This easy cinnamon apple galette recipe shows how to make a flaky, buttery homemade galette filled with thick, gooey apple pieces scented with cinnamon and vanilla. Galettes are rustic, free-form tarts that highlight seasonal fruit and require less fuss than a traditional pie.
Fruit galettes are ideal when you want a delicious dessert with minimal effort. This cinnamon apple galette is adapted from a family favorite apple turnovers recipe and works well for breakfast, dessert, or a casual gathering.
What is a galette
A galette is a free-form pie, simple to shape and bake because it does not require a pie pan or precise crimping. In French cuisine, the term galette refers to a variety of flat, round, or freeform crusty cakes and pastries. A galette can be sweet, filled with fruit, sugar and butter, or savory, with vegetables, cheese, and herbs.
This galette crust recipe uses only a small amount of sugar, so it works with both sweet and savory fillings. The crust should be flaky and tender, with visible butter flakes that melt during baking to make layers.
Ingredients needed for Cinnamon Apple Galette Recipe
FOR THE PASTRY
- All-purpose flour: 1 cup + 2 1/2 tbsp (about 150 g)
- Salt: 1/4 teaspoon
- Unsalted butter, chilled and cut into small pieces: 85 g (about 1/4 cup + 2 tbsp)
- Sugar: 1 tbsp (12.5 g)
- Cold water: 4–5 tbsp (60–75 ml)
FOR THE FILLING
- Apples (peeled, cored and sliced): 2 large or 3 small
- Granulated sugar: 1/4 cup (50 g)
- Ground cinnamon: 1 teaspoon
- Pinch of salt
- Corn flour (or plain flour): 1–2 tbsp
- Vanilla extract: 1/2 tsp
- Lemon juice: 1 tbsp (optional, to add brightness)
FOR EGG WASH
- Egg: 1, lightly beaten
- Sugar for sprinkling on top: 1 tablespoon
How to make apple galette
This galette can be made in four simple stages: make the pastry dough, prepare the filling, assemble, then bake. Follow each step for the best texture and flavor.
1. PREPARE THE GALETTE PASTRY DOUGH
In a large bowl, combine the flour, sugar and salt. Slice chilled or frozen butter into thin pieces and toss into the flour mixture so the butter becomes coated. Add cold water a little at a time, using a fork to toss the mixture until large, shaggy lumps form and the flour is just moistened.
Be conservative with water — too much will develop gluten and make the crust tough. Stop when the dough can be squeezed and holds together but still shows visible butter flakes. These flakes create a flaky texture after baking.
Press the dough into a flat slab, wrap it in plastic or parchment, and refrigerate for at least 60 minutes until firm. The dough can be stored in the refrigerator for up to 2 days or frozen for up to a month if you prepare ahead.
2. PREPARE THE APPLE FILLING
Peel, core and slice your apples. For an open galette, slightly thicker slices hold up better during baking and remain juicy. Toss the slices in a bowl with the granulated sugar, cinnamon, a pinch of salt and the vanilla extract.
Add 1–2 tablespoons of corn flour to thicken the filling so it stays gooey rather than runny. If your apples are not tart enough, add a tablespoon of lemon juice for brightness. Adjust sugar to taste depending on the sweetness of your apples.
3. ASSEMBLE THE APPLE GALETTE
Remove the chilled dough from the refrigerator and roll it out on a lightly floured surface to about 4 mm thickness. Transfer the dough to a lined baking sheet, then arrange the apple slices in the center, leaving a 1–2 inch border of dough around the fruit. Reserve any juices and pour them into the center later if desired.
Fold the dough edges up and over the apples, pleating as you go to create a rustic edge. If the pastry softens while shaping, chill the galette in the freezer for 10 minutes or in the refrigerator for 15 minutes so the butter firms up again.
Whisk the egg with a splash of milk for an egg wash and brush the pastry edge. Sprinkle the crust with coarse sugar for sparkle and crunch. Add any reserved apple juices to the center of the filling just before baking.
WHY CHILL THE GALETTE BEFORE BAKING
Chilling the shaped galette firms the butter in the dough so it melts more slowly in the oven. If the butter is too soft when baking begins, it will pool and the pastry will lose structure, resulting in a flat, greasy crust. A cold pastry yields a flakier, taller crust.
4. BAKE THE RUSTIC APPLE GALETTE
Preheat the oven and bake the galette at a high temperature initially to set the crust and begin caramelizing the filling. A common approach is to bake at 210°C (410°F) for about 25 minutes, then reduce the oven to 190°C (375°F) and bake another 18–20 minutes until the crust is golden brown and the filling is bubbling.
Remove from the oven and let the galette cool for a short while before serving — the filling will be very hot right out of the oven. Galette is best eaten within a day for peak texture and flavor.
Tips for making the perfect fruit galette crust
A great galette depends on a tender, flaky crust. Follow these key tips:
1. Use as little water as possible
Excess liquid promotes gluten development, which makes the crust tough. Add cold water sparingly and stop as soon as the dough holds together.
2. Keep the butter cold
Cold, slightly firm butter creates flakes in the dough that melt during baking to form layers. Keep the butter chilled until baking and chill the shaped galette if the dough warms while assembling.
3. Mind your baking temperatures
Start at a high temperature to quickly set the crust, then finish at a lower temperature so the filling cooks through without over-browning the top. This combination gives a crisp, golden crust and a cooked, tender filling.
4. Prevent a soggy bottom
Thicken the fruit filling with corn flour or plain flour so it stays thick and glossy rather than runny. Add any excess fruit juices right before baking, not while assembling, to avoid a soggy crust.
How to store and freeze Homemade Apple Galette
Store any leftover galette in an airtight container at room temperature for up to 1 day or refrigerate for up to 3 days. To rewarm, place the galette in a 150°C (300°F) oven for 5–10 minutes until warmed through.
To freeze, cool the baked galette completely, freeze on a sheet pan until solid, then transfer to an airtight container. Thaw at room temperature and reheat in a 150°C (300°F) oven for about 10 minutes until warm.
More cinnamon apple ideas
Cinnamon and apple pair beautifully in many baked treats. If you enjoy this galette, consider trying other apple desserts that use similar flavors and techniques, such as pull-apart breads, turnovers, or a classic apple pie made with the same thick, cinnamon-scented filling.
Easy Cinnamon Apple Galette Recipe — Summary
This cinnamon apple galette delivers a crisp, buttery crust and a warmly spiced apple filling with minimal fuss. Make the dough cold and flaky, thicken the fruit filling slightly, assemble with a rustic fold, and bake using the two-temperature method for the best results. Serve warm or at room temperature — a scoop of ice cream or a drizzle of cream pairs wonderfully but is optional.
Recipe keywords: Apple galette, cinnamon apple galette, fruit galette, homemade galette.
