Honey Apple Galette

This honey apple galette is a charming dessert inspired by a beloved bakery in Brussels and perfect for cozy gatherings like Thanksgiving or brunch. The use of Honeycrisp apples paired with a touch of honey creates a balance of sweetness and acidity that feels wonderfully inviting. Its rustic appearance and flaky crust make it a crowd-pleaser without the fuss of a traditional pie.

I first made this galette after visiting Brussels and was hooked instantly. Now it's my go to for impressing friends without stress.

Ingredients

• All-purpose flour: One and one quarter cups, the foundation for a tender yet sturdy crust
• Granulated sugar: One tablespoon, to add a hint of sweetness balancing the tangy apples
• Salt: Half teaspoon, enhancing all the flavors
• Unsalted butter: Half cup, cold and cubed for that perfect flaky texture. Choose high-quality butter for the best flavor
• Ice water: Three to four tablespoons, to bring the dough together while keeping it cold
• Honeycrisp apples: Three medium firm, peeled, cored, and thinly sliced. Honeycrisp apples offer sweetness with a touch of tartness and hold their shape well
• Granulated sugar (filling): Two tablespoons to enhance natural apple sweetness
• All-purpose flour (filling): One tablespoon, helping to thicken the juices during baking
• Ground cinnamon: Half teaspoon, warming and aromatic
• Honey (filling): Two tablespoons, adding natural sweetness and a beautiful glaze
• Lemon juice: One teaspoon fresh lemon juice to brighten the filling
• Egg: One large egg, beaten for brushing the crust and achieving a golden shine
• Powdered sugar: One tablespoon to dust on top, giving a delicate sweetness
• Honey (finishing): One to two teaspoons, warmed and drizzled for a glossy finish and added flavor

Instructions

Prepare the Crust:

Whisk together the flour, sugar and salt in a large bowl to ensure even distribution of ingredients. Cut in the cold cubed butter using a pastry cutter or your fingertips until the mixture looks like coarse crumbs. Add the ice water gradually, one tablespoon at a time, mixing gently just until the dough begins to come together. Shape the dough into a flat disk, wrap tightly in plastic wrap, and refrigerate for at least thirty minutes so it firms up.

Make the Filling:

While the dough chills, place the sliced Honeycrisp apples in a bowl. Toss them thoroughly with granulated sugar, flour, cinnamon, honey and lemon juice until every slice is evenly coated and glossy. This step helps balance tartness and keeps the filling juicy but not soggy.

Roll Out the Dough:

Lightly flour your work surface so the dough won’t stick. Roll the chilled dough into a rough twelve inch circle about an eighth of an inch thick, making sure the thickness is consistent to allow even baking. Carefully transfer the dough to a parchment lined baking sheet to prepare for assembly.

Assemble the Galette:

Pile the apple filling in the center of the dough leaving a two inch border around the edges. Gently fold the dough edges up over the apples, pleating as you go to create rustic folds but still leaving the middle exposed. Brush the entire crust with the beaten egg to give it a glossy golden finish.

Bake:

Place the galette in a preheated four hundred degrees Fahrenheit or two hundred degrees Celsius oven. Bake for thirty five to forty minutes until the crust is a deep golden brown and the apples are tender but hold their shape well.

Finish and Serve:

Allow the galette to cool slightly on a rack. Dust the crust with powdered sugar for a delicate sweetness. Warm the honey gently then drizzle generously over the apples to add shine and a little extra flavor right before serving.

I love the combination of Honeycrisp apples and honey because the apples offer just the right amount of tartness while the honey adds a smooth sweetness that carries through every bite. This galette always reminds me of that chilly Brussels afternoon when I first tasted the inspiration for this recipe. It’s a dessert that brings back warm memories and always earns compliments.

Storage Tips

Store any leftovers in an airtight container in the refrigerator for up to three days. To revive its flaky crust, warm it briefly in a low oven or toaster oven before serving. This keeps both the crust crisp and filling luscious without drying out.

Ingredient Substitutions

Fuji apples can replace Honeycrisp for a sweeter filling with a firmer bite and subtle floral notes. Plant-based butter works well for a dairy-free crust with good flakiness if you want a vegan option. Maple syrup is a lovely alternative to honey as a glaze, bringing a richer caramel-like flavor.

Serving Suggestions

Serve the galette warm alongside a scoop of vanilla bean ice cream or lightly whipped crème fraîche for a classic touch. Adding fresh thyme or rosemary to the apple filling also lends a lovely herbal complexity that pairs beautifully with the natural sweetness.

Enjoy your warm galette with a scoop of vanilla ice cream or a drizzle of extra honey. It makes a cozy dessert for gatherings.

Common Questions About Recipes

→ Why is my crust soggy underneath?

Make sure the dough is rolled thin and baked on a preheated stone or metal surface to create a crisp crust. Adjust oven rack position closer to the bottom for better heat exposure.

→ Can I use both Fuji and Honeycrisp apples?

Yes, combining Fuji and Honeycrisp apples adds sweetness and firmness alongside juiciness and a subtle tartness, enhancing overall flavor and texture.

→ How do I prevent the galette from leaking?

Toss sliced apples with flour to absorb excess juices and avoid overfilling the galette. Ensure dough edges overlap slightly when folding for a secure seal.

→ Can I prepare the dough in advance?

Absolutely, dough can be made up to two days ahead and refrigerated or frozen for up to a month. Thaw in the fridge before rolling out.

→ What are good serving suggestions for this galette?

Serve with a scoop of vanilla bean ice cream or lightly whipped crème fraîche. Adding fresh thyme or rosemary to the filling provides a subtle herbal note.