I’ve made galettes a handful of times in the past year and love the simplicity yet impressive nature of them. The galette is very similar to a pie but more laid-back. Since it is free-form, it’s slightly more forgiving. Galettes embody the word rustic and aligning to the pie, the fall feels like the perfect time to make them. Sometimes called tarts or crostatas, galettes are also very easy to adjust for seasonality by substituting the current season’s fruits, vegetables and flavors.
I’ve been hankering for an apple dessert to welcome fall, and this recipe was quick and easy.
For the pie crust, you can find a ready-to-use, roll-out version in the freezer aisle of your grocery store. I haven’t seen them at HEB but they’re available at Whole Foods and Central Market.
As if you could make this apple galette any better, plop a scoop of vanilla ice cream on that warm sucker, drizzle some salted caramel on top, and sprinkle with crushed pecans.
Apple Cinnamon Galette
Serving Size: 6
Total Time: 1 hour and 15 min
This recipe uses a store-bought pie crust.
Apple Cinnamon Filling
- 3 medium apples
- 1 cup light brown sugar
- 2 tablespoon lemon juice
- 2 teaspoons ground cinnamon
- 2 tablespoons all purpose flour
- 2 tablespoon unsalted butter, cubed
- Be sure to take out your pie pastry to allow enough time to defrost.
- Mix apples, sugar, lemon juice, ground cinnamon, and flour in a large bowl, coating the apples. Set aside to soak.
- Roll out your pie pastry.
- Preheat the oven to 450 degrees F.
- Place the mixture (with some of the juices) onto your pie crust. Save the rest of the juices.
- Scatter your butter on top.
- Fold the edges of your pastry over the apples.
- Brush the rest of the mixture’s juices on the edge of the pastry.
- Bake for 20 to 25 minutes, depending on the timing for a golden crust.
- Allow to cool slightly.
- Serve with a scoop of vanilla ice cream and salted caramel sauce.
Here are some great galette recipes from fellow Austin Food Blogger Alliance members.