Spiced Apple Galette

A sweet treat for a cozy night with friends.

I’m a big fan of desserts that include fruit — especially when it’s baked until golden and bubbling. There’s just something so comforting about that mix of sweet and slightly tart flavours, and apples are one of my absolute favourites to bake with!

This apple galette is my kind of dessert: rustic, unfussy, and seriously delicious. If you haven’t made a galette before, think of it as a more relaxed version of a pie — no need for perfect edges or fancy crimping. It’s all about that flaky, golden pastry wrapped around tender, spiced apples.

The beauty of an apple galette is in its simplicity. Thinly sliced apples - both green or red apples work - are tossed with a bit of sugar, cinnamon, and lemon, then layered into the centre of a buttery pastry. Once it’s baked, the apples soften beautifully and the edges go crisp and golden. It smells incredible in the oven and tastes even better with a scoop of vanilla ice cream or a dollop of cream.

I love how the apple filling holds its shape but still gets soft and jammy in parts — and using a mix of slightly tart and sweet apples gives the galette a bit of complexity without any extra effort.

If you’re into easy desserts that look impressive and taste amazing, this apple galette might just become a new favourite. Whether you’re serving it warm for guests or enjoying a quiet slice on the couch while watching a movie, it’s one of those recipes that always hits the spot.

Spiced Apple Galette Recipe

Makes: 1

Takes: 1.5 hours

For the pastry:

I’ve used Claire Saffitz’s “Flaky All-Butter Pie Dough” recipe, alternatively you can use store bought pastry to save time.

Filling ingredients:

• 4 Granny Smith apples, peeled and cored

• 1/2 lemon, juice only (or 1 tbsp apple cider vinegar)

• 2 tbsp flour

• 1 tsp cinnamon + 1/2 tsp ground ginger (if you like spice!)

• 1/2 cup brown sugar

• 1 tbsp cream

Method:

Pre-heat the oven — 180 degrees C.

Make the filling: peel and core the apples and slice them into 0.5cm thick pieces. Transfer to a large bowl and squeeze lemon juice over the apples and toss to coat.

Add into a small bowl: flour, spices and brown sugar and use a fork to roughly mix together.

Toss the dry ingredients in with the apples and 1 tbsp cream. Leave it to sit in the bowl while you roll out your pastry.

Lightly dust your bench: roll dough out into a large circle (it doesn’t have to be perfect). You don’t want the dough to be too thick, but thick enough to move it (approx. 0.4cm). Transfer to a 23cm skillet or metal dish lined with baking paper.

Arrange the apples on the pastry, leaving a rough 2cm border. Roughly fold the edges over to create an open pie. Pour over the rest of the caramel sitting at the bottom of the bowl.

Bake for 45-55 minutes until pastry is golden on top (and underneath) and apples are tender.

Note: cooking times may vary depending on your pastry, keep an eye on it!

Serve with your favourite ice cream.