Apple Galette (Gluten Free)

Galette cut into pieces on white surface next to knife.

5 from 2 votes

This gluten free Apple Galette recipe is the best easy fall dessert! It's made with homemade pie crust, fresh apples, and lots of cinnamon.

Prep Time25

Cook Time1

Total Time1 25

Course: Dessert

Cuisine: American

Diet: Gluten Free

Keyword: rustic apple galette, gluten free apple galette, how to make apple galette

Servings:

Calories: 297kcal

Author: Christine Rooney

Equipment

Baking Sheets

Ingredients

For the galette

2 Granny Smith apples
3 sweet apples such as Braeburn, Gala, Jonagold, Pink Lady, or Honeycrisp
3 Tbsp. fresh lemon juice
2 Tbsp. gluten free flour blend use regular AP flour if not gluten free
2 tsp. cinnamon
¼ tsp. nutmeg
⅛ tsp. kosher salt
1 cup packed brown sugar light or dark
2 Tbsp. butter split

For the whipped cream

1 pint heavy whipping cream
2 tsp. vanilla extract
⅓ cup white sugar

US Customary - Metric

Instructions

For The Galette:

Preheat oven to 375 degrees Fahrenheit.
Prepare pie crusts [Use this recipe if gluten free and this recipe if not gluten free] and chill in fridge.
Peel the skin from 2 Granny Smith and 3 Braeburn (or apples of choice) and dice. Try to cut the pieces in uniform sizes to ensure even cooking.
Place the diced apples in a large bowl and add 3 Tbsp. lemon juice, 2 Tbsp. gluten free flour (can use regular AP flour if not gluten free), 2 tsp. cinnamon, ¼ tsp. nutmeg, ⅛ tsp. kosher salt, and 1 packed cup of brown sugar (light or dark).
Stir until completely combined and set aside.
Once the dough has chilled remove from fridge, split into two portions, and roll out each portion.
Place each portion of dough on a baking sheet and add half of the apple mixture to each.
Fold the edges of pie crust around the apples. Trim edges of crust if necessary.
Cut 2 Tbsp. of butter into small pieces and dot 1 Tbsp. of it over each the apples in each galette.
The galettes can be baked on one large or two separate baking sheets. Place a piece of foil over each galette before baking.
Place the baking sheet(s) in the oven and bake for 45 minutes while tented in foil. After 45 minutes, remove the foil and bake for an additional 15 minutes or until the apples are softened.
Remove the baking sheet(s) from the oven and allow galettes to cool before serving.

For The Vanilla Whipped Cream:

Place 1 pint heavy whipping cream, ⅓ cup sugar, and 2 tsp. vanilla extract in mixing bowl and beat with the whisk attachment of a Kitchen Aid Stand Mixer or hand mixer until soft peaks form. This may take 5-8 minutes.
To Serve: Serve warm (but not hot) with vanilla whipped cream, regular whipped cream, ice cream, or no topping at all.

Notes

This recipe is gluten free if a gluten free flour blend is used along with a gluten free pie crust recipe. Feel free to use regular AP flour and a regular pie crust recipe if not gluten free.

I like to use Bob's Red Mill 1 to 1 flour or Cup 4 Cup as a gluten free flour blend for this recipe.

Tenting the apple galettes with foil for the first 45 minutes of baking will prevent the crust from burning so it's important not to skip this step.

Nutrition