Apple Cinnamon Streusel Galette | Galette Recipe (2024)

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Apple Cinnamon Streusel Galette-a delicious rustic pie that is easy to make!

The countdown is on. There is less than a week until the big day of gluttony! If you are looking for one more dessert to add to your Thanksgiving menu, we’ve got you covered! We are sharing an easy recipe for one of our favorite desserts, Apple Cinnamon Streusel Galette. And if your menu is set and you don’t think you need another dessert, think again. Every dessert table needs an Apple Cinnamon Streusel Galette.

I am usually a chocolate dessert gal, unless apple is an option. If chocolate and apple are options, then I just eat two desserts. Life is too short to stress over which one to eat, so I always pick both:)

Josh is the galette guru. I always put him to work when galettes are on the dessert menu. He makes a perfect galette crust. He always starts with our favorite Gold Medal All-Purpose flour. There’s a reason Gold Medal Flour has been around for over 125 years. It’s the best!

Josh also uses a little coarse corn meal. I love the texture it adds. I sliced tart Granny Smith apples and added them to Josh’s perfect galette dough. Josh didn’t like how I arranged the apples so he took them off and made a prettier pattern. I didn’t think it mattered since they were going to be covered with cinnamon streusel topping. Oh well, I am glad he takes pride in his galette making.

Ingredients

1 3/4 cups all-purpose Gold Medal flour
1/3 cup granulated sugar
1/4 cup coarse cornmeal
1/4 teaspoon salt
1/2 cup cold butter cut into small pieces
1/3 cup buttermilk
2 large Granny Smith apples peeled, cored, and thinly sliced
For the Cinnamon Streusel Topping:
1/4 cup all-purpose Gold Medal Flour
1/4 cup light brown sugar
1 teaspoon ground cinnamon
4 tablespoons cold butter
1 egg beaten
2 tablespoons turbinado sugar

Instructions

1. To make the dough, combine flour, sugar, cornmeal, and salt in a processor; pulse 2-3 times. Add butter and pulse 4-5 times, or until mixture resembles coarse meal. With the processor running, slowing pour the buttermilk through the chute, processing until the dough forms a ball. Remove the dough ball and adhere any remaining pieces of dough to it, then wrap in plastic wrap or parchment paper. Refrigerate for at least 45 minutes before rolling out.
2. Center a rack in the oven and preheat to 350 degrees F.
3. Remove the dough from the refrigerator and place on a sheet of parchment paper or lightly floured counter. Starting at the center of the dough, roll out, forming a 14-15-inch wide circle. Place the dough on a large baking sheet. Arrange apple slices in a spoke pattern on the galette dough, leaving a 2-inch border.
4.In a small bowl, combine the flour, brown sugar, cinnamon, and butter. Rub together with your fingers until the ingredients come together and form a streusel topping. Sprinkle the cinnamon streusel topping over the apples. Fold the galette border over the apples, overlapping where necessary and pressing gently to adhere the folds. Lightly brush the edge of the dough with the egg and sprinkle crust with turbinado sugar.
5. Bake the galette for 45-50 minutes, or until the apples are tender and the crust is golden brown. Transfer the baking sheet to a wire rack to cool. Cut into slices and serve warm or at room temperature. Top with vanilla ice cream, if desired.
*Note-you can make the galette dough in advance. It will keep in the refrigerator for 3 days.

Have you tried this recipe?

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