This Gluten-Free Cinnamon Apple Galette screams fall baking – but you can seriously enjoy it any time of the year! Gluten-free galettes are one of my favorite desserts to bake – you can find all of my gluten-free galette recipes in one spot, including an easy to follow tutorial on how to make gluten-free galette dough!
Gluten-free baking doesn’t have to be a challenge – especially when baking a rustic gluten-free galette. The more rustic it is, the better! This gluten-free cinnamon apple galette is perfect for Thanksgiving dinner, fall baking, or Sunday dinner!
Gluten-Free Cinnamon Apple Galette
I’m a sucker for anything with a crust, especially this gluten-free cinnamon apple galette. Galettes were a new dessert to me a few years back, but they’ve quickly become one my favorite gluten-free desserts because of their rustic, artisanal appearance compared to the perfectly created lattice pies you see floating around. Galettes are similar to tarts, however, the distinction lies within the crust. While tarts have a more straight-side crust, galettes are a more rustic, free-form crust. In other words, the PERFECT crust for a non-baker like me!
How to make a gluten-free cinnamon apple galette
- Make the galette dough. To see a full step-by-step tutorial with images, read through my gluten-free galette dough recipe.
- In a large mixing bowl, add the flour, sugar, and salt to a large mixing bowl. Then cut the cold butter into small chunks and add to the bowl.
- Using a pastry blender, cut in the butter until you have coarse crumbs.
- Add cold water and blend with a fork until the dough comes together. Remove the dough from the bowl and form into a ball or disc. Wrap with plastic wrap and refrigerate for 20-30 minutes.
- While the dough is chilling, add apples, sugar, cinnamon, and allspice to a large mixing bowl. Set aside until dough is ready.
- When the dough is ready, lay out one sheet of parchment paper and lightly flour. Place the dough onto the floured surface. Cover the dough with an additional sheet of parchment paper and roll out into a large 12-14 inch circle – or just roll out with a floured rolling pin. If the dough sticks, try the parchment paper trick.
- Spoon filling into the center of the dough, then carefully fold up the edges, letting them naturally fold in.
- Carefully transfer the dough, bottom parchment paper and all, to a baking sheet. Trim the parchment paper so that it’s not hanging over any edges of the baking sheet.
- In a small bowl, whisk the one egg white and brush over the crust edge – sprinkle additional sugar across the entire galette and place into the oven to bake
. Bakefor 30 minutes, then remove from oven and let slightly cool before serving.
Yes, you can refrigerate the gluten-free galette dough for up to 3 days. You will want to ensure it’s wrapped tightly in plastic wrap or something equivalent, and also let warm up a bit at room temperature before rolling out.
The tightly wrapped dough can be frozen for 2-3 weeks. You’ll want to let it thaw at room temperature before rolling.
If the dough feels too hard after you refrigerate just let it warm up a bit at room temperature until
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Enjoy these gluten-free dinners with your cinnamon apple galette!
- Skirt Steak with Blue Cheese Polenta
- Baked Chicken Gnocchi
- Pan Roasted Vegetables with Maple Tahini
- Stuffed Pork Tenderloin with Cherry Port Sauce
- Thanksgiving Maple Herb Turkey
Gluten-Free Cinnamon Apple Galette
- Filling Ingredients
- Four tart apples (I used Braeburn) peeled and chopped
- 1/2 cup sugar
- 1/2 tsp. cinnamon
- 1/2 tsp. allspice
- 1 3/4 cup gluten-free 1 to 1 flour (I use Bob's Red Mill 1 to 1 gluten free baking flour)
- 1 Tbsp. sugar
- 1/2 tsp. salt
- 1/2 cup unsalted butter
- 1/3 cup cold water
- one egg white
- Preheat oven to 375 degrees F.
- In a large mixing bowl, combine flour, sugar, and salt. Cut butter into cubes and add to the flour mixture.
- Using a pastry blender or fork, cut the butter into the flour mixture until you have coarse crumbs.
- Add the cold water and stir with a fork until the dough comes together. If needed, add in additional water 1 Tbsp. at a time until the dough forms.
- Press the dough into a ball or disc, wrap in plastic wrap, and refrigerate for 20 minutes.
- While the dough is chilling, add apples, sugar, cinnamon, and allspice to a large mixing bowl and stir to combine. Set aside until the dough is ready.
- When the dough is ready, lay out one sheet of parchment paper and lightly flour. Place the dough onto the floured surface. Cover the dough with an additional sheet of parchment paper and roll out into a large 12-14 inch circle - or just roll out with a floured rolling pin. If the dough sticks, try the parchment paper trick.
- Spoon the filling into the center of the dough, then carefully fold up the edges, letting them naturally fold in. There will be cracks and lines.
- Carefully transfer the galette, bottom parchment paper and all, to a baking sheet. Trim the parchment paper, if needed, so that it is not hanging over the edges of the baking sheet.
- In a small bowl, whisk the egg white and gently brush the egg white over the folded edges of the crust. Sprinkle with additional sugar.
- Bake for 30 minutes, remove from oven and let cool slightly before serving.
- Nutritional Disclaimer
- If the crust cracks as you fold it, just simply pinch it together.
Jennifer is the recipe developer and food photographer behind Wanderlust and Wellness since 2016. She creates easy, approachable gluten-free recipes for the everyday home cook; because cooking gluten-free doesn’t mean food has to be complicated or tasteless.