Ingredients:

  • 1 1/4 cups (150g) all-purpose flour, plus more for dusting
  • 1/2 teaspoon (3g) granulated sugar
  • 1/4 teaspoon (1.5g) salt
  • 1/2 cup (113g) unsalted butter, very cold, cut into 1/2-inch cubes
  • 4-6 tablespoons (60-90ml) ice water
  • 4 medium apples (such as Honeycrisp, Gala, or Granny Smith), peeled, cored, and thinly sliced (approx. 500g)
  • 2 tablespoons (30ml) lemon juice
  • 1/4 cup (50g) granulated sugar
  • 2 tablespoons (25g) packed light brown sugar
  • 2 tablespoons (14g) all-purpose flour
  • 1 teaspoon (2g) ground cinnamon
  • 1/4 teaspoon (0.5g) ground nutmeg
  • 2 tablespoons (28g) unsalted butter, cut into small pieces
  • 1/4 cup (30g) all-purpose flour
  • 2 tablespoons (25g) packed light brown sugar
  • 1/4 teaspoon (0.5g) ground cinnamon
  • 2 tablespoons (28g) cold unsalted butter, cut into small pieces
  • Pinch of salt
  • 1 large egg, beaten
  • 1 tablespoon milk or water
  • Turbinado sugar, for sprinkling

Instructions:

  1. Make the Dough: Combine flour, sugar, and salt in a food processor (or bowl if making by hand). Add cold butter and pulse (or cut in with a pastry blender) until the mixture resembles coarse crumbs. Gradually add ice water, pulsing (or mixing) until the dough just comes together. Form into a disc, wrap in plastic wrap, and chill for at least 1 hour.
  2. Prepare the Filling: In a large bowl, toss apple slices with lemon juice, granulated sugar, brown sugar, flour, cinnamon, and nutmeg.
  3. Make the Crumble: In a small bowl, combine flour, brown sugar, cinnamon, and salt. Cut in the cold butter until the mixture resembles coarse crumbs.
  4. Assemble the Galette: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. On a lightly floured surface, roll out the dough into a 12-inch circle. Transfer the dough to the prepared baking sheet. Arrange the apple slices in the center of the dough, leaving a 2-inch border. Dot with butter pieces. Sprinkle crumble topping evenly over the apples. Fold the edges of the dough over the apples, pleating as needed. Brush the crust with egg wash (optional) and sprinkle with turbinado sugar (optional).
  5. Bake the Galette: Bake for 45-55 minutes, or until the crust is golden brown and the apples are tender.
  6. Cool and Serve: Let the galette cool slightly on the baking sheet before slicing and serving. This apple galette recipe is best served warm.