Healthy Apple Galette Recipe

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Healthy Apple Galette Recipe :-A homemade apple galette is just as delicious as apple pie, but it only requires half the amount of time and effort. A handcrafted all-butter crust that is both flaky and thick, as well as a drizzle of salted caramel, are the finishing touches on this fall dessert that is both simple and stunning. To obtain the highest possible level of enjoyment, serve with a scoop of vanilla ice cream.


Healthy Apple Galette Recipe

Ingredients :


  • 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled), plus more for work surface
  • 2 Tablespoons (25g) granulated sugar
  • 1/4 teaspoon salt
  • 1/2 cup (8 Tbsp; 113g) cold unsalted butter, cubed*
  • 1/4 cup (60ml) ice-cold water, plus more as needed
  • egg wash: 1 large egg beaten with 1 Tablespoon (15ml) milk
  • optional: coarse sugar

ingredients on counter including disc of dough, jar of salted caramel, lemon, brown sugar, egg, flour, and cinnamon.



  • 3–4 apples, peeled and sliced into 1/4-inch slices (about 4–5 cups (500–600g) slices)*
  • 1/4 cup (50g) packed light or dark brown sugar
  • 1 and 1/2 Tablespoons (12g) all-purpose flour
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • optional: salted caramel sauce



Instructions :

Make the crust

  • The flour, sugar, and salt should be mixed together in a medium basin using a whisk. Make the mixture resemble coarse pea-sized crumbs by cutting in the butter with a pastry cutter or two forks until it reaches the desired consistency.
  • Make sure the flour is wet by adding the water and stirring it in. Add an additional one to two tablespoons of water if the dough appears to be dry.
  • Turn the dough out onto a work area that has been lightly dusted with flour, and create a ball out of the dough by working it with your hands. It should be pressed into a thick disc.
  • Refrigerate the dough disk for at least one hour and up to three days after wrapping it in plastic wrap or parchment paper and placing it in the refrigerator.



As the dough chills, prepare the filling

  • In a large bowl, combine the apples, brown sugar, flour, lemon juice, cinnamon, and nutmeg. Mix until everything is evenly distributed.
  • Keep the dough covered securely and allow it to rest until it is ready. The majority of the time, I will cover it and store it in the refrigerator throughout this period.
  • Prepare a large baking sheet by lining it with parchment paper or a baking mat created from silicone. You will need to clear some shelf space in your refrigerator because step 6 requires the formed galette to begin chilling. (Please refer to the recipe note)


  • Take the dough and roll it out into a circle that is 12 inches in diameter on a surface that has been lightly dusted with flour. Transfer the dough to the baking sheet that has been prepared.
  • (You can also roll out the dough directly on the parchment paper or silicone baking mat that you are using to line the baking pan. This is another option. If this is the case, dust the baking mat or parchment paper with a little bit of flour.
  • Put the apples, along with any fluids that have been drained from the bottom of the bowl, in the middle of the dough, making sure to leave a border of two to three inches all around them.


  • Alternatively, you can arrange the apple slices in a more planned design, such as concentric circles, or you can simply spoon the filling on top of the apple slices. The borders of the dough should be folded over the filling in a gentle manner, and the dough should be overlapping as required.
  • If you want to seal the edges, press carefully. The crust edges should be generously brushed with egg wash, and coarse sugar can be sprinkled on top of the crust if desire is expressed.
  • Depending on your preferences, you can sprinkle three tablespoons of salted caramel over the filling, but not the crust.
  • Once the oven has been preheated (the following step), place the galette in the refrigerator for at least 15–20 minutes, and for up to 8 hours afterwards.


  • Cover it lightly if you are going to refrigerate it for more than one to two hours. In the event that the galette is not cold when it is placed in the oven, it will lose its shape.
  • Preheat the oven to 400 degrees Fahrenheit (204 degrees Celsius).
  • After approximately 35–36 minutes in the oven, the filling should be bubbling and the crust should be golden brown.


  • Take the dish out of the oven and let it cool for ten minutes on the baking sheet before moving it to a cutting board and serving it. There is the option of serving the dessert with vanilla ice cream and additional salted caramel sauce drizzled on top.
  • Put any remaining galette in the refrigerator, cover it, and store it there for up to four days.



Notes :

  • Make Ahead, Freeze Directions: Dough and filling can be made ahead and refrigerated for 3 days. You can freeze the dough for 3 months after making it in step 1. Roll and fill after thawing overnight in the fridge.
  • Affiliate-linked Special Tools: Glass Mixing Bowls | Pastry Cutter | Rubber Spatula | Baking Sheet | Silicone Baking Mat or Parchment Paper | Rolling Pin | Pastry Brush | Coarse Sugar Sprinkles


  • Butter: Use cold cubed butter. I prefer to freeze it for 15 minutes beforehand.
  • Apples: Granny Smith, Honeycrisp, Pink Lady, and Fuji are my favorite galette apples. My post on The Best Apples for Baking lists my preferred apple kinds and when to use them.
  • Shaped galette chilling before baking: Step 6 chills the shaped galette in the fridge to keep its shape in the oven. I chill it for 15 minutes while the oven heats up.


  • If your refrigerator doesn’t fit your baking sheet or you’re worried about warping a cold metal baking sheet in a hot oven, try this: Lift the galette on parchment paper or a silicone baking mat onto a refrigerator shelf after assembling it.
  • Lift and carefully place the parchment/baking mat with galette onto the baking sheet after chilling.



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