Recipes

Rustic Apple Galette

Name: Rustic Apple Galette
Yield: 4-6
Cuisine: French
Ingredients: Dough for 1 pie crust (premade); 3–4 apples, peeled and sliced into ¼-inch slices; ¼ cup brown sugar; 1 ¼ tablespoons all-purpose flour; 1 teaspoon lemon juice; 1 teaspoon vanilla extract; 1 teaspoon cinnamon; Pinch of nutmeg; Pinch of salt; 1 large egg (for egg wash); Turbinado sugar, for sprinkling

Easy apple galette recipe—flaky crust, cinnamon apples, and a drizzle of caramel. A rustic dessert perfect for fall gatherings.

de BuyerSeptember 5, 2025

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There’s something timeless about a rustic apple dessert. Unlike a formal pie, a galette is delightfully unfussy—the kind of pastry you can pull together on a cool afternoon with just a few simple ingredients and a bit of care. Flaky pie crust, tender spiced apples, and a buttery, golden edge dusted with sugar… it’s the essence of comfort baking. Add a drizzle of salted caramel and a scoop of vanilla ice cream, and you’ll have a dessert that tastes like pure fall.

Rustic Apple Galette

de Buyer

Servings

4-6

Cuisine

French

Ingredients

Dough for 1 pie crust (premade)
3–4 apples, peeled and sliced into ¼-inch slices
¼ cup brown sugar
1 ¼ tablespoons all-purpose flour
1 teaspoon lemon juice
1 teaspoon vanilla extract
1 teaspoon cinnamon
Pinch of nutmeg
Pinch of salt
1 large egg (for egg wash)
Turbinado sugar, for sprinkling

Directions

PREPARE THE FILLING: In a large bowl, toss the sliced apples with brown sugar, flour, lemon juice, vanilla, cinnamon, nutmeg, and salt until evenly coated.
ROLL OUT THE DOUGH: On a lightly floured surface, roll the pie dough into a rustic circle, about 12 inches wide. Transfer it to a perforated baking sheet or parchment-lined tray.
ASSEMBLE THE GALETTE: Pile the apple mixture (including juices) into the center of the dough, leaving a 2–3 inch border. Fold the edges of the dough over the apples, overlapping as needed, and press gently to seal.
FINISH THE CRUST: Brush the folded edges with beaten egg and sprinkle generously with turbinado sugar for crunch.
CHILL AND BAKE: Refrigerate the assembled galette for 15–30 minutes. Meanwhile, preheat your oven to 400°F. Bake for 35–40 minutes, or until the apples are bubbling and the crust is golden brown.
COOL AND SERVE: Let the galette cool slightly before slicing. Just before serving, drizzle with salted caramel and top with whipped cream or vanilla ice cream, if desired.