Mini Apple Galette recipe with a soft homemade crust, sweet cinnamon apples, and a scoop of vanilla ice cream for the perfect warm and cozy treat. The subtle sweetness of apples with flaky, buttery crust makes for a tasty dessert or if you’re like me, occasional breakfast! All I’ll say is that coffee + apple galette = absolutely delicious.
I love how cute and small these apple pie galettes are, perfect for individual servings which means no sharing! So grab your spoon and dig in because it’s all for you. Not to mention, this mini apple galette is gluten free and can be made dairy free + vegan with a few simple swaps. What’s not to love about them?!
And if you’re looking for more tasty apple sweets, you’ll love these. Caramel Apple Pie Bars have a gluten free crumble layered with vegan caramel, cinnamon apples, and sweet streusel. And then these Baked Apples with a crumbly walnut filling and creamy vegan caramel sauce drizzled overtop.
Ingredients
Gluten Free Flour – I use Bob’s Red Mill Gluten Free 1-to-1 Baking Flour, their blend creates great texture in baked goods. Be sure to add 1½ teaspoons xantham gum if your gluten free flour doesn’t have any.
Sugar – Granulated sugar worked great in these apple galettes but for less sweetness try swapping it for coconut sugar.
Butter – The cold butter is need for the flaky crust, sub for a dairy free/ vegan butter if needed.
Water – This needs to be ice cold for the dough to come together right! I suggest adding actual ice to the water and letting sit for a few minutes to get extra cold.
Apples – I’ve been loving SugarBee apples for their subtle sweetness and crisp texture. Any variety will work though.
Cinnamon – An apple pie galette wouldn’t be complete without cinnamon!
Lemon – Keeps the apples from oxidizing so that they’re crisp for baking and not brown/soft.
Salt – Adds the touch of contrast for sweet and salty flavor.
How to Make Gluten Free Apple Galette Dough
- In the bowl of a food processor, combine gluten free flour, granulated sugar, and kosher salt, and pulse 10-12 times to combine evenly. Add diced butter and pulse another 10-12 times to combine – the mixture will feel slightly-sandy with pieces of butter still-visible. Using a spoon or spatula, knock down any flour that has built up along the sides into the dough mixture and pulse a few more times to combine well.
- Add ice water and pulse 10-12 times to combine. If the dough is still loose and sandy, add more water 1 tsp at a time until it comes together.
- Turn the dough mixture out onto a surface and knead lightly with your hands to ensure that the dough will hold together into one disc. It shouldn’t be sticky (which would indicate too-much water added), but it should hold together and hold an indent when you press on it with your fingertips. Wrap the dough disc in plastic and let rest in the refrigerator for at least 2 hours.
- When ready to bake, pull the chilled dough disc out of the refrigerator to temper at room temperature and preheat your oven to 400F.
How to Make Apple Galette Filling and Roll out Dough
- Thinly-slice the cored and peeled apples and set aside. In a mixing bowl, combine flour, sugar, salt and cinnamon and toss with thinly-sliced apples and squeeze the juice of a half-lemon over the apple filling mixture. Toss apple mixture well with your hands to combine evenly and set aside.
- Once the dough has come to a temperature that it can be rolled out without cracking and breaking, cut your dough disc into 5 equally-sized pieces and roll into balls. Spread some flour on a work surface to prevent sticking and roll dough balls out until they are about ⅛” to ⅙” thick. The shape it gets rolled out into is not important, just be sure to let the dough get warm enough that it rolls out without cracking (you can have a small dish of water next to you to “repair” small cracks in the dough with your fingertips)
- In the center of your rolled out dough, place ~⅔ cup of the apple filling and spread it out, leaving ~1½ – 2” of crust on each side. Starting from any part around the rolled out dough, fold the dough over and on top of the apple filling, leaving a gap in the middle where the apple filling will be exposed.
- Using parchment paper or cooking spray, prepare a half-sheet pan. Using a large spatula, transfer each galette to the sheet pan, spacing the galettes apart evenly. Place sheet tray into preheated oven, and bake for 50 minutes.
- While galettes are baking, prepare your sugar glaze. Add sugar and water to a small saucepan and bring to a boil. Cook until sugar crystals are no longer visible.
- After 50 minutes, remove galettes from the oven and brush the crust and apples with sugar glaze mixtures. Broil for an additional 2-3 minutes, or until the crust and apples have started to brown.
- Pull from the oven and allow them to cool at room temperature 15 minutes. Serve individual galettes warm with vanilla ice cream and enjoy.
What is a Galette
In proper terms, a galette is a flat, round pastry topped with fruit, basically a free form style of pie. What’s great about galettes is that they’re so customizable and easier than pie (in my opinion at least!)
Switch up the fruit topping or other ingredients to try different variations of galette. For fruit try making one with cherries, blueberries, peaches, strawberries, or even a combo of fruit like blueberry apple! Then for additional toppings you could add a vegan caramel drizzle, a chocolate syrup, chopped nuts, or even a cinnamon crumble.
You can also make galettes in different sizes since they bake on a sheet pan versus in a pre-sized pie pan. I made these into a mini apple galette for a fun, cute size but feel free to make medium, large, and any size in between!
Apple Galette Dough
While galettes are easy overall, the crust does need some extra attention to be the ideal flaky, buttery texture. As long as you follow the steps in my directions you should be okay, just make sure to especially pay attention to these important steps:
- A food processor is great for pulsing the flour + butter mixture without completely mixing it. If you don’t have a food processor try using a dough/pastry blender or use your hands with two forks to mimic the motion cutting butter into the dough.
