Prep Time - 30 minutes | Time To Make - 1 hour 30 minutes
Alex is the baker behind Bright-Eyed Baker, where you can find a variety of baked goods and other sweets made from scratch (many of which are gluten-free), plus the occasional savory recipe or mixed drink. Her goal is to show you that from-scratch baking, gluten-free or not; doesn’t have to be intimidating.
This apple galette has all the cozy flavors of a warm apple pie, complete with a buttery crust, but its free-form shape gives it a rustic vibe and is approachable to make. Try it this holiday season with a glass of Niki’s Rosé
1 ¾ cups all-purpose flour
1 tablespoon granulated sugar
½ teaspoon salt
¼ teaspoon ground cinnamon
5 ounces unsalted butter, cold
¼ teaspoon vanilla extract
3 ½-4 ounces ice water
3 tablespoons brown sugar
1 ½ tablespoons corn starch
1 teaspoon cinnamon
Dash of ground nutmeg
Dash of ground all spice
¾ lb granny smith apples, peeled, cored, and thinly sliced
2 tablespoons unsalted butter, melted
Raw sugar, for sprinkling
In a medium mixing bowl, whisk together the flour, granulated sugar, salt, and cinnamon.
Use the large-hole side of a box grater to grate in the cold butter. Use hands to gently toss the butter into the flour mixture until it’s dispersed, with no large clumps remaining.
Sprinkle the vanilla extract over the flour mixture. Add 3 ½ ounces of ice water and fold in partially with a spatula. Use hands to finish bringing dough together, adding the remaining ½ ounce water if needed. The dough should be slightly tacky, but not overly sticky or dry.
Press dough into a round disc, wrap in plastic wrap, and refrigerate for one hour.
In a small bowl, whisk together brown sugar, corn starch, cinnamon, nutmeg, and all spice for filling.
Flour a large sheet of parchment paper to use as a rolling surface. Roll chilled dough out to a 12” circle, dusting dough with flour as needed to prevent sticking. If desired, use a knife to trim any uneven edges.
Leaving a 1 ½” clear border around the outer edges, arrange apple slices concentrically over the galette dough, working from the outside towards the center. The apple slices should partially overlap. Sprinkle filling mixture evenly over the fruit when done.
Use parchment to carefully lift the outer edges of the galette and fold them over the border of the fruit filling, forming a crust. If dough cracks, use your fingers to gently patch it back together.
Slide parchment onto a baking sheet and place assembled galette in freezer for 10 minutes. Meanwhile, preheat oven to 400ºF.
Just before baking, brush galette crust with melted butter, pouring any remaining butter directly over the fruit filling. Sprinkle galette liberally with raw sugar.
Bake galette in preheated oven for 30-40 minutes, or until the crust is golden. Serve warm, optionally with whipped cream or ice cream.