If you’re someone who loves the cozy charm of a home-baked dessert, then this Apple Galette Recipe is going to feel like a warm hug from the kitchen. I absolutely love how this galette combines the crispness of tart apples with buttery, flaky crust — it’s the perfect balance of sweet and comfort food that always hits the spot. Plus, unlike complicated pies, the rustic nature of a galette makes it forgiving and fun to make.
You’ll find that this Apple Galette Recipe works beautifully not just for dessert, but also for breakfast or an afternoon treat with tea or coffee. When I first tried this recipe, what stood out was how simple ingredients come together into something that looks so impressive but really doesn’t require fancy pastry skills. The flaky dough, the cinnamon-spiced apples, and that sprinkle of brown sugar on top make it a guaranteed crowd-pleaser.
Why You’ll Love This Recipe
- Rustic Elegance: It’s an easy yet stunning dessert that doesn’t require pie pans or tricky crust folding.
- Flavor Harmony: The combo of cinnamon, tart apples, and brown sugar delivers a nostalgic taste every time.
- Simple Ingredients: You probably already have what’s needed in your pantry and fridge right now.
- Flexible & forgiving: The dough is sturdy but forgiving, so even if you’re new to pie-making, this galette will shine.
Ingredients You’ll Need
Each ingredient in this Apple Galette Recipe plays a role — from the flaky dough to the spiced filling. I recommend picking apples that offer a balance between sweetness and tartness for the best flavor.
- All-purpose flour: This is the base for the dough, giving it structure without weighing it down.
- White sugar: Just a touch in the dough for subtle sweetness—it helps balance the tart apples.
- Salt: Essential to enhance all the flavors, especially in the dough.
- Unsalted butter: Make sure it’s very cold; I even flash freeze it before using to get that perfect flaky crust.
- Sour cream: Adds moisture and tanginess to the dough, making it tender but firm enough to hold the filling.
- Apples: I suggest using Royal Gala, Golden Delicious, or Jona Gold for that ideal sweet-tart balance.
- Lemon juice: Coating the apple slices helps prevent too much browning while adding a fresh note.
- Cornstarch: This thickens the juices released by the apples while baking so your crust doesn’t get soggy.
- Ground cinnamon: A classic spice that brings warmth and depth to the apple filling.
- Cold unsalted butter (for filling): Small cubes dotted over the apples add richness as they melt during baking.
- Brown sugar: I use demerara for a little crunch and caramel flavor, but any brown sugar works.
- Egg yolk: Beaten for brushing onto the crust to give it that gorgeous golden shine.
Variations
I love that this Apple Galette Recipe is totally customizable based on what you have or prefer—whether it’s swapping out apples or adding spices. Feel free to play and make it your own!
- Change up the fruit: I once swapped half the apples for thinly sliced pears and loved the subtle sweetness it added.
- Spice it differently: Try nutmeg or cardamom instead of or alongside cinnamon for a fun twist.
- Make it gluten-free: Use a gluten-free flour blend in the dough and adjust the sour cream slightly—it worked beautifully when I tried it for a friend.
- Add nuts: Toasted walnuts or pecans sprinkled on top after baking add a nice crunch.
How to Make Apple Galette Recipe
Step 1: Prepare the Dough with Care
Start by mixing the flour, sugar, and salt in a large bowl. Then add the very cold butter cut into small cubes—the key is to work fast or use a food processor so the butter stays cold and the dough ends up flaky. Massage the butter into the flour mixture until it looks crumbly but still has little bits of butter visible. Then stir in the sour cream and quickly bring the dough together. I learned that chilling the dough well—at least 45 minutes wrapped in plastic wrap—makes rolling out so much easier.
Step 2: Slice and Prep the Apples
While your dough chills, slice your apples thinly—about an eighth of an inch thick works well. Toss them with lemon juice right away to keep them from browning too much. Cover them with a wet kitchen towel so they don’t dry out while you prepare the dough and get your baking sheets ready.
Step 3: Roll Out the Dough
Once chilled, roll each dough ball into a roughly 10-inch circle on parchment paper, dusting lightly with flour to prevent sticking. It’s okay if the edges aren’t perfect—that’s part of the galette’s rustic charm. If the dough starts getting sticky, pop it back into the fridge for a few minutes before continuing.
