This rustic Apple Frangipane Galette is French dessert that combines a flaky, buttery pastry crust with a sweet almond frangipane filling, topped with tender, spiced apples.
I didn't grow up making pies and intricate pastries. The most from-scratch pastries my mom would make on a regular basis were biscuits. And yes, they were pretty darn good! But pies? I don't think I've ever seen my mom make a pie crust from scratch. So naturally, I didn't either. Until many, many years later. As an adult, I taught myself everything I know about baking. I watched cooking shows, learned from Youtube, and poured myself into cooking books and blogs. And you know what I learned? Making pie crust is actually super easy, and very forgiving!
This Apple Galette is even easier than pie! No pie dish, no crimping, no shaping. Just make the crust, roll it out, and pile your fillings, then fold the edges over themselves. Anyone can do it! And the best part is you don't have to try to make it look neat and pretty; it will look amazing no matter what!
The crust for this recipe is made with few, simple pie crust ingredients, comes together in about 5 minutes, and so easy to make. You can use it for any recipe, like my Mixed Berry Galette, or even make an actual pie out of it!
Jump to:
♥ Why You'll Love This Recipe
Easy Pie Crust - Honestly, don't fear! This pie crust comes together quickly and easily. Once you get the hang of what pie should feel like, you'll be a pro. And the best part: if it's too dry, dip your fingers in water and hydrate the dough; if it's too wet, flour your hands and dry out the dough. SO easy!
Crispy & Flaky - The butter throughout the dough creates such flakiness. The minute your fork cuts into the slice, you can hear the crunch. It's AMAZING.
Frangipane - If you're a fan of almonds, this the dessert for you! The nutty almond flavor from the frangipane complements the apples beautifully. Love almonds, try my Almond Frangipane Blondies or Chocolate Almond Rolls.
Apples - The spiced apples create a warm and cozy flavor combination. You can even use your favorite apple variety! If you have any leftover apples, try my Cinnamon Apple Bundt Cake, Salted Caramel Apple Bars, Brown Butter Apple Blondies, or my Apple Crumble Cheesecake.
📝 Ingredient Notes
A full list of ingredients, quantities, and instructions are located in the recipe card at the end of the post.
Pie Dough
Flour: This recipe works best with all purpose flour. Make sure to measure using a kitchen scale, or fluff and spoon the flour.
Butter: Unsalted butter, cubed and chilled. Chilling will prevent the butter from melting when working it into the dough.
Water: Creates moisture and allows the dough to come together. Make sure it's ice cold water.
Frangipane
Almond Flour: You can create your own, but I just like to buy mine. Make sure it's super fine.
Butter: Make sure your butter is at room temperature so that it mixes well.
Apple Filling
Apples: You can use any type of apple you like. I tend to buy gala or honeycrisp. You can even use a more tart apple.
Lemon juice: If you don't have any lemons, you can use lime. I've used it successfully.
See recipe card for quantities.
🍴Special Equipment
Kitchen scale - I highly recommend measuring out your ingredients using a scale.
Pastry Blender - I don't have a large food processor, so I always use a pastry blender to make galettes. You can use a fork too.
✨ Variations
Plain - Leave out the frangipane and just make an Apple Galette. The original recipe only featured apples. It's still absolutely delicious!
Caramel - Drizzle the finished galette with homemade caramel sauce.
𓎩 Step-by-Step Instructions
A few instruction photos to help you nail this recipe every time.
Step 1
Cube the unsalted butter and then place in the freezer for 10 minutes.
In a large bowl, combine flour, sugar, and salt and whisk.
Step 2
Add the cubed butter to the bowl of flour and using a pastry blender, cut the butter into the flour until the butter/flour mixture starts to form pea sized balls. If you don't have a pastry blender, you can use a fork. Try to avoid using your hands too much, otherwise that will soften the butter.
Start adding the ice cold water a tablespoon at a time until the dough comes together and sticks together when you press it between your fingers.
