This gluten-free apple galette is the perfect fall dessert. It delivers all the cozy apple pie flavors—juicy, spiced apples wrapped in a rustic free-form crust—without the fuss of a top crust or complicated assembly. The result is a beautiful, easy-to-make dessert that highlights fresh apples and warm autumn spices.
This post has been updated from the original posted September 2, 2021.
Rustic, simple and full of fall flavor, this apple galette combines thinly sliced apples tossed with warm spices and a touch of honey, all folded into a tender gluten-free crust. It’s an ideal way to showcase seasonal apples with minimal effort and maximum flavor.
Why you will love this Apple Galette
- Make ahead: the crust can be made in advance—store in the fridge up to 2 days or freeze for up to 3 months.
- Less work than a double-crust pie but just as satisfying, with a rustic look that’s effortless to create.
- The spices fill your kitchen with a comforting autumn aroma.
- Easy to adapt to vegan: swap the egg for a flax egg and replace honey with maple syrup.
- Grain-free and paleo-friendly when using the almond-flour crust.
- Gluten-free crust is lightly sweetened and flaky without being fussy.
- Perfect for enjoying peak apple season—simple, gorgeous and delicious.
Ingredients for Gluten-free Galette Crust
- Almond flour: Use finely ground, blanched almond flour for best texture. You can substitute a gluten-free all-purpose flour if preferred—adjust moisture as needed.
- Arrowroot powder: A neutral, gluten-free starch that helps bind the crust. Cassava or tapioca starch can be substituted if necessary.
- Honey: Adds gentle sweetness; replace with maple syrup to make the dough vegan.
- Olive oil: Keeps the dough tender. Coconut or avocado oil also work if you prefer.
- Egg: Provides structure; swap for a flax egg to make the crust vegan (dough will be slightly firmer to work with).
- Sea salt: Balances the flavors in the crust.
Ingredients for the Apple Galette Filling
- Apples: Choose firm apples—mix sweet and tart varieties for the best flavor and texture.
- Lemon juice: Brightens the filling and prevents browning.
- Honey: Sweetens the filling; use maple syrup for a vegan option.
- Apple pie spices: Cinnamon, allspice, ginger and nutmeg with a pinch of salt for balance.
What are the best apples for a galette?
- Choose firm apples with smooth skin—avoid bruised or overly wrinkled fruit.
- Combining varieties gives depth of flavor; firmer apples hold their shape better during baking.
- Sweet apples: Gala, Fuji, Braeburn, Honeycrisp for a naturally sweet filling.
- Tart apples: Pink Lady, Jonagold, Granny Smith add brightness and balance the sweetness.
- If you’re picking apples at an orchard, ask for recommendations—many farms grow varieties especially good for baking.
How to make the Gluten-Free Galette Crust
Start with the crust because it needs to chill at least 4 hours or overnight to firm up and be easy to roll. The dough comes together quickly with simple, wholesome ingredients.
Crust Step 1: Combine almond flour, arrowroot, egg (or flax egg), honey, salt and olive oil in a food processor or mixing bowl until the mixture forms a crumbly dough.
Crust Step 2: Process or mix until well combined and the dough holds together when pressed between your fingers.
Crust Step 3: Form the dough into a ball, wrap tightly in plastic wrap, and refrigerate for at least 4 hours or overnight.
The easiest way to core and slice an apple
Cut each apple in half and remove the core using a melon baller or spoon.
Place each half cut-side down and slice thinly. Repeat until all apples are sliced and ready to toss with the spice mixture.
Make the apple filling
Whisk cinnamon, allspice, ginger, nutmeg, lemon juice and honey together in a large bowl.
Add the sliced apples and toss until they are evenly coated with the spice mixture.
Roll out the Dough
- Place chilled dough on a piece of parchment paper.
- Dust with a little arrowroot or starch to prevent sticking.
- Roll from the center outward in all directions to form an even disc about 1/4″ thick.
- Transfer the parchment with the dough to a rimmed baking sheet and chill until ready to fill.
How to Assemble and Bake
Step 1: Sprinkle the rolled dough with a little arrowroot to keep the crust from getting soggy, then brush lightly with some of the spice mixture.
Step 2: Arrange the apple slices on the dough in a circular pattern, leaving about a 1″ rim around the edge.
Step 3: Fold the crust up over the apples, pinching the dough where needed to secure the edge while leaving the center exposed.
Step 4: Whisk an egg and brush the exposed crust with the egg wash to promote a golden finish.
Step 5: Optionally sprinkle chopped nuts or pomegranate seeds over the apples, and dust with a little extra cinnamon if you like.
Step 6: Bake in a 350°F oven for 30–35 minutes, until the apples are tender and the crust is golden brown.
Allow the galette to cool on a wire rack for a short time, then slice and serve warm or at room temperature. It pairs beautifully with vanilla ice cream, yogurt or a drizzle of extra honey or maple syrup.
More Healthy Fall Recipes
- Healthy Dairy-free Baked Apples
- Mashed Acorn Squash Recipe
- Butternut and Beetroot Salad
- No Sugar Applesauce Recipe
If you try this recipe, consider leaving a rating and a comment. If you share a photo on Instagram, tag @dkhealthcoach and use the hashtag #debraklein.
📖 Recipe
Gluten-free Apple Galette
Pin Recipe
Equipment
- Food processor or mixing bowl
- Rolling pin
- Melon baller or spoon
- Pastry brush
- Mixing bowls
Ingredients
Dough
- 1 cup blanched almond flour
- 1 cup arrowroot powder
- ½ cup olive oil
- 1 tablespoon honey (or maple syrup)
- 1 large egg (or flax egg)
- ½ teaspoon sea salt
Apple Filling
- 4 large apples
- 2 teaspoons lemon juice
- 2 tablespoons honey (or maple syrup)
- 1 teaspoon cinnamon
- ¼ teaspoon allspice
- ⅛ teaspoon ground ginger
- ⅛ teaspoon nutmeg
Egg wash
- 1 large egg, whisked
Optional
- 2 tablespoons finely chopped almonds
- 2 tablespoons pomegranate seeds
Instructions
- Make dough: Combine almond flour, arrowroot, olive oil, honey, egg and salt in a food processor or bowl until a crumbly dough forms. Roll into a ball, wrap tightly and refrigerate at least 4 hours or overnight.
- Preheat the oven to 350°F (175°C).
- Make apple filling: In a large bowl whisk lemon juice, honey, cinnamon, allspice, ginger and nutmeg. Slice apples, remove cores, then thinly slice and toss with the spice mixture until evenly coated.
- Roll out dough: Place chilled dough on parchment, dust with arrowroot and roll to an even 1/4″ thickness.
- Fill and fold: Spoon the apple mixture into the center of the dough, leaving a 1″ border. Fold the edges of the crust up over the apples, creating a rustic rim and leaving the center exposed.
- Optional: Sprinkle chopped nuts or pomegranate seeds over the top.
- Egg wash: Brush the exposed crust with the whisked egg for a golden finish.
- Bake: Bake at 350°F for 30–35 minutes until apples are tender and the crust is golden. Cool slightly on a wire rack, slice and serve warm or at room temperature.
Notes
Vegan option: Substitute the egg with a flax egg and swap honey for maple syrup.
Apples: Use a mix of tart and sweet firm apples for the best texture and flavor; firmer apples hold their shape nicely.
Spices: If preferred, use 2 teaspoons of apple pie spice instead of measuring individual spices.
Nutrition
Note
Nutrition estimates were calculated with online tools. For the most accurate values, calculate nutrition using the specific ingredients and brands you use.