I absolutely adore this apple galette recipe because it takes me back to cozy autumn days with its warm, spiced apple filling and buttery, flaky crust. Plus, it’s super easy to whip up, making it the perfect dessert to impress friends at potlucks without spending hours in the kitchen!
This rustic dessert, crafted with care, allows the flavors of fall to shine through. With all-purpose flour and chilled butter, the crust is like a buttery French galette.
The apples in the filling are coated with a mixture of cinnamon and sugar. They are delicious!
Ingredients
Universal flour: Delivers function and form; a supplier of carbs.
Sugar that has been granulated: Contributes to the sweet taste and aids in the caramelization of the apples.
Butter is an unsalted role player that adds a richness and flakiness to the pastry.
Apples: They are high-fiber fruits with natural sweetness and a touch of tartness.
Cinnamon: Adds flavor with sweet-spicy notes that warm the palate.
Juice of lemon: Conveys refreshing taste and stops browning of apples.
Egg: Serves to provide a golden, shiny pastry finish when applied as a wash.
Ingredient Quantities
– 1 and 1/4 cups all-purpose flour
– 1 tablespoon granulated sugar
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, chilled and cubed
– 3 to 4 tablespoons ice water
– 2 large apples, peeled, cored, and thinly sliced
– 2 tablespoons granulated sugar (for apples)
– 1 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1 tablespoon lemon juice
– 1 teaspoon vanilla extract
– 1 tablespoon unsalted butter, melted
– 1 large egg, beaten (for egg wash)
– 1 tablespoon coarse sugar (optional, for sprinkling)
Instructions
1. In a sizable mixing bowl, combine and blend 1 and 1/4 cups all-purpose flour, 1 tablespoon granulated sugar, and 1/4 teaspoon salt.
2. To the flour mixture, add 1/2 cup unsalted butter, chilled and cubed. Using a pastry cutter or your fingers, work the butter into the flour until the mixture looks like coarse crumbs.
3. Mix gently with a fork until the dough just comes together. Add 3 to 4 tablespoons of ice water, one tablespoon at a time. Form the dough into a disk and wrap it in plastic. Refrigerate for at least 1 hour.
4. Set your oven to 400°F (200°C) to heat while you’re preparing your baking sheet. Line the sheet with parchment paper to ensure easy removal of whatever it is you’re baking once it has cooled sufficiently.
5. In a medium bowl, combine 2 large apples, 2 tablespoons granulated sugar, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1 tablespoon lemon juice, and 1 teaspoon vanilla extract. Toss to coat the apples evenly.
6. On a surface lightly dusted with flour, roll the chilled dough into a circle 12 inches in diameter. Move the rolled-out dough to the prepared baking sheet.
7. Position the apple wedges in the center of the pastry, leaving a 2-inch border around the edges. Drizzle the apples with 1 tablespoon melted unsalted butter.
8. Fold the edges of the dough over the apples, overlapping as necessary, to create a rustic edge. Brush the edges with the egg that has been beaten for an egg wash.
9. You can make the cookies extra crunchy and sweet by doing this optional step: Sprinkle 1 tablespoon of coarse sugar around the edges of the rolled-out dough before cutting with the cutter.
10. In a hot oven, bake the galette for 35-40 minutes or until you see a lovely golden brown color on the crust. Then check to make sure the apples have achieved tender perfection. Serve warm and delight in its yumminess!
Equipment Needed
1. Sizable mixing bowl
2. Pastry cutter or fork (for mixing dough)
3. Plastic wrap
4. Medium bowl
5. Measuring cups and spoons
6. Rolling pin
7. Baking sheet
8. Parchment paper
9. Knife (for cutting apples)
10. Brush (for egg wash)
11. Cooling rack (optional)
FAQ
- What type of apples should I use?Use firm apples like Granny Smith or Honeycrisp that maintain their shape during baking.
- Can I make the dough in advance?Indeed, the dough can be made up to two days ahead of time. Keep it tightly wrapped and chilled in the fridge.
- How do I prevent the galette from becoming soggy?Make certain that the sliced apples are drained thoroughly. Baking the crust for several minutes before adding the filling can also help keep it from getting soggy.
- Can I freeze the galette?Certainly! The galette can be frozen either before it is baked or after it has finished baking. Wrap it well and keep it in the freezer for as long as two months.
- Is it necessary to use lemon juice?Lemon juice does two important things for this recipe: it adds a nice tang and keeps the apples from turning brown. But if you have a reason not to want to use lemon juice, feel free to leave it out.
