Gluten Free Rustic Apple Galette

Can you believe that Thanksgiving is just a week away. This is a perfect desert for your Thanksgiving table. It’s appearance is beautiful once it’s all baked and sitting on your table, and the smell is of this apple galette is intoxicating.

Usually it’s apple pie for desert around here in the fall, and especially for Thanksgiving, but I decided to try the galette. I really enjoy fall and making fall deserts. Apple pie is one of my favorites to make. So I was really excited to try the new desert.

On a recent post you may remember that I had told you that we had been experimenting with different flour mixtures for our baking needs, Bob’s Gluten Free and Better Batter have been two that I have recently purchased. This evening I decided to try out the Better Batter for the crust of this galette. This was a perfect choice, as it compliments the apples wonderfully.

For the crust I simply followed the instructions on the side of the Better Batter box. Once my dough had come together I shaped it into a disc in scran wrap and threw it in the refrigerator while I got the apples together. I will post a simple crust recipe at the end for those who want to make their own. This is also a dish that is easily converted to regular flour.

Preheat oven to 400.

INGREDIENTS FOR APPLE FILLING:

  • 3-6 Gala Apples, thinly sliced, cored and peeled

Let me give you a little side note on these apples. I used Gala because we had bought a big bag of apples and they were needing to be used up. Usually, when I make an apple pie I like to mix apples. Typically, I use Granny Smith and then another red variety of apple to mix flavors. Also, this time I didn’t peel my apples. I usually do! I wanted to see if I liked this galette rustic style and leave the peels on. I simply sliced the apples very thin. Do which ever you like, peeled or unpeeled.  Also, the size of the apples will depend on how many you use for this. I believe I used 6 small ones. Seriously, I just kept slicing and lost count!!! That’s what happens when your mom calls and you are trying to do two things at once, talk and slice apples!

  • 4 tbsp unsalted butter
  • 1/4 cup brown sugar
  • 1/2 tsp cinnamon
  • sprinkle of nutmeg
  • 1 tbsp cornstarch

EGG WASH:

  • 1 egg
  • little bit of water

In a medium-sized skillet on the stove top, melt the butter over low heat. Once it has melted, add in the brown sugar, cinnamon, nutmeg and cornstarch. Stir these all together until well combined. Add your sliced apples. Mix until all the yumminess is coating your apples. At this point, it begins to smell define! My house smelled like fall!!! Let the apples cook for about 10-15 minutes, stir occasionally. You want them to become soft. Remove from heat and set aside to cool.

While these were cooking on the stove top I took the crust back out of the refrigerator and began rolling it out. I floured my counter top, and rolling-pin, with a little bit of the Better Batter flour and began rolling out the dough. Roll the dough out into a circle to about 12-15 inches. Once you have it rolled out transfer it to a lined parchment paper baking sheet pan.

Pile your apple mixture into the middle of the crust, leaving about 2 inches around your edges. Once the apples are arranged in the middle, gently roll your edges up over the apples. Do this going all the way around the apples and pinch the edges together as you go.

Once this is done mix up the egg wash and brush the outside edges. Sprinkle with a little bit of sugar.

Place a piece of foil loosely over the apple galette and bake for approximately 25 minutes. Remove the foil and continue baking for 15-20 minutes, until your crust is gold brown.

Remove from oven and let cool, just a bit before serving with whipped cream or ice cream!

INGREIENTS FOR A REGULAR CRUST (GLUTEN FREE OR NON-GLUTEN FREE):

  • 1 1/2 cups all purpose flour (your choice gluten free or not!)
  • 1/4 tsp salt
  • 1 stick (unsalted butter, cold, cut into small cubes)
  • 2 tbsp cream cheese (cold, cut into small cubes)
  • 3 tbsp ice water (this varies, I start off with 3 tbsp and add more until I feel as though my crust is coming together as it should)

Use a patry cutter to combine all ingredients in a large bowl. You can also use a food processor to make your crust come together. I have never done this, but it does work.

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