This cinnamon apple galette is the perfect fall dessert to whip up during apple season. Think spiced almond frangipane with cinnamon and nutmeg, melt-in-your-mouth honeycrisp apples, wrapped up in a buttery flaky crust, served with cold vanilla bean ice cream. Like could dessert get any better?!
Btw, this recipe is easily made vegan – just sub in vegan butter! It’s as simple as that to make this into a vegan apple galette!
Whether you make this for yourself (because you deserve it) or serve this for a party, this galette will be a hit.
Sidenote, this is a riff off my almond peach galette recipe here.
Everything You’ll Need For This Cinnamon Apple Galette
Here’s everything you’ll need to make this cinnamon apple galette.
- Honeycrisp apples: This is my favorite apple variety for baking, eating, and everything in between.
- All-purpose flour: Bob’s Red Mill has always been my go-to.
- Almond flour: Make sure to use blanched almond flour to avoid any grittiness in the frangipane.
- Coconut sugar: Feel free to use regular cane sugar if you prefer, both work just as well.
- Unsalted butter: I’ve probably mentioned this before, but unsalted butter is always my butter of choice, as it gives you control over the amount of salt going into your galette. If you want to use regular salted butter, I’d omit the salt entirely from the pie and frangipane. Quick note, I used regular butter, but if you’re vegan just sub in a vegan butter (Miyoko’s is my favorite for baking with).
- Almond milk: Sub in any creamy you have on hand, such as cashew milk, regular milk, etc.
- Almond extract
- Spices: Including ceylon cinnamon, nutmeg, and cloves.
- Kosher salt
How to Make This Cinnamon Apple Galette
So, there are essentially three components to this cinnamon apple galette recipe; the pie dough, frangipane, and apples. Each component gets prepped together and then sits for about 1-2 hours (with the exception of the apples which I like to slice fresh). So you could prep each component a few days ahead of when you want to make this galette, just to make the baking process easier.
Anywho, I thought I’d walk you through each component (in detail) because while this galette is pretty straightforward and almost impossible to mess up, I’m a visual girlie!!
Detailed instructions and measurements are below in the recipe card – this is solely to provide a step-by-step visual for you.
Make The Pie Crust
In a large bowl, whisk together the flour, coconut sugar, and salt.Then pop in the refrigerated butter and cut into the dough using your fingers. Mash the butter pieces into the flour, flattening them and working them into smaller bits. Once you’ve worked in all the butter, you should have a coarse, slightly yellowed mixture, filled with some larger pieces of butter, and some very small bits. You want to work quickly here to ensure the butter doesn’t melt, especially if your kitchen is hot.
Drizzle in the ice water (don’t get in any ice, just water) and mix with a spatula to incorporate. Then switch to using your hands, kneading until a shaggy dough forms. It’ll look a bit clumpy and dry, with loose bits. Transfer the dough onto a floured work surface (aka your counter). Pat the dough into a ½-inch thick disc, wrap it in plastic wrap, and refrigerate for 2 hours.
Make The Frangipane
In the same bowl you use for the pie dough or a medium mixing bowl, whisk together the almond flour, coconut sugar, all-purpose flour, spices, and kosher salt. Then add in the butter, almond milk, and almond extract. Using a rubber spatula, mix and scrape to incorporate the butter until a smooth paste forms. Cover with plastic wrap and leave on the counter.
Prep The Apples
Once the dough is done chilling, prep the apples. Cut the apples in halves, then slice the halves into very thin slices (basically as thin as you can get them). Fan each half out by pressing it slightly at an angle. Set aside and mix together the coconut sugar and cinnamon in a small bowl.
Assemble, Bake, & Serve
Lastly, preheat your oven to 425°F and line a large sheet pan with parchment paper. Let the pie dough sit at room temperature for about 10 minutes to soften. Then roll out the dough into a 12-inch circle, spread the frangipane over, and arrange the apples on top, leaving about a 2-inch margin. Fold up the pastry, brush with milk, and bake in the oven for 40-45 minutes.
Let the galette cool for 5 minutes, and then serve warm with vanilla bean ice cream.
The assembly process is super straightforward, which is why I didn’t include process photos.
My Tips for a Perfect Apple Galette
- Highly recommend using honeycrisp apples. The quality and flavor of the apples is one of the main flavor components of this galette (duh), and will make or break this dessert. And I’ve found that honeycrisp apples get the job done right every time! Feel free to experiment with other varieties if you like, but honeycrisp is my recommendation.
- Keep the pie dough cold. The key to a buttery, flaky, and crisp crust is cold butter. Once it melts, the crust won’t have those flaky layers. So keep the butter and other ingredients cold, and work fast when you’re handling the pie dough.
- Don’t overstuff the galette. I like to use an 8” cake pan to mark the edge of where the frangipane and apples should be within the crust. If you overfill the galette, the crust won’t crisp up and brown properly, and the filling will ooze out and create a mess.
If you have any questions at all, feel free to leave a comment below or DM me on Instagram.
Happy apple (and fall) season my friends, hope you enjoy this!!
