Cinnamon Apple Galette
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This Cinnamon Apple Galette is the perfect dessert for fall! With layers of sweet, in-season apples and warming cinnamon wrapped in a buttery, flaky crust, it’s a quick alternative to traditional pie. If you’re looking for an easy, effortlessly gorgeous holiday treat, this galette is a must-bake! Serve it with a scoop of vanilla ice cream or a dusting of powdered sugar for a dessert everyone will love.
If you love our apple pie (or even our mini apple pies!), you’re going to adore this cinnamon apple galette—it’s all the flavor, with half the effort!
A galette is like an open-faced pie, but with no need for pie pans or top crusts. Just roll out pie dough, add your cinnamon-spiced apples, and fold the edges over for a beautiful, rustic look. This French-style dessert (called a crostata in Italian) can be made sweet or savory, but the rustic charm is always part of its appeal.
Best Baking Apple To Use
While we love Granny Smith apples in this galette, you can use any baking apple (or a combination) you like. Here are a few great options:
- Honeycrisp – Sweet and crunchy, holds up well when baked.
- Braeburn – Balanced sweet-tart flavor and excellent structure.
- Jonagold – Slightly tart with honeyed sweetness, adds flavor complexity.
- Pink Lady – Crisp and tart, with a flavor that intensifies in the oven.
- Golden Delicious – Sweet and mildly spicy, perfect to mix with other varieties.
Why This Cinnamon Apple Galette Is The Best
- Decades of Baking Experience: With 45+ years of pie-baking experience, my mom and I know our way around pies—and galettes!
- Perfect Flavor Balance: Just the right hint of cinnamon, a touch of sweetness, and tender apples that don’t overpower the flaky crust.
- No-Fail Pie Dough: Our dough recipe guarantees a crisp, flaky crust with no soggy bottom.
- Quick and Simple:
With only 8 ingredients, this galette takes just 15 minutes to prep.
8 Simple Ingredients To Make A Cinnamon Apple Galette
Full ingredient amounts and instructions can be found in the recipe card at the bottom of the post.
Let’s Make This Galette
Step 1: Prepare pastry
In the bowl of a food processor, combine flour, sugar, and salt; and pulse to combine. Add butter, a little at a time, pulsing after each addition until there are only small chunks left. Add water and pulse until it forms a cohesive dough. Form the dough into a ball and flatten into a disc. Wrap in plastic wrap. Refrigerate for 15-20 minutes.
Step 2: Make filling
In a large bowl, combine apples, sugar, and cinnamon. Stir well, making sure all the apples are coated.
Step 3: Assemble
Roll the dough into a rustic circle that is ⅛-inch thick. Leaving a 2-inch border all the way around, layer the apples in center of the dough, reserving liquid. Fold the edges of the dough over the apples, leaving the apples exposed in the center. Brush the dough with leftover juice from the apples.
Step 4: Bake
Bake for 55 minutes, or until crust is golden brown and apple filling is bubbly.
3 Quick Tips For The Perfect Pie Crust
- Remember, the fridge is a pie dough’s best friend! You really need to keep it cold to ensure the butter doesn’t leak out while baking.
- Preheat the oven! I know this sounds simple, but when you put the cold dough into the hot oven, it creates steam. Therefore, flakier crust!
- When you’re rolling out the crust, if you see a chunk of butter on the edge, cut it off and place it back in the middle. Butter is what creates all those flaky layers!
What To Serve With This Cinnamon Apple Galette
Galettes are wonderfully versatile! Here’s a quick list of a few of our favorite treats to serve with this one:
- Dusted with powdered sugar
- Vanilla Ice Cream
- Cinnamon Ice Cream
- Chantilly Cream
- Salted Caramel Sauce
Looking for more recipes like this? Here are a few you may like:
If you’re looking for more fall apple recipes, check out our round-up: 15 Delicious Apple Recipes That Are Perfect For Fall!
When you make this Cinnamon Apple Galette, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.
Happy baking!
x, Caylie
Cinnamon Apple Galette
Ingredients
Pastry
- 2 cups all purpose flour
- 1 Tablespoon granulated sugar
- ⅔ teaspoon salt
- ⅞ cup unsalted butter, cold, sliced
- ⅜ cup ice water
Filling
- 2 pounds Granny Smith apples, peeled, cored, and sliced
- ⅔ cup granulated sugar
- 2 teaspoons ground cinnamon
Instructions
- Heat oven to 350℉/177℃.
Pastry
- In the bowl of a food processor fitted with the dough blade, combine flour, sugar, and salt.
- Pulse to combine.
- Add butter, a little at a time, pulsing after each addition until there are only small chunks left.
- Add water.
- Pulse until it forms a cohesive dough.
- Form into a ball.
- Flatten slightly.
- Wrap in plastic wrap.
- Refrigerate for 15-20 minutes.
Filling
- In a large bowl, combine apples, sugar, and cinnamon.
- Stir well, making sure all the apples are coated.
Assembly
- On a lightly floured piece of parchment, roll dough into a rough circle that is ⅛-inch thick.
- Place on cookie sheet.
- Leaving a 2-inch border all the way around, layer apples in center of dough, reserving liquid.
- Fold edges of dough over apples, leaving the apples exposed in the center.
- Brush dough with leftover juice from the apples.
- Bake for 55 minutes, or until crust is golden brown and apple filling is bubbly.
Notes + Tips!
- Storage: Once your galette is baked and cooled, you can store it in the fridge for 2-3 days. Just keep in mind that the crust may lose a bit of its crunch—this recipe is always best enjoyed fresh! If you’d like to freeze it, wrap the cooled galette in plastic wrap and place it in a freezer-safe bag. It will keep well in the freezer for 2-3 months.
- Crust: Water needs can vary due to flour type, humidity, and climate. Add water 1 tablespoon at a time until the dough comes together. Handle the dough gently to avoid overworking it! The more the dough is worked, the less tender and flaky it will be.
- Border: For a secure fold and optimal crust-to-filling ratio, remember to keep a 1½–2 inch border around the edge of the galette when you fill it.
- Apples: Use fresh apples for this recipe for the best texture and flavor.
- Browning: Don’t skip brushing the excess juice from the filling onto the crust! This adds a little extra flavor and sweetness to the crust and helps with browning.
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