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Apple Galette is a rustic apple dessert made with tender cinnamon apples, a flaky pie crust, and a simple folded edge that gives you all the cozy flavor of apple pie without all the fuss.
Today, I’m going to walk you through how to make an Apple Galette from scratch or with store-bought pie dough, which type of apples work best, how to keep the crust golden and crisp, and how to serve it warm with ice cream for the easiest (and most delicious) fall dessert.
P.S If you love simple, old-fashioned baking, you may also enjoy my rustic rhubarb galette recipe or these yummy pumpkin chocolate chip cookies. They all have that same cozy, from-the-kitchen feeling that makes fall baking so comforting.
The Apple Galette
Apple Galette is basically the relaxed cousin of apple pie. No perfect crimping. No top crust. No pretending you are suddenly a pastry chef on a Tuesday afternoon. Just soft apples, warm spices, buttery crust, and a dessert that looks charming because it is imperfect.
Apple pie is my dad’s absolute favorite dessert, and this Apple galette always feels like the easier version. It has the same warm apple filling and flaky crust, but it is much less fussy. Honestly, that is exactly the kind of recipe I love most.
At our 1903 Victorian house, we have some amazing apple trees that were planted long before we ever bought the house. Every fall, when the branches are heavy and the apples seem to multiply overnight, I start thinking about what to bake first. Or if I should make apple juice from scratch, and my delicious hot apple cider recipe.
But when there is an overabundance of apples, this Apple Galette is one of the recipes I make again and again. It feels simple and special at the same time, which is really the sweet spot, isn’t it?
I also planted a few different apple trees out at our off-grid tiny house cabin. I think there are three apple trees there now, including an Ambrosia tree my daughter planted straight from an apple she was eating. Ambrosia apples are one of my favorites, so I am not at all patiently waiting for the day when that little tree gives us enough fruit for an Apple Galette.
Why This Apple Galette Is Easier Than Apple Pie
Honest truth here, this apple galette has all the cozy flavor of apple pie, but it is SO much less fussy to make. There is no top crust, no perfect crimping, and no need to worry about making the edges look polished. The dough is simply folded around the apples, which gives the whole dessert a relaxed, rustic look. (my fav)
The apple filling is cooked gently on the stovetop before baking. This gives the apples a head start, so they are tender and flavorful by the time the crust turns golden. It also helps prevent the apples from staying too firm in the center, which can happen when raw apples are baked directly in a galette.
I also love this recipe because it is a practical way to use a generous amount of apples when the trees are full. It feels homemade and special, but it is simple enough for a fall afternoon when you want something warm from the oven without making a full pie.
A Few Helpful Notes Before You Begin
- Keep the pie dough cold until you are ready to use it, and let the apple filling cool before spooning it onto the crust. Warm filling can soften the pastry too quickly, while cold dough helps create a flakier, more golden crust.
- Don’t worry about making the edges perfect. A galette is meant to look rustic and relaxed, so the folded crust should feel casual and homemade. That is part of what makes this recipe so lovely.
- Before you start this Apple Galette, decide whether you are using homemade pie dough or a good refrigerated pie crust. Both work. I love homemade when I have the time, but I am not above store-bought dough when dinner still needs making, and everyone is asking what is for dessert.
- Let the apple filling cool before placing it on the dough. Hot filling can soften the pastry too quickly, and nobody wants a soggy Apple Galette. The goal is tender apples with a crisp, golden crust.
- You will also want a large baking sheet lined with parchment paper. Galettes can bubble a little as they bake, and parchment makes cleanup so much easier. (Future you will be grateful.)
If you are slowly creating a more intentional kitchen, my eBook Making Space is all about simplifying home life and making room for what matters. You can also take my Home Decor Style Quiz if you are trying to bring that same cozy, collected feeling into your kitchen and home.
Best Apples for Apple Galette
The best apples for an Apple Galette are apples that hold their shape while baking but still soften beautifully. I love using a mix of apples when I can, especially if they are coming straight from the yard.
