Let’s talk about the kinda dessert that makes your whole kitchen smell like a warm hug. One that’s rustic enough to look homemade (because it is), but pretty enough to impress your mother-in-law.
I’m talking about a Gluten-Free Cinnamon Apple Galette—my go-to fall favorite that hits that sweet spot between pie and lazy weekend baking.
This isn’t some fancy-pants French dessert with a mile-long ingredient list and steps you’ll forget by the time your oven’s preheated. This is good ol’ American comfort food with a twist.
It’s gluten-free, super forgiving, and packed with crisp apples, warm cinnamon, and a buttery crust that flakes just right. I use fresh, locally grown apples—preferably from the farmer’s market when I can. Trust me, it makes all the difference.
So pull on your coziest socks, grab a cup of cider, and let’s make a dessert worth remembering.
Why You’ll Be Making This on Repeat
It’s simple and forgiving. Unlike pies, there’s no pressure to make it look perfect. Galettes are meant to be rustic.
It’s naturally gluten-free. Nobody will guess, I promise.
The crust is buttery and crisp. No soggy bottoms here.
The apples are soft but not mushy. That sweet cinnamon melt-in-your-mouth situation? Yeah, we nailed it.
Let Me Tell You a Little Story
The first time I made this galette was during apple season in upstate New York. I had just picked a box of Honeycrisps from a family-run orchard. I didn’t have a pie pan (still don’t, to be honest), so I went with what I had—an old sheet pan and a dream. That night, we ate it warm by the fireplace. My brother—who never liked “anything gluten-free”—went back for seconds. Then thirds.
Now, every fall, it’s the one thing my family asks for. And now you’ve got the recipe too.
Tips from My Kitchen to Yours
Don’t skip the chill. Cold butter = flakier crust.
Use fresh apples. The flavor is sharper and the texture holds better. Grocery store apples work fine too—just try to grab them in season.
Roll between parchment. It saves mess and keeps that dough from sticking to your counter.
Serve same day. This galette’s best the day you bake it. But leftovers? Pop them in the toaster oven for a few minutes and they’ll still taste amazing.
Variations to Try
Maple twist: Replace brown sugar with maple syrup and toss a little nutmeg into the mix.
Apple-pear combo: Half apples, half ripe but firm pears.
Add crunch: Sprinkle chopped toasted walnuts or pecans on the apples before baking.
The Bottom Line
This gluten-free cinnamon apple galette isn’t just a dessert—it’s comfort on a plate. No mixer needed, no fancy tools, no pie panic. Just real, good food made with your hands.
Whether you’re baking it for a fall dinner, Thanksgiving dessert, or a random Sunday afternoon, it’s one of those recipes you’ll want to hang onto.
And hey—if it becomes your signature fall thing? You won’t hear me complain.
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Gluten-Free Cinnamon Apple Galette
- Total Time: 1 hour 25 minutes
- Yield: 1 galette (about 6–8 slices) 1x
- Diet: Gluten Free
Description
A rustic, flaky, gluten-free dessert packed with cinnamon-spiced apples and wrapped in a buttery homemade crust. Made with fresh, locally sourced ingredients and perfect for cozy nights or holiday gatherings.
Ingredients
For the crust:
1 ½ cups gluten-free all-purpose flour (I use King Arthur or Bob’s Red Mill 1:1 blend)
1 tablespoon granulated sugar
½ teaspoon kosher salt
10 tablespoons cold unsalted butter (local creamery if you can!), cut into small cubes
4 to 6 tablespoons ice water
For the filling:
3 medium apples (Honeycrisp, Fuji, or Gala work great), peeled and thinly sliced
¼ cup brown sugar (packed)
1 tablespoon cornstarch
1 teaspoon ground cinnamon
½ teaspoon vanilla extract
A pinch of salt
Juice of half a lemon (fresh, please)
For brushing and topping:
1 egg (for egg wash)
Coarse sugar (for sprinkling on top)
Optional: a small drizzle of local honey after baking
Instructions
The Crust That Changed Everything
You can absolutely buy a gluten-free crust from the store if you’re short on time. But if you’ve got 10 minutes and a rolling pin, this homemade version will win every single time. Here’s how I do it:
Mix your dry stuff. In a large bowl, whisk together the gluten-free flour, sugar, and salt.
Add butter. Toss in those cold cubes of butter and cut them into the flour with a pastry cutter or your fingers until it looks like coarse crumbs. You want tiny butter bits still visible.
Add water slowly. Drizzle in ice water a tablespoon at a time, mixing gently with a fork. When the dough starts to come together, stop. Don’t overwork it.
Chill out. Shape it into a flat disc, wrap in plastic, and stick it in the fridge for at least 30 minutes (an hour’s better).
Prepping the Apple Filling
This part is easy. It’s all about the right kind of apples and not drowning them in sugar.
Slice those apples thin. You want them about 1/8 inch thick so they soften just right in the oven.
Toss it up. In a big bowl, mix the sliced apples with brown sugar, cornstarch, cinnamon, vanilla, lemon juice, and a pinch of salt. Let it sit while the crust chills.
The lemon keeps them from turning brown and balances the sweetness. That pinch of salt? It brings everything to life.
Rolling Out and Assembling Your Galette
Preheat your oven to 400°F. Line a baking sheet with parchment paper.
Roll out the dough. Lightly flour a sheet of parchment with gluten-free flour, place your chilled dough on it, and roll it into a rough 12-inch circle. Imperfection is the point.
Pile on the apples. Spoon the filling into the center, leaving about 2 inches around the edge.
Fold the edges. Gently fold the crust over the apples, pleating as you go. It’s supposed to look rustic, so don’t stress if it’s uneven.
Brush and sprinkle. Beat the egg and brush the crust with it, then sprinkle the whole thing with coarse sugar.
Time to Bake
Slide that beauty into the oven and bake for 35–40 minutes. You’re looking for golden brown edges and bubbling apple juice.
If the crust starts to brown too fast, loosely tent it with foil. Don’t rush it—let the smell fill your kitchen and tempt your neighbors.
Serve It Up
Let it cool for about 15 minutes before slicing. You could serve it plain, or go all out and:
Add a scoop of vanilla bean ice cream
Drizzle warm honey on top
Pour yourself a cold glass of milk or a hot cup of coffee
Notes
This galette is best the day it’s baked but still tasty the next morning if you toast it.
Feel free to mix apple varieties for depth of flavor.
Don’t skip chilling the dough—it’s key to a crisp crust.
A sprinkle of coarse sugar gives a satisfying crunch.
Want to make it dairy-free? Sub the butter for a plant-based option that’s meant for baking.
- Prep Time: 45 minutes (includes chilling time)
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of galette)
- Calories: 290
- Sugar: 13g
- Sodium: 110mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 40mg
