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Apple Galette Recipe with Flaky Butter Crust
Bake a rustic apple galette with a flaky butter crust using fresh apples, cinnamon, and simple pastry dough. Easy step-by-step instructions.
A rustic apple galette is a free-form French pastry characterized by a thin, flaky crust folded casually around a filling of sliced apples that have been lightly sweetened and spiced. This version pairs crisp baking apples with granulated or brown sugar, cinnamon, and a touch of lemon juice for brightness, all nestled in an all-butter pastry dough and finished with an egg-wash glaze and optional coarse sugar for added crunch. Baked until the fruit is tender and the crust is deeply golden, the galette offers a balance of buttery pastry and concentrated apple flavor without the structure of a traditional pie. Owing to its straightforward assembly and seasonal appeal, it is commonly prepared during autumn harvest months, served warm or at room temperature as a casual dessert for weeknight dinners, holiday gatherings, or weekend brunches.
Apple Galette Recipe with Flaky Butter Crust
No specialty bakeware is required here—just a sheet pan, parchment, and a rolling pin, making cleanup almost nonexistent. Both the shaped pastry and the prepared filling can be frozen separately, so you can bake a fresh galette on demand without any last-minute prep.
Prep Time
50 minutes
50 minutes
Cook Time
40 minutes
40 minutes
Total Time
90 minutes
90 minutes
Ingredients
All-purpose flour, 1⅓ cups (170 g)
- Granulated sugar, 3 Tbsp total (1 Tbsp for crust + 2 Tbsp for filling)
- Fine sea salt, ½ tsp
- Cold unsalted butter, ½ cup / 8 Tbsp (113 g) cut into ½-inch cubes
- Ice water, about ¼ cup (4 Tbsp), kept icy cold
- Medium apples, 2 (≈1 lb/450 g) peeled, cored and thinly sliced
- Light brown sugar, 2 Tbsp packed
- Melted unsalted butter, 2 Tbsp (for coating apples)
- Pure vanilla extract, 1 tsp
- Ground cinnamon, ¾ tsp
- Ground nutmeg, ¼ tsp
- Cornstarch, 1 Tbsp (or same amount all-purpose flour)
- Whole milk or heavy cream, 1 Tbsp (for brushing crust edge)
- Coarse turbinado/demerara sugar, 1 Tbsp, for sprinkling
- Ground allspice, pinch (optional but flavorful)
- Warm salted caramel sauce, to taste (optional serving drizzle)
- Vanilla ice cream or softly whipped cream, as desired (optional accompaniment)
Method
Whisk flour, sugar, and salt together in a large bowl
- Cut cold butter into the flour mixture until pea-size crumbs form
- Drizzle in ice water while tossing with a fork until the dough just holds together
- Gather the dough into a disk, wrap it in plastic, and chill it for at least 30 minutes
- Preheat the oven to 400 °F (200 °C) and line a baking sheet with parchment paper
- Peel, core, and thinly slice the apples
- Toss the apple slices with lemon juice, sugar, cinnamon, and a pinch of salt
- Remove the chilled dough and roll it on a lightly floured surface into a 12-inch circle
- Transfer the rolled dough to the prepared baking sheet
- Fan the apple slices in the center of the dough, leaving a 2-inch border bare
- Dot the apples with small pieces of cold butter
- Fold the exposed dough edge up and over the apples, pleating as you go to form a rustic rim
- Brush the crust with beaten egg or milk for shine
- Sprinkle coarse sugar over the crust and apples for extra crunch
- Bake the galette until the crust is golden brown and the apples are tender, about 35–40 minutes
- Cool the galette on the baking sheet for 10 minutes, then slide it onto a wire rack to finish cooling
- Slice the apple galette while still slightly warm and serve plain or with ice cream
Nutrition (whole recipe)
Calories
2240 kcal Protein
20 g Fat
122 g Carbs
273 g Fiber
15 g Sugar
122 g
2240 kcal Protein
20 g Fat
122 g Carbs
273 g Fiber
15 g Sugar
122 g
Notes
Chef’s Note: Scatter a tablespoon of almond flour or fine breadcrumbs over the rolled dough before adding the apples—this soaks up runaway juices and guarantees a crisp underside. For a fall twist, replace one apple with a firm pear and brush the hot galette with warmed honey or Calvados for aromatic shine.
why this recipe
This apple galette recipe captures everything people love about a classic apple pie—tender fruit, warm spices, flaky pastry—yet delivers it in a far more approachable, free-form package that looks effortlessly artisanal. Its buttery dough folds casually around caramel-kissed apple slices, allowing the edges to bake up crisp and golden while the center stays lusciously soft. Because the fruit’s natural juices thicken right on the baking sheet, every slice boasts a glossy, cider-infused glaze without the fuss of making a separate sauce. The result is a dessert that feels both rustic and refined, impressive enough for guests yet simple enough for a cozy weeknight treat.
FAQs
FAQ acf
Frequently Asked Questions
Can I prepare the galette dough ahead of time and freeze it for later use?
Yes. Shape the dough into a flat disk, wrap it tightly in plastic (then foil or a zip-top bag), and freeze for up to 2 months. Thaw overnight in the refrigerator, let it soften just enough to roll, and proceed with the recipe.
Which apple varieties work best in this galette to keep the slices firm and flavorful after baking?
Choose firm, moderately tart baking apples such as Honeycrisp, Granny Smith, Braeburn, or Pink Lady; they hold their shape, resist turning mushy, and deliver a balanced sweet-tart flavor once baked. You can also blend two varieties—e.g., Honeycrisp for juiciness and Granny Smith for acidity—for extra depth.
How do I prevent the galette’s bottom crust from turning soggy?
Lightly sprinkle the rolled dough with a tablespoon of almond flour or fine breadcrumbs before piling on the fruit; they absorb excess juices so the crust crisps instead of steaming. Also be sure the apples are well-tossed with the cornstarch (or flour) and bake the galette on a pre-heated parchment-lined sheet in a hot (400 °F/200 °C) oven so moisture evaporates quickly and the bottom browns.