Ambrosia apples are naturally sweet, crisp, and lovely in this recipe. Honeycrisp, Granny Smith, Gala, Braeburn, and Pink Lady apples also work well. If your apples are very sweet, you can reduce the sugar slightly. If they are more tart, you may want to keep the sugar as written.
For more ways to use extra apples, you can make dried apple slices or apple crisp cheesecake. If you still have more apples after that, well, welcome to apple tree ownership. It is both charming and slightly aggressive.
Apple Galette Recipe
This Apple Galette is warm, rustic, and beautifully simple. Serve it slightly warm with vanilla ice cream, whipped cream, or a drizzle of caramel if you are feeling fancy.
| Recipe Detail | Information |
| Yield | 6 to 8 servings |
| Prep Time | 25 minutes |
| Cook Time | 1 hour 5 minutes |
| Cooling Time | 15 minutes |
| Total Time | About 1 hour 45 minutes |
| Oven Temperature | 400ºF |
Ingredients
For the Apple Filling
- 2 tablespoons unsalted butter
- 1/4 cup packed brown sugar
- 2 tablespoons granulated sugar
- 6 cups peeled and sliced apples, about 5 to 6 medium apples
- 2 teaspoons fresh lemon juice
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
For the Crust
- 1 refrigerated pie dough round or homemade pie crust, enough for one single crust
- 1 teaspoon ice water
- 1 teaspoon granulated sugar, for sprinkling
- 1 large egg
Directions
- In a large skillet over medium-high heat, melt the unsalted butter. Add the brown sugar and 2 tablespoons of granulated sugar, then cook for 1 to 2 minutes, stirring often, until the sugars begin to dissolve.
- Add the sliced apples, fresh lemon juice, ground cinnamon, and ground nutmeg to the skillet. Stir until the apples are evenly coated in the butter and sugar mixture.
- Cover the skillet, reduce the heat to medium-low, and cook the apples for about 20 minutes, stirring occasionally, until they are tender but still hold their shape.
- Remove the apple filling from the heat and let it cool to room temperature. This step helps keep the Apple Galette crust from becoming too soft before baking.
- Preheat the oven to 400ºF. Line a large baking sheet with parchment paper.
- Place the pie dough on a lightly floured piece of parchment paper. Roll the dough into a rough 14-inch circle. It does not need to be perfect. In fact, it is better if it is not.
- Transfer the dough and parchment paper to the prepared baking sheet. Spoon the cooled apple filling into the center of the dough, leaving a 2-inch border around the edge.
- .Fold the edges of the dough up and over the apples, pleating gently as you go. The center of the Apple Galette should remain open.
- In a small bowl, whisk together the egg and water. Brush the egg wash over the folded edges of the galette, then sprinkle with coarse sugar if desired.
- Bake the Apple Galette for 40 to 45 minutes, or until the crust is golden brown and the apple filling is bubbling.
- Let the Apple Galette cool on the baking sheet for at least 15 minutes before slicing. Serve warm with vanilla ice cream or whipped cream.
Deb’s Tips For Making An Apple Galette
This Apple Galette is meant to be rustic, so please do not worry about making the crust perfect. The folded edges are supposed to look a little casual. That is the whole charm.
Do not overfill the crust. It is tempting, especially when the apples smell amazing, but too much filling can spill over and make a mess. Leave that 2-inch border so the dough has room to fold neatly around the apples.
If the crust starts to brown too quickly, tent the edges loosely with foil during the last 10 to 15 minutes of baking. The Apple Galette is done when the crust is golden, and the filling is soft and bubbling.
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Variations and Substitutions
You can make this Apple Galette your own without changing the heart of the recipe. A little cardamom is beautiful with apples, especially if you love that warm, slightly floral flavor. A splash of vanilla also works well in the filling.
If you love crumble-style desserts, try my rhubarb and ginger crumble or peach crumble next. Both are simple, cozy, and perfect for using seasonal fruit.
