Cinnamon Apple Galette is a rustic dessert perfect for apple season. It has all the great qualities of an apple pie, all while being simple to make. Topped off with a generous scoop of vanilla ice cream, this dessert is a fun twist on the classic!
Can we agree that apple season is the best season! The are incredibly versatile (caramel apples, apple turnovers, my apple pie caramel sauce…the list goes on). Yet, my favorite way to have them is in a classic apple pie. If I’m being 100% honest, I can sometimes lack the patience to make a full apple pie. From doubling the crust recipe to blind baking, I get impatient and rush the process, and inevitably mess the whole thing up.
Enter the galette. It’s essentially the lazy girl version of a traditional apple pie. It’s requires less crimping and baking, and is meant to be rustic in appearance. Best part is how delicious it is!
Tips for making Cinnamon Apple Galette:
- You will want to use a good baking apple like a Honeycrisp or Pink Lady. You want the apple to maintain its structure. I personally am not a big fan of Granny Smith, as sometimes they can be overly tart.
- For the pie dough, make sure that your ingredients are cold; both the butter and the water. The colder the ingredients/ dough, the flakier the crust will be once baking in the oven.
- Do not overwork the dough. It will be shaggy and require a little handling to bring it all together. However, what we don’t want is to develop the gluten in the flour. We want the crust to be flaky and not chewy like a piece of sourdough.
- Chill your dough! Working the dough, even minimally, means the butter has inevitably warmed from your hands. If you were to bake it right away, the butter will separate from the dough, and you’d end you would end up with one greasy mess. Chill. The. Dough!
- I love to serve this with a big scoop of vanilla ice cream. Simple and classic. I’ve seen people add salted caramel sauce, a maple glaze, bourbon vanilla sauce…get crazy have fun with it! I’m keeping simple 🙂
I hope you you give this recipe a try and love it as much as I do! Enjoy 🙂
Cinnamon Apple Galette
- 1⅓ cup all-purpose flour
- ¼ tsp salt
- ½ cup butter cold, cut into cubes
- 4 tbsp ice water plus more if needed
- 2 lbs Honeycrisp apples cored, peeled, and sliced
- 1 tbsp all-purpose flour
- ¼ cup light brown sugar packed
- 1 tsp cinnamon
- 1 egg room temperature
- 1 tbsp water
- 2 tbsp turbinado sugar
- Combine the flour and salt in a large bowl. Add the cubed butter. Using a pastry blender, cut the butter into the flour until the butter is roughly the size of a pea. Add the water. Stir with a fork until the flour is evenly coated and a shaggy dough begins to form. If the dough is too dry or crumbly, add an additional tablespoon of water until the dough comes together slightly .
- Turn the dough out onto a lightly floured surface. Gather the dough into a ball and shape it into a disk. Wrap the dough in plastic wrap and place in the refrigerator to chill for at least 30 minutes.
- While the dough chills, combine the apples, light brown sugar, and cinnamon in a large bowl. Toss all the ingredients together until the apples are evenly coated.
Assembling the Gallete
- Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
- Remove the chilled pie dough and place it on a lightly floured surface. Using a rolling pin, gently roll the into roughly a 14-inch circle. Carefully transfer the rolled out pie crust to the lined baking sheet.
- Using a slotted spoon, place the apples onto the dough, creating an even layer, leaving a 2-inch border of dough. Gently fold the edges over the apples, pleating the dough all the way around. The apple center should be exposed. Pour the remaining juices over the exposed apples.
- In a separate bowl, mix together the egg and water. Brush the outside crust of the galette with the egg wash. Generously sprinkle the outside of the galette with turbinado sugar.
- Bake the galette until the crust is golden brown and the juice in the middle is bubbling, roughly 30-40 minutes.
- Allow the galelle to cool slightly on a wire rack. Serve warm with a scoop of vanilla ice cream. Enjoy!