A salted butter apple galette is a fun twist on a classic. I’m a huge fan of this dessert recipe because the filling contains just one tablespoon of brown sugar and the rest of the sweetness comes from the apples!
The free-form crust can be rolled into a circle, oval or rectangle and you can fill it with other fruit fillings to change things up.
The price of vanilla beans has sky-rocketed recently, so if using the seeds from a vanilla bean isn’t in your budget right now, I recommend using vanilla powder or extract. The powder can be used in in other desserts and as well as homemade hot cocoa mix.
You can serve the apple galette alone, with a dollop of whipped cream or scoop of vanilla ice cream.
Here are some other apple recipes for the fall season:
Apple, Bacon and Sausage Breakfast Skillet
Apple Cider Pancakes
Caramel Apple Coffee Cake
Salted Butter Apple Galette Recipe (Grain-Free)
For the crust:
- 1 1/2 cups almond flour
- 1/4 cup tapioca flour
- 1/4 cup arrowroot flour
- 1 tablespoon coconut sugar
- 1/4 teaspoon Celtic Sea salt
- 6 tablespoons unsalted butter
- 1 large egg
For the apple filling:
- 2 large apples, about 1 pound (I used Pink Lady), peeled and sliced into 1/8”-thick slices
- 1 tablespoon organic brown sugar
- 3 tablespoons salted butter
- 1/4 teaspoon vanilla powder or seeds from 1 vanilla bean (I used some vanilla powder I had in my pantry and when I looked up the current prices, I didn’t realize the price has skyrocketed, so as an alternative, you can use 1/4 teaspoon vanilla extract)
For the egg wash:
- 1 large egg
- Place the almond flour, tapioca flour, arrowroot flour, coconut sugar and sea salt in the bowl of a food processor. Pulse 8-10 times to blend. Add the butter and pulse for 8 one-second pulses. Add the egg and process until the crust comes together into a cohesive ball.
- Place the dough on a large piece of plastic wrap. Form the dough into a 9-inch disk, wrap and place in the refrigerator for 30 minutes.
- Preheat the oven to 350ºF and adjust the rack to the middle position.
- Place the butter and vanilla powder (or vanilla seeds) in a small saucepan and cook over medium-low heat, stirring often, until the butter foams and then browns, about 5-7 minutes. Remove the pan from the heat.
- Roll the dough on a piece of unbleached payment paper into a rough 14×10” rectangle about 1/4” thick. Transfer the crust to a large baking sheet.
- Arrange the apples on top, overlapping and leaving a 1½” border. Brush apples with the browned butter and sprinkle with the 1 tablespoon brown sugar. Lift edges of the dough over apples, tucking and overlapping as needed to keep rectangular shape. If the dough breaks, use your fingers to pinch the dough back together.
- Beat the egg with 1 teaspoon of water in a small bowl and brush the crust with egg wash. Bake until apples are soft and juicy and crust is golden brown, 30-35 minutes. Let cool slightly on baking sheet before slicing.
- The galette is best eaten the day it is baked.
- Serving Size: 1
Photo Credit: Becky Winkler
Kimberly A Ward