Step 4: Assemble the Galette
Transfer the rolled dough with parchment onto your baking sheet. Sprinkle cornstarch over the center where the apples will go to help keep the crust crisp. Arrange the apple slices in an overlapping pattern, leaving a 1½ to 2-inch border all around. Sprinkle the apples with cinnamon, dot with small cubes of cold butter, then fold the edges of the dough over the apples, pleating as needed. Brush the crust generously with beaten egg yolk and sprinkle brown sugar over the top. This golden sugar crust is my favorite part—it adds crunch and caramel notes.
Step 5: Bake to Perfection
Bake the galette at 350°F (180°C) for about 40-50 minutes until the crust is a beautiful golden brown and the apples are tender. You’ll notice the aroma fill your kitchen as it bakes—trust me, it’s totally worth the wait!
Pro Tips for Making Apple Galette Recipe
- Keep Butter Super Cold: Flash freezing your butter cubes for 15 minutes before mixing helps create flakier layers.
- Don’t Overwork Dough: I learned that handling the dough minimally avoids a tough crust, so mix just till it comes together.
- Rest Dough Properly: Refrigerating the dough for at least 45 minutes helps the gluten relax and makes rolling easier.
- Use Parchment Paper for Easy Transfer: Rolling out the dough between parchment sheets avoids sticking and lets you move the galette right to the pan without stress.
How to Serve Apple Galette Recipe
Garnishes
I usually sprinkle the galette with a little powdered sugar just before serving or serve warm with a dollop of whipped cream or vanilla bean ice cream. Sometimes, a spoonful of apricot or berry jam on the side adds a nice fruity flair I love.
Side Dishes
Pair this Apple Galette Recipe with a simple green salad if serving as a dessert after dinner, or even with a cup of chai or coffee for an afternoon treat. My family goes crazy when I bring it to weekend brunch alongside scrambled eggs and bacon.
Creative Ways to Present
For a special occasion, I like to plate individual slices on dessert plates, drizzle with warm caramel sauce, and garnish with fresh mint leaves. Sometimes I add toasted pecans on top for a little crunch—it always gets compliments!
Make Ahead and Storage
Storing Leftovers
I store leftover galette in an airtight container in the refrigerator, and it usually lasts 2-3 days without losing much of its magic. You can enjoy it cold or gently warmed.
Freezing
I’ve frozen galettes both before and after baking with good results. If freezing dough, wrap tightly and thaw overnight in the fridge before rolling. Baked galettes freeze well wrapped in foil inside a freezer bag—just thaw in the fridge and reheat gently.
Reheating
Reheat leftovers in a 325°F (160°C) oven for 10-15 minutes to crisp the crust back up and warm the filling without drying it out. Avoid microwaving as it can make the crust soggy.
FAQs
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Can I use other types of apples in the Apple Galette Recipe?
Absolutely! While Royal Gala, Golden Delicious, and Jona Gold are my go-tos for their balance of sweetness and tartness, you can use Granny Smith for a tarter bite or Fuji for more sweetness. Just make sure the apples you choose hold their shape when baked.
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Is it necessary to use sour cream in the dough?
Sour cream adds a lovely tang and moisture to the dough, making it tender but sturdy. If you don’t have sour cream, you can substitute with Greek yogurt or crème fraîche, but make sure it’s not too watery.
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Can I make the dough ahead of time?
Definitely! The dough can be refrigerated for up to 3-4 days wrapped tightly in plastic wrap. This actually helps develop flavor and makes rolling easier when you’re ready to bake.
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How do I prevent the crust from getting soggy?
Sprinkling cornstarch over the dough before adding the apples is my secret weapon for absorbing extra juices. Also, dotting cold butter over the filling and folding the edges tightly help keep the crust crisp.
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Can I make Apple Galette Recipe vegan?
To make it vegan, use a plant-based butter substitute and swap the sour cream for a dairy-free yogurt or coconut cream. For the egg wash, you can brush the crust with almond milk or maple syrup for a lovely shine.