💡 Hint: If the dough is too wet and sticky, add a just a dusting of flour at a time until it comes together without sticking to your fingers.
If the dough it too dry, dip your fingers in some water and work the water into the dough to hydrate it. This dough is forgiving!
Step 3
Flour your hands, then toss the dough onto a clean, lightly floured surface and knead it together into a ball, then form it into a disc.
Wrap the dough in saran wrap and place in the fridge for 45 minutes to an hour.
Step 4
Make the frangipane: In a medium bowl, beat the softened butter until smooth, about a minute. Then add the egg and vanilla extract and beat until combined. Add the sugar, almond flour and salt and beat for about 1-2 minutes until completely smooth.
Mix the apples: Peel, core, slice the apples into ¼" pieces, and add to a bowl. Add the dark brown sugar, cinnamon, lemon juice, and salt to the apples and mix. Set aside.
Step 5
Flour your work surface, and roll out the chilled pie crust to about a 13 or so inch circle.
It helps to rotate the dough and flip upside down every couple rolls. This way it won't stick and it rolls out more evenly.
🎩Trick: If the edges start to break apart, you can bring them back together with your fingers. Just push two severed pieces together and pinch them until the seam is repaired.
Step 6
Place the rolled out dough on a baking sheet lined with parchment paper.
Spread all the frangipane in the center of the crust, leaving a 2 inch gap.
Step 7
Line the apples onto the dough (leaving behind the juices; do not add the juice!). You can create a cute design, or just add them all.
Step 8
Start folding the edge onto the apples and overlap the folds until all the edges are folded over.
Step 9
Brush the edges with milk, then add sliced almond and sprinkle some raw sugar on top.
Once preheated, remove the chilled dough from the fridge and bake for 45-50 minutes until the edges are golden, the crust is crispy, and the apples are tender.
💬 FAQ
If you don't want to make your own galette dough, you can purchase ready-made pie crust from the grocery store.
The galette shouldn't get soggy, but if you want to take precautions, you can brush egg white over the bottom before adding the filling.
If you want to make this Apple Galette ahead, you can prep the galette dough up to 3 days ahead and leave it refrigerated. When you're ready, take it out and roll out the dough and continue with the recipe.
💡Pro Tips
Measure Flour Correctly - As always, with any recipe, use a kitchen scale, as it is the best form of measuring your ingredients. If you don't have a kitchen scale, fluff your flour, scoop flour with a spoon into a measuring cup and level off.
Chill the dough- Make sure to chill the dough after you form it, and then again after you add the filling and before baking. This will help keep the butter chilled and avoid melting.
Apple Juices- To prevent the apple juices from leaking while baking, pick out the apples by hand from the bowl and add them onto the dough and make sure you're not adding any leftover juices that are in the bowl.
Don't Pile the Filling- Keep the filling in a circle, and don't pile it. Let it be an even thickness.
2 inch border- Leave a 2 inch border so that you can fold over the edges onto the filling. This will help the filling from running out.
Ice cream- Enjoy your Apple Frangipane Galette with Ice cream!
❄ Storage
Make ahead: If you want to make this Apple Galette ahead, you can prep the galette dough up to 3 days ahead and leave it refrigerated. When you're ready, take it out and roll out the dough and continue with the recipe.
Refrigerator: If there are any leftovers, wrap it up and leave it refrigerated for 3-4 days.
This recipe was originally published in September 2022. I've updated it September 2025 with new photos, more details, and added a frangipane layer.
📖 Recipe Card
Apple Frangipane Galette
Ingredients
Pie Crust
- 1 ½ cups (180 g) all purpose flour
- 1 tablespoon sugar
- ½ teaspoon salt
- 10 tablespoon (140 g) unsalted butter cold, cubed
- 3-5 tablespoon ice cold water
Frangipane
- 4 tablespoon (56 g) unsalted butter room temperature
- 1 large egg
- ¼ teaspoon vanilla extract
- ⅓ cup granulated sugar
- ¾ cup (72 g) super fine almond flour
- ¼ teaspoon salt
Apple Filling
- 3 apples* peeled, cored, sliced
- ¼ cup (50 g) dark brown sugar
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 1 tablespoon lemon juice
Topping
- 1 tablespoon milk
- sliced almonds
- Raw or turbinado sugar
Instructions
Pie Crust
- Cube the unsalted butter and then place in the freezer for 10 minutes.
