with the egg and sprinkle with the turbinado sugar.
Bake for 45-50 minutes, or until golden brown. Let cool before eating.
Best kind of apples to use
When it comes to apple varieties, certain types hold up better in the oven than others. Since we’ll be baking this galette to golden brown perfection, you’ll want to use “crispier” apple varieties. Some options include Granny Smith for a tarter flavor, Honeycrisp or Braeburn.
You’ll want to avoid Gala, Fugi, and Red Delicious varieties.
Pro tip: Using a variety of apples in one galette makes for a more robust flavor!
If you wind up with leftover apple galette, you’ll want to keep extras stored in the refrigerator. Place them in an airtight container and enjoy within 3 days. Optionally reheat in the oven before eating.
If you liked this recipe, you’ll want to try these!
Apples are great for incorporating into all sorts of recipes, making these four options equally delicious! Choose from bread, pulled pork, apple crisp, and even a spicy cider cocktail!
Recipe by Erin Morrissey and Photos by The Mindful Hapa
- 1.5 cups white whole wheat flour
- 1/4 tsp salt
- 3 tbsp coconut sugar
- 6 tbsp cold butter
- 1/2 cup ice water
- 4 medium apples
- 1/4 cup coconut sugar
- 1 tbsp lemon juice
- 1 tsp cinnamon
- 2 tbsp butter
- 1 egg
- sprinkle turbinado sugar
- 1 cup powdered sugar
- 1 tsp cinnamon
- 2 tbsp milk of any kind
- Preheat oven to 375F.
- In a large bowl, mix together flour, salt, and coconut sugar. Using a box grater, grate butter into the flour. Use a pastry cutter to mix it all together. Add 1/2 cup ice water a little at a time until the dough comes together. Form into a ball and refrigerate 1 hour.
- Meanwhile, peel, core and slice apples very thin. Add them to a bowl.
- Add coconut sugar, lemon juice, and cinnamon to apples. Stir until well combined.
- Take dough out of refrigerator. Lay one piece of parchment paper down on the counter and dust with flour. Add the dough ball to the paper and dust the top of the dough with flour. Place another piece of parchment paper on top and roll dough out into a round circle, about the size of a large pie dish.
- Add apples to center of dough, piling high and not pouring on any of the liquid that is left in the bottom of the bowl. Leave about 2 inches from the sides of the dough.
- Fold up sides of dough, sometimes overlapping, until the whole galette is secured.
- Add tiny dollops of butter on top of the apples, then brush the sides of the crust with egg and sprinkle with turbinado sugar.
- Bake for 45-50 minutes or until golden brown. Let cool for 30 minutes.
- Whisk together all drizzle ingredients. Pour over cooled galette.
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