What the heck is this?
Think of this as pie’s chill, effortlessly cool cousin. No fussy crust-crimping, no soggy bottoms, no drama — just buttery flaky pastry wrapped around soft, cinnamon-sugar apples in a rustic, no-rules kind of way. This Easy Peazy Cinnamon Apple Galette is your answer when you want homemade dessert without the sweat. It’s cozy, golden, caramelized magic with just enough crunch on the crust and tender apple filling that tastes like fall decided to throw a party in your mouth. You don’t even need a pie dish. Just a baking sheet and a dream.
Why You’ll Love This Recipe
It looks fancy, but it’s secretly so low-effort
No pie dish, mixer, or lattice-weaving required
Crispy, buttery crust that tastes like you baked all day
Warm, cinnamon-kissed apples that melt in your mouth
Goes great with ice cream, whipped cream, or coffee straight from the pot
Perfect for guests, brunch, dessert, or “oops I ate the whole thing alone” moments
The Good Stuff You’ll Need
For the crust (or just buy pre-made, we won’t judge):
1 1/4 cups all-purpose flour
1 tbsp sugar
1/4 tsp salt
1/2 cup cold unsalted butter, cut into cubes
3–4 tbsp ice water
For the filling:
3 medium apples (any combo of Honeycrisp, Gala, Granny Smith), thinly sliced
1/4 cup sugar
1 tbsp brown sugar
1 tsp cinnamon
1/4 tsp nutmeg
1 tsp lemon juice
1 tbsp flour (helps thicken the juices)
For assembly & finishing:
1 tbsp butter, cut into small bits
1 egg (for egg wash)
1 tbsp sugar (for sprinkling)
Optional: caramel drizzle or powdered sugar
Let’s Do This
Step 1: Make (or roll out) your crust
If you’re making it from scratch, mix flour, sugar, and salt in a bowl. Cut in the cold butter with your fingers or a pastry cutter until crumbly. Add ice water 1 tbsp at a time until the dough holds together. Shape into a disk, wrap, and chill for 30 minutes. Or just grab that store-bought dough and let it come to room temp.
Step 2: Mix those apples
Toss thinly sliced apples with sugar, brown sugar, cinnamon, nutmeg, lemon juice, and a tablespoon of flour. Let it hang out while you roll the dough — this gives the apples time to soak up all that cinnamon goodness.
Step 3: Roll, fill, and fold
Preheat oven to 400°F (200°C). Roll out the dough on a floured surface into a rough 12-inch circle — perfection not required. Transfer to a parchment-lined baking sheet. Pile the apple filling into the center, leaving about 2 inches of space around the edge. Dot the top with bits of butter. Fold the edges up over the apples, pleating as needed to keep things snug but casual.
Step 4: Brush & bake
Beat the egg and brush the crust with it. Sprinkle the whole galette with sugar — don’t be shy. Bake for 35–40 minutes until the crust is golden and the apples are tender. If any juices leak out, that’s rustic charm.
Step 5: Cool and swoon
Let it cool for at least 10–15 minutes before slicing — molten apple lava is real. Serve warm or at room temp with a scoop of vanilla ice cream, a dollop of whipped cream, or just your hands.
Serving Suggestions
Drizzle with warm caramel and sea salt for full fall fantasy
Serve for brunch with sharp cheddar cheese (trust us)
Make it mini by splitting dough and filling into smaller galettes
Add a pinch of cardamom or ginger for a twist
Switch It Up
Use pears instead of apples — or do a combo
Try puff pastry if you want it extra flaky
Add chopped pecans or walnuts to the filling
Sub coconut sugar or maple syrup for a deeper flavor vibe
Make-Ahead Tips
Make the dough 2–3 days ahead and chill
Freeze unbaked galette and bake straight from frozen (add 5–10 mins to baking time)
Leftovers? Reheat slices in a 300°F oven for 5–8 mins to revive that crust
Questions People Actually Ask
Q: Do I have to peel the apples?
