Apple Galette (with video)

gluten free apple galette topped with ice cream with a slice cut out

Make this rustic apple galette from scratch for a delicious fall dessert. Tender, caramelized apple slices are enwrapped in a flaky, buttery homemade crust in this easy recipe.

5 from 3 votes

Print Pin

Course: Dessert

Cuisine: American, Gluten-Free, Gluten-Free Dessert

Prep Time: 20

Cook Time: 45

Total Time: 1 5

Servings:

Calories: 437kcal

Author: Capri Lilly

Ingredients

Apple Galette

2 cups Gluten-free flour all purpose flour (that contains xanthan gum) can sub with regular flour (250 grams)
¼ cup Water plus more as needed (add 1 tsp at a time until dough comes together)
8 tbsp Butter 1 stick
1/2 tsp Sea Salt optional

Filling

3-4 Apples of choice peeled and sliced into 1/4-inch slices (about 4–5 cups (500–600g))*
1/2 cup Brown sugar or coconut sugar 50 grams
1 tablespoon Gluten Free All-purpose flour (or regular flour) (can sub with cornstarch)
2 tablespoon Fresh lemon juice
2 teaspoon Vanilla extract
1.5 teaspoon Ground cinnamon
1/2 teaspoon Ground cardamom optional
1/4 teaspoon Ground nutmeg
1 egg for egg wash on crust optional
1 tbsp Apricot Jam, optional to brush on top when galette is done to give a glossy finish

Instructions

Prepare the Dough

In a large bowl, sift the flour and add salt. Cut cold butter into cubes and add to the flour. Using a fork or pastry cutter, break the butter into the flour. Make a small pit in the center of the flour and slowly incorporate the water. Add 1 teaspoon of water at a time or more, if needed, to make sure the dough comes together with no dry spots.
Coat your hands in flour and begin to form the dough into a round disc. Then, wrap the dough in plastic wrap and transfer it to the fridge for at least 45 minutes before using.

Prepare the Filling

While the crust is chilling, slice the apples. Transfer the sliced fruit into a medium-sized bowl and add lemon juices, coconut sugar, spices, and vanilla extract. Allow time for the fruit to absorb the flavors, about 20 minutes.
Cover the sliced fruit with cornstarch or gf flour and stir to combine.

Prepare the crust

Preheat the oven to 375 degrees F.
Transfer the dough onto a lightly floured surface and begin to roll out the dough into a rectangle or circle until it is about 1/4 in thick. (If the dough is too crumbly, do not be scared to add more water.)
Line a baking sheet with parchment paper. Transfer the crust onto the prepared baking sheet. Brush the dough with 2 tbsp of maple syrup and sprinkle with cinnamon, about 1/4 tsp. Leaving a 1-inch border around the edge, add the sliced fruit to the center of the crust. Pour a tablespoon or two of any extra liquid from the apples over the fruit.
Fold the edges of the crust over the fruit and seal the edges of the dough. Brush the dough with egg wash and sprinkle with coconut sugar.
Transfer the galette to the oven and bake for 35-40 minutes, or until golden brown.
Let cool for 5 minutes, then top with ice cream if desired. Enjoy!

Notes

The best way to measure gluten-free flour is using a scale or the “spoon & level” method. To measure with the spoon and level method, use a spoon to scoop the flour into a measuring cup. Then use the back of a knife to level off the top of the measuring cup. Please do not scoop the flour directly out of the bag with a measuring cup.

I’ve made this recipe with Bob’s Red Mills 1:1 Gluten-free flour and King Arthur, Gluten-Free Measure for Measure Flour. Both Options work great. If your gluten-free flour blend does not contain xanthan gum, add 1 tsp xanthan gum. (If you are not sensitive to gluten, feel free to use regular all-purpose flour.)

goodfoodbaddie.com offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. 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 to make the recipe. For more information read our Nutritional Disclaimer.

Nutrition