This Gluten Free Apple Galette is similar to an apple pie with a buttery crust with thinly sliced juicy apple, but easier to put together! It’s the perfect dessert to serve during the holidays or a fun weekend baking project to celebrate the fall season! It’s made using unrefined sweeteners and uses the BEST gluten-free crust.
Gluten-Free Apple Galette Recipe
This Gluten Free Apple Galette is everything you want in an apple dessert for fall: juicy cinnamon apples with just the right hint of spice encased in a buttery pastry. It’s like a classic apple pie without all the work of baking it in a pie dish! We turned to our favorite pie dough that uses almond and tapioca flour and butter.
A galette is very similar to an apple pie, but a bit more rustic in appearance. It also can feel less intimidating to make a galette vs. a pie, and you don’t need a pie tin! The pie crust holds all that apple filling all on its own. This is the quintessential fall dessert to make (or this, or this)!
- 1 batch Gluten Free Pie Dough (or Nut-Free GF Pie Dough)
- Apples (see our guide below for best baking apples)
- Coconut Sugar
- Tapioca Starch (or sub Arrowroot)
- Lemon Juice
- Pinch Nutmeg
For this recipe we used these tools:
Tips for Making Gluten Free Pie Crust:
- Get all of the ingredients prepared before you begin: Measure out the dry ingredients, cut the butter and make sure it is chilled and crack the egg with the honey in a bowl.
- Don’t over-process the dough: Once it has come together stop running the food processor.
- Wrap it up! Wrap the dough tightly in plastic wrap, either in 1 or 2 disks, depending on if you are making a double batch.
- Let it chill! The longer this dough chills, the better. It’s best to let it sit overnight, but at a minimum it needs 4 hours.
Tips for Making the Perfect Apple Galette
- Make the crust 1-2 days ahead of time.
- To roll it out we suggest using plastic wrap. Place a piece of plastic wrap down, then place the dough on top, then place another piece of plastic wrap and roll out between the two. We don’t normally tend to suggest using plastic for anything, but with this dough it really works out better on plastic vs. parchment. If you don’t own plastic wrap (we don’t blame you!) parchment paper can work too. Wax paper might work as well, but we did not test that.
- Make sure the crust is cold when rolling it out and working with it. If it’s getting too warm and melty, place it back in the refrigerator for 10-15 minutes.
- When peeling and slicing the apples, squeeze apples with lemon juice to prevent browning.
- You do not need to make any fancy design when placing the apples inside of the pie crust! But if you want to you can place the apples in concentric circles, overlapping slightly, to look like a flower. Using parchment as aid, fold plain crust border up over apples, pinching any cracks in crust.
- Place the rolled out pie dough on a piece of parchment for baking. When folding up the crust around the apples, use the parchment paper as an aid. Pinch together any cracks that form.
- You can brush the pie crust with an egg wash made from an egg whisked with a splash of water. Sprinkle the crust with raw sugar, if desired for improved texture and taste!
If you like this apple recipe, check out these others:
- Apple Cinnamon Baked Oatmeal (Gluten-Free)
- Apple Nachos
- Gluten Free Apple Pie
- Gluten-Free Apple Scones
Watch the video:
- 3 baking apples, peeled, cored, and sliced (see note)
- 2 tablespoons coconut sugar
- 2 teaspoons tapioca flour (see note)
- 1 teaspoon lemon juice
- 1/2 teaspoon ground cinnamon
- Pinch of ground nutmeg
- 1 egg
- tablespoon water
- Additional coconut sugar or turbinado sugar (optional)
- Preheat oven to 350ºF.
- Make Almond Flour Pie Crust or Oat Flour Pie Crust. Chill for at least 4 hours.
- Preheat oven to 350ºF and line a rimmed baking sheet with parchment paper.
- Between two sheets of plastic wrap or parchment paper, roll out dough to about a 12 inch circle. Place dough on a parchment lined baking sheet. Chill while making apple filling.
- In a bowl, combine apple filling ingredients and toss until completely coated.
- Place apple filling in the center of the dough, leaving about a 1-1/2" border. Use parchment paper to carefully carefully fold up the sides of the pastry. Pinch the dough together if any cracks form.
- Whisk together egg with water, then brush crust with egg wash and sprinkle with optional coconut sugar or turbinado sugar.
- Bake for about 35-40 minutes or until crust is crispy and golden
- Remove and let cool before slicing
- We used gala apples when making this! Reference the Guide to Apples for other good choices.
- Arrowroot starch can be substituted for tapioca starch.
- Galette can be made up to one day ahead! Store, covered at room temperature for 1 day. If storing longer place in the refrigerator.
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