Apple Cinnamon Galette

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:

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5 from 1 review

Apple Cinnamon Galette

By: Eileen Gray

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.

Prep Time: 20 minutes mins

Bake Time: 20 minutes mins

Total Time: 40 minutes mins

8 slices

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Ingredients 

US Customary – Metric

• ½ Recipe Perfect Pie Crust
• ¼ cup dry bread crumbs
• 2 pounds apples (peeled, cored, sliced ¼" thick)
• 2 oz granulated sugar (¼ cup)
• 1 teaspoon ground cinnamon
• 1 egg ( for egg-wash)
• Granulated sugar for finish

Instructions

• Preheat the oven to 400 °F.
• If using a baking stone place it in the oven to preheat at least an hour before baking.
• Roll the dough to a 16" round, about ¼" thick. Transfer the dough to a parchment lined sheet pan or wooden peel (see note). Sprinkle ¼ cup dry bread crumbs over the bottom, leaving a 2" border around the edges.
• Arrange 2 pounds apples (sliced) over the bread crumbs, again leaving a 2" border. Combine the 2 oz granulated sugar and 1 teaspoon ground cinnamon then sprinkle over the apples. Fold the border of dough over the edges of the apples.
• Brush the border with egg wash then sprinkle with sugar.
• 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.

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Equipment

My Book

Kitchen Scale

Half Sheet Pans

Parchment Sheets

Apple Peeler

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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.

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Nutrition

Serving: 1slice | Calories: 165kcal | Carbohydrates: 31g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 20mg | Sodium: 85mg | Potassium: 149mg | Fiber: 3g | Sugar: 19g | Vitamin A: 92IU | Vitamin C: 5mg | Calcium: 21mg | Iron: 1mg

Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!