Craving the warm, cozy flavors of apple pie but short on time (or patience)? Say hello to the apple galette—my go-to dessert for fall and winter!

Apple galette is kind of like the cheat or lazy version of apple pie: the same yummy flavors, but half the work.

With its thick, flaky homemade all-butter crust and a caramelized filling of tender, cinnamon-spiced apples, this galette is as foolproof as it is delicious. You really cannot mess it up ;-) Ava enjoyed making this with me so much!

What makes it even better? A drizzle of my favorite homemade caramel sauce and a scoop of vanilla ice cream if you want!

This rustic dessert is perfect for unexpected guests, family gatherings, chilly nights, or when you just want to treat yourself to something special without spending hours in the kitchen.

Whether entertaining or simply indulging, this apple galette will bring cozy vibes to your table. Let's bake!

Easy apple galette recipe

I love that a galette has contrasting textures: the oozy inner filling and the scrumptious, flaky crust. This dessert or "pie,” also looks like you’ve spent quite some time on it, impressing anyone you serve it to!

Getting the perfect crust

Ensuring the dough gets enough chilling time will ensure the perfect flaky crust, and (this is the hardest part) refrigerating the shaped galette for at least 15–20 minutes as the oven preheats or ideally up to 8 hours. If you’ve got unexpected guests, 20 minutes will do, but the longer the better!

Reason for this? The galette will lose its shape if it’s not cold when it hits the oven.

Delicious filling

A galette has less filling than a pie, as the dish is not as deep. When you use too much filling, the crust will become mushy and also won’t be able to fold over enough and make that nice “pocket”.

I like to use a mixture of green apples with one fuji apple to have a bit more tartness. But you can use any variety of apples you prefer.

Below is the recipe for the galette (the crust) and the filling. We will first start with the crust!

my trusted flaky crust recipe

INGREDIENTS

2% (270g) cups unbleached all-purpose flour
3/4 tsp salt (omit if using salted butter)
4 tsp baking powder
3/4 cup (180 g) + 1 tbs (15 g) COLD butter cubed (for a plant-based option, I use brand Earth Balance)
1 1/2 tbs buttermilk (23 ml) buttermilk*
4 Tbs (60ml) COLD water
1 egg beaten for brushing a wash on the crust (if plant-based, use 2 tablespoons almond milk +2 2 tablespoons maple syrup). Set aside

*I make my own plant-based buttermilk by adding 1 teaspoon of apple cider vinegar to 1 tablespoon (15 ml) of almond milk. Let it curdle for 10 minutes.

DIRECTIONS

Pulse the flour, salt, and baking powder in a food processor until combined.
Add the cold butter cubes and pulse until the mixture forms big crumbles. Do not over-pulse.
Add the buttermilk, then add 4 tablespoons (60 ml) of water and mix until it makes a ball-like consistency. Add a bit more water (up to 2 tablespoons [30 mi]) if needed.
Remove the dough from the food processor, add the dough onto a lightly floured work surface, and, using your hands, work the dough into a ball. Cover it with plastic wrap and refrigerate it for about 30 minutes.
Line a baking sheet with parchment paper and flatten the dough into a thick disc, about a 10-inch circle—it doesn’t have to be perfect.
Wrap the dough disc in plastic wrap or parchment paper and refrigerate it for at least 1 hour and up to 3 days. Now it is time to make the filling!

apple galette filling

Ingredients

3–4 apples, peeled and sliced into 1/4-inch slices (about 4–5 cups)
1/4 cup packed light or dark brown sugar
1 and 1/2 Tablespoons all-purpose flour
2 teaspoons fresh lemon juice
1 teaspoon ground cinnamon
1/4 tsp nutmeg.
Caramel sauce

Directions

As the dough chills, prepare the filling: Mix the apples, brown sugar, flour, lemon juice, cinnamon, and nutmeg in a large bowl. Cover tightly and let sit until the dough is ready. I usually cover it and keep it in the refrigerator during this time.
When your dough is ready, arrange the apples (and any juices from the bottom of the bowl) into the center of the dough, leaving a 2–3-inch border all around them.
Gently fold the edges of the dough over the filling, overlapping the dough as necessary. Press gently to seal the edges. Brush the crust edges with almond milk (Or an egg wash if desired)
Refrigerate the shaped galette for at least 15–20 minutes as the oven preheats (next step), and up to 8 hours.
Preheat oven to 375.
Bake until the filling is bubbly and the crust is golden brown, about 35–36 minutes. Remove from the oven and cool on the baking sheet for 10 minutes.
Then drizzle with your choice of caramel sauce before slicing and serving. Here is my homemade caramel sauce recipe!
If desired, serve with vanilla ice cream and more salted caramel sauce drizzled on top.
Cover and store the leftover galette in the refrigerator for up to 4 days.

print this recipe

There you go friend, with just a few ingredients, you can make this delicious dessert! A galette is fun, uncomplicated, and requires no fuss or precision like some other baked goods!

Will you make this for you and your family this festive season? Do you have another galette recipe that you love to make? I would love to know!

This fig and caramelized onion galette is another one I love to make. I also think these honey-spiced peaches will make a great filling for a galette!

Happy baking!

Annette, xx