Irresistible Apple Galette Recipe in Just 30 Minutes

There’s something magical about an apple galette—its rustic charm, golden edges, and tender, cinnamon-spiced apples make it feel like a hug in dessert form. This French-inspired treat is my go-to when I want something impressive but don’t want to fuss with perfect edges or fancy techniques. It’s forgiving, simple, and utterly delicious. I first fell in love with apple galette during a cozy fall afternoon at my aunt’s farmhouse. She served it warm, straight from the oven, with a scoop of vanilla ice cream melting over the top. From that moment, I knew I had to master this recipe—and now, it’s a staple in my kitchen every autumn.

Ingredients for Apple Galette

This galette comes together with just a handful of simple ingredients—but trust me, the magic is in how you handle them. I’ve learned through trial and error that quality and prep make all the difference between a good galette and a wow galette.

For the Dough

The foundation of any great galette is its crust. You’ll need:

• 1 1/4 cups all-purpose flour (I always use unbleached)
• 1/2 tsp salt
• 1/2 cup unsalted butter, chilled and diced into small cubes (cold is crucial!)
• 3-4 tbsp ice water (yes, actual ice cubes in the water)

Pro tip: Keep everything cold—I even chill my mixing bowl sometimes. The butter should be so cold it makes your fingers ache when dicing it.

For the Apple Filling

Now for the star of the show:

• 3 medium apples (I swear by Honeycrisp or Granny Smith)
• 2 tbsp granulated sugar
• 1 tsp cinnamon
• 1 tbsp lemon juice (this keeps the apples from browning and adds brightness)

Don’t skimp on slicing the apples thin—about 1/4 inch thick is perfect. Too thick and they won’t soften properly; too thin and they’ll turn to mush.

How to Make Apple Galette

Making an apple galette is like creating edible art—it’s simple, forgiving, and absolutely stunning. Follow these steps, and you’ll have a showstopper dessert in no time.

Preparing the Dough

Start by mixing the flour and salt in a bowl. Add the chilled, diced butter and use your fingers or a pastry cutter to work it into the flour until the mixture looks like coarse crumbs. This step is crucial for that flaky texture! Gradually add the ice water, one tablespoon at a time, until the dough just comes together. Shape it into a disk, wrap it in plastic, and chill for 30 minutes. Don’t skip this—it helps the gluten relax and makes rolling easier.

Assembling the Galette

Roll the dough into a rough circle on parchment paper—no need to be perfect, that’s the beauty of a galette! Toss the apple slices with sugar, cinnamon, and lemon juice, then arrange them in the center, leaving a 2-inch border. Fold the edges over the apples, pleating as you go for that rustic charm. It’s okay if it looks a little messy—it’s meant to!

Baking Tips

Bake at 375°F (190°C) for 30-35 minutes, or until the crust is golden and the apples are tender. Keep an eye on the edges—they’re the best indicator of doneness. Let it cool slightly before slicing, but honestly, it’s amazing warm with a scoop of ice cream. Trust me, you’ll want to dig in right away!

Why You’ll Love This Apple Galette

This apple galette is the dessert that keeps on giving—here’s why I make it on repeat:

• Easier than pie—no fancy crimping or perfect edges needed. Rustic charm is the whole point!
• Adaptable—swap apples for pears, add cardamom, or drizzle caramel. It’s forgiving.
• Looks impressive with minimal effort—that golden, buttery crust and jewel-toned apples? Guest-worthy every time.
• Perfect texture—flaky crust meets tender, cinnamon-kissed apples in every bite.
• Quick to make—from bowl to table in under an hour (with breaks for dough-chilling wine sips).

Once you try this apple galette, you’ll understand why it’s my fall baking obsession.

Apple Galette Variations

This recipe is wonderfully adaptable! Swap apples for pears or peaches, or mix in a pinch of nutmeg or cardamom for extra warmth. Feeling indulgent? Add a handful of chopped walnuts or a drizzle of caramel before baking. It’s all about making it your own!

Serving Suggestions for Apple Galette

Oh, you must serve this galette warm—that’s when the magic happens! A scoop of vanilla ice cream melting into the cinnamon apples is heavenly, but whipped cream works beautifully too. For extra flair, dust with powdered sugar right before serving. Honestly, it’s hard to resist eating it straight from the pan!

Storing and Reheating Apple Galette

Leftovers? Ha! But if you somehow manage to resist eating the whole galette in one sitting, store it at room temperature for up to 2 days. To bring back that just-baked magic, pop slices in a 350°F oven for 5-8 minutes—it’ll crisp up beautifully. The microwave? Don’t even think about it!

Apple Galette FAQs

What are the best apples for an apple galette?
I love using Honeycrisp or Granny Smith—they hold their shape and balance sweet-tart flavors perfectly. Avoid apples that are too soft, like Red Delicious, as they can turn mushy.

Can I make a gluten-free apple galette?
Absolutely! Swap the all-purpose flour for a 1:1 gluten-free blend. Just make sure it includes xanthan gum for structure. The crust will still be flaky and delicious.

Can I freeze an apple galette?
Yes! Assemble the galette, wrap it tightly in plastic, and freeze before baking. When ready, bake straight from the freezer—just add 10-15 minutes to the baking time. It’s a lifesaver for last-minute desserts!

Can I make the dough ahead of time?
Definitely! The dough keeps well in the fridge for up to 2 days or in the freezer for a month. Just let it thaw slightly before rolling.

Nutritional Information

Just so you know, these numbers are estimates—but here’s the scoop per serving: about 220 calories, 12g fat (7g saturated), 28g carbs (2g fiber), and 2g protein. Not bad for such a heavenly dessert, right?

I’d love to hear how your apple galette turns out! Drop a comment below or snap a photo—rusty edges and all. Happy baking!

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