This post may contain affiliate links. See our full disclosure policy here.
There’s something so inviting about a rustic apple galette. Unlike a pie, it doesn’t ask for perfection. The dough rolls out into a perfect circle only if it feels like it; sometimes it lands with charming floury areas or a slightly uneven edge, and that’s exactly what makes it beautiful.
In French country kitchens, a galette is about ease and seasonality—using whatever fruit you have on hand. It’s a simple way to celebrate apples at their peak.
Choosing the Apples
You can use any variety of apples for a galette, but I love combining Granny Smith and Pink Lady for a balance of tart and sweet. Slice them thinly for elegant concentric circles or toss them more freely into the center for a rustic look. As they bake, the fruit softens and caramelizes, mingling with sugar, vanilla, and a splash of lemon juice.
Making the Galette Dough
A tender, flaky crust starts with cold ingredients. In a large bowl, stir together flour, almond flour, sugar, and a pinch of salt. Cut in cold butter with a pastry cutter (or pulse in a food processor) until the flour mixture looks like coarse crumbs. Add ice water, a tablespoon at a time, until it forms a rough dough.
Gather it into a disk, wrap, and chill in the refrigerator for about 2 hours. This rest helps the gluten relax and ensures a galette crust that’s easy to roll.
When you’re ready, place it on a lightly floured surface and roll it into a rough pie crust shape, about 12 inches wide. I like to use a pastry mat with measurements on it to help with sizing. Don’t worry about small cracks and floury areas, they are part of its rustic charm.
Preparing the Apples
Once your dough is chilling, turn to the apples. Peel, core, and quarter them, then slice into thin ⅛-inch wedges — I like to use a paring knife, but a mandoline makes quick work of it.
In a small bowl, mix together the sugar, lemon juice, and vanilla bean seeds. *If you are using cinnamon, add it now. Add the mixture to the apple slices and toss gently to coat so each piece glistens in that fragrant mixture.
Let them sit for a few minutes while you prepare the galette dough; the lemon juice keeps them from browning and draws out just enough juice to create a soft, jammy filling once baked.
*A Note on Cinnamon:
I love how the vanilla seeds, lemon juice, and sugar highlight the natural flavor of the apples — it’s delicate and balanced. Personally, I think cinnamon can overpower that. But if you love the classic apple–cinnamon pairing, I’ve included a suggested measurement just for you. Do whichever makes you happiest!
Assembling the Galette
Lay the rolled dough onto parchment paper set over a baking sheet. It is important to move the dough over BEFORE filling it.
Pile your prepared apple slices in the center of the dough, for a rustic look, or arrange the slices in concentric circles, starting from the center, for a more refined look. Either way, leave a 2-inch border of dough. Dot with butter, and fold the edges up over the fruit, gently pleating as you go.
Use a pastry brush to apply an egg wash to the folded edges, then sprinkle with a little sugar for sparkle. This would be a great time to use vanilla sugar, if you have it. As it bakes, the edges turn golden brown while the apples become jammy and fragrant.
Baking & Serving
Bake the galette until bubbling and beautifully golden. Allow it to cool slightly before slicing.
This dessert is lovely at room temperature on its own, or served slightly warm with a scoop of vanilla ice cream or a dollop of chantilly cream. The contrast of buttery crust and soft apples is pure comfort, French-style.
A Nourishing Perspective: French kitchens remind us that baking doesn’t need to be fussy. A galette is proof that simple ingredients can create something far more than the sum of their parts.
Closing Note
An apple galette is one of those recipes you will return to again and again — not just in autumn, but whenever you crave something simple and satisfying. It feels both rustic and refined, as welcome for an afternoon goûter as it is at a holiday gathering.
If you’ve ever felt intimidated by pie dough, let this be your gentle entry point into French baking. Roll it out, fold it up, and let the oven do the rest.
And don’t forget: the true joy is in serving it with friends or family gathered nearby. That’s French cooking at its heart — everyday ingredients, transformed into something worth sharing.
Bon Appétit!
— Gaby
Easy Apple Galette: A Classic French Dessert
Equipment
- 1 Large mixing bowl for combining the galette dough
- 1 medium bowl for tossing the apple filling
- 1 Rolling Pin to roll the dough on a lightly floured surface
- parchment paper for rolling and baking the galette
- 1 baking sheet to bake the galette evenly
- 1 Pastry brush for brushing the egg wash
- Measuring cups and spoons for accurate measurements
- 1 Wire cooling rack to cool the galette after baking
- 1 Pastry cutter or food processor optional to cut in the butter, you can also use your hands
Ingredients
Galette Dough
- 1 1/4 cups unbleached all-purpose flour
- 1/4 cup almond flour *see recipe notes
- 1 tablespoon sugar
- 1/2 tsp fleur de sel or pinch of salt
- 1/2 cup cold unsalted butter cut into small pieces
- 1/4 cup ice water strained
Filling
- 1 tsp unbleached all-purpose flour plus more for dusting
- 1/4 cup sugar
- Seeds of 1/2 vanilla bean
- 1 tablespoon fresh lemon juice
- 3 cups sliced apples about 3–4 medium apples; pealed, cored, quartered, and cut to 1/8 inch thickness
- 1 tablespoon cold unsalted butter cut into small pieces
- 1 tablespoon granulated sugar for sprinkling
- 1/2 tsp cinnamon optional – *see recipe notes
Egg Wash
- 1 egg lightly beaten
- 1 tablespoon heavy cream optional, milk can be substituted
Instructions
- In a large bowl, mix flour, almond flour, sugar, and fleur de sel. Cut in butter with a pastry cutter, fork or fingers (or pulse in a food processor) until crumbly. Add ice water, 1 tablespoon at a time, until the dough just comes together. Shape into a disk, wrap in plastic wrap or parchment paper, and chill for 2 hours.
- Preheat oven to 350°F. On a lightly floured surface, roll out dough into a rough 12-inch circle. Place on a sheet of parchment paper on a baking sheet.
- In a small bowl, stir together flour, sugar, vanilla seeds, and lemon juice. Pour the mixture over the apple slices and toss until coated.
- Spread mixture onto the center of the dough, leaving a 2 inch border. Arrange apples in concentric circles or scatter rustic-style. Dot with butter.
- Fold the edges of the galette crust over the apples. Brush edges with egg wash using a pastry brush. Sprinkle with sugar.
- Bake until golden brown, 40–45 minutes. Cool slightly before slicing.
Notes
- Almond flour adds a nice flavor and texture to the galette dough, and I recommend it. But, if you don’t have any on hand, all-purpose flour can be substituted.
- It is important that the butter remains very cold. If you are cutting the butter in by hand, thus adding heat, place the flour butter mixture it in the refrigerator for 5-10 minutes before adding the ice water.
- I prefer to make this recipe without cinnamon.
Hi! I was wondering if the galette could be assembled the day before and placed in the refrigerator until the next morning? It would make a great breakfast with coffee!
Hello! I have never tried assembling it the day before and keeping it refrigerated. I would be concerned that the apples would brown (even with the lemon juice) and make the crust wet, and possibly break it down. If you would like it warm, I would bake it the day before and reheat it gently in the oven the next morning. That being said, I’d love to know how it turns out for you if you try to refrigerate it assembled! It could definitely be nice to have it ready to bake in the morning.