Cinnamon Apple Galette

angled image of apple galette with three scoops of ice cream and slice cut into it on parchment paper with another slice of galette on stack of plates and empty glasses behind on marble surface.

The perfect fall dessert! This Cinnamon Apple Galette is easy to make with just a few ingredients and delivers tender, flaky crust and fresh apples in every bite.

Course: Dessert

Cuisine: American

Prep Time: 15

Cook Time: 55

Refrigeration Time: 25

Total Time: 1 35

Servings: slices

Calories: 281kcal

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

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.

Nutrition