A perfect holiday offering, this gluten free Apple Galette is so simple to make. Warming spices and tart apples are folded into a flaky crust for a rustic and beautiful dessert.
Why You’ll Love This Gluten Free Apple Galette
Consider adding an apple galette to your holiday table! I love to serve it alongside pumpkin pies at Thanksgiving, or keep slices to nibble on during cold December afternoons. Here’s why you’ll love this apple galette recipe:
- Gluten-Free. The dough in this rustic galette calls for just two gluten-free flours: oat and almond flour. I love this pairing and use it often in my gluten-free bakes. The rest of the simple ingredients are naturally gluten-free.
- Easier than pie. Do you know that saying it’s as easy as pie? Well, I don’t know if pie is necessarily easy to put together especially when it’s a double-crust pie! A galette is a sort of free-form pie and I consider it to actually be as “easy as pie” to make!
- Adaptable. Check my variation tips below but know that you can use this method for making gluten free galette with other fruit, like pears or cranberries.
What is a Galette?
A galette is a French pastry that takes a flat piece of dough and folds it around a filling. Galettes are traditionally more “rustic” than a pie and can be made either sweet or savory. Many galettes are formed using a round of dough, but you could also make them using a square shape.
Here’s a glance at what you’ll need to make this flavorful gluten free apple galette. The full ingredient amounts and instructions are in the recipe card below.
- Oat flour – Gluten-free oat flour creates a sturdy dough crumb for the galette
- Almond flour – Use finely ground almond flour rather than almond meal
- Granulated sugar – Or you can use maple syrup
- Salt – I use fine grain sea salt in all of my baking recipes
- Butter – I prefer unsalted butter in my baking
- Ice water – Use very cold ice water to bring the dough together
- Apples – Choose a firm, tart baking apple such as Granny Smith
- Lemon juice – A bit of lemon juice helps to offset the sweetness of the filling
- Ground spices – Cinnamon and nutmeg
How to Make Gluten Free Apple Galette
Follow my simple method outlined below to make this rustic apple galette:
- Make dough: Whisk the oat flour, almond sugar, and salt together then work in the butter. Drizzle the water over the mixture, adding more if needed to form a smooth dough. Place in the fridge.
- Make filling: Toss together the apples, brown sugar, oat flour, lemon juice, cinnamon, and nutmeg together.
- Roll dough: Lightly flour a piece of parchment, then roll the dough into a 12-inch circle
- Form: Arrange the apples in the center of the dough, then gently fold and crimp the edges of the dough over the filling.
- Rest: Rest the galette in the fridge for 20 minutes.
- Bake: Bake the galette at 400°F until the filling is bubbly and the crust is golden brown and set.
Tips & Variation Suggestions
I love to make this recipe as written, and sometimes I like to play around a bit. Here are a few tips and variation suggestions you might like to try:
- Rest the dough. This is so important! Gluten-free flour benefits from a rest before baking, so make sure to leave at least an hour to let it sit in the fridge.
- Chill the galette. This may seem like just another step, but if you let the formed galette rest in the fridge it will keep the butter nice and cold, which will prevent the crust from spreading out too much in the oven.
- Oat flour substitute: Try an equal amount of sorghum flour.
- Almond flour substitute: Use another nut flour or try teff flour.
- Make it dairy-free. Substitute an equal amount of cold coconut oil for the butter to make this galette dairy-free.
- Make it refined sugar-free. Substitute coconut sugar or maple syrup for the granulated sugar.
- Try different fruits. Substitute sliced pears for the apples or use fresh or frozen berries like blackberries or blueberries or a combination.
How to Enjoy Apple Galette
Apple galette is wonderful when it’s served warm and topped with a scoop of vanilla ice cream! Or make homemade whipped cream and serve it alongside. You could also add a drizzle of caramel sauce to each serving of apple galette.
Cover and store any leftover galette in the refrigerator for up to 4 days, or place it in an airtight container and store it on the counter for 2 days.
More Gluten Free Apple Recipes
- Apple Jelly
- Gluten Free Apple Blackberry Crisp
- Gluten-Free Caramelized Apple Cake
- Gluten Free Applesauce Cake
- 1 ¼ cups oat flour , 140 grams
- ½ cup almond flour , 40 grams
- 2 tablespoons granulated sugar
- ¼ teaspoon salt
- ½ cup unsalted butter cold
- ¼ cup ice water plus more as needed
- Optional egg wash: 1 large egg whisked with 1 tablespoon water or milk
- 4 medium apples peeled and sliced into 1/4-inch slices
- ¼ cup granulated sugar
- 1 ½ tablespoons oat flour
- 2 teaspoons fresh lemon juice
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
Make the crust
- Whisk the oat flour, almond sugar, and salt together in a medium bowl. Then work in the butter using a fork or your hands. Drizzle the water over the mixture, adding more if needed to form a smooth dough. Knead it a couple of times then form a ball, flatten it into a disc, wrap it in plastic, and place it in the fridge for 1 hour.
- In a large bowl, toss together the apples, brown sugar, oat flour, lemon juice, cinnamon, and nutmeg together in a large bowl. Let sit until the dough is ready.
- Have a large baking sheet ready. Place a piece of parchment paper or a silicone baking mat on the counter.
- Lightly flour the parchment, then take the dough out of the fridge, place it on the parchment and roll it into about a 12-inch circle
- Arrange the apples (and any juices from the bottom of the bowl) into the center of the dough, leaving a 2–3-inch border all around them. Then gently fold and crimp the edges of the dough over the filling, overlapping the dough as necessary. Gluten free dough is a little tricky, so go slow. Press to seal the edges and brush with the egg wash if using.
- Place the galette in the fridge for 20 minutes or up to 8 hours (covered).
- Preheat oven to 400°F.
- Take the galette on the baking sheet out of the fridge and bake until the filling is bubbly and the crust is golden brown and set, about 35–45 minutes. Check at 35 minutes and keep checking if it needs a little longer.
- Remove the galette from the oven and it allow to cool on the baking sheet for 10 minutes before slicing and serving.
- Cover and store leftover galette in the refrigerator for up to 4 days.