Honey Apple Galette

This honey apple galette captures the warm, comforting flavors of a traditional apple pie but with a rustic charm that makes it perfect for cozy gatherings. Inspired by a delightful bakery in Brussels, it uses sweet Honeycrisp apples with a touch of honey to create a dessert that’s both inviting and elegant. Whether you’re making it for Thanksgiving, Rosh Hashanah, or a casual brunch, this galette is sure to be a crowd-pleaser.

I first made this on a chilly autumn afternoon after dreaming about that bakery galette for months. Now it’s my go to dessert for sharing with friends and family during the holidays.

Ingredients

• All purpose flour: for a tender but sturdy crust choose unbleached for best texture
• Granulated sugar: to sweeten both the crust and the filling while helping to create a crisp surface
• Salt: to enhance flavor and balance sweetness in the dough
• Cold unsalted butter: adds richness and flakiness use high quality butter and keep it chilled
• Ice water: keeps the dough cool for a tender, flaky crust
• Honeycrisp apples: bring a juicy crunch and perfect balance of sweet and tart look for firm, unblemished fruit
• Ground cinnamon: for warm spice that complements the apples
• Honey: in the filling and for glazing adds natural sweetness and shine opt for a mild floral variety
• Fresh lemon juice: brightens the filling and prevents apple slices from browning
• One large egg: to brush over the crust for a beautiful golden finish
• Powdered sugar: to dust the finished galette for a light touch of sweetness

Instructions

Prepare the Crust:

Begin by whisking together the flour, sugar, and salt in a large bowl until evenly combined. Cut in the cold, cubed butter using a pastry cutter or your fingertips. Work quickly until the mixture resembles coarse crumbs with peasized butter pieces visible. Gradually drizzle in ice water one tablespoon at a time, gently mixing after each addition just until the dough begins to come together but is not sticky. Shape the dough into a flat disk, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes to relax the gluten and chill the butter.

Make the Filling:

While the dough chills, toss the peeled, cored, and thinly sliced Honeycrisp apples with granulated sugar, flour, cinnamon, honey, and fresh lemon juice. The sugar helps macerate the apples, while the flour absorbs extra juices, and lemon juice prevents discoloration. Coat all slices evenly until glossy and fragrant.

Roll Out the Dough:

Lightly flour your clean work surface and roll the chilled dough into a rough twelve inch circle about oneeighth of an inch thick. Don’t worry about making it perfectly round rustic edges are charming. Using a spatula or your hands, carefully transfer the rolled dough to a parchment lined baking sheet for easy handling.

Assemble the Galette:

Pile the apple filling in the center of the dough, leaving a two inch border all around. Gently fold the edges of the dough up and over the apples, pleating the dough as you go to create a relaxed, rustic edge. The center should remain exposed to let steam escape and highlight the filling. Brush the folded crust with the beaten egg to achieve a shiny, golden finish during baking.

Bake:

Preheat your oven to four hundred degrees Fahrenheit or two hundred degrees Celsius. Bake the galette in the middle rack for thirtyfive to forty minutes, or until the crust is deeply golden and the apples are tender when pierced with a fork.

Finish and Serve:

Allow the galette to cool slightly on the baking sheet. Dust the crust lightly with powdered sugar for a delicate sweetness. Warm the remaining honey slightly to make it pourable, then drizzle generously over the apples for a glossy, inviting finish that enhances flavor.

Honeycrisp apples are my favorite choice here because they offer juicy crispness and perfectly balanced flavor that shines in this simple dessert. I remember the first time I brought this galette to a holiday gathering it disappeared so fast that I promised myself to always have apples and butter on hand for another round.

Storage Tips

Store leftover galette loosely covered at room temperature for up to two days to keep crust crisp and apples tender. For longer storage, wrap tightly and refrigerate, reheating gently in a low oven before serving. The galette also freezes beautifully either wrapped as unbaked dough or baked slices, making it a great dessert for busy days.

Ingredient Substitutions

Fuji apples work well if you want a sweeter, firmer bite; the flavor profile shifts slightly from tart to more honeyed but remains delicious. For a dairy free crust, use a high quality plant based butter that is chilled to ensure the same flaky texture. Replace honey with maple syrup for a deeper, caramel like sweetness especially good for those avoiding bee products.

Serving Suggestions

Serve warm with a scoop of vanilla bean ice cream or a dollop of lightly whipped crème fraîche for a classic pairing. Try adding fresh thyme or finely chopped rosemary to the apple mixture before baking for a subtle, herbal twist that enhances the depth of flavor. Pair with a warm cup of spiced cider or a crisp white wine for an elegant finish to any meal.

This rustic honey apple galette is simple to make and delivers bakery quality results at home. Serve it warm with ice cream for the most comforting experience.

Common Questions About Recipes

→ Why is my crust soggy underneath?

Rolling the dough thin and baking on a preheated stone or placing the oven rack lower helps create a crisp base and prevents sogginess.

→ Can I use both Fuji and Honeycrisp apples?

Yes, combining Fuji and Honeycrisp adds sweetness and firmness from Fuji with tangy juiciness from Honeycrisp, enhancing complexity.

→ How do I prevent leaking during baking?

Coating the apple slices with flour absorbs excess juice, and overlapping the dough pleats slightly ensures a good seal to minimize leaks.

→ Can the dough be prepared in advance?

Yes, the dough can be made up to two days ahead and refrigerated or frozen up to a month. Thaw in the fridge before rolling out.

→ What’s the best way to slice apples for even baking?

Thinly slice apples about 1/8 inch thick to ensure uniform cooking and tender filling without mushiness.

→ Any tips for getting a glossy crust finish?

Brush the crust with beaten egg before baking, and warm honey for drizzling adds shine and extra flavor after baking.