Easy Peazy Cinnamon Apple Galette Recipe

I finally nailed an Apple Galette Recipe that packs apple pie flavor with half the work, and a simple secret trick makes it shockingly quick to pull together.

I didn’t expect such drama from a single pan. The Easy Peazy Cinnamon Apple Galette gives all the apple pie feels without babysitting a crust, and its the kind of dessert I pull out when I want big payoff with almost no fuss.

A flaky crust made from simple all purpose flour folds around a filling dusted in warm ground cinnamon, and it somehow looks like you spent hours. This is my go to Apple Galette Recipe, though I sometimes call it a Cinnamon Apple Tart when I’m trying to sound fancy.

Honestly, it tastes like magic and I’m always surprised.

Ingredients

• All purpose flour: mostly carbs, gives structure, little protein, use less for tender crust.
• Unsalted butter: pure fat, makes crust flaky and rich, not a health food.
• Apples: natural sugars and fiber, add sweetness and tartness, juicy and fresh.
• Granulated sugar: gives sweetness and brown caramelized edges, adds calories though.
• Cinnamon: warm flavor punch, low calories, some antioxidants, makes it smell heavenly.
• Lemon juice: bright, tart, stops apples turning brown, adds a fresh zip.
• Cornstarch: thickens juicy filling, mostly carbs, use sparingly for glossy set.
• Egg wash: adds shiny golden crust and holds coarse sugar on top, tiny protein.

Ingredient Quantities

• 1 1/4 cups (150 g) all purpose flour
• 2 tbsp granulated sugar (for crust)
• 1/2 tsp salt
• 8 tbsp (1 stick, 113 g) cold unsalted butter, cut into small cubes
• 3 to 4 tbsp ice cold water
• 3 medium apples (about 1 to 1 1/4 lb / 450–550 g), peeled, cored and thinly sliced
• 1/4 cup (50 g) granulated sugar
• 2 tbsp packed light brown sugar
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg (optional)
• 1 tbsp lemon juice
• 1 tbsp cornstarch (or arrowroot)
• pinch of salt
• 1 tbsp unsalted butter, cut into small pieces
• 1 large egg, beaten (for egg wash)
• 1 to 2 tbsp coarse sugar or turbinado sugar for sprinkling

How to Make this

1. Make the crust: in a bowl whisk 1 1/4 cups (150 g) all purpose flour with 2 tbsp granulated sugar (for crust) and 1/2 tsp salt. Cut 8 tbsp (1 stick, 113 g) cold unsalted butter into small cubes and work them into the flour with a pastry cutter or your fingertips until the mix looks like coarse crumbs with some pea sized bits left.

2. Add 3 tbsp ice cold water and gently mix until the dough just comes together, add the 4th tbsp only if it looks too dry. Don’t overwork it, you want flaky layers. Form into a flat disc, wrap and chill at least 30 minutes while you prep the filling.

3. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

4. Make the filling: toss 3 medium apples (about 1 to 1 1/4 lb / 450–550 g) peeled cored and thinly sliced with 1/4 cup (50 g) granulated sugar, 2 tbsp packed light brown sugar, 1 tsp ground cinnamon, 1/4 tsp ground nutmeg (optional), 1 tbsp lemon juice, 1 tbsp cornstarch (or arrowroot) and a pinch of salt. Let it sit 5 to 10 minutes so juices start to come out, the cornstarch will help thicken them.

5. Roll the chilled dough on a lightly floured surface or between two sheets of parchment to roughly a 12 inch round. Don’t stress if it cracks, just patch with a little dough and a drop of cold water, flaky is better than perfect.

6. Transfer the dough to the prepared sheet, pile the apple mixture in the center leaving about a 2 inch border. Dot the apples with 1 tbsp unsalted butter cut into small pieces.

7. Fold the edges up over the apples in pleats, overlapping as you go to form a rustic rim leaving the center exposed. Brush the crust with 1 large egg beaten (egg wash) and sprinkle 1 to 2 tbsp coarse sugar or turbinado sugar over the crust for crunch.

8. If you want a few vents in the exposed apples poke a couple small slits so steam can escape. Bake on the middle rack for 35 to 45 minutes until the crust is deep golden and the filling is bubbling. Rotate the pan halfway through. If the edges brown too fast tent them with foil.

9. Let the galette cool 15 to 20 minutes on the sheet so the filling sets a bit, then transfer to a rack or plate. Serve warm or at room temp with ice cream or whipped cream if you like. Enjoy, its basically apple pie but way easier.

Equipment Needed

1. Large mixing bowl, for the crust and the apple mix
2. Measuring cups and spoons (or a kitchen scale) to get amounts right
3. Pastry cutter or a fork to cut the cold butter into the flour
4. Rolling pin or two sheets of parchment to roll the dough between
5. Baking sheet plus parchment paper for baking the galette
6. Sharp knife and cutting board to peel core and slice the apples
7. Bench scraper or spatula to lift and transfer the dough to the sheet
8. Small bowl and pastry brush for the egg wash and a spoon to dot the butter

Youll be set with these basics, nothing fancy needed.

FAQ

Easy Peazy Cinnamon Apple Galette Recipe Substitutions and Variations

• All purpose flour: swap with pastry flour for a more tender, flaky crust. Use the same amount cup for cup. If you need gluten free, use a cup for cup gluten free flour blend and add 1/4 tsp xanthan gum if your blend has none.
• Cold unsalted butter: replace with cold vegetable shortening or vegan butter sticks, same amount. Keep the fat super cold and cubed. Shortening gives extra flake but less buttery flavor; vegan butter keeps the taste more familiar if you want dairy free.
• Apples: use firm pears like Bosc or Anjou, same weight and thinly sliced. Or use frozen sliced apples, thawed and well drained and patted dry so the filling does not get watery, it works great.
• Beaten egg for egg wash: brush with heavy cream or milk instead, about 1 tablespoon per egg, for a nice golden finish. For an egg free option use aquafaba, the liquid from a can of chickpeas, brushed straight on for good shine.

