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If you are looking for an easy and delicious recipe using apples, this from-scratch Grilled Apple Galette combines all the nostalgic flavors of apple pie, tucked inside a simple, flaky, buttery crust. And we’re baking it on the grill for that live-fire experience, then topping it with some vanilla ice cream.
Some people go wild for pumpkin everything in the fall. Me? I’m on team fall apples. We have several apple trees on our farm and are constantly looking for ways to use apples in recipes. From Apple Cider Mimosas to Grilled Apple Crisp, we like to put those apples to work this time of year. And it couldn’t be easier than making this easy apple galette. It has all the flavors of grilled apple pie but with a simplified process (and time!).
Galettes are really just a rustic free-form pie, making them perfect for those who want a casual no-fuss dessert.
Table of Contents
Ingredients for Apple Galette
- Dough: Our simple pastry crust is a mix of all-purpose flour, sugar, salt, cold butter (it’s gotta be very cold!), and ice-cold water.
- Apples – Use baking apples that have a firmer texture and acidity. They maintain their texture after being grilled or baked.
- Sugar – I like cane sugar for our filling.
- Flour – This helps to thicken the filling so it’s nice and rich.
- Lemon – Both the rind and juice for flavor and brightness.
- Spices – We use a mix of nutmeg and cinnamon for that classic flavor. If you have an “apple spice” blend or “apple pie” blend feel free to use that instead.
- Egg Wash – Brush the crust with the egg wash and sprinkle with sugar just before baking to help achieve that gorgeous golden crust and texture.
- Turbinado Sugar – Also known as sugar in the raw – we like to sprinkle over the edge of the crust before baking on the grill.
Preparation – Make the Galette Dough
Start by making the dough in advance and refrigerate it for a minimum of one hour (and up to 2 days). This easy, buttery, flaky crust is fool-proof! Keeping the dough cold helps it stay flaky when it bakes.
Tip: Make sure the butter is cold! I like to cube the butter and place it in a bowl and into the freezer for about 10-20 minutes before making the dough so that it’s extra cold.
I also pulse everything using a food processor. You can make the dough with your hands too. But pulsing it in the food processor is super quick!
When it’s time to roll out and shape the dough, roll it out to a 12-inch circle (this doesn’t have to be perfect — in fact, it’s more fun if it’s a rustic shape).
Apple Galette Filling
The filling is a mix of some of our most nostalgic fall flavors, all reminiscent of apple pie.
In a large bowl, just combine all the filling ingredients and mix together. It’s best to mix it all with your hands.
Place the dough on a large piece of parchment paper. Using a rolling pin, roll out the dough until it is 12 inches in diameter. Place the apple filling in whatever pattern you like, leaving a 2-3 inch border so you can fold the flaps over.
Then, gently fold the edges over the filling, creating a 1-inch border until all of the edges are folded. Brush the egg wash over the crust edge, and then sprinkle lightly with the sugar. Now it’s ready to grill.
Grill Set Up
Use a pizza stone, and be sure the grill is set up for two-zone grilling. If using a Big Green Egg or Kamado Grill, have the plate inserted plus a stone. If using a charcoal kettle, have the charcoal spread on the outer edges of the grill and then place a pizza stone in the center. This prevents the galette from scorching. The key is you do not want direct heat (or a flame) right under the galette and stone. You want it to cook on indirect heat.
Grill Galette
Set the grill to 400 degrees (F) using an indirect heat set up.
Place the galette on a pizza stone in the center of the grill. Be sure to leave the parchment paper under it to make it easier to slide on and off the pizza stone. Bake on the grill for 35-40 minutes or until the edges are golden. Rotate the galette halfway during the cooking process to ensure even baking.
Oven Modification: If using an oven, set the oven to 400 degrees Fahrenheit. Place the galette on a pizza stone on the center rack. Bake for 20 minutes and then rotate 180 degrees. Continue baking for an additional 20 minutes or until the edges are golden.
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Expert Tip
If you don’t keep the dough cold as you form, it can break apart when you place it on the grill. Keep the dough cold and if it warms up while you are forming the galette, just place it back in a refrigerator to cool down for 10-20 minutes after it’s formed. Then place it on the grill after it’s re-chilled.
Frequently Asked Questions (FAQ)
Apple skin doesn’t break down as well when baking. If you leave the skin on, you will get some varied textures when biting into the apple galette. For a more consistent texture, we recommend removing the skin.
If using charcoal we recommend a good lump charcoal versus briquettes. If using a pellet grill, use a fruit wood or fruit wood blend for sweet smoky flavor.
What To Serve With Apple Galette
- Serve with a scoop of vanilla ice cream while the galette is still warm. We prefer vanilla bean, but any ice cream you like works.
- Drizzle with a caramel sauce or honey for a little added sweetness.
- Top with some Smoked Whipped Cream.
- If sipping on some wine, a nice port is perfect or an ice wine or late harvest wine with some residual sugar.
- For a party make our Bourbon Spiked Apple Cider Cocktail as an adult pairing.
Tools Used
- Pizza Stone – If baking this on a grill or even in an oven, a good pizza stone radiates heat well. Avoid using a pizza steel.
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Grilled Apple Galette
Equipment
Ingredients
Crust
- 1 ½ cups all-purpose flour, plus more for work surface
- 1 tablespoon cane sugar
- ½ teaspoon kosher salt
- 1 stick (8 tablespoons) cold unsalted butter, cubed
- ¼ cup ice cold water
- egg wash: 1 egg, beaten with a tablespoon of milk
- 1 tablespoon turbinado sugar (for the crust)
Filling
- 3-4 apples, peeled and sliced into 1/4-inch slices
- 2 tablespoons cane sugar
- 1 tablespoon all-purpose flour
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
Instructions
- Make the Crust: In a food processor, place the flour, sugar, and salt and pulse to combine. Add the cold butter cubes to the flour mixture and pulse a couple more times. Slowly add the ice-cold water, and pulse again. Stop once the texture is the size of pea-size crumbs or smaller. Transfer the dough to a floured work surface, and using your hands, work the dough into a disk (or ball). If the dough is too dry, add more water in very small increments. Wrap the dough in plastic wrap and place in the refrigerator for a minimum of 1 hour (up to 2 days).
- Make the Apple Filling: In a large bowl, combine the sliced apples, sugar, flour, lemon zest, lemon juice, cinnamon, and nutmeg and mix together. Keep cold until you make the galette.
- Preheat the Grill: Prep the grill to 400 degrees, using an indirect setup, with a pizza stone in the center of the grill.
- Make the Galette: Roll out the cold dough on a lightly floured surface to a 12-inch circle (it doesn't have to be perfect). Gently wrap the dough around a rolling pin, then transfer it to a piece of parchment paper larger than the diameter of the dough. Then, arrange the apple slices in rows starting in the center of the dough, leaving a 2-3 inch border. Gently fold the edges over the filling, and pinch to seal them. Brush the edges with the egg wash and sprinkle with the coarse sugar.
- Grill Galette: Place the galette on the grill, directly on the pizza stone, and cook for 35-40 minutes, or until the edges are golden and the filling is bubbly (rotating the galette halfway to ensure even cooking).Remove and allow to cool ever so slightly before serving. Serve warm with a scoop of vanilla ice cream.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
You can also make this recipe using a store-bought pie dough too. But the scratch-dough is so easy to make it’s worth it. Also, use your roller pin to gently roll up the dough when it’s at 12-inches so you don’t break it.