Final Thoughts
I genuinely think this Apple Galette Recipe is one of those recipes that brings joy not just because of how delicious it tastes but because it’s approachable and satisfying to make. Every time I whip this up, it feels like a small celebration of home cooking—and I hope you’ll experience the same. So grab your apples, get your hands a little floury, and enjoy the magic of fresh-baked galette with people you love.
Print
Apple Galette Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 45 minutes
- Yield: 2 galettes, about 7 inch diameter each
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This rustic Apple Galette recipe features a flaky sour cream dough filled with thinly sliced apples, cinnamon, and brown sugar, folded into a free-form tart. With simple ingredients and straightforward steps, it offers a delightful combination of sweetness and spice, perfect for an elegant dessert or cozy treat.
Ingredients
Dough
- 2 cups all purpose flour
- 1 Tablespoon white sugar
- 1 teaspoon salt
- ½ cup unsalted butter, very cold cubes (flash frozen if possible)
- 1 cup sour cream (at least 20%, 18% acceptable)
Filling
- 4 medium apples (Royal Gala, Golden Delicious, or Jonagold), sliced into thin wedges
- 1 teaspoon lemon juice
- 2 teaspoons cornstarch
- 2 teaspoons ground cinnamon
- 2 Tablespoons unsalted butter, cold
- 4 Tablespoons brown sugar (Demerara or regular brown sugar with larger crystals)
- 1 egg yolk, beaten
Instructions
- Prepare the Dough: In a large bowl, combine the flour, white sugar, and salt. Add the very cold butter cubes and massage with your fingers until the mixture becomes crumbly in texture. Work quickly or optionally use a food processor for best results.
- Incorporate the Sour Cream: Add the cold sour cream to the crumbly mixture and stir until the dough just comes together. Handle the dough carefully and avoid overworking.
- Chill the Dough: Shape the dough into a large ball, divide into two equal parts, then roll each into smaller balls. Wrap tightly in plastic wrap and refrigerate for 45 minutes to firm up.
- Prepare the Apples: Thinly slice the apples approximately ⅛ inch thick. Toss them with lemon juice to minimize browning and cover with a wet kitchen towel to keep fresh while you prepare the dough for baking.
- Preheat Oven and Prepare Dough: Preheat your oven to 350°F (180°C). Remove one dough ball from the fridge, discard plastic wrap, and place it on a piece of parchment paper. Roll the dough into a roughly 10-inch diameter circle, using a light dusting of flour to prevent sticking. Don’t worry about uneven edges, the rustic look adds charm.
- Assemble the Galette: Transfer the rolled dough on parchment to a baking sheet. Evenly sprinkle 1 tablespoon of cornstarch over the center area of the dough where the apples will sit. Arrange the apple slices in the center, leaving a 1 ½ to 2 inch border around the edges free for folding.
- Add Spices and Butter: Sprinkle 1 teaspoon cinnamon over the apple layers. Dot the apples with cold butter cubes (1 tablespoon per galette). Carefully fold the edges of the dough inward over the apples, creating pleats as needed.
- Finish and Bake: Brush the folded edges with the beaten egg yolk for a golden finish. Sprinkle brown sugar evenly over the entire galette or just on the edges according to preference. Bake in the preheated oven for 40-50 minutes until the crust is deeply golden and the apples are tender.
- Cool and Serve: Remove the galette from the oven and allow to cool before serving. Enjoy it plain or topped with fruit jam or caramel sauce with vanilla ice cream for extra indulgence.
Notes
- Using very cold butter and sour cream helps achieve a flaky dough texture.
- If your kitchen is warm, work fast to keep dough from getting too sticky; refrigerate dough balls longer if needed.
- Dough can be refrigerated for up to 3-4 days wrapped tightly before use.
- Feel free to substitute different apple varieties depending on sweetness or tartness preference.
- Sprinkling brown sugar on the edges adds extra caramelization and crunch.
- Store leftover galette covered at room temperature for 1 day or refrigerated for 2-3 days.
- For added flair, serve with a dollop of whipped cream or vanilla bean ice cream.
Nutrition
- Serving Size: 1 galette (approximately 7 inch)
- Calories: 420
- Sugar: 22g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 65mg