- Cold butter is a must! Keep your butter in the fridge until you’re ready to add it to the flour mixture. You want the butter to remain clumpy in the dough for the flaky crust to form.
- Ice water is also key. I suggest adding actual ice to your water and letting it sit for a minute to get truly ice cold. This helps the butter stay firm and keeps the dough from becoming too moist/sticky.
- For this gluten free apple galette recipe specifically, I suggest using a gluten free flour blend with xantham gum in it. This helps bind the crust ingredients so that everything holds shape. If your blend doesn’t have it, simply add 1½ teaspoons xantham gum to the flour mix.
What to Serve with a Mini Apple Galette
Now this is the fun part, choosing what to pair with the apple galette!
Vanilla ice cream is the obvious choice and can be regular dairy ice cream or a vegan version if needed. You could also try other ice cream flavors like caramel pecan, coconut, coffee swirl, cinnamon pecan, or even a chocolate!
Whipped cream is another good choice if you want something a bit lighter than ice cream. This could be good ‘ole whipped cream, a thick dollop of cool whip, or a dairy-free version of either.
Vegan caramel sauce drizzled overtop would be absolutely divine. I think it really plays into the warm and cozy flavors of an apple galette + it’s easy!
For a breakfast feel, try serving plain or vanilla flavored yogurt alongside your mini apple galette. After all, who said breakfast can’t be sweet and fun?! I fully support these gluten free apple galettes as a legitimate breakfast option.
How to Store Apple Pie Galettes
To store these tasty apple galettes, layer them in an airtight container with a sheet of parchment paper between each galette layer. I’d also add a paper towel on the top of the layers to absorb any excess moisture. The paper towel + parchment layer trick will keep the apple galettes from getting soggy and protect the overall texture.
If you’re looking for more delicious and healthy apple recipes, look no further! I’ve got a sweet and savory option for you to enjoy the apple flavor anytime of day.
Apple Cinnamon Streusel Bread is moist and fluffy with sweet apple flavor and the warming tone of cinnamon. The crumbly streusel topping makes for a decadent breakfast loaf or a subtly sweet dessert!
Kale, Apple, & Quinoa Salad has fluffy quinoa and quick pickled apple slices over a massaged kale salad that’s brimming with fresh flavor and great textures. The homemade salad dressing adds a creamy pop of flavor to the salad!
If you try this recipe, please let me know by leaving a comment and rating in the boxes below! I always love to hear from you and it helps other people find this recipe when they search online for the BEST Mini Apple Galettes 🙂
Ingredients
Crust
- 1 ½ cups 1:1 gluten free flour* plus extra for rolling out
- 1 ½ tsp granulated sugar
- ½ tsp kosher salt
- 4 oz cold butter (1 stick) diced into small pieces
- ⅓ cup ice water plus some extra as needed
Filling
- 3 SugarBee apples peeled and cored
- ¼ cup gluten free flour
- ¼ cup granulated sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- juice from ½ lemon
Glaze
- 2 tbsp sugar
- 1 tbsp water
Instructions
- In the bowl of a food processor, combine gluten free flour, granulated sugar, and kosher salt, and pulse 10-12 times to combine evenly. Add diced butter and pulse another 10-12 times to combine – the mixture will feel slightly-sandy with pieces of butter still-visible**. Using a spoon or spatula, knock down any flour that has built up along the sides into the dough mixture and pulse a few more times to combine well.
- Add ice water and pulse 10-12 times to combine. If the dough is still loose and sandy, add more water 1 tsp at a time until it comes together.
- Turn the dough mixture out onto a surface and knead lightly with your hands to ensure that the dough will hold together into one disc. It shouldn’t be sticky (which would indicate too-much water added), but it should hold together and hold an indent when you press on it with your fingertips. Wrap the dough disc in plastic and let rest in the refrigerator for at least 2 hours.***
- When ready to bake, pull the chilled dough disc out of the refrigerator to temper at room temperature and preheat your oven to 400F.
- Thinly-slice the cored and peeled apples and set aside. In a mixing bowl, combine flour, sugar, salt and cinnamon and toss with thinly-sliced apples and squeeze the juice of a half-lemon over the apple filling mixture. Toss apple mixture well with your hands to combine evenly and set aside.
- Once the dough has come to a temperature that it can be rolled out without cracking and breaking, cut your dough disc into 5 equally-sized pieces and roll into balls. Spread some flour on a work surface to prevent sticking and roll dough balls out until they are about ⅛” to ⅙” thick. The shape it gets rolled out into is not important, just be sure to let the dough get warm enough that it rolls out without cracking (you can have a small dish of water next to you to “repair” small cracks in the dough with your fingertips)
- In the center of your rolled out dough, place ~⅔ cup of the apple filling and spread it out, leaving ~1½ – 2” of crust on each side. Starting from any part around the rolled out dough, fold the dough over and on top of the apple filling, leaving a gap in the middle where the apple filling will be exposed.
- Using parchment paper or cooking spray, prepare a half-sheet pan. Using a large spatula, transfer each galette to the sheet pan, spacing the galettes apart evenly. Place sheet tray into preheated oven, and bake for 50 minutes.
- While galettes are baking, prepare your sugar glaze. Add sugar and water to a small saucepan and bring to a boil. Cook until sugar crystals are no longer visible.
- After 50 minutes, remove galettes from the oven and brush the crust and apples with sugar glaze mixtures. Broil for an additional 2-3 minutes, or until the crust and apples have started to brown.
- Pull from the oven and allow them to cool at room temperature 15 minutes. Serve individual galettes warm with vanilla ice cream and enjoy.
Notes
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