Apple Galette Recipe

I absolutely love how this Apple Galette Recipe comes together—it’s rustic, charming, and honestly easier than a traditional pie. With its flaky, buttery crust hugging sweet, cinnamon-kissed apples, this galette feels like a warm hug during cozy evenings or holiday gatherings. I first tried making it when I wanted a dessert that was impressive but not intimidating, and now it’s become a go-to for both casual weekend treats and special occasions.

What makes this Apple Galette Recipe truly stand out is how forgiving it is—you’re not striving for perfection, just something delicious and heartwarming. Plus, the sour cream in the dough adds a lovely tang and tenderness that makes the crust melt in your mouth. Whether you’re a seasoned baker or new to pastries, you’ll find that this recipe delivers every time without stress.

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Ingredients You’ll Need

These ingredients work beautifully together to create a balance between a buttery crust and a sweet, spiced apple filling. While you might have most on hand, I recommend picking fresh, crisp apples for the best texture and flavor in your galette.

• All purpose flour: The backbone of the dough; go for unbleached if possible for better flavor.
• White sugar: Adds a touch of sweetness without overpowering.
• Salt: Enhances all the flavors in the crust and filling.
• Unsalted butter: Very cold cubes are essential for that flaky texture; flash freezing helps if you’re short on time.
• Sour cream: Adds moisture and tang, giving the crust tender richness.
• Apples (Royal Gala, Golden Delicious, Jona Gold): I like mixing varieties for a richer flavor and lovely texture contrast.
• Lemon juice: Keeps the sliced apples from browning too much and brightens the filling.
• Cornstarch: Helps thicken the apple juices during baking so the galette isn’t soggy.
• Ground cinnamon: Brings warm spice that complements the apples perfectly.
• Brown sugar (Demerara preferred): Adds deep caramel notes and a bit of crunch on top.
• Egg yolk: For brushing the dough edges to get that gorgeous golden shine.

Variations

I love playing around with this Apple Galette Recipe depending on the season and what’s in my pantry. Feel free to swap apples, spice it up, or even make it gluten-free—there’s room here for your own creativity.

• Using Pears or Mixed Fruit: I sometimes swap half the apples for pears or add berries for a different twist—just adjust the cornstarch slightly to handle extra juice.
• Spices: Adding a pinch of nutmeg or ground ginger can add warmth if you want a little extra depth.
• Gluten-Free Dough: Try a gluten-free all-purpose blend for the crust; it works surprisingly well with the sour cream base.
• Vegan Version: Substitute butter with chilled coconut oil and skip the egg wash, brushing the crust with plant-based milk instead.

How to Make Apple Galette Recipe

Step 1: Make the Flaky Dough

Start by mixing your flour, sugar, and salt in a large bowl. Next, add the very cold butter cubes and work quickly—rub them into the flour using your fingertips until the mixture resembles coarse crumbs. I discovered this trick years ago when a friend stressed over a “too wet” dough; getting those little butter pieces just right creates pockets of flakiness later on. Stir in the cold sour cream and mix until the dough just comes together. You want to avoid overworking it here to keep the crust tender.

Step 2: Chill and Prep Apples

Form the dough into two balls, wrap each tightly in plastic wrap, and chill them in the fridge for about 45 minutes. Meanwhile, peel and thinly slice your apples — about ⅛ inch thick works great. Toss the slices in lemon juice to keep the color bright. Cover with a damp towel until you’re ready to assemble the galettes.

Step 3: Roll Out Dough and Assemble

Preheat your oven to 350°F (180°C). Roll out each dough ball on parchment paper into roughly 10-inch circles. Don’t stress about perfect circles; the rustic fold of the galette edges is part of the charm! Sprinkle cornstarch over the dough center to absorb juices, then layer your cinnamon-spiced apple slices neatly on top, leaving about 1.5 to 2 inches free around the edges. Place small cold butter cubes over the fruit to melt into luscious pockets of flavor as it bakes.

Step 4: Fold, Brush, and Bake

Fold the dough edges over the apples, tucking and pleating as needed. Brush the exposed dough with beaten egg yolk—you’ll get a gorgeous golden finish—and sprinkle brown sugar across the top for caramelized crunch. Slide the galette onto a baking sheet with the parchment paper and bake for 40 to 50 minutes, until crust edges are golden and the apples are tender. I like to peek about halfway through to make sure it’s browning evenly.

How to Serve Apple Galette Recipe

Garnishes

I usually serve my galette with a simple dusting of powdered sugar, but adding a spoonful of peach or apricot jam on top takes it to another level—plus it adds gorgeous color. When I’m feeling indulgent, a drizzle of tangy caramel sauce paired with vanilla bean ice cream is totally irresistible and always a hit.

Side Dishes

This apple galette pairs perfectly with a warm cup of spiced tea or a scoop of cinnamon ice cream. For brunch, I like serving it alongside scrambled eggs and crispy bacon for a sweet-savory contrast that my family adores.

Creative Ways to Present

For special occasions, I’ve tried layering thin apple slices in a fan pattern to impress guests, or folding the edges into pretty pleats that make each galette feel like a little work of art. Wrapping with a tied ribbon of fresh herbs like rosemary around the serving plate adds a lovely aroma and festive touch.

Make Ahead and Storage

Storing Leftovers

Leftover galette stores well in an airtight container at room temperature for up to 2 days, but I like refrigerating it to keep it fresh longer. Just bring it to room temp before serving for the best texture.

Freezing

I’ve frozen both the dough and a fully assembled unbaked galette. For dough, wrap tightly and freeze up to 3 months—just thaw overnight in the fridge before rolling out. For the assembled galette, freeze on a baking sheet first, then wrap well; bake directly from frozen, adding a few extra minutes to the baking time.

Reheating

To reheat, I pop slices in a preheated oven at 300°F for 10-15 minutes to revive crispness without drying it out. Avoid microwaving if you can—it tends to get soggy quickly.

FAQs

Final Thoughts

I truly think this Apple Galette Recipe brings a slice of homemade comfort to any table. Every time I bake it, I’m reminded how simple ingredients and a little love can create something spectacular. So whether you’re baking for your family or impressing guests, I encourage you to give it a try—you’ll enjoy the delightful mix of flaky crust and tender, spiced apples as much as I do.

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