This Gluten-free Apple Galette is the perfect fall dessert! An easy apple galette is similar to apple pie….but BETTER. A delicious apple filling gives you all that classic apple pie flavor….without the top crust and the finesse that goes along with it. Same great taste with half the work? Sign me up…STAT.
This post has been updated from the original posted September 2, 2021.
Jump to:
- Why you will love this Apple Galette
- Ingredients for Gluten-free Galette Crust
- Ingredients for the Apple Galette Filling
- What are the best apples for a galette?
- How to make Gluten Free Galette Crust
- The easiest way to core and slice an apple
- Make the apple filling
- Roll out the Dough
- How to Assemble and Bake
- 📖 Recipe
Meet autumns sliced apple beauty contest winner….this apple galette recipe is filled with juicy cinnamon apples with cozy spices and just the right amount of sweetness, folded into a gluten-free galette crust, that’s free-formed into an incredibly beautiful dessert…..kinda like a rustic pie. It’s beautiful and tasty and the best way to enjoy fresh apples.
Why you will love this Apple Galette
- Meal Prep: Super easy galette crust recipe can be made in advance. Keep it in the fridge for up to 2 days or freeze for 3 months.
- A rustic apple galette is less work than a double crust pie….and still loaded with apple pie filling.
- Apple Pie Spices fill your home with a delicious and cozy aroma.
- Make it a vegan galette by using flax egg and swapping the honey for a little maple syrup.
- It’s grain-free and paleo compliant.
- Gluten free pie crust is perfectly sweetened with just a bit of honey.
- Enjoy apple pie season with this gorgeous and easy recipe.
Ingredients for Gluten-free Galette Crust
- Honey: I love the pairing of apples and honey, especially for Rosh Hashanah, but if you’re vegan you can substitute maple syrup.
- Olive Oil: I prefer not to use vegetable oils that have been highly processed and are highly. inflammatory, so if you need a sub for olive oil, try coconut oil or avocado oil as they are less refined than products like vegan butter.
- Egg: Replace with a flax egg to make a vegan pie crust. The dough will be a bit harder to work with, but you can definitely do it.
Ingredients for the Apple Galette Filling
- Apples: A variety of sweet or tart apples that are firm will give you a well rounded, great tasting galette. See my note below to help decide which fresh apples to use for your galette filling.
- Lemon juice
- Honey: substitute maple syrup if you’d like the filling to be vegan. It is sweet enough without the need to add brown sugar.
- Apple Pie Spices: cinnamon, allspice, ginger, nutmeg, salt.
What are the best apples for a galette?
- Look for firm apples without bruises or indentation. Wrinkly skins indicate apples past their prime.
- Apple variety is the key to great taste with subtle nuances.
- Firm apples will hold their shape through the cooking process without getting mushy. A combination baking apples and firm apples are great for a pie, but a galette will look best with firmer apples.
- Sweet apples: gala, fuji, Braeburn and honeycrisp apples are best for sweet apple desserts.
- Tart apples that will work well in this recipe include pink lady, janagold and granny smith apples.
- Keep in mind that green apples tend to be more tart than sweet and have less calories and carbs than red apples.
- Also, ask at the orchard if you’re going apple picking. They may have other varieties that will be perfect for your apple galette.
How to make Gluten Free Galette Crust
First you’ll make the crust because it needs to chill for a minimum of 4 hours, or overnight. It will be easier to work with when it’s cold. The crust is simple to make with wholesome ingredients.
Crust Step 1: Gather almond flour, arrowroot powder, egg, honey, salt and olive oil into the bowl of a food processor.
Crust Step 2: Process gluten-free crust until everything is well mixed and a bit crumbly. It will stick together when pressed between fingers.
Crust Step 3: Roll into a ball and wrap well in plastic wrap. Chill dough in the fridge for a minimum of 4 hours or overnight.
The easiest way to core and slice an apple
Cut each apple in half. Use a melon baller or a spoon to scoop out the core.
Place apple half cut side down on a cutting board and then thinly slice. Continue until all apples are cored and sliced.
