This gluten-free apple galette is the perfect autumn dessert: rustic, simple, and full of apple pie flavor without the fuss of a double crust. The free-form galette showcases thinly sliced apples tossed in cozy spices and folded into a grain-free, gluten-free crust. It’s an easy way to enjoy fresh apples with half the work of a traditional pie.
Updated from the original post published September 2, 2021.
Think of this galette as a rustic pie that’s forgiving and beautiful. The apple filling is juicy and warmly spiced, the crust is tender and slightly sweetened, and the whole dessert comes together with minimal technique. It’s ideal for entertaining or a cozy family dessert.
Why you will love this Apple Galette
- Make the crust ahead: it keeps in the fridge for up to 2 days or can be frozen for 3 months.
- Less work than a double-crust pie but delivers the same comforting apple flavor.
- Warm apple pie spices fill your kitchen as it bakes.
- Easy to make vegan by swapping the egg for a flax egg and honey for maple syrup.
- Grain-free and paleo-friendly when using almond flour.
- The gluten-free crust is lightly sweetened, creating a balanced dessert that’s not overly sugary.
Ingredients for Gluten-free Galette Crust
- Almond flour: Use finely ground, blanched almond flour for the best texture. Regular gluten-free all-purpose flour can work, but may require slight adjustments to liquid.
- Arrowroot powder: A neutral starch that helps bind the dough and keeps the crust tender. Tapioca or cassava can be substituted if needed.
- Honey: Adds a touch of sweetness and pairs beautifully with apples. Replace with maple syrup for a vegan option.
- Olive oil: Provides moisture and a tender crumb. Coconut or avocado oil can be used instead.
- Egg: Binds the dough. Use a flax egg for a vegan crust (the dough will be slightly firmer to handle).
- Sea salt: Enhances flavor.
Ingredients for the Apple Galette Filling
- Apples: Choose firm apples—either a mix of sweet and tart or all firm, baking varieties. Firm apples hold their shape and create a nicer presentation.
- Lemon juice: Brightens the filling and prevents browning.
- Honey: Lightly sweetens the apples; swap for maple syrup for a vegan filling.
- Apple pie spices: Cinnamon, allspice, ginger, nutmeg and a pinch of salt for balance.
What are the best apples for a galette?
- Pick firm apples without bruises; avoid wrinkled or soft-skinned fruit.
- Mix varieties for nuanced flavor, or use all firm baking apples for structure.
- Sweet apples: Gala, Fuji, Braeburn, Honeycrisp are excellent choices.
- Tart apples: Pink Lady, Jonagold, and Granny Smith add bright acidity.
- If you’re picking at an orchard, ask about varieties that hold up in baking.
How to make Gluten Free Galette Crust
Make the crust first so it can chill for at least 4 hours or overnight—cold dough is easier to roll and shape. The dough comes together quickly with a food processor or by mixing by hand.
Crust Step 1: Combine almond flour, arrowroot powder, egg, honey, salt and olive oil in a food processor bowl or mixing bowl.
Crust Step 2: Process or stir until the mixture is crumbly and holds together when pressed between your fingers.
Crust Step 3: Form into a ball, wrap tightly, and refrigerate for at least 4 hours or overnight.
The easiest way to core and slice an apple
Cut each apple in half, then scoop out the core with a melon baller or spoon.
Place the apple half cut-side down and slice thinly. Repeat until all apples are sliced.
Make the apple filling
Whisk together cinnamon, allspice, ginger, nutmeg, lemon juice and honey in a large bowl.
Add the apple slices and toss until evenly coated with the spice mixture.
Roll out the Dough
- Place chilled dough on a sheet of parchment paper.
- Lightly dust with arrowroot so the rolling pin won’t stick.
- Roll from the center outward in all directions for an even 1/4″ thickness.
- Transfer the parchment to a rimmed baking sheet and chill until ready to fill.
How to Assemble and Bake
Step 1: Lightly sprinkle the rolled dough with arrowroot to prevent sogginess, then brush a little of the spice mixture over the dough.
Step 2: Arrange the apple slices on the dough in a circular pattern, leaving about a 1″ border.
Step 3: Fold the crust up and over the apples, pinching as you go to seal the edge while leaving the center exposed.
Step 4: Whisk an egg and brush the exposed crust with egg wash for a glossy, golden finish.
Step 5: If you like, sprinkle chopped nuts or pomegranate seeds over the apples and dust with a bit of cinnamon.
Step 6: Bake in a 350°F (175°C) oven for 30–35 minutes, until apples are tender and the crust is golden brown.
Let the galette cool on a wire rack, then slice and serve warm or at room temperature.
More Healthy Fall Recipes
-
Healthy Dairy-free Baked Apples
-
Mashed Acorn Squash Recipe
-
Butternut and Beetroot Salad
-
No Sugar Applesauce Recipe
If you try this recipe, consider leaving a rating and share a photo on Instagram by tagging @dkhealthcoach and using the hashtag #debraklein.
📖 Recipe
Gluten-free Apple Galette
Ingredients
Dough
- 1 cup blanched almond flour
- 1 cup arrowroot powder
- ½ cup olive oil
- 1 tablespoon honey (or maple syrup for vegan)
- 1 large egg (or flax egg for vegan)
- ½ teaspoon sea salt
Apple Filling
- 4 large apples, cored and thinly sliced
- 2 teaspoons lemon juice
- 2 tablespoons honey (or maple syrup)
- 1 teaspoon cinnamon
- ¼ teaspoon allspice
- ⅛ teaspoon ground ginger
- ⅛ teaspoon nutmeg
Egg wash
- 1 large egg, whisked
Optional
- 2 tablespoons finely chopped almonds
- 2 tablespoons pomegranate seeds
Instructions
- Make dough: Combine almond flour, arrowroot, olive oil, honey, egg and salt in a food processor or bowl and process/mix until crumbly and holding together when pressed. Shape into a ball, wrap, and refrigerate at least 4 hours or overnight.
- Preheat oven to 350°F (175°C).
- Make filling: Whisk lemon juice, honey, cinnamon, allspice, ginger and nutmeg in a large bowl. Slice and core apples, then thinly slice and toss with the spice mixture until coated.
- Roll out dough: Place chilled dough on parchment, dust with a little arrowroot, and roll into a roughly 10–12″ round about 1/4″ thick.
- Fill and fold: Arrange apple slices in the center, leaving a 1″ border. Fold the edges up and over the apples, pinching as you go. The center should remain open.
- Optional: Sprinkle with chopped nuts or pomegranate seeds.
- Egg wash: Brush the exposed crust with the whisked egg for a golden finish.
- Bake: Bake for 30–35 minutes until apples are tender and the crust is golden brown. Cool slightly on a rack before slicing.
Notes
Vegan option: Replace the egg with a flax egg and use maple syrup in place of honey.
Apples: Use a mix of tart and sweet firm apples for balanced flavor and good texture. Firmer varieties hold their shape during baking.
Spices: You can substitute 2 teaspoons of apple pie spice for the individual spices listed.