Name: Easy Apple Galette
Prep time: 10 min
Cook time: 40 min
Total time: 1 h
Cuisine: French
Ingredients: Pie crust (homemade or store-bought, half of a full pie dough recipe); Fresh apples (about 1 pound, thinly sliced; 3 large or 6 small); Light brown sugar; All-purpose flour (plus extra for dusting); Ground cinnamon; Ground nutmeg; Salt; Egg (whisked with a little water for egg wash); Coarse sugar for sprinkling

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I’m delighted to share a recipe for a beautifully rustic, freeform Easy Apple Galette. It features thinly sliced, warmly spiced apples wrapped in a golden, flaky pastry crust—simple to make and visually striking. This dessert is easier than pie, requires no special baking dish, and comes together in just about an hour.

Easy Apple Galette

Why I’ll Love This Recipe

I love how this recipe strikes the perfect balance between elegance and ease. I can make a beautiful, bakery-style dessert without fussing with a pie plate or a top crust. The apples bake until perfectly tender, the crust becomes irresistibly crisp and buttery, and the entire process—from slicing the fruit to folding the dough—feels relaxing and creative. It’s my go-to for holidays, dinner parties, or cozy weekends when I want something special without too much effort.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Pie crust (homemade or store-bought – I use half of a full pie dough recipe)
Fresh apples (about 1 pound, thinly sliced – I usually go with 3 large or 6 small)
Light brown sugar
All-purpose flour (plus extra for dusting)
Ground cinnamon
Ground nutmeg
Salt
Egg (whisked with a little water for the egg wash)
Coarse sugar for sprinkling

Directions

I start by preheating my oven to 400°F (200°C).
Then I slice the apples into thin, ¼-inch pieces and toss them in a bowl with brown sugar, flour, cinnamon, nutmeg, and a pinch of salt.
After letting the pie dough rest at room temperature for 10 minutes, I roll it out into a 12-inch circle on a lightly floured surface.
I transfer the dough onto a parchment-lined baking sheet and sprinkle a little flour in the center to prevent sogginess.
Next, I arrange the apple slices neatly in the center, leaving a 2–3 inch border.
I fold the outer edges of the dough over the filling, pleating the crust to create a rustic shape.
Then I brush the crust with egg wash and sprinkle with coarse sugar.
I bake it for 35–40 minutes until the crust turns golden and the apples are tender. After baking, I let it cool for 10 minutes before slicing.

Servings and Timing

Yield: 6 slices
Prep Time: 10 minutes
Bake Time: 40 minutes
Cooling Time: 10 minutes
Total Time: 1 hour

Variations

I sometimes swap one apple for a pear or even go for a berry mix—blueberries and raspberries work great.
A drizzle of caramel sauce or vanilla glaze adds an indulgent twist.
I like to sprinkle chopped nuts like pecans or almonds over the apples for extra crunch.
For a flavor upgrade, I add a splash of vanilla extract or a bit of lemon zest to the filling.

Storage / Reheating

I store leftovers covered in the refrigerator for up to 3 days. When I want to reheat a slice, I pop it in the oven at 325°F for 10 minutes to refresh the crispness.
To freeze, I let the galette cool completely, wrap it tightly in plastic wrap and foil, and store it in the freezer for up to 2 months. When ready to serve, I reheat it directly from frozen at 350°F for about 20–25 minutes.
If I’m planning ahead, I sometimes assemble the galette, freeze it unbaked, and bake it straight from frozen—just adding about 10 extra minutes to the baking time.

FAQs

Do I need to peel the apples?

Not necessarily. I usually leave the peels on for a more rustic texture, but peeling them gives a smoother bite if that’s what I’m after.

How do I keep the crust from getting soggy?

I like to sprinkle a little flour on the base of the dough before adding the apples. This helps absorb excess moisture from the fruit during baking.

Can I make this galette ahead of time?

Yes! I often prep the dough and slice the apples in advance. I can also assemble the whole galette and freeze it unbaked, then bake it fresh when I’m ready.

What type of apples should I use?

I go for firm, slightly tart apples like Honeycrisp, Granny Smith, or Fuji. Using a mix of varieties gives a great depth of flavor and texture.

Can I make this recipe gluten-free?

Yes, I use a gluten-free pie crust and swap the flour in the filling for a gluten-free blend or cornstarch. It works beautifully.

Conclusion

This easy apple galette is my favorite way to enjoy the cozy flavor of apple pie with a lot less effort. I love its rustic charm, crisp crust, and warm spiced filling. Whether it’s a holiday dessert or a simple treat to enjoy with tea, this recipe always feels comforting and special.