A: Nope! Leave the skins on for texture, fiber, and fewer dishes.
Q: Can I use store-bought crust?
A: Absolutely. This is supposed to be easy, not a Great British Bake Off audition.
Q: Can I freeze it after baking?
A: Yup! Let it cool completely, then wrap it up tight. Reheat in the oven to crisp it up.
Q: Is it supposed to be leaky?
A: A little juice escape is totally normal. That’s part of its rustic charm.
Q: What’s the best apple combo?
A: A mix of tart and sweet (like Granny Smith + Honeycrisp) gives you the best of both worlds.
Easy Peazy Cinnamon Apple Galette: The Lazy Pie That Stole the Show
- Total Time: 50 minutes
- Yield: 6-8 servings
Description
Think of this as pie’s chill, effortlessly cool cousin. No fussy crust-crimping, no soggy bottoms, no drama — just buttery flaky pastry wrapped around soft, cinnamon-sugar apples in a rustic, no-rules kind of way. This Easy Peazy Cinnamon Apple Galette is your answer when you want homemade dessert without the sweat. It’s cozy, golden, caramelized magic with just enough crunch on the crust and tender apple filling that tastes like fall decided to throw a party in your mouth. You don’t even need a pie dish. Just a baking sheet and a dream.
Ingredients
For the crust (or just buy pre-made, we won’t judge):
1 1/4 cups all-purpose flour
1 tbsp sugar
1/4 tsp salt
1/2 cup cold unsalted butter, cut into cubes
3–4 tbsp ice water
For the filling:
3 medium apples (any combo of Honeycrisp, Gala, Granny Smith), thinly sliced
1/4 cup sugar
1 tbsp brown sugar
1 tsp cinnamon
1/4 tsp nutmeg
1 tsp lemon juice
1 tbsp flour (helps thicken the juices)
For assembly & finishing:
1 tbsp butter, cut into small bits
1 egg (for egg wash)
1 tbsp sugar (for sprinkling)
Optional: caramel drizzle or powdered sugar
Instructions
Step 1: Make (or roll out) your crust
If you’re making it from scratch, mix flour, sugar, and salt in a bowl. Cut in the cold butter with your fingers or a pastry cutter until crumbly. Add ice water 1 tbsp at a time until the dough holds together. Shape into a disk, wrap, and chill for 30 minutes. Or just grab that store-bought dough and let it come to room temp.
Step 2: Mix those apples
Toss thinly sliced apples with sugar, brown sugar, cinnamon, nutmeg, lemon juice, and a tablespoon of flour. Let it hang out while you roll the dough — this gives the apples time to soak up all that cinnamon goodness.
Step 3: Roll, fill, and fold
Preheat oven to 400°F (200°C). Roll out the dough on a floured surface into a rough 12-inch circle — perfection not required. Transfer to a parchment-lined baking sheet. Pile the apple filling into the center, leaving about 2 inches of space around the edge. Dot the top with bits of butter. Fold the edges up over the apples, pleating as needed to keep things snug but casual.
Step 4: Brush & bake
Beat the egg and brush the crust with it. Sprinkle the whole galette with sugar — don’t be shy. Bake for 35–40 minutes until the crust is golden and the apples are tender. If any juices leak out, that’s rustic charm.
Step 5: Cool and swoon
Let it cool for at least 10–15 minutes before slicing — molten apple lava is real. Serve warm or at room temp with a scoop of vanilla ice cream, a dollop of whipped cream, or just your hands.
Notes
Drizzle with warm caramel and sea salt for full fall fantasy
Serve for brunch with sharp cheddar cheese (trust us)
Make it mini by splitting dough and filling into smaller galettes
Add a pinch of cardamom or ginger for a twist
- Prep Time: 20 minute
- Cook Time: 30 minutes
Nutrition
- Calories: ~280 kcal per serving
- Fat: ~30g
- Carbohydrates: ~15g
- Protein: ~3g