Description
This rustic, free-form Apple Galette is an easy-to-make dessert featuring a flaky homemade crust filled with tender, cinnamon-spiced apple slices. Served best with a drizzle of salted caramel sauce and a scoop of vanilla ice cream, this American classic is a delightful alternative to traditional apple pie.
Ingredients
For the galette dough:
- 1 3/4 cups all-purpose flour
- 1/3 cup granulated sugar
- 1/4 cup coarse cornmeal
- 1/4 teaspoon salt
- 1/2 cup cold butter, cut into small pieces
- 1/3 cup buttermilk
For the apple filling:
- 4 medium apples, peeled and thinly sliced (about 1/4-inch thick)
- 1 tablespoon fresh lemon juice
- 1/4 cup packed brown sugar
- 2 teaspoons cornstarch
- 1 teaspoon ground cinnamon
- 1/2 teaspoon pure vanilla extract
- 1/8 teaspoon ground allspice (optional)
For the topping:
- 1 egg
- 1 tablespoon turbinado sugar
- 1/4 teaspoon ground cinnamon
For serving:
- Salted caramel sauce
- Vanilla ice cream
Instructions
- Make the dough: Combine the flour, granulated sugar, coarse cornmeal, and salt in a food processor; pulse 2-3 times to mix evenly. Add the cold butter pieces and pulse 4-5 additional times until the mixture resembles coarse meal. Slowly pour the buttermilk through the chute while the processor is running until the dough forms a ball. Remove the dough, gather any loose crumbs, wrap it in plastic wrap or parchment paper, and refrigerate for at least 45 minutes.
- Preheat oven: Heat the oven to 375°F (190°C) to prepare for baking the galette.
- Prepare apple filling: Peel and thinly slice the apples. In a large bowl, toss the apple slices with fresh lemon juice. Add brown sugar, cornstarch, cinnamon, vanilla extract, and ground allspice (if using). Stir carefully until the apples are fully coated, then set aside.
- Roll out dough: Remove the chilled dough from the refrigerator and place it on parchment paper. Roll out the dough into a 14-inch-wide circle, maintaining an even thickness throughout. Transfer the rolled dough with the parchment paper onto a large baking sheet.
- Assemble galette: Arrange the coated apple slices evenly over the dough, leaving a 2-inch border around the edges. Avoid adding excess juice to prevent sogginess. Fold the border over the apples, overlapping and gently pressing to adhere the dough folds. Brush the apples lightly with some of the leftover juice if desired.
- Apply egg wash and topping: Beat the egg with a splash of water in a small bowl or ramekin. Lightly brush the dough border with the egg wash. Mix turbinado sugar and ground cinnamon in a small bowl and sprinkle this cinnamon sugar evenly over the brushed dough edge.
- Bake galette: Place the baking sheet in the preheated oven and bake the galette for 40-45 minutes, until the crust turns golden brown and the apples are tender.
- Cool and serve: Transfer the galette to a wire rack and let it cool to room temperature. Slice into wedges and serve with a drizzle of salted caramel sauce and a scoop of vanilla ice cream for a perfect finishing touch.
Notes
- Make sure to keep the butter cold when making the dough to ensure a flaky crust.
- Do not overload the galette with apple juices to avoid a soggy crust; reserve excess juices.
- The galette dough can be prepared a day in advance and stored in the refrigerator.
- The optional ground allspice adds warmth and depth to the apple filling but can be omitted for a simpler flavor.
- For a dairy-free version, substitute the butter and buttermilk with plant-based alternatives.
- Prep Time: 1 hour
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
