Rustic Honeycrisp Apple Galette Recipe

Baked apples, cinnamon, and a buttery crust come together in this simple and satisfying Honeycrisp Apple Galette.

It’s a straightforward dessert that delivers the familiar flavors of apple pie, but with much less effort.

This galette features thinly sliced Honeycrisp apples layered over a crisp, flaky crust and baked until golden brown. The result is a rustic, free-form tart that’s perfect for fall and easy enough for any day of the week.

Whether you’re baking for a holiday meal or just want a seasonal dessert that doesn’t require a pie dish, this recipe is a reliable go-to.

Ingredients You’ll Need

This galette uses pantry staples and a few fresh ingredients. Here’s what you’ll need:

For the crust:

• 1 ¼ cups all-purpose flour
• 1 tablespoon granulated sugar
• ½ teaspoon salt
• ½ cup unsalted butter, cold and cubed
• 3–4 tablespoons ice water

For the filling:

• 3 Honeycrisp apples, peeled and thinly sliced
• 2 tablespoons granulated sugar
• 1 tablespoon brown sugar (optional)
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract

Optional toppings:

• 1 egg (for egg wash)
• Coarse sugar for sprinkling
• Caramel sauce or powdered sugar for garnish

How to Make a Homemade Galette Crust

Making your own crust may seem intimidating, but it’s surprisingly easy—and well worth the effort. A galette crust doesn’t need to be perfectly round or even. The rustic shape is part of its charm.

1. Combine dry ingredients: In a large bowl, whisk together the flour, sugar, and salt.
2. Cut in butter: Add the cold, cubed butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
3. Add ice water: Start with 3 tablespoons of ice water, mixing gently. Add an additional tablespoon if needed, just until the dough comes together.
4. Chill: Form the dough into a disk, wrap in plastic, and refrigerate for at least 30 minutes. This helps keep the butter cold, resulting in a flakier crust.

Preparing the Apple Filling

While the dough chills, prepare your apple filling.

1. Slice the apples: Peel and core the apples, then slice them thinly and evenly so they bake uniformly.
2. Mix with flavor: In a bowl, toss the apple slices with granulated sugar, brown sugar (if using), cinnamon, nutmeg, lemon juice, and vanilla extract. Let the mixture rest while you roll out the dough.

Letting the apples sit for a few minutes draws out their natural juices and allows the flavors to meld.

Assembling and Baking the Galette

This is where the magic comes together – assembling your galette.

1. Roll the dough: On a lightly floured surface, roll the dough into a 12-inch circle. It doesn’t have to be perfect—rustic is the goal. Transfer to a parchment-lined baking sheet.
2. Arrange the apples: Layer the apple slices in the center of the dough, leaving a 2-inch border around the edges. You can arrange them in a fan pattern or pile them casually.
3. Fold the edges: Gently fold the edges of the dough over the apples, pleating as you go. The center will remain exposed.
4. Add egg wash: Brush the crust with beaten egg and sprinkle with coarse sugar.
5. Bake: Bake at 400°F (200°C) for 35–40 minutes, or until the crust is golden brown and the apples are tender.

Let the galette cool slightly before slicing so the juices can set.

Serving Suggestions and Variations

This galette is versatile and can be served in several delicious ways:

• Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
• Drizzle with warm caramel sauce for added indulgence.
• Dust with powdered sugar before serving for a bakery-style finish.
• Add a savory twist with a sprinkle of fresh rosemary or a small amount of sharp cheddar mixed into the crust.

Mini galettes are also a fun and easy way to create individual portions—perfect for dinner parties or holiday tables.

Storage and Make-Ahead Tips

If you have leftovers, they store well for several days.

• Refrigerate: Store leftover galette in an airtight container in the fridge for up to 3 days.
• Reheat: Warm in the oven at 300°F for 10 minutes to maintain a crisp crust.
• Freeze: Freeze the unbaked dough or the fully baked galette. To reheat a frozen galette, bake at 350°F until warmed through.

To save time, you can also make the dough and filling a day ahead and assemble just before baking.

Recipe FAQ’s

Can I use store-bought pie dough instead of homemade?

Yes! While homemade crust offers better flavor and texture, store-bought pie dough works in a pinch.

Can I make this galette ahead of time?

Absolutely. You can prepare the dough and apple filling a day ahead and assemble just before baking.

Can I freeze the galette?

Yes, you can freeze it unbaked (wrapped well) or freeze leftovers. Reheat in the oven to crisp up the crust.

How do I keep the crust from getting soggy?

Chill the dough and avoid overly juicy filling. You can also sprinkle a bit of flour or almond flour under the apples before baking.