Easy Apple Galette
this might just be the perfect fall dessert
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This recipe has become a real classic in this household, as soon as the cooler weather arrives all I plan on baking are apple desserts. And this is one sweet treat that is wonderfully simple to make and perfect for fall: a rustic, flaky pie dough topped with thinly sliced apples, a crumble topping, and plenty of toasted walnuts. The result isn’t just delicious—it’s gorgeous. Look at her!
I’ve always loved galettes. These rustic, free-form tarts are the epitome of low-effort, high-reward baking. While this version features apples, I’ve made many other versions over the years, including an Easy Peach Galette as well as a savory Roasted Tomato Galette. So, with that being said, feel free to use this recipe as a framework and adjust it to your taste. You can substitute pears, quince, or cherries, add caramel or almond paste, or even use frozen fruit if fresh isn’t available in your area. The possibilities are endless!
Ingredients
3 apples Granny Smith or Honeycrisp, thinly sliced
1/4 C chopped walnuts
Cinnamon Crumble Topping
1/4 C all-purpose flour
1/4 C dark brown sugar
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 cup butter melted
1/2 tsp vanilla
1 pinch salt
Toppings
powdered sugar
vanilla ice cream or whipped cream
Instructions
Make the pie crust dough if that’s the route you’re going or take out your pre-made dough from the fridge or freezer so it’s warm enough to work with. Here is my favorite all butter pie crust that I use as a base for these galettes.
Preheat the oven to 400°F (200°C).
In a bowl, mix the flour, brown sugar, cinnamon, nutmeg and salt. Pour in the melted butter and stir until combined. Set aside.
Toast the walnuts in the oven while it preheats. Add them to a sheet pan and check every 5 mins and give them a shake so they evenly toast. You want them to be a dark golden brown, but not burnt.
On a lightly floured surface, roll out the chilled dough into a rough 13-inch circle. Transfer the dough to a parchment-lined baking sheet.
Slice your apples thinly and arrange in shingled rows in the ceter of your galette dough leaving a 2” margin around the outside. Sprinkle the crumble topping over the apples. Fold the edges of the dough over the apples.
Bake for 35-40 minutes, or until the crust is golden and the apples are tender.
Let the galette cool slightly before serving. Top with the toasted walnuts and lots of powdered sugar. Optionally, serve with a scoop of vanilla ice cream or a dollop of whipped cream.
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