It’s the fall-spiced rainbow apple galette that’s quite literally easier than pie!
The very best of the season’s fresh apple bounty + cinnamon & nutmeg + a buttery flaky crust = a sinfully delicious and miraculously easy-to-make dessert!
Celebrate the quintessential flavors of fall with this colorful and rustic apple galette!
Why This Recipe Works
- Easier than Pie! Galette is pie fuss free and low maintenance cousin, requiring none of the same precision to make! Dough, with minimal shaping, is wrapped around thinly sliced apples, rustic-as-can-be-style!
- The Dough! The virtually fail safe dough easily and quickly comes together in a food processor.
- All the Fall Flavors! Sprinkling apples, the quintessential fruits of fall, with sweet-spicy cinnamon and nutmeg, makes for a galette full of warming fall flair!
- All the Apple Colors! Celebrate every color of the apple rainbow! Optional to create a ombre effect when assembling.
Ya know fall is here when apples can be found in every color of the rainbow! They even come in hot pink! Generally, supermarkets tend to carry the same exact 5-10. Head to your local farmers market to find apples in all their glorious variations!
How to Make this Recipe
- Make dough in food processor (or use store bought). If making dough from scratch, let chill. If using store bought, let thaw out.
- Roll dough out. Galette is free form (can be rolled into either a round or rectangle or any shape in between), transfer to a baking sheet/tray. Chill in fridge while prepping apples.
- Thinly slice apples. Either a colorful mix or a single kind.
- To achieve the rainbow-ombre apple affect: group apples by color.
- Sprinkle apples with cinnamon, nutmeg and sugar; brush with melted butter and vanilla.
- Fold edges over; brush them with butter-vanilla mixture, sprinkle with more spices and sugar.
- Bake until apples are soft, (almost jammy like) and cooked through, the fruit juices are bubbling, and the crust is a deep golden-brown.
Don’t worry about precision or even-ness rather embrace galettes inner chill! Whatever shape it rolls out to be is perfectly imperfect!
Note: This recipe calls for apples but almost any firm fruit in season such as pears will work too! Just keep in mind that tart fruits need more sugar that sweet fruit.
Cinnamon & Nutmeg
Cinnamon: Not all cinnamon is harvested equally! Cinnamon is separated into two main categories (though there’s hundreds of types): cassia cinnamon and Ceylon cinnamon and yes, they taste and smell differently.
Most of what we call cinnamon in the US is cassia cinnamon from Indonesia (there’s also Chinese and Saigon cassia). It’s bold and sweet and spicy.
Ceylon cinnamon, commonly called “real” cinnamon, is native to Sri Lanka. The flavor is much more mild, subtle and delicate and far less spicy with warmer floral notes.
Know where your cinnamon comes from!
For this recipes, I used Spice Tribe’s organic ground cinnamon, Cinnamomum cassia, known simply as “cassia,” is from farms in the Padang region of Western Sumatra, Indonesia.
Nutmeg: This nutty, slightly sweet and intense spice has a strong and distinct aroma and comes in two forms: ground or whole.
It is the seed from a dark-leaved evergreen tree, which is also cultivated for mace.
For best flavor, always grate fresh nutmeg! It will impart a fresher, cleaner taste than using the pre-ground stuff.
For this recipe, I used Spice Tribe’s organic nutmeg kernels from the fruit of the Myristica fragrans tree native to Indonesia.
These wildly fragrant spices, associated with fall, will keep your cozy and warm all season long!
Cooks Tips
- When possible, buy local apples grown sustainably. and organic apples.
- Not all spices are harvested equally! Know where your spices come from. For most flavorful results, grate whole nutmeg.
- For the flakiest dough, be sure to start with very cold butter.
- Dough must chill at least 2 hours (and up to 2 days) in the fridge.
- If dough begins to crack during assembly, simply pinch the cracks together and seal.
- Serve with a scoop of vanilla ice cream or a dollop of whip cream.
- Store any leftovers at room temperature, wrapped tightly in plastic wrap, for up to 2 days.
Celebrate the best of seasons fresh apple bounty with this colorful and very easy-to-make rustic apple galette!
Stoked on seasonal fruit rainbow galettes?
Check out this stone fruit galette, berry galette and tomato galette (yes galette's can be savory too!)
Have ya tried this recipe? I’d love to hear about it and see it too! Please leave a comment below and take a pic and tag it on Instagram with @DanielaGerson. You can also follow me on Facebook, Instagram and Pinterest to see more colorfully delicious food and all sorts of awesome adventures!
Let's make waves in the kitchen!
Rainbow Apple Galette
Ingredients
For the Dough
- 1 tablespoon sugar
- 1/2 teaspoon kosher salt
- 1 cup all-purpose flour plus more for surface
- 8 tablespoons chilled unsalted butter cut into pieces
- 1 large egg beaten to blend
For the Apple Filling
- 4-7 apples in different or the same colors about 1.5 pounds
- 3 tbsp granulated sugar
- 2 teaspoons cinnamon divided
- 1 teaspoon nutmeg divided
- 4 tablespoons butter
- 1.5 teaspoons vanilla extract
- 1 tablespoon brown sugar
Instructions
- To make the galette dough: pulse the flour, sugar and salt together in a food processor fitted with the blade attachment until combined. Add the butter and pulse until the mixture resembles coarse crumbs. Drizzle egg and pulse until a ball just begins to come together.
- Form dough into a disk. Wrap in plastic and chill until firm, at least 2 hours.
- Pre-heat oven to 400 F.
- Once chilled, remove the dough on a lightly floured surface. Cover a baking sheet/tray/dish with parchment paper. Either roll the entire dough out and transfer to parchment paper or roll out sections at a time and build the galette crust directly on the parchment paper, using your hands to pinch the pieces together. Chill back in the fridge while prepping apples.
- Thinly slice apples into roughly 1/8 thick slices or use a mandolin. Arrange the apples slices on top of dough by color (optional); gently fold edges of dough around apples.
- Sprinkle apples with granulated sugar, 1.5 teaspoons of cinnamon and ¾ teaspoon of nutmeg.
- Melt butter; off heat add vanilla and brush apples with 3 tablespoons of the mixture.
- Brush crust with remaining tablespoon of vanilla-butter mixture, sprinkle with brown sugar and remaining cinnamon and nutmeg.
- Bake, rotating once, until apples are soft and jammy and the crust is golden-brown, 40-50 minutes.
Notes
- When possible, buy local apples grown sustainably.
- For most flavorful results, use freshly grated whole nutmeg.
- Be sure to start with very cold butter for the flakiest and most delicate pastry dough.
- Dough must chill in the fridge at least 2 hours and up to 2 days; it will keep up to a month in the freezer.
- Embrace galettes inner chill and don’t worry about perfection when assembling.
- The galette tastes best straight from the oven, served warm.
- Serve galette with a scoop of vanilla ice cream or a dollop of whip cream.
- Store any leftovers at room temperature, wrapped tightly in plastic wrap, for up to 2 days.
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