A rustic dessert that balances flaky pastry with succulent apples and a touch of cinnamon, making it ideal for any occasion.

Scale

1 ½ cups all-purpose flour

½ teaspoon salt

½ cup unsalted butter

Ice water (about 4-5 tablespoons)

3–4 medium apples (mix of sweet and tart)

½ cup sugar

1 tablespoon lemon juice

2 teaspoons cinnamon

Egg wash (optional)

Turbinado sugar (optional)

In a large mixing bowl, combine flour and salt.
Cut in butter until the mixture resembles coarse crumbs.
Gradually mix in ice water until the dough holds together.
Form the dough into a disk, wrap in plastic, and chill for at least 30 minutes.
Peel, core, and thinly slice the apples. Toss with sugar, lemon juice, cinnamon, and salt, and let sit for 10 minutes.
Preheat oven to 400°F (200°C).
Roll out the chilled dough into a rough circle, about 12 inches in diameter.
Transfer the rolled dough to a parchment-lined baking sheet.
Pile the apple mixture into the center of the dough, leaving a 2-inch border.
Fold the edges of the dough over the apples, pleating it to create a rustic shape.
Brush with egg wash or almond milk, then sprinkle turbinado sugar if desired.
Bake for 40-45 minutes until apples are tender and crust is golden brown.
Allow to cool for about 10 minutes before slicing.

Serve warm with ice cream or whipped cream for a classic dessert experience.

Keywords: apple galette, rustic dessert, cinnamon dessert, easy baking, fall recipes, homemade dessert