Salted Butter Apple Galette Recipe (Grain-Free)

Salted Butter Apple Galette Grain-Free

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For the crust:

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


  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.