Easy Peazy Cinnamon Apple Galette Recipe

I turned apple pie into an Apple Cinnamon Galette that captures all the familiar pie flavors with half the work, and I’m sharing the simple secrets that make it come together.

I love simple desserts, and this Easy Peazy Cinnamon Apple Galette gives all the taste of apple pie but with half the work. I keep a few go-to things in mind, like all purpose flour and cold unsalted butter, and tart Granny Smith or Honeycrisp slices take center stage.

It’s sort of a French Apple Galette Recipe that bumps elbows with the easy charm of an Apple Cinnamon Galette. You might think it’s fancy but actually it’s forgiving, a little rustic, and sometimes my crust cracks, but that just makes it more real.

Perfect when you want dessert without drama.

Ingredients

• Apples, bright, tart or sweet depending on variety, full of fiber and natural sugars.
• Butter, adds flaky richness, mostly fat, boosts flavor and browning, not great for dieting.
• Flour, provides structure, carbs for energy, low protein unless you use bread flour.
• Sugar, makes filling sweet, helps caramelize, quick energy but use in moderation.
• Cinnamon, warm spice, almost no calories, gives aroma and cozy flavor.
• Cornstarch, thickens juices so it is not runny, basically pure starch though.
• Egg, brush on crust for shine and color, tiny protein hit, makes nice glaze.

Ingredient Quantities

• 1 1/4 cups (150 g) all purpose flour
• 1 tbsp granulated sugar
• 1/4 tsp salt
• 6 tbsp (85 g) cold unsalted butter, cut into cubes
• 3 to 4 tbsp (45-60 ml) ice water
• 3 medium apples (about 1 to 1 1/4 lb / 450-560 g), Granny Smith or Honeycrisp
• 1/4 cup (50 g) granulated sugar
• 2 tbsp packed brown sugar
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tbsp lemon juice
• 1 tbsp cornstarch
• pinch salt
• 1 tbsp unsalted butter, cut into small pieces
• 1 large egg
• 1 tbsp water
• 1 tbsp turbinado or coarse sugar for sprinkling
• 1/2 tsp vanilla extract (optional)

How to Make this

1. Make the crust: in a bowl mix 1 1/4 cups (150 g) all purpose flour, 1 tbsp granulated sugar and 1/4 tsp salt. Cut 6 tbsp (85 g) cold unsalted butter into cubes and work it in with a pastry cutter or your fingers until pieces are the size of peas. Sprinkle in 3 to 4 tbsp (45-60 ml) ice water, a little at a time, until dough just holds. Gather into a disk, wrap and chill 30 minutes. Don’t overwork it or the crust gets tough.

2. Preheat oven to 400°F (200°C). Line a baking sheet with parchment, or plan to roll the dough on parchment so you can transfer it easily.

3. Prep the apples: peel, core and slice 3 medium apples (about 1 to 1 1/4 lb) into about 1/4 inch slices. Put them in a bowl and toss with 1/4 cup (50 g) granulated sugar, 2 tbsp packed brown sugar, 1 tsp ground cinnamon, 1/4 tsp ground nutmeg, 1 tbsp lemon juice, 1 tbsp cornstarch, and a pinch of salt. Add 1/2 tsp vanilla extract if using. Let sit 5 to 10 minutes to macerate.

4. Roll out the chilled dough on a lightly floured surface or between two sheets of parchment to roughly a 12 inch circle. If it’s sticky, pop it back in the fridge for 10 minutes.

5. Mound the apple mixture in the center of the dough leaving a
1.5 to 2 inch border. Arrange slices neatly but don’t overpack, juices need room to bubble. Dot the fruit with 1 tbsp unsalted butter cut into small pieces.

6. Fold the edges of the dough up over the apples, pleating as you go to make a rustic circle. Leave the center exposed. If any cracks form wet your finger and press to patch.

7. Make an egg wash by whisking 1 large egg with 1 tbsp water. Brush the crust lightly, avoiding the filling. Sprinkle 1 tbsp turbinado or coarse sugar over the crust for crunch.

8. Bake on the middle rack at 400°F for 25 to 30 minutes, until the crust is golden and the filling is bubbling. If the edges brown too fast tent with foil.

9. Cool the galette on a rack at least 15 minutes so the filling sets, otherwise it’ll run everywhere when you cut it.

10. Serve warm or room temp, great with vanilla ice cream. Store covered in the fridge up to 3 days, and refresh in a 350°F oven for 8 to 10 minutes if you want the crust crisp again.

Equipment Needed

1. Large mixing bowl, for the crust and the apples
2. Measuring cups and spoons
3. Pastry cutter (or your fingers) to cut the cold butter into the flour
4. Rolling pin, or a sturdy bottle if you dont have one
5. Parchment paper and a baking sheet
6. Sharp knife and a vegetable peeler (or apple corer if you prefer)
7. Small bowl and a whisk or fork for the egg wash
8. Cooling rack and oven mitts

FAQ

Easy Peazy Cinnamon Apple Galette Recipe Substitutions and Variations

• All purpose flour: swap for whole wheat pastry flour, 1:1 (use 1 1/4 cups). Crust will be a bit denser and more nutty, so chill the dough a little longer.
• Cold unsalted butter: swap half or all with vegetable shortening (Crisco), same weight (85 g). Shortening gives extra flakiness but less butter flavor, try half butter/half shortening if you want both.
• Apples (Granny Smith or Honeycrisp): swap for firm pears like Bosc or Anjou, same qty (3 medium). Pears are sweeter so cut the added sugar by about 1 Tbsp and still toss with lemon to stop browning.
• Cornstarch: swap for arrowroot or tapioca starch, same amount (1 Tbsp). Arrowroot gives a clearer, glossy filling and stands up better with acidic fruit, tapioca works fine too.

Pro Tips

1) Keep the butter and water rock cold, and chill the dough well. If the butter warms while you work, pop the dough back in the fridge for 10 minutes, otherwise the crust won’t be flaky. A quick hack: grate frozen butter on the large side of a box grater and toss that into the flour for faster, colder mixing.

2) Use two kinds of apples, one tart like Granny Smith and one sweet like Honeycrisp, for better flavor and texture. Slice evenly so everything cooks at the same rate, and don’t overpack the center or the juices will pool and make the crust soggy.

3) To avoid a soggy bottom sprinkle 1 to 2 tablespoons of finely ground breadcrumbs or almond meal on the rolled dough before adding the apples. It soaks up extra juice without changing the taste. Also bake the galette on a preheated baking sheet so the bottom starts cooking the second it hits the oven.

4) Egg wash is for shine not sealing, so brush just the outer rim and keep it off the fruit. If your edges are browning too fast, tent loosely with foil halfway through baking. Let the galette cool at least 15 minutes before cutting so the filling sets, otherwise it’ll run everywhere.

5) If you want an even crisper crust refresh leftovers in a 350°F oven for 8 to 10 minutes, or chill slices briefly before reheating so the butter firms up again. And don’t skip the coarse sugar on top, it gives that bakery crunch and makes it look like you spent more time than you did.