XO, Yasmeen
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Cinnamon Apple Galette
- Prep Time: 30 minutes
- Chill Time: 2 hours
- Cook Time: 45 minutes
- Total Time: 3 hours 15 minutes
- Yield: 6–8 slices 1x
- Category: Dessert
- Cuisine: American
Description
This cinnamon apple galette is the perfect fall dessert to whip up during apple season. Think spiced almond frangipane with cinnamon and nutmeg, melt-in-your-mouth honeycrisp apples, wrapped up in a buttery flaky crust, served with cold vanilla bean ice cream. Like could dessert get any better?!
Ingredients
Flaky Pie Dough
- 10 tbsp (145 g) unsalted butter, cold
- 1 1/2 cups (200 g) all-purpose flour
- 1 tbsp (10 g) coconut sugar
- 1 tsp (5 g) kosher salt
- 5 tbsp (60 ml) ice water
Cinnamon Almond Frangipane
- 1 cup (112 g) blanched almond flour
- 1/3 cup (50 g) coconut sugar
- 2 tbsp (15 g) all-purpose flour
- 2 tsp ceylon cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 tsp kosher salt
- 6 tbsp (85 g) unsalted butter, softened
- 1 tbsp (11 g) almond milk
- 2–3 tsp almond extract
Honeycrisp Apples
- 3 medium honeycrisp apples, thinly sliced and fanned out
- 1 tbsp (10 g) coconut sugar
- 1/2 tsp ceylon cinnamon
- 1 tbsp (14 g) butter, cold and cut into small cubes
Instructions
Prep the dough
- Prep the butter and ice water. Cut the butter into little cubes, and pop it in the fridge. Additionally, fill a cup with ice water and place it in the fridge as well.
- Mix the dry ingredients. In a large bowl, whisk together the flour, coconut sugar, and salt.
- Work in the butter. Pop in the refrigerated butter and cut into the dough using your fingers. Mash the butter pieces into the flour, flattening them and working them into smaller bits. Once you’ve worked in all the butter, you should have a coarse, slightly yellowed mixture, filled with some larger pieces of butter, and some very small bits. You want to work quickly here to ensure the butter doesn’t melt, especially if your kitchen is hot.
- Bring together the dough. Drizzle in the ice water (don’t get in any ice, just water) and mix with a spatula to incorporate. Then switch to using your hands, kneading until a shaggy dough forms. It’ll look a bit clumpy and dry, with loose bits. Transfer the dough onto a floured work surface (aka your counter).
- Form and chill the dough. Pat the dough into a ½-inch thick disc, wrap it in plastic wrap, and refrigerate for 2 hours.
Prep the frangipane
- In the same bowl you use for the pie dough or a medium mixing bowl, whisk together the almond flour, coconut sugar, all-purpose flour, spices, and kosher salt. Then add in the butter, almond milk, and almond extract. Using a rubber spatula, mix and scrape to incorporate the butter until a smooth paste forms. Cover with plastic wrap and leave on the counter.
Prep the apples
- Once the dough is done chilling, prep the apples. Cut the apples in halves, then slice the halves into very thin slices (basically as thin as you can get them). Fan each half out by pressing it slightly at an angle. Set aside and mix together the coconut sugar and cinnamon in a small bowl.
Assemble, Bake, & Serve
- Preheat your oven to 425°F.
- Roll out the dough. Let the pie dough sit at room temperature for about 10 minutes to soften. Unwrap the dough and place it on a large sheet of floured parchment paper. Use a rolling pin to beat the dough all across the surface to make it more pliable. Dust the top of the dough with more flour, then roll it out, dusting with flour as needed, into a 12-inch circle. Place dough onto the prepared baking tray. Place an 8-inch cake pan in the center of the circle and press down ever so slightly. This will create an indentation to show exactly how far out to spread your filling! Transfer the pie crust (with the parchment paper) to a large sheet pan.
- Assemble the galette. Spread the frangipane over the pie crust, and make sure to not go over the marked margins. Using a butter knife, pick up the fanned apples and place them onto the tart. Start from the outside and arrange however you’d like. I typically arrange 3 of the apples around the tart, then use any smaller part of the apple to fill in gaps. Place the pats of butter over the apples (they will melt into the tart as it cooks and add in moisture). Fold up the crust up and over the apples, creating a series of evenly spaced pleats all the way around, Press firmly on the pleats to help the pastry adhere to itself. Then brush the crust with almond milk – this will help the crust brown evenly.
- Bake the galette. Bake the galette until the pastry is dark golden brown and puffy, about 40-45 minutes. The bottom will be a dark brown – this is normal. Let the galette cool for 5 minutes and then serve warm with vanilla bean ice cream.
Notes
- You’ll need a total of two sticks of butter (or one block of Kerrygold butter), plus a little extra. I like to cut off the 6 tbsp needed for the frangipane and leave it on the counter to soften while I make the pie dough.
- Feel free to prep the pie dough and frangipane up to 2 days ahead of when you want to bake the galette. Just be sure to tightly wrap the pie dough in plastic wrap to ensure that it doesn’t dry out in the fridge.
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