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This Gluten-Free Apple Galette is made with a buttery crust layered with a sweet and gooey apple filling. It’s made using unrefined sweeteners and uses the best gluten-free crust!
Easy 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 flaky, buttery pastry.
It’s the perfect dessert to serve during the holidays or to use as a baking project to celebrate the fall season. It’s made with the best homemade gluten-free pie crust, topped with thinly sliced apples tossed in coconut sugar and spices, then baked until steamy and crispy and buttery and perfect.
Can you tell I love this recipe?
What is Galette?
A galette is very similar to an apple pie, but a bit more rustic in appearance. You don’t need a pie tin. You just lay the crust out on a baking sheet, then fold it up over the filling to make an edge.
- Pie Dough: I use a made-from-scratch almond flour pie crust or oat flour pie crust, but feel free to use your favorite store-bought pie crust.
- Apples: my favorite are gala apples, but feel free to use whatever variety of baking apples you like.
- Coconut Sugar: to sweeten the pie filling.
- Tapioca Flour: arrowroot starch will work as well.
- Lemon Juice: brightens the flavor of the filling.
- Cinnamon and Nutmeg: adds a touch of sweet spiciness.
- Egg Wash: a mix of egg and water brushed over the pie dough is what gives it that beautiful golden color.
- Sugar (for topping): more coconut sugar or turbinado sugar. Optional but adds a nice sweet crunch
How to Make Gluten-Free Apple Galette
This apple galette recipe takes just 25 minutes to prep! Here’s a quick summary:
- Make the crust: Make the pie crust of your choice and chill it in the fridge for at least 4 hours.
- Roll the dough: Between two sheets of plastic wrap or parchment paper, roll the dough out into a 12” circle. Place it onto a lined baking sheet and place in the fridge.
- Make the filling: Combine the apples, sugar, flour, lemon juice, and spices in a bowl.
- Assemble: Place the apple filling in the center of the dough, but leave a 1-1½” border. Carefully fold up the sides. In a bowl, whisk together egg and water, then brush that over the crust. Sprinkle it with sugar if desired.
- Bake: Bake until the crust is crispy and golden, then cool before slicing.
Is Galette Crust the Same as Pie Crust?
Yes! Although the assembly of galette is different from that of pie, the components are pretty much the same. So, yes. The crust is the same!
How Do You Make a Galette Not Soggy?
I’ve made this apple galette recipe plenty of times and I’ve never had issues with sogginess.
However, if you are worried about the crust becoming soggy, you can dust it with a little bit of flour before you add on the filling.
This acts as a barrier between the dough and the apple pie filling.
Tips and Notes
Here are a few of my best tips for putting together this gluten-free apple galette!
For the Crust
- Prep first. I recommend measuring out the dry ingredients, cutting the butter up, and mixing the egg and honey in a bowl all before you assemble. That way you can mix everything together quickly.
- Don’t over-mix the dough. Once the dough comes together, stop mixing. Over-mixed dough can become dense and dry.
- Wrap it up. Wrap the dough tightly in plastic wrap, either in 1 or 2 discs depending on how much you’re making, to make sure it stays nice and fresh.
- Let it chill. The longer the dough chills, the better. It’s best to let it sit overnight, but a minimum of 4 hours will work too.
For the Apple Galette
- Line the baking pan. Lining the pan with parchment paper not only prevents sticking, but it also makes it easy to fold the crust border up over the apples when you assemble the galette.
- Use plastic wrap to roll the crust. Place a piece of plastic wrap down, place the dough on top, then place another piece of plastic wrap over that. Roll it out between the two. If you don’t have plastic wrap, parchment paper would work as well.
- Make sure the crust is cold. Working with a cold crust is so much easier than if it’s warm and melty. If it’s too warm, place it back in the fridge for 10-15 minutes.
- When peeling and slicing the apples, squeeze them with a little bit of lemon juice. This helps prevent browning.
- Cool before slicing. This helps the filling set up a bit.
Prepping Ahead of Time
There are a couple of ways you can get this apple galette ready to go ahead of time.
First, you can make the crust 1-2 days ahead of time and keep it in the fridge. Second, you can make the apple pie filling 2-3 days ahead of time and store it in the fridge.
You could also wrap the pie dough tightly and store it in the freezer for a few months. When you’re ready to use it, thaw it in the fridge and it’s ready to go.
How to Store
The apple galette will last for 1 day at room temperature or in the fridge for up to 3 days.
It can also be frozen for up to 3 months, just be sure to wrap it very tightly. When you’re ready to serve, thaw it in the fridge and it’s ready to go.
More Apple Recipes to Try
Watch The Video:
Gluten Free Apple Galette
- 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.
- 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.