Rustic Apple Galette

This Rustic Apple Galette is my favorite go-to dessert when I want something that tastes like homemade apple pie without all the fuss. With tender spiced apples baked inside a buttery, golden crust, it’s every bit as comforting and delicious—but far easier to prepare. There’s no fluting or fancy lattice, just a simple fold of dough that gives it an effortlessly beautiful look.

Why You’ll Love This Recipe

I love this galette for its simplicity and charm. Unlike traditional pies, there’s no stress about perfection here. It’s rustic and free-form by design, so I can relax while making it and still end up with a dessert that looks—and tastes—like it came from a bakery. The buttery crust is flaky and golden, while the apple filling is warm, soft, and perfectly spiced. Add a scoop of vanilla ice cream on top, and it’s pure fall dessert magic.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the crust:

• All-purpose flour
• Salt
• Granulated sugar
• Unsalted butter (very cold, cut into chunks)
• Ice water

For the filling:

• Baking apples (like Granny Smith), thinly sliced
• Granulated sugar
• All-purpose flour
• Ground cinnamon
• Ground nutmeg
• Pinch of salt
• Half & half

For the crust glaze:

• Beaten egg
• Turbinado sugar

For the apple glaze:

• Apricot jam or jelly

Directions

1. Make the Dough
I whisk together the flour, sugar, and salt in a bowl. Then I cut in the cold butter using a pastry blender until the mixture resembles coarse crumbs. I slowly add the ice water and mix just until the dough starts to come together. I form it into a disc, wrap it in plastic wrap, and refrigerate for at least 1 hour.

2. Prepare the Apples
While the dough chills, I peel, core, and slice the apples thinly. I toss them with granulated sugar, flour, cinnamon, nutmeg, and a pinch of salt. I let them sit while I roll out the dough.

3. Assemble the Galette
On a floured surface, I roll the dough into a rough 12-inch circle and transfer it to a parchment-lined baking sheet. I arrange the apples in the center, leaving about a 2½-inch border. Then I fold the edges of the dough up and over the apples, pleating gently as I go.

4. Brush and Bake
I brush the crust with a beaten egg and sprinkle with turbinado sugar for a lovely crunch. I bake the galette at 375°F (190°C) for about 45 minutes, until the crust is golden and the apples are tender.

5. Finish and Serve
While it’s still warm, I melt the apricot jam and brush it over the apples for a shiny finish. I like to serve it warm with a scoop of vanilla ice cream or a drizzle of caramel sauce.

Servings and timing

This recipe serves 8.
Prep time: 30 minutes
Cook time: 45 minutes
Total time: 1 hour 15 minutes

Variations

• I sometimes add thin slices of pears or a handful of fresh cranberries to the apple mix.
• A splash of vanilla extract or bourbon mixed with the apples adds extra depth.
• Brown sugar can replace granulated sugar in the filling for a richer caramel flavor.
• For a nutty twist, I sprinkle chopped walnuts or pecans over the apples before baking.
• A pinch of ground ginger gives it a warmer spice profile, especially nice in colder months.

Storage/Reheating

I store leftovers loosely covered at room temperature for one day or refrigerate for up to 3 days. To reheat, I pop slices in a 300°F oven for about 10 minutes to refresh the crust. I don’t recommend microwaving, as it softens the pastry too much.

FAQs

What kind of apples should I use?

I like using firm, tart apples like Granny Smith. They hold their shape well and balance the sweetness of the sugar and spices.

Can I make the dough ahead of time?

Yes, I often make the dough a day in advance and keep it wrapped in the fridge. I let it sit at room temp for 10–15 minutes before rolling out.

Is this recipe freezer-friendly?

The baked galette can be frozen for up to a month. I wrap it tightly, then reheat it in the oven from frozen until warm and crisp.

Can I use store-bought pie crust?

Absolutely. If I’m short on time, I use a quality pre-made crust. It still bakes up beautifully and saves a few steps.

Do I need to peel the apples?

I prefer to peel them for a softer texture, but I’ve left the skins on before for a more rustic finish, and it still tastes great.

Conclusion

This Rustic Apple Galette is everything I want in a fall dessert—warm, cozy, and bursting with flavor, without all the stress of pie-making. With its golden, flaky crust and tender spiced apple filling, it’s simple yet elegant and always a crowd-pleaser. Whether I’m serving it after a holiday meal or enjoying a quiet slice with coffee, it never fails to hit the spot.

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