- In a large bowl, combine flour, sugar, and salt and whisk.1 ½ cups all purpose flour, 1 tablespoon sugar, ½ teaspoon salt
- Add the cubed butter to the bowl of flour and using a pastry blender, cut the butter into the flour until the butter/flour mixture starts to form pea sized balls. If you don't have a pastry blender, you can use a fork. Try to avoid using your hands too much, otherwise that will soften the butter.If you have a food processor, you can also use that.10 tablespoon unsalted butter
- Start adding the ice cold water a tablespoon at a time until the dough comes together and sticks together when you press it between your fingers.3-5 tablespoon ice cold water
- Flour your hands, then toss the dough onto a clean, lightly floured surface and knead it together into a ball, then form it into a disc. If the dough is too wet and sticky, add a just a dusting of flour at a time until it comes together without sticking to your fingers.If the dough it too dry, dip your fingers in some water and work the water into the dough to hydrate it. This dough is forgiving!
- Wrap the dough in saran wrap and place in the fridge for 45 minutes to an hour.
Frangipane
- In a medium bowl, beat the softened butter until smooth, about a minute. Then add the egg and vanilla extract and beat until combined. Add the sugar, almond flour and salt and beat for about 1-2 minutes until completely smooth.4 tablespoon unsalted butter, 1 large egg, ¼ teaspoon vanilla extract, ⅓ cup granulated sugar, ¾ cup super fine almond flour, ¼ teaspoon salt
Apple Filling
- Peel, core, slice the apples into ¼" pieces, and add to a bowl. You can leave the peel on if you like.3 apples*, ¼ cup dark brown sugar, 1 teaspoon cinnamon, ½ teaspoon salt, 1 tablespoon lemon juice
- Add the dark brown sugar, cinnamon, lemon juice, and salt to the apples and mix. Set aside.
Assembly
- Flour your work surface, and using your rolling pin, roll out the chilled pie crust to about a 13 or so inch circle. It helps to rotate the dough and flip upside down every couple rolls. This way it won't stick and it rolls out more evenly. If the edges start to break apart, you can bring them back together with your fingers. Just push two severed pieces together and pinch them until the seam is repaired.
- Place the rolled out dough on a baking sheet lined with parchment paper.
- Spread all the frangipane in the center of the crust, leaving a 2 inch gap.
- Line the apples onto the dough (leaving behind the juices; do not add the juice!). You can create a cute design, or just add them all.
- Start folding the edge onto the apples and overlap the folds until all the edges are folded over.
- Brush the edges with milk, then add sliced almond and sprinkle some raw sugar on top.1 tablespoon milk, sliced almonds, Raw or turbinado sugar
- Place the baking sheet in the refrigerator or freezer while preheating the oven.
- Preheat oven to 375° F.
- Once preheated, remove the chilled dough from the fridge and bake for 45-50 minutes until the edges are golden, the crust is crispy, and the apples are tender.
- Serve warm with ice cream. Store leftovers in the refrigerator.
Notes
- For the apples, I used gala apples. You can use any sweet apples you like but you may need to adjust the amount of sugar to how sweet the apples are.
I really liked the idea of this but unfortunately the frangipane didn't really add a lot to the galette. My normal frangipane recipe has almond extract instead of vanilla so I'd maybe try that in the future to amplify the almond flavor.
Thank you so much for the feedback, Sam! Appreciate you trying out the recipe and leaving a review. Adding almond extract would be a wonderful idea! I'll try that the next time I make it.