Apple Galette with Sweet Crisp Topping (Gluten-Free)
This apple galette starts with a flaky crust, filled with apples and cinnamon and topped with a crunchy sweet crisp. If you like apple pie or apple crisp, this apple galette will be a winner on your dessert plate! It’s perfectly satisfying without being overly sweet.
Mix the dry ingredients for the sweet crisp topping in a medium bowl. Add the melted butter and stir well so that every bit of the crisp is moistened by the butter. Place the crisp in the fridge while you prepare the rest of the galette (this is important).
Peel and slice the apples to between 3/8 and 1/4 inch thick. Then cut each slice into bite-size pieces. You’ll get 2 to 3 pieces per slice, depending on the size of your apples.
Place the apples in a large bowl and add the brown sugar, corn starch and cinnamon. Stir well so all the apple pieces are coated with the seasoning. Set the bowl aside while you make the egg wash and roll out the galette dough.
Separate the egg yolk from the white into two separate bowls and save the white (we’re going to use that for something else later). Whisk the yolk with half a tablespoon of water. This is the egg wash, save it for step 9.
Roll out a chilled pie dough on a piece of plastic wrap to about 1/8 inch thick and 12 inches in diameter.*Transfer the rolled out pie dough to a large baking sheet.**
Stir the egg white briefly with a fork then brush it over the center surface of the dough. Leave 2 inches around the edge without egg white. The egg white creates a barrier that ensures your galette crust isn’t made soggy by the apples.
Next, spread the apple filling, and any resulting juices, over the center of the galette dough. Leave 2.5 inches of space around the edge to fold over in the next step.
Evenly top the apples with a thin layer of the chilled crisp. You’ll need to break it up with your fingers. Cover as much of the apples as possible with the crisp. Then fold in the edges of the dough to create a 1-inch crust.
Brush the egg wash that you made in step 4 over the edges of the crust. You won’t need all the egg wash for this. Then sprinkle a teaspoon of turbinado sugar all around the crust.***
Bake at 350 until the crust is starting to brown. This will take around 50 minutes. But, check it at 30 minutes, if the crisp is browning, cover the center with a piece of foil so it doesn’t burn. Then continue checking for doneness every 10 to 15 minutes.
Notes
* Be sure to read my tips for rolling out a gluten-free dough if you haven’t done so before. Gluten-free dough requires special handling.** The easiest way to transfer the pie dough to a baking sheet is to cut a piece of parchment paper wide enough to hold the dough and put it on top of your rolled out dough. Slide a hand under the plastic wrap, lift and gently flip it over so the rolled out dough is on top of the parchment paper. Remove the plastic wrap and carefully place the parchment paper and dough on your baking sheet.*** If you have more of a sweet tooth, take another half to full teaspoon of the turbinado sugar and generously sprinkle it over the entire galette.