Salted Butter Apple Galette Recipe (Gluten-Free)

Last Updated on September 10, 2025 by Carrie Korem, FNTP

If you’ve been craving a rustic dessert that looks impressive but is surprisingly easy to make, this apple galette recipe is for you! A galette is essentially a free-form pie—no special pan required—just a buttery crust wrapped around juicy, caramelized apples.

What makes this apple galette extra special? It’s completely gluten-free and grain-free. The crust is made with almond flour, tapioca, and arrowroot, making it both healthier and deliciously tender. The filling is naturally sweet, using only a tablespoon of brown sugar, so the apples really shine.

This is one of my favorite fall desserts because you can dress it up or down: serve it warm with a scoop of vanilla ice cream, a dollop of whipped cream, or simply enjoy it as-is. And if apples aren’t your thing, this versatile crust can easily be used for pears, peaches, or other seasonal fruits.

Why You’ll Love This Apple Galette

• Gluten-Free + Grain-Free: Perfect for those avoiding wheat or corn-based flours.
• Simple + Rustic: No need for a pie dish—just roll, fold, and bake.
• Naturally Sweetened: Most of the sweetness comes from the apples.
• Versatile: Swap apples for pears, peaches, or plums to enjoy this recipe all year long.

Ingredients for Gluten-Free Apple Galette

For the Crust:

• 1 ½ cups finely ground almond flour
• ¼ cup tapioca flour
• ¼ cup arrowroot flour
• 1 tablespoon coconut sugar
• ¼ teaspoon Celtic sea salt
• 6 tablespoons unsalted butter
• 1 large egg

For the Apple Filling:

• 2 large apples (about 1 pound), peeled and sliced ⅛” thick (Pink Lady or Honeycrisp work great)
• 1 tablespoon organic brown sugar
• 3 tablespoons salted butter
• ¼ teaspoon vanilla powder or seeds from 1 vanilla bean (substitute ¼ teaspoon vanilla extract if needed)

For the Egg Wash:

• • 1 large egg + 1 teaspoon water

Step-by-Step: How to Make an Apple Galette

1. Make the Gluten-Free Crust

Place almond flour, tapioca flour, arrowroot flour, coconut sugar, and sea salt in a food processor. Pulse 8–10 times. Add butter and pulse until crumbly. Add the egg and process until the dough comes together. Shape into a disk, wrap in plastic wrap, and chill for 30 minutes.

2. Prepare the Browned Butter

Melt butter with vanilla powder or bean seeds in a small saucepan. Cook over medium-low heat until the butter foams and turns golden brown, 5–7 minutes. Set aside.

3. Assemble the Galette

Roll the dough out on parchment paper into a 14×10” rectangle, about ¼” thick. Transfer to a baking sheet. Arrange apple slices in the center, leaving a 1 ½” border. Brush apples with browned butter, sprinkle with brown sugar, and fold the edges of the dough over the filling. Pinch any cracks closed.

4. Add Egg Wash + Bake

Brush the crust with egg wash. Bake at 350°F for 30–35 minutes, until apples are tender and the crust is golden brown. Let cool slightly before slicing.

Tips for the Perfect Apple Galette

• Choose the right apples: Pink Lady, Honeycrisp, or Granny Smith hold up best during baking.
• Don’t skip chilling the dough: This prevents sticking and helps keep the crust flaky.
• Make it your own: Add a drizzle salted caramel or dollop of whipped cream over the top before serving.

Serving + Storage

Serve your apple galette warm with whipped cream, vanilla ice cream, or even plain. It’s best eaten the day it’s baked, but leftovers can be stored in the fridge for up to 2 days.

More Apple Recipes You’ll Love:

Apple, Bacon and Sausage Breakfast Skillet 
Apple Cider Pancakes 
Caramel Apple Coffee Cake 
Caramel Apples 

This gluten-free apple galette is proof that you don’t need grains or loads of sugar to make a dessert that feels cozy, indulgent, and perfect for fall. It’s simple enough for a weeknight treat but beautiful enough to serve at a holiday gathering.

If you’ve been looking for an easy apple galette recipe that fits a grain-free lifestyle, this one’s going to become a favorite.

Salted Butter Apple Galette Recipe (Grain-Free)

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• Prep Time: 20
• Cook Time: 45
• Total Time: 1 hour 5 minutes
• Yield: Serves 6-8
• Category: dessert
• Diet: Gluten Free

Ingredients

For the crust:

• 1 1/2 cups almond flour
• 1/4 cup tapioca flour
• 1/4 cup arrowroot flour
• 1 tablespoon coconut sugar or organic cane 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 (you can sub with 1/4 teaspoon vanilla extract)

For the egg wash:

• 1 large egg

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Instructions

1. 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.
2. 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.
3. Preheat the oven to 350ºF and adjust the rack to the middle position.
4. 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.
5. 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.
6. 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.
7. 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.
8. The galette is best eaten the day it is baked.

Nutrition

• Serving Size: 1

Photo Credit: Becky Winkler