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Rainbow Apple Galette

It’s the fall-spiced rainbow apple galette that’s quite literally easier than pie! Fresh apple bounty + cinnamon & nutmeg + a buttery flaky crust = a sinfully delicious and miraculously easy-to-make dessert!
Prep Time20 mins
Cook Time50 mins
Course: Dessert
Cuisine: Californian, French
Author: Daniela Gerson


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


  • 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.


  • 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. 
Did you make this recipe? Please share and tag @DanielaGerson! I'd love to see how you're making colorful waves in the kitchen!