- What is the purpose of the egg wash?If you opt to use it, the coarse sugar will adhere nicely to the crust because of the egg wash; otherwise, the crust will still have a beautiful golden hue.
- Can I use store-bought pie crust?Of course, if you’re pressed for time, using a store-bought crust is a convenient option.
Substitutions and Variations
– Unsalted butter:
– Replace with coconut oil or vegan butter for a dairy-free alternative.
– All-purpose flour:
– For a healthier alternative, use whole wheat flour. For a gluten-free alternative, use gluten-free all-purpose flour.
– Granulated sugar:
– Substitute brown sugar or coconut sugar for a different flavor profile.
– Apples:
– Replace with pears or peaches for a seasonal twist.
– Ground cinnamon:
– For a different flavor profile, use apple pie spice or pumpkin pie spice.
Pro Tips
1. Keep the Butter Cold: Ensure the butter is very cold when incorporating it into the flour. This helps create a flaky crust. You can even freeze the butter briefly and grate it to make blending it into the flour easier.
2. Chill the Dough Well: After forming the dough, don’t skip the chilling step. Letting it rest in the fridge for at least an hour allows the flour to hydrate and the gluten to relax, which leads to a more tender crust when baked.
3. Prevent a Soggy Bottom: To avoid a soggy crust, you can brush a thin layer of beaten egg white on the dough before adding the apples. This forms a barrier that helps prevent the juices from the apples from soaking into the crust.
4. Flavor Enhancements: Add a pinch of cardamom or ginger to the apple mixture for an extra complexity of flavor that complements the cinnamon and nutmeg beautifully.
5. Use a Mandoline for Uniform Slices: For evenly cooked apples, use a mandoline slicer to get uniformly thin apple slices. This ensures that all the apple slices cook at the same rate and achieve the perfect tenderness.
Apple Cinnamon Galette Recipe
My favorite Apple Cinnamon Galette Recipe
Equipment Needed:
1. Sizable mixing bowl
2. Pastry cutter or fork (for mixing dough)
3. Plastic wrap
4. Medium bowl
5. Measuring cups and spoons
6. Rolling pin
7. Baking sheet
8. Parchment paper
9. Knife (for cutting apples)
10. Brush (for egg wash)
11. Cooling rack (optional)
Ingredients:
– 1 and 1/4 cups all-purpose flour
– 1 tablespoon granulated sugar
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, chilled and cubed
– 3 to 4 tablespoons ice water
– 2 large apples, peeled, cored, and thinly sliced
– 2 tablespoons granulated sugar (for apples)
– 1 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1 tablespoon lemon juice
– 1 teaspoon vanilla extract
– 1 tablespoon unsalted butter, melted
– 1 large egg, beaten (for egg wash)
– 1 tablespoon coarse sugar (optional, for sprinkling)
Instructions:
1. In a sizable mixing bowl, combine and blend 1 and 1/4 cups all-purpose flour, 1 tablespoon granulated sugar, and 1/4 teaspoon salt.
2. To the flour mixture, add 1/2 cup unsalted butter, chilled and cubed. Using a pastry cutter or your fingers, work the butter into the flour until the mixture looks like coarse crumbs.
3. Mix gently with a fork until the dough just comes together. Add 3 to 4 tablespoons of ice water, one tablespoon at a time. Form the dough into a disk and wrap it in plastic. Refrigerate for at least 1 hour.
4. Set your oven to 400°F (200°C) to heat while you’re preparing your baking sheet. Line the sheet with parchment paper to ensure easy removal of whatever it is you’re baking once it has cooled sufficiently.
5. In a medium bowl, combine 2 large apples, 2 tablespoons granulated sugar, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1 tablespoon lemon juice, and 1 teaspoon vanilla extract. Toss to coat the apples evenly.
6. On a surface lightly dusted with flour, roll the chilled dough into a circle 12 inches in diameter. Move the rolled-out dough to the prepared baking sheet.
7. Position the apple wedges in the center of the pastry, leaving a 2-inch border around the edges. Drizzle the apples with 1 tablespoon melted unsalted butter.
8. Fold the edges of the dough over the apples, overlapping as necessary, to create a rustic edge. Brush the edges with the egg that has been beaten for an egg wash.
9. You can make the cookies extra crunchy and sweet by doing this optional step: Sprinkle 1 tablespoon of coarse sugar around the edges of the rolled-out dough before cutting with the cutter.
10. In a hot oven, bake the galette for 35-40 minutes or until you see a lovely golden brown color on the crust. Then check to make sure the apples have achieved tender perfection. Serve warm and delight in its yumminess!
