Apple Galette (Gluten-Free)
This gluten-free apple galette is the perfect dessert for fall baking, easy, rustic, and bursting with warm seasonal flavors. Learn how to make a buttery crust, tender apple filling, and tips for the best results every time.
Fall Apple Galette Gluten-Free
As a chef and nutrition consultant, I’m always looking for ways to create healthier twists on classic recipes without losing any of the joy that comes from eating them. The rustic apple galette has always been one of my favorite fall desserts; it’s less fussy than traditional pies, easier to put together, and perfect for showcasing seasonal fruits. This version is made with a gluten-free flour blend, warm spices, and just the right amount of sweetness, making it the best part of my autumn baking ritual. More summer desserts here.
Why You’ll Love This Recipe
If you love the flavor combination of warm cinnamon, sweet apples, and a buttery crust, this gluten-free apple galette will win your heart.
- It’s easier to make than a flaky pie crust for a traditional pie
- The galette filling lets the fresh apple flavor shine.
- The edges of the crust get golden brown in the oven, and when served warm with a scoop of vanilla ice cream, it feels like the perfect dessert for cozy evenings.
- Plus, it’s an adaptable galette recipe—you can use seasonal fruits like tart apricots or even make savory galettes.
Ingredients for Apple Galette (Gluten-Free)
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Did you know?
The apple and cinnamon flavor combination is that it’s not just comforting, it’s also backed by science. Apples contain natural sweetness and subtle tartness, while cinnamon’s warm, aromatic compounds (like cinnamaldehyde) enhance those flavors by adding depth and a cozy spice note. This pairing has been used for centuries in fall baking because the cinnamon amplifies the apple’s fruitiness while balancing its acidity, making it universally appealing across both sweet and savory dishes.
How to Make Apple Galette
- Combine the gluten-free flour, allulose (or coconut sugar) and a pinch of salt in a large mixing bowl. Using a pastry cutter, cut in the cold butter until the mixture looks like coarse crumbs.
- Add iced water, which is drizzled into the center of the flour. Use a rubber spatula to gently bring the dough together without overworking it. Once it forms, I wrap the pastry dough in cling wrap (or plastic wrap, or you can just put it in ga silicone freezer bag) and refrigerate for an hour.
- While the chilled galette dough rests, prepare the fruit filling by tossing sliced apples with allspice, cinnamon, cardamom, and lemon juice in a medium bowl.
- Assemble
- Place a large piece of parchment paper on my lightly floured work surface. The dough is rolled into a rustic circle using a rolling pin.
- Spread the apple butter if you are using it, and arrange apples in a circular pattern in the center, leaving enough room to fold the edges of the crust over.
- The edges of the crust are folded toward the center, overlapping slightly. A quick brush of egg wash (Egg wash is a simple mixture of beaten egg (sometimes thinned with a little water or milk) brushed over pastry dough before baking to give it a glossy, golden brown finish) over the edge of the crust helps it brown beautifully. I bake it on a baking sheet at medium heat until the apples are tender and the crust is golden brown.
Ingredient Substitutions
- Vegan butter can replace regular butter for a dairy-free version.
- Brown or turbinado sugar can replace coconut sugar or allulose in the filling for a richer flavor.
- Coconut oil can work in place of butter in the crust, but the texture will be less flaky.
- Apricot slices or other seasonal fruits can replace apples for a different flavor.
- Vegan ricotta or crème fraîche can be spread on the pastry dough before adding the fruit filling for a creamy twist.
Chef Angie’s Tips
- Keep the butter cold for the best flaky crust.
- Don’t skip the chill time for the pastry dough; it helps prevent shrinking and makes rolling easier.
- Arrange the fruit filling neatly in a circular pattern for an attractive presentation.
- Use a lightly floured surface when rolling to avoid sticking.
- For best results, bake until the edges of the crust are golden brown, even if it takes a few minutes longer.
Ways to Serve
My favorite way to enjoy a rustic apple galette is warm from the oven with a scoop of vanilla ice cream melting into the flaky crust. For a more elegant dessert, drizzle with a touch of maple syrup or serve alongside a dollop of vegan ricotta. It’s also a delicious dessert with coffee or tea, or even served at breakfast with yogurt.
If you love celebrating fall and want even more seasonal dessert ideas, you’ll find plenty of inspiration (including lots of apple and spice treats) in these Top 15 Fall Dessert Recipes.
Storage
For longer storage, let the galette cool completely before wrapping it in cling wrap or placing it in an airtight container. It will keep at room temperature for a day, or in the fridge for up to four days. You can also freeze slices for future fall dessert cravings, just wrap tightly in plastic wrap and store in a freezer-safe bag.
Equipment
- Large mixing bowl
- Medium bowl for the fruit filling
- Pastry cutter
- Rolling pin
- Large piece of parchment paper
- Baking sheet
FAQ
Can I make this ahead of time?
Yes, you can make the pastry dough a couple of hours, or even a day, before. Keep it wrapped in plastic wrap in the fridge until ready to roll.
Do I need xanthan gum in my gluten-free flour?
If you want a sturdy, sliceable crust, xanthan gum really helps. Without it, the crust will be more fragile.
Can I make a savory version?
Absolutely. Replace the fruit filling with roasted vegetables, herbs, and cheese for a savory galette.
What’s the best way to reheat?
Place slices on a baking sheet and warm in the oven at medium heat until heated through. This keeps the flaky crust from getting soggy.
How is a galette different from a pie?
A galette is free-form and baked flat, without a pie dish. It’s more rustic and forgiving, making it the best galette style for quick fall baking.
Apple Galette (Gluten-Free)
Ingredients
- 1 1/2 cup Gluten-Free flour with xanthan gum
- 2 tbsp Allulosse or coconut sugar
- 1/4 tsp Salt
- 8 oz Butter chilled
- 1/4 cup Water iced
Apple Filling
- 4 Apples
- 2 tbsp Allulosse or coconut sugar
- 1 tbsp Cinnamon or apple pie spice
- 1/2 tsp Cardamon
- 2 tbsp Lemon juice
- 1 tbsp Arrowroot
- 1/4 cup Apple butter optional
Instructions
- Combine the gluten-free flour, allulose (or coconut sugar) and a pinch of salt in a large mixing bowl. 2. Using a pastry cutter, cut in the cold butter until the mixture looks like coarse crumbs. Add iced water, which is drizzled into the center of the flour. 3. Use a rubber spatula to gently bring the dough together without overworking it. Once it forms, I wrap the pastry dough in cling wrap (or plastic wrap, or you can just put it in ga silicone freezer bag) and refrigerate for an hour.4. While the chilled galette dough rests, prepare the fruit filling by tossing sliced apples with allspice, cinnamon, cardamom, and lemon juice in a medium bowl.Assemble1. Place a large piece of parchment paper on my lightly floured work surface. The dough is rolled into a rustic circle using a rolling pin.2. Spread apple butter if you are using it and arrange apples in a circular pattern in the center, leaving enough room to fold the edges of the crust over.The edges of the crust are folded toward the center, overlapping slightly. 3. A quick brush of egg wash (Egg wash is a simple mixture of beaten egg (sometimes thinned with a little water or milk) brushed over pastry dough before baking to give it a glossy, golden brown finish) over the edge of the crust helps it brown beautifully. 4. Bake it on a baking sheet at 375°F for 45 minutes until the apples are tender and the crust is golden brown . 5. Serve with vanilla ice cream, ricotta or creme fraiche cheese.
Nutrition
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More Fall Baking Recipes
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Pumpkin Ice Cream (Dairy-Free And Vegan)
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