Warm Apple Cinnamon Galette with a scoop of vanilla ice cream is dessert perfection. So simple to make – wrap flaky pie dough around fresh cinnamon-sugar apples, then bake, and you’re done.

I’ve said it before, and I’ll say it again; put some fruit into a pastry crust, bake it up until it’s golden brown and delicious, et voilà, my idea of the perfect dessert.

How to make a great Apple Cinnamon Galette:

Pies and tarts of all sorts are my favorite, but I have a special place in my heart for the simple galette, or free-form tart. When I make a galette it’s always with seasonal fruit, minimal sugar and a great crust.

One of my all-time favorites is my Plum Galette with a walnut crust. The juicy plums pair perfectly with the nutty crust. My Pear-Ginger Galette is very similar to this Apple Cinnamon Galette. You can also go savory with a Zucchini Galette in whole wheat crust.

As you can see, the possibilities are endless. Simply swap in whichever fruit is seasonal and use a spice that highlights that fruit. 

You can bake this galette on a parchment lined baking sheet or if you have a baking stone pre-heat it and bake the galette directly on the stone (I would put some parchment under it in case it leaks a little.

Click through the process photos to see how to put together an Apple Galette:

Roll the dough to a 16″ (1/4″ thick) round and sprinkle with dry bread crumbs.

Arrange the sliced apples on the dough, leaving a 1″ border all around

Sprinkle the apples with cinnamon sugar and fold the dough over the apples

Gerry enjoying the aroma of fresh baked Apple Cinnamon Galette.

A little slice of heaven.

If you love this recipe as much as I do, I’d really appreciate a 5-star review.

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Apple Cinnamon Galette

Yield: 8 slices

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Warm Apple Cinnamon Galette with a scoop of vanilla ice cream is dessert perfection. So simple to make - wrap flaky pie dough around fresh cinnamon-sugar apples, then bake, and you're done.

 

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Ingredients

• 1/2 Recipe Perfect Pie Crust
• 1/4 cup dry bread crumbs
• 2# (about 5 medium) apples, peeled, cored, halved and sliced 1/4" thick
• 1/4 cup (2 oz, 56g) granulated sugar
• 1 teaspoon ground cinnamon
• 1 egg for egg-wash
• Granulated or Demerara sugar for finish

Instructions

1. Preheat the oven to 400F.
2. If using a baking stone place it in the oven to preheat at least an hour before baking.
3. Roll the dough to a 16" round, about 1/4" thick. Transfer the dough a parchment lined sheet pan or wooden peel (see note). Sprinkle the bread crumbs over the bottom, leaving a 1" border around the edges.
4. Arrange the apples over the bread crumbs. Combine the 1/4 cup sugar and the cinnamon then sprinkle over the apples. Fold the 1" border of dough over the apples.
5. Brush the border with egg wash then sprinkle with sugar.
6. Bake directly on the baking stone or on the sheet pan until the apples are tender and the crust is well browned. Enjoy warm or room temperature.

Notes

If you have a baking stone you can bake the galette directly on the stone. Build the galette on the parchment and slide it onto the stone using a peel or the back of a sheet pan. Otherwise bake it on a parchment-lined sheet pan.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Old Stone Oven Rectangular Pizza Stone
• Vollrath Wear-Ever Half-Size Sheet Pans
• Reynolds Non-Stick Baking Parchment Paper Sheets
• Muso Wood Wooden French Rolling Pin
• 
  All Natural Acacia Wood Pizza Peel 
• 
  Apple/Potato Peeler Corer

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