Apple Galette With Crumb Topping

This apple galette with a crumb topping is the ultimate rustic dessert! It’s easier to make than a traditional apple pie but delivers all the warm, spiced flavors you love. The flaky crust, tender cinnamon apples, and buttery crumble topping make this a crowd-pleaser.

Serve it warm with caramel sauce, whipped cream, or a scoop of vanilla ice cream for an extra treat!
Ingredients
For the Galette:
Refrigerated pie crust dough – A quick shortcut for a buttery, flaky base.
Granny Smith apples – Their tartness balances the sweetness and holds up well in baking.
Granulated sugar – Enhances the natural sweetness of the apples.
All-purpose flour – Thickens the apple filling to prevent excess juices.
Ground cinnamon – Adds warmth and spice to the apples.
For the Crumb Topping:
All-purpose flour – Creates a light, crumbly topping.
Brown sugar – Adds deep caramel notes.
Butter, softened – Binds the topping together for a buttery crunch.
Ground cinnamon – Enhances the warm flavors of the apples.
Optional for Serving:
Caramel sauce, whipped cream, or vanilla ice cream.
See recipe card for quantities.
How to Make Apple Galette With Crumb Topping
Preheat the oven to 350°F. Line a large baking sheet with parchment paper; set aside.
On a clean countertop, press the two pie crust dough circles together to form a ball. Roll the dough ball out using a rolling pin to a 12-inch diameter. Place the dough on the prepared baking sheet; set aside.
Core, peel, and slice the apples into ¼-inch thick pieces.
In a large mixing bowl, toss the apple slices with granulated sugar, 3 tablespoons of flour, and 1 teaspoon of cinnamon. Pour the mixture into the center of the pie crust dough circle and spread it evenly, leaving a 2-inch border around the edges.
Fold about 2 inches of the pie crust dough over the apples, working your way all around the circle.
In a small bowl, combine the topping ingredients with a fork until the mixture becomes crumbly.
Sprinkle the crumbs over the apples in the center of the galette.
Bake the galette at 350°F for 40-50 minutes, or until the apples are tender.
Remove from the oven and allow the galette to cool for at least 10 minutes before serving.
Top with vanilla ice cream if you’d like, and enjoy!
Hint: for extra caramelized apples, toss them with 1 tablespoon of maple syrup before baking.
Substitutions & Variations
- Use homemade pie dough – If you have time, homemade dough makes this even better.
- Try different apples – Honeycrisp, Fuji, or Pink Lady apples work well.
- Add nuts – Sprinkle chopped pecans or walnuts in the crumble for extra crunch.
- Make it gluten-free – Use a gluten-free pie crust and flour substitute.
- Swap the spice – Use pumpkin spice or cardamom instead of cinnamon for a twist.
💭Crucial Success Tips
- Use cold butter – This helps create the best crumbly topping.
- Don’t skip the flour – It helps thicken the apple filling, so it’s not too wet.
- Bake until golden – The crust should be deep golden brown, not pale.
- Let it cool – The filling sets as it cools, making it easier to slice.
FAQ
Yes! You can prepare the galette and refrigerate it unbaked for up to 8 hours. Bake it fresh when ready.
Absolutely. Wrap it tightly in plastic wrap and freeze for up to 3 months. Reheat in the oven at 300°F for 10-15 minutes.
Sprinkle a thin layer of flour or ground nuts on the crust before adding apples to absorb excess moisture.
Apple Galette With Crumb Topping
Ingredients
- Refrigerated pie crust dough 2 dough circles, at room temperature
- 4 large Granny Smith apples
- 2/3 cup granulated sugar
- 3 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
Topping:
- ½ cup all-purpose flour
- ¼ cup brown sugar
- ¼ cup 1/2 a stick butter, softened
- ½ teaspoon ground cinnamon
Optional:
- caramel sauce and ice cream or whipped cream to serve
Instructions
- Preheat the oven to 350°F. Line a large baking sheet with parchment paper; set aside.
- On a clean countertop, press the two pie crust dough circles together to form a ball. Roll the dough ball out using a rolling pin to a 12-inch diameter. Place the dough on the prepared baking sheet; set aside.
- Core, peel, and slice the apples into ¼-inch thick pieces.
- In a large mixing bowl, toss the apple slices with granulated sugar, 3 tablespoons of flour, and 1 teaspoon of cinnamon. Pour the mixture into the center of the pie crust dough circle and spread it evenly, leaving a 2-inch border around the edges.
- Fold about 2 inches of the pie crust dough over the apples, working your way all around the circle.
- In a small bowl, combine the topping ingredients with a fork until the mixture becomes crumbly. Sprinkle the crumbs over the apples in the center of the galette.
- Bake the galette at 350°F for 40-50 minutes, or until the apples are tender.
- Remove from the oven and allow the galette to cool for at least 10 minutes before serving.
How To Store Apple Galette With Crumb Topping
- At Room Temperature: Store covered for up to 2 days.In the
- Refrigerator: Keep in an airtight container for up to 5 days.
- In the Freezer: Wrap tightly and freeze for up to 3 months. Thaw and reheat before serving.