You can also add a handful of chopped pecans or walnuts to the filling after it cools. Just keep the filling fairly contained so the Apple Galette folds easily.
What to Serve With Apple Galette
Apple Galette is best served warm, but not straight from the oven. Give it a little time to settle so the filling stays in place when you slice it.
Vanilla ice cream is the classic choice. Whipped cream is lovely too, especially if you lightly sweeten it with maple syrup. For a full fall baking table, you could also serve this with saskatoon berry pie or white chocolate raspberry scones. It does not have to be fancy. It just has to feel warm and homemade.
How to Store Apple Galette
Store leftover Apple Galette loosely covered at room temperature for up to 1 day. For longer storage, place it in an airtight container in the refrigerator for up to 3 days.
To reheat, warm slices in a 350ºF oven for 10 to 15 minutes, or until the crust crisps up again and the filling is warm. You can microwave it, but the crust will soften. Still delicious, just not quite as crisp.
Frequently Asked Questions
Yes, you can make the apple filling a day ahead and store it in the refrigerator. When you are ready to bake, roll out the dough, add the cooled filling, fold the crust, and bake.
Absolutely. Store-bought pie dough makes this Apple Galette even easier. Use a good-quality refrigerated pie crust and keep it cold until you are ready to assemble.
A soggy Apple Galette usually happens when the filling is too hot, too wet, or added to the dough too early. Let the apples cool first, and avoid adding excess liquid from the skillet.
You can freeze a baked Apple Galette, but the crust may soften slightly when thawed. For best results, wrap it well, freeze for up to 2 months, and reheat in the oven until warmed through.
More Simple Recipes and Home Ideas
If you enjoyed this apple crumble, there are a few more cozy recipes you may want to try next. My Cinnamon Swirl Rhubarb Bread is a lovely make-ahead treat for slow mornings, while Rhubarb Syrup and Rhubarb Juice are simple ways to use seasonal fruit in drinks, desserts, and everyday kitchen moments.
Apple crumble is one of those recipes I hope you make without overthinking it. Use the apples you have, make a generous amount of topping, and serve it warm. It is humble, cozy, and exactly the kind of dessert that makes a house feel lived in.
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Ingredients
Apple Filling
- 2 tbsp butter unsalted
- 1/4 cup brown sugar packed
- 2 tbsp sugar granulated
- 6 cups apples peeled and sliced, about 5 to 6 medium apples
- 2 tsp lemon juice fresh
- 1 tsp cinnamon ground
- 1/4 tsp nutmeg ground
Crust
- 1 pie dough round, refrigerated or homemade pie crust enough for one single crust
- 1 tsp ice water
- 1 large egg
- 1 tsp sugar granulated, for sprinkling
Optional for Serving
- Vanilla ice cream, whipped cream, or caramel sauce
Instructions
- In a large skillet over medium-high heat, melt the unsalted butter.
- Add the brown sugar and 2 tablespoons of granulated sugar. Cook for 1 to 2 minutes, stirring often, until the sugars begin to dissolve.
- Stir in the sliced apples, fresh lemon juice, ground cinnamon, and ground nutmeg.
- Cover the skillet, reduce the heat to medium-low, and cook for about 20 minutes, stirring occasionally, until the apples are tender but still hold their shape.
- Remove the apple filling from the heat and cool to room temperature.
- Preheat the oven to 400ºF. Line a large baking sheet with parchment paper.
- Roll the pie dough into a rough 14-inch circle on a lightly floured piece of parchment paper.
- Transfer the dough and parchment paper to the prepared baking sheet.
- Spoon the cooled apple filling into the center of the dough, leaving a 2-inch border around the edge.
- Fold the edges of the dough up and over the apples, pleating gently as you go.
- In a small bowl, whisk together the egg and water. Brush the egg wash over the folded edges of the galette, then sprinkle with coarse sugar if desired.
- Bake for 40 to 45 minutes, or until the crust is golden brown and the apple filling is bubbling.
- Let the Apple Galette cool for at least 15 minutes before slicing and serving.
