Description
This Cinnamon Honeycrisp Apple Galette is an easy, rustic fall dessert with thinly sliced Honeycrisp apples, warm cinnamon-nutmeg spice, and a flaky buttery crust—no pie pan needed.
Ingredients
1 1/4 cups all-purpose flour
1/2 tsp salt
1/2 cup unsalted butter, cold and cubed
3 tbsp ice water
3 medium Honeycrisp apples, thinly sliced
1 tsp lemon juice
6 1/2 tsp granulated sugar
1 tbsp light brown sugar OR honey
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1 egg (for egg wash)
1 tbsp coarse sugar (for topping)
Powdered sugar (optional, for dusting)
Instructions
1. Make the dough: Mix flour and salt in a bowl. Cut in cold butter until crumbly (pea-size pieces).
2. Add ice water 1 tbsp at a time just until the dough comes together. Shape into a disk, wrap, and chill 20–30 minutes.
3. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
4. Prep the apples: Toss sliced Honeycrisp apples with lemon juice, granulated sugar, brown sugar (or honey), cinnamon, and nutmeg.
5. Roll dough into a rough 12-inch circle on parchment. Transfer parchment + dough to the baking sheet.
6. Arrange apples in a fanned circle, leaving a 2-inch border.
7. Fold edges of dough over the apples, pleating as needed.
8. Brush crust with beaten egg and sprinkle with coarse sugar.
9. Bake 40–45 minutes until crust is golden and apples are tender.
10. Cool 10–15 minutes. Dust with powdered sugar if desired, slice, and serve.
Notes
Keep everything cold for the flakiest crust (cold butter + ice water).
For less sweetness, reduce granulated sugar by 1–2 tsp; Honeycrisp apples are naturally sweet.
No Honeycrisp? Use Fuji, Pink Lady, or Gala (avoid very soft apples).
Storage: Refrigerate leftovers up to 3 days. Reheat at 325°F (165°C) for 8–10 minutes to crisp the crust.
Dairy-free option: Use plant-based butter sticks with similar fat content.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 16g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 55mg