Make the apple filling
Use a fork or a whisk to mix together cinnamon, allspice, ginger, nutmeg with lemon juice and honey in a large mixing bowl.
Add apple slices into the large bowl and mix until apples are evenly coated with spice mixture.
Roll out the Dough
- Place your chilled pie dough in the center of a piece of parchment paper.
- Sprinkle with some arrowroot so the rolling pin doesn’t stick to the dough.
- Roll in every direction from the center. toensure even thickness throughout.
- Carefully transfer parchment to a rimmed baking sheet or a pie plate and place in the fridge until you’re ready to fill.
How to Assemble and Bake
Step 1: Sprinkle rolled out dough with arrowroot–this is important to assure your crust doesn’t get soggy. Then brush on a bit of the spice mixture.
Step 2: Fan out the apple mixture onto the galette crust, leaving a 1″ rim around the outside.
Step 3: Fold up the crust onto the apples. Pinch it onto itself, leaving the center open.
Step 4: Use a pastry brush to egg wash top of the dough with a whisked egg.
Step 5: If desired, sprinkle with chopped nuts and pomegranate seeds. You can also dust with a sprinkle of cinnamon.
Step 6: Bake galette in 350 oven for 35 minutes until apples are tender and crust is golden brown.
Cool on a wire rack. Cut into slices and serve warm or at room temperature.
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📖 Recipe
Gluten-free Apple Galette
Equipment
Ingredients
Dough
- 1 cup blanched almond flour
- 1 cup arrowroot powder
- ½ cup olive oil
- 1 tablespoon honey
- 1 large egg
- ½ teaspoon sea salt
Apple Filling
- 4 large apples
- 2 teaspoon lemon juice
- 2 tablespoon honey
- 1 teaspoon cinnamon
- ¼ teaspoon allspice
- ⅛ tsp ground ginger
- ⅛ teaspoon nutmeg
Egg wash
- 1 large egg
Optional
- 2 tablespoon finely chopped almonds
- 2 tablespoon pomegranate seeds
Instructions
- Make dough: Place almond flour, arrowroot, olive oil, honey, egg and salt into bowl of food processor and process until a crumbly dough forms. Roll into a ball. Wrap tightly with plastic wrap and refrigerate for a minimum of 4 hours, or overnight.
- Preheat oven to 350.
- Make apple filling: Mix lemon juice, honey, cinnamon, allspice, ginger and nutmeg in a large bowl with a fork or a whisk. Slice apples in half down through the stem. Use a melon baller or spoon to scoop out the core, then place cut side down to make thin slices. Toss apples into the cinnamon mixture until evenly coated.
- Roll out dough: Take dough out of fridge and place on a piece of unbleached parchment paper. Sprinkle with a bit of arrowroot powder to prevent rolling pin from sticking. Roll in different directions to create a disc of an even ¼" thickness.
- Fill and fold: Spoon apple mixture onto prepared pie dough. Arrange in a circular pattern, leaving a 1" border. Fold edges of crust onto itself and the fruit. The middle will be open to the apple slices.
- Optional: Sprinkle with chopped nuts and/or pomegranate seeds.
- Egg wash: Whisk egg and use pastry brush to glaze the top of the crust that is exposed.
- Bake: in preheated 350 oven for 30-35 minutes until apples are soft and crust is golden brown.
Notes
Nutrition
Note
The nutrition calculations were done using online tools. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used. You are ultimately responsible for ensuring that any nutritional information is accurate, complete and useful.
Liz
Hi,
I have made this galette several times now following the directions exactly. I have had to cook it well beyond the suggested time even though I have sliced the apples paper thin. Any tips on how to rectify this? It is delicious but I would like to reduce oven time. It is currently over an hour.
Thank you!
Debra Klein
Hmmm….I’m not sure. Maybe you like your apples in the galette more mushy than I do? Or, it could be the type of apple you’re using. Baking apples will be softer and require less cooking time. Try cortland, fuji or gala apples next time.
Toni
This is so good!! Everyone at my house was impressed!
Debra Klein
Yay!