Imagine a rustic, golden-crusted pastry bursting with tender, cinnamon-kissed apples that's not only incredibly delicious but also completely gluten-free! This Easy Apple Galette is the dessert dream you've been waiting for - a simple yet elegant treat that looks like it came straight from a French bakery, but can be effortlessly created in your own kitchen. Whether you're gluten-sensitive, health-conscious, or simply a dessert lover looking for a show-stopping recipe, this galette will revolutionize your baking game and impress everyone at the table.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Gluten Free
Serves: 8 servings
Ingredients
- 1 1/2 cups gluten-free flour
- 1/4 cup sugar
- 1/2 cup butter, chilled
- 1/4 tsp salt
- 3-4 apples, sliced
- 1 tsp cinnamon
- 1 tbsp lemon juice
- 1 egg, beaten (for egg wash)
Instructions
- In a large mixing bowl, combine gluten-free flour, sugar, and salt. Mix thoroughly to distribute ingredients evenly.
- Cut chilled butter into small cubes and add to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the dry ingredients until the mixture resembles coarse, pea-sized crumbs.
- Gradually add cold water, 1 tablespoon at a time, mixing until the dough comes together and forms a cohesive ball. Be careful not to overwork the dough.
- Wrap the dough in plastic wrap and refrigerate for 30 minutes to allow the gluten-free flour to hydrate and the butter to firm up.
- While the dough chills, prepare the apple filling. Wash and thinly slice apples, removing the core. Toss apple slices with lemon juice, cinnamon, and a sprinkle of sugar to prevent browning and enhance flavor.
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Remove the chilled dough from the refrigerator and roll it out on a lightly floured surface into a rough circular shape, about 1/8 inch thick.
- Carefully transfer the rolled dough to the prepared baking sheet. Arrange apple slices in the center of the dough, leaving a 2-inch border around the edges.
- Gently fold the edges of the dough over the apples, creating a rustic, free-form galette. The center should remain open, showcasing the apple filling.
- Brush the exposed dough edges with beaten egg to create a golden, shiny crust when baked.
- Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and the apples are tender.
- Remove from the oven and let cool on the baking sheet for 10 minutes before transferring to a wire rack.
- Serve warm, optionally dusted with powdered sugar or a scoop of vanilla ice cream.
Tips
- Keep your butter super cold - this is the secret to a flaky, tender gluten-free crust.
- Don't overwork the dough; gluten-free flour can become tough if mixed too much.
- Use a variety of apples for complex flavor - mix tart Granny Smith with sweeter Honeycrisp.
- Make sure to leave that rustic 2-inch border when folding the edges for the classic galette look.
- If the edges start browning too quickly, cover them with aluminum foil during baking.
- Let the galette rest for 10 minutes after baking to help the crust set and make slicing easier.
- Serve warm with a scoop of vanilla ice cream or a drizzle of caramel for an extra indulgent touch.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 38g
Protein: 3g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 60mg
