Honey Apple Gluten Free Galette is the best gluten free galette recipe to make with fall apples. Adding pure honey as a natural sweetener compliments the apples' flavor and is healthy, too! I include a dairy-free option too!
(*This post was sponsored by the Honey Board. All delicious opinions are my own!)
It is National Honey Month and we are celebrating! Honey is a delicious natural sweetener that is perfect for both sweet and savory recipes!
I am sure you all know what an apple pie is, but do you know what a galette is? Think of a galette as a sloppy pie. You take your favorite gluten free pie crust recipe and roll it out into a thin circle, just like you were going to make a gluten free apple pie.
If you love honey and apples, this beautiful gluten free galette is a delicious dessert recipe to try this fall. Cinnamon and apples are a delicious combination that will please anyone looking for a gluten free dessert recipe to try this fall.
If you love pie as much as we do, don't forget to check out these 50+ Incredible Gluten Free Pie Recipes for more inspiration! Or, if time is short, here is an amazing cheat to make Gluten Free Hand Pies in half the time!!
Smells heavenly, honey, apples & cinnamon❤️."Livia J, Pinterest user
Why This Recipe Is Great:
This recipe is quick and easy to make, but you can also use so many different fruits to make a galette! Check out this fabulous gluten free plum galette recipe too!
The star of this easy apple galette recipe is honey. I used honey to sweeten this recipe instead of sugar. If you love fresh apples as much as we do, check out the best gluten free apple recipes on the blog!
- Gluten free flour blend - I tested this recipe using Bob's Red Mill 1 to 1 Gluten Free Flour Blend and King Arthur's Measure for Measure Gluten Free Blend. That doesn't mean others will not work, and I just have not tested other flours.
- Xanthan gum - If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add one teaspoon.
- Butter - if you're dairy-free, use vegan butter.
- Apples - I love using a more tart apple like Pink Lady or Granny Smith in this recipe, but any apples taste delicious.
Recipe Step By Step Directions:
Step 1: Cut cold butter into the dry ingredients. I love using my pastry blender to do this quickly.
Step 2: Add raw eggs and the other wet ingredients and mix until a ball of dough forms.
Step 3: Layout the dough into the cast iron pan. Fill with your pie filling and fold the sides over the fruit. Note you can also bake this galette flat on a parchment paper-lined
Step 4: Add your apples to the bowl. Mix the apples with the honey, cinnamon, and melted butter. Peeling your apples is optional.
Step 5: Pour the apple mixture into the pie crust and fold over the edges of the galette around the apples, but make sure the middle is not covered!
Step 6: Beat an egg in a cup. Brush the crust with the egg mixture to help it get golden.
Step 7: Bake at 350º F for 30 minutes. Allow to cool and enjoy!
Tips and Recipe FAQ:
I love using more tart apples like Granny Smith, Fuji, or Pink Lady.
If your pie crust cracks or crumbles, most likely the dough was too dry. Next time try adding a bit more butter.
The crust is ready when it is a very light golden color.
I prefer to use Granny Smith apples in this recipe, though I must admit the few organic Granny Smith apples in our market were not very fresh. I opted to use a red apple, the Jonagold Apple. I like this apple as well.
Tart apples are best for pies and galettes. Don't use a Red Delicious, as they don't have the tartness to stand out once you introduce the sweetener. If you want to try something wild, try this Gluten Free Hatch Chile Apple Pie. It is sweet and spicy!
The main difference between a galette and a pie is the pie usually has a top crust and is baked in a pie tin. A galette is baked on a baking sheet, and the crust wraps around the sides of the fruit center.
This galette will keep up to 4 days in an air-tight container.
More Gluten Free Apple Desserts to Try:
- Gluten Free French Apple Cake
- Creamy Gluten Free Apple Cake
- Gluten Free Caramel Apple Cake
- Paleo Cinnamon Apple Donuts
Gluten Free Apple Galette
- 1 ½ cups gluten free flour blend * see note
- ¼ teaspoon salt
- 8 tablespoons unsalted butter * see note
- 1 large egg
- 1 tablespoon lemon juice
- ¼ cup water
- 2 ¼ cups apple slices peeling optional
- ¼ cup honey
- 2 tablespoons melted butter unsalted
- ½ teaspoon ground cinnamon
- 1 egg for brushing on crust
- Preheat the oven to 350º F.
- In a large bowl, add flour and salt. Mix well.
- Add cold butter and use a pastry blender to cut in the butter.
- Add the egg, lemon juice, and water. Mix well until it forms a dough ball.
- Place the dough on a piece of wax paper. Cover with another piece of wax paper.
- Use a rolling pin to roll into a flat circle about ¼-1/2 inch thick.
- Press the crust into a cast iron skillet. If you don't have a skillet, put the dough on a cookie sheet.
- Combine the melted butter, honey, cinnamon, and apples. Mix well. Pour the apple mixture in the middle of the crust.
- Fold the crust over and pinch to seal edges.
- Brush mixed egg onto the top of the crust. (Don't put on the apple mixture.)
- Bake for 30 minutes until apples are cooked and crust is golden.
- I have tested this recipe with King Arthur Measure for Measure GF and Bob's Red Mill 1 to 1 GF blend. That doesn't mean others will not work, I just have not tested other flours.
- If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
- To make this recipe dairy-free, substitute the butter for vegan butter.
- I recommend using semi-tart apples like Pink Lady or Granny Smith.
- This galette will keep up to 4 days in an air-tight container.
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn't test, you may need to adjust your moisture levels in your baked goods.
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
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The crust was good, but stuck to my cast iron skillet and was very difficult to remove. In the future, I will use the parchment paper instead. I did sprinkle the filled crust with some sugar to add a bit of sweetness. You mention cinnamon but I didn't see it listed in the ingredients. I did sprinkle the apples with it along with dotting them with butter. I also used more apples as this is a lot of crust in ratio to the apples and served it with some chopped walnuts.
Hi Teresa, the parchment paper is a good idea. My pan isn't seasoned really well, so I rubbed it with oil. I am glad you were able to adjust the sugar and apple ratio to make the recipe work for what you enjoy. Thank you so much for writing.