Description
This gluten-free apple galette is the perfect fall dessert – cinnamon-flavored apple slices wrapped in a buttery and flaky homemade pie crust… YUM! Totally dairy-free too! Go bake this apple dessert during apple season, or anytime!
Ingredients
- 2 cups gluten-free all-purpose flour
- 3/4 teaspoons xanthan gum (omit if your gluten-free flour lend already includes it)
- 1/4 cup white sugar
- 1/2 cup unsalted dairy-free butter
- 1/4 tsp salt
- 1 egg, beaten
- 1/4 cup ice water, amount necessary
- 4-5 apples (sliced into 1/4-inch slices - no peeling required!)
- 1/2 cup dark brown sugar (plus more for sprinkling)
- 1 tablespoon fresh lemon juice
- 1 tablespoon freshly-grated lemon zest
- 1/4 tablespoon ground cinnamon
- 1 egg yolk
- 1 tablespoon cornstarch
- 1 tablespoon powdered sugar, for sprinkling
- Maple syrup, for drizzling (optional)
- Dairy-free vanilla ice cream, for accompanying (optional)
Instructions
- Whisk Dry Crust Ingredients: In a bowl, mix gluten-free all-purpose flour, xanthan gum (if using), sugar and butter.
- Cut Butter into Dry Ingredients: Using a pastry cutter or several forks, cut in the dairy-free butter until the mixture resembles coarse pea-sized crumbs.
- Add Iced Water and Egg: Add the iced water and beaten egg and mix well until the ingredients are combined. If the dough is still dry, add an additional tablespoon of water if needed.
- Knead Dough: Use your hands to knead a dough that is soft and pliable.
- Shape and Chill Dough: Shape the dough into a ball, then wrap it with plastic wrap and chill it in the refrigerator for at least 30 minutes to 1 hour.
- Prepare Apple Filling: While the dough is chilling in the refrigerator, prepare the apple filling. In a medium size bowl, combine the ground cinnamon, brown sugar, lemon juice, cornstarch, lemon zest and sliced apples. Stir well. Stir very carefully so as not to break the apple slices. Set aside or refrigerate while the dough rests.
- Preheat Oven: Preheat the oven to 350F.
- Roll Out Dough into Circle: On a lightly floured piece of parchment paper, roll the dough into a circle 12 inches in diameter. Trim the edges of the circle if necessary. Transfer the rolled out dough with the parchment paper onto a large baking sheet.
- Arrange Apple Slices: Arrange the apples in the middle of the rolled out dough as desired, leaving a 2 to 3 inch border. You can make a circle pattern with the apple slices or just randomly transfer them on the dough.
- Fold Pie Dough Over Apples: Carefully fold the edges of the dough over the apples.
- Brush with Egg Yolk and Sprinkle with Sugar: Brush the edges of the dough with egg yolk. Sprinkle dark brown sugar on top.
- Bake Until Golden: Bake the apple galette in the preheated oven until the apple slices are tender and the crust is golden brown. About 35-40 minutes.
- Serve and Enjoy: Allow to cool before sprinkling with a light dusting of powdered sugar and a drizzle of maple syrup. Serve with your favorite (dairy-free) vanilla ice cream.
Notes
Gluten-Free Flour: I recommend using a good-quality gluten-free all-purpose flour blend that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch). I do NOT recommend using a gluten-free flour blend that is made up of heavier flours (such as garbanzo bean flour).
Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours and helps the ingredients to better bind together. If your gluten-free flour blend does not already include xanthan gum, make sure to add it in for best results.
Sugar: I used white sugar, but cane sugar or light brown sugar will work just as well. If you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).
Butter: I used unsalted dairy-free butter to keep the recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular unsalted butter instead.
Egg: The egg helps to better bind the pie crust ingredients together, so make sure you add it in.
Ice Water: Using ice water keeps the dough cool and prevents the butter from melting too quickly, making it easier to handle the dough. Start off with less water, then add more as needed (TIP: You want to get a pliable dough that isn’t dry, but isn’t too wet or sticky either).
Apples: Use your favorite type of sweet or tart apples (fuji apples, gala apples, pink lady, granny smith, etc).
Dark Brown Sugar: I used dark brown sugar, but you can also use light brown sugar or coconut sugar instead. If you are diabetic or insulin-resistant, I highly recommend using brown granulated monkfruit sweetener (a 1:1 brown sugar substitute that is zero glycemic index and will not raise your blood sugar).
Lemon Juice and Zest: For the best flavor, make sure to use freshly squeezed lemon juice and freshly grated lemon zest.
Cinnamon: A pinch of ground cinnamon really adds a beautiful fall flavor to this gluten-free apple galette, so I highly recommend it! Alternatively, you may use equal amounts of apple pie spice instead.
Egg Yolk: The egg yolk is for brushing the edges of the dough so it turns a nice golden brown once baked.
Cornstarch: Cornstarch helps to thicken up the juices from the apples as they cook. If you are allergic to corn, you can try using tapioca starch or arrowroot starch instead.
- Prep Time: 20 mins
- Chilling Time: 30 mins
- Cook Time: 40 mins
- Category: Desserts
- Method: Baking
- Cuisine: Western
