Cinnamon Apple Galette

Nothing says fall quite like the aroma of cinnamon and apples wafting through the kitchen, and this rustic Cinnamon Apple Galette delivers all the cozy vibes you could want. If you’re unfamiliar with a galette, it’s basically a free-spirited, French-inspired pie without the fuss of perfection—its beauty lies in its imperfections.

A good galette starts with the crust, and this one’s all about simplicity. You’re working with a handful of ingredients—flour, sugar, salt, butter, and ice water—but the key to a perfect crust is keeping your butter cold. Cold butter equals flaky layers, and those layers are what make this dessert irresistible. When you’re rolling out the dough, don’t worry about getting a perfect circle. In fact, the more rustic, the better! The charm of a galette is that it’s free-form, so embrace the uneven edges and let it do its thing.

For the filling, Granny Smith apples give you that tart punch, while Honeycrisps bring a sweet juiciness—using a mix of both creates the perfect balance. Thinly sliced apples are tossed with brown sugar, a hint of cinnamon, and a dash of vanilla, which instantly transforms them into autumn in a bowl. Add a squeeze of lemon juice to brighten things up and a bit of nutmeg if you're in the mood for deeper, warming spices. Don’t forget to dot the apples with butter, which melts down and creates a luscious sauce as the galette bakes.

The moment the galette hits the oven, your kitchen will be filled with the intoxicating scent of baked apples and cinnamon. After about 40 minutes, you’ll have a golden-brown crust, bubbling apples, and a dessert that looks like you spent hours on it. Let the galette cool for a few minutes—though waiting is the hardest part. When it’s warm, serve it with a scoop of vanilla ice cream or a dollop of whipped cream. The cold creaminess against the warm apples and flaky crust is pure perfection. And if you’re really feeling festive, drizzle some caramel sauce on top.

This Cinnamon Apple Galette is everything you want in a fall dessert: comforting, rustic, and just a little indulgent. It’s a no-fail way to celebrate the best flavors of the season. Whether you’re a seasoned baker or just looking for an easy treat to enjoy with a cup of coffee, this galette is your answer—you won’t regret it!

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dessert

American, French

Yield: 6

Author: Erika Barnett

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Cinnamon Apple Galette

Prep time: 20 MinCook time: 40 MinInactive time: 30 MinTotal time: 1 H & 30 M

This Cinnamon Apple Galette is a rustic, free-form pastry with a buttery, flaky crust and a warm, spiced apple filling. It’s easy to make, packed with cozy fall flavors like cinnamon and brown sugar, and perfect when served warm with a scoop of ice cream or whipped cream.

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Ingredients

Crust

• 1 ¼ cups all-purpose flour
• 1 tbsp sugar
• ¼ tsp salt
• ½ cup unsalted butter, cold and cubed
• ¼ cup ice water
• 1 egg (for egg wash)
• 1 tbsp raw sugar (optional, for sprinkling)

Filling

• 3-4 medium apples (Granny Smith, Honeycrisp, or a mix), thinly sliced
• ¼ cup brown sugar
• 1 tbsp granulated sugar
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg (optional)
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• 1 tbsp unsalted butter, cut into small cubes

Instructions

1. In a large bowl, mix the flour, sugar, and salt. Cut in the cold butter using a pastry cutter or your hands until the mixture resembles coarse crumbs. Gradually add the ice water, 1 tablespoon at a time, mixing just until the dough holds together. Be careful not to overmix.
2. Form the dough into a disk, wrap it in plastic wrap, and chill for at least 30 minutes.
3. In a large bowl, toss the sliced apples with the brown sugar, granulated sugar, cinnamon, nutmeg, lemon juice, and vanilla extract. Set aside while you roll out the dough.
4. Preheat your oven to 400°F. Roll the chilled dough out on a lightly floured surface to about a 12-inch circle. Transfer the dough to a parchment-lined baking sheet.
5. Arrange the apple slices in the center of the dough, leaving a 2-inch border around the edges. Dot the apples with the small cubes of butter. Fold the edges of the dough over the apples, pleating as necessary to create a rustic, free-form crust.
6. Beat the egg and lightly brush it over the edges of the dough. Sprinkle the crust with raw sugar for extra crunch, if desired.
7. Bake for 35-40 minutes, or until the crust is golden brown and the apples are tender and bubbling. Let the galette cool for about 10 minutes before slicing.
8. Serve warm with a scoop of vanilla ice cream, whipped cream, or a drizzle of caramel sauce for an extra indulgent treat.

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