Pro Tips

– Keep everything cold, seriously. If the butter or dough warms while you work, pop it in the freezer for 10 minutes. For even flakier layers try grating frozen butter into the flour so you get lots of tiny cold bits that puff up while baking.

– Use a mix of apple types and slice them uniformly about 1/8 to 1/4 inch thick so they cook evenly. If your apples are extra juicy add an extra 1/2 tablespoon cornstarch, or drain a bit of the liquid after they sit so the galette isnt soggy.

– Preheat a baking sheet or pizza stone and bake straight on it so the bottom crisps up instead of getting soft. Also put another sheet on the rack below to catch drips so your oven stays clean.

– Let the galette cool longer than you think, 20 to 30 minutes, so the filling firms up and doesnt run when you slice it. For a shiny top brush a little warmed apricot jam right after it comes out, or for extra crunch sprinkle coarse sugar just before baking.

Easy Peazy Cinnamon Apple Galette Recipe

Recipe by Tina Simpson

0.0 from 0 votes

I finally nailed an Apple Galette Recipe that packs apple pie flavor with half the work, and a simple secret trick makes it shockingly quick to pull together.

Pin

Servings

6

servings

Calories

380

kcal

Equipment: 1. Large mixing bowl, for the crust and the apple mix
2. Measuring cups and spoons (or a kitchen scale) to get amounts right
3. Pastry cutter or a fork to cut the cold butter into the flour
4. Rolling pin or two sheets of parchment to roll the dough between
5. Baking sheet plus parchment paper for baking the galette
6. Sharp knife and cutting board to peel core and slice the apples
7. Bench scraper or spatula to lift and transfer the dough to the sheet
8. Small bowl and pastry brush for the egg wash and a spoon to dot the butter

Youll be set with these basics, nothing fancy needed.

Ingredients

• 1 1/4 cups (150 g) all purpose flour

• 2 tbsp granulated sugar (for crust)

• 1/2 tsp salt

• 8 tbsp (1 stick, 113 g) cold unsalted butter, cut into small cubes

• 3 to 4 tbsp ice cold water

• 3 medium apples (about 1 to 1 1/4 lb / 450–550 g), peeled, cored and thinly sliced

• 1/4 cup (50 g) granulated sugar

• 2 tbsp packed light brown sugar

• 1 tsp ground cinnamon

• 1/4 tsp ground nutmeg (optional)

• 1 tbsp lemon juice

• 1 tbsp cornstarch (or arrowroot)

• pinch of salt

• 1 tbsp unsalted butter, cut into small pieces

• 1 large egg, beaten (for egg wash)

• 1 to 2 tbsp coarse sugar or turbinado sugar for sprinkling

Directions

• Make the crust: in a bowl whisk 1 1/4 cups (150 g) all purpose flour with 2 tbsp granulated sugar (for crust) and 1/2 tsp salt. Cut 8 tbsp (1 stick, 113 g) cold unsalted butter into small cubes and work them into the flour with a pastry cutter or your fingertips until the mix looks like coarse crumbs with some pea sized bits left.
• Add 3 tbsp ice cold water and gently mix until the dough just comes together, add the 4th tbsp only if it looks too dry. Don’t overwork it, you want flaky layers. Form into a flat disc, wrap and chill at least 30 minutes while you prep the filling.
• Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
• Make the filling: toss 3 medium apples (about 1 to 1 1/4 lb / 450–550 g) peeled cored and thinly sliced with 1/4 cup (50 g) granulated sugar, 2 tbsp packed light brown sugar, 1 tsp ground cinnamon, 1/4 tsp ground nutmeg (optional), 1 tbsp lemon juice, 1 tbsp cornstarch (or arrowroot) and a pinch of salt. Let it sit 5 to 10 minutes so juices start to come out, the cornstarch will help thicken them.
• Roll the chilled dough on a lightly floured surface or between two sheets of parchment to roughly a 12 inch round. Don’t stress if it cracks, just patch with a little dough and a drop of cold water, flaky is better than perfect.
• Transfer the dough to the prepared sheet, pile the apple mixture in the center leaving about a 2 inch border. Dot the apples with 1 tbsp unsalted butter cut into small pieces.
• Fold the edges up over the apples in pleats, overlapping as you go to form a rustic rim leaving the center exposed. Brush the crust with 1 large egg beaten (egg wash) and sprinkle 1 to 2 tbsp coarse sugar or turbinado sugar over the crust for crunch.
• If you want a few vents in the exposed apples poke a couple small slits so steam can escape. Bake on the middle rack for 35 to 45 minutes until the crust is deep golden and the filling is bubbling. Rotate the pan halfway through. If the edges brown too fast tent them with foil.
• Let the galette cool 15 to 20 minutes on the sheet so the filling sets a bit, then transfer to a rack or plate. Serve warm or at room temp with ice cream or whipped cream if you like. Enjoy, its basically apple pie but way easier.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 161g
• Total number of serves: 6
• Calories: 380kcal
• Fat: 18g
• Saturated Fat: 11g
• Trans Fat: 0.08g
• Polyunsaturated: 0.5g
• Monounsaturated: 4.5g
• Cholesterol: 31mg
• Sodium: 210mg
• Potassium: 126mg
• Carbohydrates: 51g
• Fiber: 2.8g
• Sugar: 31g
• Protein: 3.8g
• Vitamin A: 130IU
• Vitamin C: 4.3mg
• Calcium: 24mg
• Iron: 0.35mg