This gluten-free apple galette recipe is so much easier to make than an apple pie, and is just as delicious! This easy apple galette is filled with juicy fresh apples, cinnamon, and brown sugar.
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section further down the page. You can also stay in touch with me through social media by following me on Instagram, Pinterest, and TikTok or by subscribing to my newsletter.
I love a good gluten-free galette. It's so easy to make. There's more room for error, too. In fact, I think the more rustic the galette looks, the more beautiful it is! This gluten-free apple galette recipe is perfect for fall and winter when apples are in full bloom, and it has a gorgeous flaky crust from my gluten-free pie crust recipe.
If you're looking for other gluten-free galette recipes, check out my gluten-free berry galette and my easy gluten-free strawberry galette.
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Ingredients
- Green apples: I like to use honeycrisp apples and granny smith apples for this caramel and cinnamon apple galette, but you can use any variety of apples available. See below for notes on the type of apple.
- Gluten-free flour: I use King Arthur's gluten-free flour for this recipe. This flour is what makes this galette gluten-free.
- Butter: cold and unsalted
- Brown sugar
- Lemon juice
- Spices: ground cinnamon.
- Salt
- Cornstarch
- Egg white: to prevent the bottom of the galette from getting soggy.
See recipe card for quantities.
What are the best apples for a galette?
The best galette apples are apples that can hold up to heat without falling apart. I like using honeycrisp apples, but other great options include braeburn, jonagold, mutsu, pink lady, and winesap.
The easiest way to core and slice an apple
There are many ways to core and slice an apple. You could use an apple corer, but if you don't have that option simply slice the apple in half, dig out the pit carefully, and slice the apple lengthwise using a pairing knife.
How to avoid a soggy galette crust
You can avoid a soggy galette crust in two different ways. The first is to spread an even layer of jam on the unbaked crust before adding the filling. The jam will act as a protective layer. The second option is to add a bit of cornstarch to the fruit filling to keep the juices from soaking through the crust.
How to fill and fold your galette
There really is no "right" way to fill and fold a galette. Like I said, the messier the better. However, the basic way is to keep the filling 2 inches away from the edge of the crust before folding. Then, fold in each side of the pie crust one at a time while layering each side over the other. then, brush with egg and sprinkle with sugar. The messier it looks, the more it looks like a rustic apple galette.
Instructions
Pie Crust
Add flour, sugar, salt, and butter to a food processor and pulse until the butter is pea-sized. Continue pulsing while drizzling in the cold water 1 tablespoon at a time. Stop adding water as soon as the pie crust forms a ball.
Place the pie dough ball on a floured surface and work the ball into a disk. Wrap in plastic wrap and chill in the refrigerator for at least 2 hours.
Apple Filling
Combine melted butter, brown sugar, lemon juice, cinnamon, salt, and corn starch in a medium bowl. Whisk to combine.
Slice the apples into medium apple slices. You can slice the apples any way you would like, but try to make them all the same size.
Assembly
Preheat the oven to 400 degrees and set aside a large baking sheet.
Roll out the chilled pie crust on a large piece of parchment paper using a rolling pin. Use your hands to patch up any cracks. The pie crust should be a large rough circle and ½ inch in thickness when done.
Brush the pie crust with egg white. The prevents a soggy bottom.
Arrange the sliced apples in the center of the pie crust.
Gently fold the sides of the pie crust into the center. It is ok if this doesn’t look perfect.
Pour the brown sugar butter mixture over the top of the apples. Do not pour on the sides of the pie crust. Just pour the sauce in the center.
Once all sides are folded in, brush the edges with egg and sprinkle with brown sugar.
Lift the parchment paper that holds the galette and place it on the baking sheet.
Bake in the oven for 45 minutes. The crust should be golden brown.
Let the galette cool completely either on a wire rack or on the baking sheet.
Hint: the egg white on the bottom prevents a soggy bottom. You can also use a jam or jelly on the bottom instead to prevent a soggy bottom.
Substitutions
- Butter - instead of regular, you can use vegan butter. This will make the pie dough dairy-free.
Variations
- Coconut sugar - use coconut sugar to sprinkle on top of the unbaked crust after brushing it with egg. This will give the crust a sparkly finish.
See this gluten-free mixed berry galette on my website!
Equipment
Storage
Galettes don't typically store well so it's best eaten the same day. If you need to save it for later, lightly cover gluten-free apple galette recipe with plastic wrap and store it at room temperature for up to three days.
Top tip
It's key to use the correct flour for this gluten-free apple galette recipe. Do not substitute with almond flour. The pie crust will not turn out.
Gluten-Free Apple Galette Recipe
Equipment
- A rolling pin
Ingredients
Pie Crust
- 2 ½ cups gluten-free flour
- 1 teaspoon granulated sugar
- 1 teaspoon salt
- 2 sticks of unsalted butter cold and cubed
- ½ cup cold water
Filling
- 3 large apples peeled and sliced
- ½ cup brown sugar
- 6 tablespoons unsalted butter melted
- 1 tablespoon cinnamon
- 1 tablespoon lemon juice
- 1 tablespoon corn starch
- ¼ teaspoon salt
- 1 egg white
Instructions
Pie Crust
- Add flour, sugar, salt, and butter to a food processor and pulse until the butter is pea-sized. Continue pulsing while drizzling in the cold water 1 tablespoon at a time. Stop adding water as soon as the pie crust forms a ball.
- Place the ball on a floured surface and work the ball into a disk. Wrap in plastic wrap and chill in the refrigerator for at least 2 hours.
Filling
- Combine melted butter, brown sugar, lemon juice, cinnamon, salt, and corn starch in a medium bowl. Whisk to combine.
Assembly
- Preheat the oven to 400 degrees and set aside a large baking sheet.
- Roll out the chilled pie crust on a large piece of parchment paper using a rolling pin. Use your hands to patch up any cracks. The pie crust should be a large rough circle and ½ inch in thickness when done.
- Brush the pie crust with egg white. The prevents a soggy bottom.
- Arrange the sliced apples in the center of the pie crust.
- Gently fold the sides of the pie crust into the center. It is ok if this doesn’t look perfect.
- Once all sides are folded in, brush the edges with egg and sprinkle with brown sugar.
- Pour the brown sugar butter mixture over the top of the apples. Do not pour on the sides of the pie crust. Just pour the sauce in the center.
- Lift the parchment paper that holds the galette and place it on the baking sheet.
- Bake in the oven for 45 minutes. The crust should be golden brown.
- Let the galette cool completely either on a wire rack or on the baking sheet.
Notes
Apple Galette FAQs
There are three well-known galette types: Galette Comtoise, Pithiviers, and Galette Complète.
Brush the bottom of the pie crust with egg white before filling to prevent a soggy galette.
In this recipe, the galette is made with a pie crust.
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section further down the page. You can also stay in touch with me through social media by following me on Instagram, Pinterest, and TikTok or by subscribing to my newsletter.
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