Rustic Apple Galette with Cinnamon Sugar
So here’s the deal: pies are amazing, but let’s not pretend they’re not a high-maintenance mess sometimes. Enter the galette—basically pie that decided to stop trying so hard and still managed to come out effortlessly cool.
It’s free-form, unfussy, and honestly? Way easier than it looks. You roll some dough, pile on apples, fold the edges like a kindergartener folding a blanket, and boom: you’re halfway to Instagram-worthy dessert town.
And did I mention cinnamon sugar? Because obviously.
Why This Galette Is a Low-Effort Win
Let’s break it down, shall we?
- All the cozy vibes of apple pie without the pastry drama
- A crisp, flaky crust that you didn’t have to babysit
- Layers of cinnamon-spiced apples that get all caramelized in the oven
- It looks “rustic” by design—aka no one can tell if you mess it up
- Can be made ahead, reheated, served warm or cold—it’s chill like that
Galettes are that “I totally baked this from scratch and didn’t panic once” kinda vibe. Even if you 100% did panic a little. (Been there.)
What You’ll Need (Keep It Simple, Baker)
For the crust:
- 1 1/4 cups all-purpose flour
- 1/2 tsp salt
- 1 tbsp sugar
- 1/2 cup cold unsalted butter, cubed
- 3–5 tbsp ice water
OR use a store-bought pie crust and pretend you made it. No one’s checking.
For the filling:
- 3–4 medium apples, thinly sliced (Granny Smith or Honeycrisp are perfect)
- 1 tbsp lemon juice
- 2 tbsp brown sugar
- 1 tbsp granulated sugar
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tbsp flour or cornstarch (for thickening)
For finishing:
- 1 egg, beaten (for egg wash)
- 1 tbsp coarse sugar (optional, but sparkly and fancy)
- A sprinkle of extra cinnamon sugar for drama
How to Make It (Don’t Overthink It)
- Make the crust (if not using store-bought): mix flour, salt, sugar. Cut in cold butter until the mix looks crumbly (like wet sand with some pea-sized bits). Add ice water 1 tbsp at a time until dough holds together. Wrap it in plastic and chill for at least 30 minutes.
- Slice the apples thin (like, thinner than you think—1/8-inch works best). Toss with lemon juice, sugars, cinnamon, nutmeg, and flour. Set aside while your dough chills.
- Preheat your oven to 400°F (205°C).
- Roll the chilled dough out on parchment paper into a 12-inch circle. It doesn’t need to be perfect. It’s rustic, remember?
- Arrange apple slices in the center, leaving about 2 inches around the edges. Pile them high, no shame.
- Fold the edges over the apples, working your way around the circle. Again, imperfect is the goal here.
- Brush the crust with the egg wash. Sprinkle with coarse sugar and a little extra cinnamon sugar if you’re feeling dramatic (you are).
- Bake for 35–40 minutes, or until the crust is golden brown and the apples are soft and bubbly.
- Let it cool slightly before serving—or just dig in while it’s still warm.
Pro move: serve with vanilla ice cream or whipped cream. The hot/cold combo? Unreal.
Nutrition Info (If You Must Know)
Per slice (1 of 6):
~280–320 calories, depending on how generous you are with butter and sugar. Worth it? Oh yes.
Don’t Mess It Up (Avoid These Galette Crimes)
- Warm butter = sad crust. Cold butter = flaky crust. Don’t skip chilling.
- Slicing apples too thick. You’ll end up with crunchy raw apples. No thanks.
- Overstuffing the center. The filling can spill if it’s too much—pile high, but keep it contained.
- Skipping egg wash. You’ll lose that golden shine and crispy edge.
Fun Twists & Upgrades
Wanna get fancy? Try these:
- Add a handful of chopped nuts to the filling (pecans or walnuts work great)
- Drizzle with honey or maple syrup just before serving
- Use pear slices or a combo of apples and berries
- Spice it up with a pinch of cardamom or ginger
- Add a cream cheese swirl before baking if you’re feeling bold
FAQ
Can I make it ahead of time?
Totally. Assemble it, pop it in the fridge for a few hours, then bake fresh when ready.
How do I store leftovers?
Wrap and refrigerate. Reheat in the oven for 10 minutes at 350°F to revive the magic.
Can I make this gluten-free?
Sure—just use a gluten-free pie crust or flour blend for the dough. The filling’s already GF-friendly.
Do I have to use coarse sugar on the crust?
Nope. But it adds that ✨sparkle✨ and crunch. Highly recommend.
Final Thoughts
This rustic apple galette is everything you love about pie without the pressure. It’s forgiving, buttery, sweet, and way easier to pull off than it looks.
It’s the kind of dessert that makes people gasp, “You made that?!” and you just nod casually like, “Yeah, it was nothing.” (When in reality, you were blasting music, covered in flour, and considering calling it off halfway through.)
Make this once and you’ll wonder why you ever rolled out two crusts for a full pie. Long live the galette 🙌
