Texas Fall Apple Galette Recipe

Why This Apple Galette Recipe Works

There’s something about the first hint of fall in Texas.

The mornings finally dip below “why is the sun personally attacking me,” and suddenly baking feels… doable again.

So here’s the galette I bake every year when the weather turns.

It’s rustic.

It’s forgiving.

It makes your kitchen smell like you’ve got your whole life together.

Let’s do it.

Ingredients

For the crust

• 1 ¼ cups (150 g) all-purpose flour

• ½ cup (115 g) cold unsalted butter, cubed

• 2 tbsp (25 g) granulated sugar

• ¼ tsp salt

• 3–4 tbsp (45–60 ml) ice water

For the filling

• 3 medium apples, thinly sliced

• ¼ cup (50 g) brown sugar

• 1 tbsp (12 g) granulated sugar

• 1 tsp ground cinnamon

• ½ tsp vanilla extract

• 1 tbsp (15 g) unsalted butter (for dotting)

• 1 tsp lemon juice

• Pinch of salt

For finishing

• 1 egg, beaten (egg wash)

• 1 tbsp coarse sugar

• Optional: warm honey or apricot jam for glazing

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Servings: 6

Instructions

Prep

1. In a bowl, combine flour, sugar, and salt.

2. Cut in the cold butter until the mixture looks like coarse crumbs.

3. Add ice water a tablespoon at a time until the dough comes together.

4. Form into a disc, wrap, and chill for 30 minutes.

5. In another bowl, toss the sliced apples with sugars, cinnamon, vanilla, lemon juice, and a pinch of salt.

6. Let them sit for 10 minutes so they release a bit of juice. (This prevents a soggy bottom. Nobody wants a soggy bottom.)

Cooking

1. Preheat your oven to 400°F (205°C).

2. Roll out the chilled dough into a rough 12-inch (30 cm) circle. Perfection is not the goal — character is.

3. Transfer it to a parchment-lined baking sheet.

4. Pile the apple mixture into the center, leaving a 2-inch (5 cm) border.

5. Fold the edges over the apples, pleating as needed.

6. Dot the filling with small bits of butter.

7. Brush the crust with egg wash and sprinkle with coarse sugar.

8. Bake for 35–40 minutes, until the crust is golden and the apples are tender.

9. Optional: Brush the apples lightly with warm honey or melted apricot jam for a glossy finish.

10. Cool 10–15 minutes before slicing.

Serving Ideas

• With a scoop of vanilla bean ice cream

• With cinnamon whipped cream

• With coffee on a chilly (ish) Texas morning

• Warm, straight from the sheet pan like a gremlin — no judgment

Chef Notes

• Honeycrisp or Gala work great.

• Mix apple varieties for deeper flavor.

• Use pre-made dough if you’re busy. (You didn’t hear it from me.)

© 2025 Chef Daniel Lubin. All rights reserved.

This recipe was created by Chef Daniel Lubin, a Coppell-based private chef, author, and culinary educator. Chef Daniel shares handcrafted, beginner-friendly recipes daily, helping home cooks create delicious meals with ease. Sign up to get free weekly recipes each week.