Rustic Apple Galette with Whipped Cream
Enjoy a Rustic Apple Galette with Cardamom Whipped Cream, made with a flaky crust and sweet apples. An easy dessert in place of an apple pie.
Galettes are one of the simplest desserts to make, especially when you have pre-made pie dough in your freezer (bonus if it’s store-bought and already rolled out!)
Rustic Apple Galette
Honey Crisp, Fuji, Pink Lady, and other crispy, sweet apples work great in this Rustic Apple Galette recipe. The whipped cream is also an addition. The brown sugar and cardamom add an extra touch of sweet spice, and a much needed creaminess to the tart apples and crust (yes, you can also use vanilla ice-cream to achieve this).
Why we love galettes
This time of year is made for pies, tarts, and galettes. It’s also full of pumpkin and apple cake recipes. My mom was big on picking apples in the orchards next to our home, so we grew up with plenty of apple desserts, like this Hood River Fresh Apple Cake and Apple Pear Crumble without Oats.
In this case, a simple Apple Galette will fill you with warmth, as you serve it with whipped cardamom cream to your family or dinner guests!
This Apple Galette with Cardamom Whipped Cream recipe calls for a pre-made, pre-rolled dough to save time, but feel free to use a homemade recipe rolled out into a 12’’ circle.
What is the difference between a galette and a pie?
A galette is not very tall, but wide and spread out—baked directly on a rimmed cookie sheet. A pie is baked in a smaller pan with edges that come up and over the top, with a deeper filling.
Ingredients for Apple Galette
- Pie crust (store-bought)
- Small apples: Honey Crisp, Fuji, Pink Lady
- White sugar
- Maple syrup or honey (or substitute with white sugar)
- Orange or lemon zest
- Cinnamon + nutmeg + cardamom
- Salt
- Egg
- Raw ot turbinado sugar
Make the cream:
- Heavy whipping cream
- Brown sugar
- Cardamom
- Vanilla extract
How to Make This Galette
- This apple galette only has a few components, and it’s super easy to make. Here’s all you have to do:
- Combine sliced apples, white sugar, maple syrup, zest, cinnamon, nutmeg, cardamom, and salt in a large bowl. Stir to coat the apples.
- Preheat and line a medium baking sheet with parchment paper. Roll dough on a floured surface into a 12″ circle. Transfer the dough to the lined baking sheet.
- Arrange apple slices in the center of the dough, leaving a 1 1/2”-2’’ border around the edge. Fold in the edges, starting with the edge nearest to you— rotate the pan slightly and repeat until all edges are folded up over the fruit.
- Brush the egg wash over edges and sprinkle with raw sugar.
- Bake until crust is golden and fruit is tender.
Make the cream:
As the galette bakes, whip the cream to soft peaks, then add the brown sugar, cardamom, a pinch of salt, and vanilla
Transfer to a rack and let cool completely before slicing and serving with whipped cream (or let cool before serving it warm with vanilla ice cream).
Tips and substitutions:
- This recipe calls for a parchment-lined sheet pan. But aluminum foil works, too. With foil, you can fold up the sides and form vertical walls around the galette crust (to prevent the apple juices from spreading out onto the baking pan).
- The foil also eliminates the crust getting too dark too quickly. Optional to fold the foil walls over halfway through the baking process.
- Some of the most common apples to use in a galette are Honey Crisp, Fuji, Pink Lady, and other crispy, sweet apples.
- Another time-saving component of this recipe is that the apples are not peeled—I find the peels add a beautiful touch of red to the dessert.
- In place of the whipped cream you can serve it with vanilla gelato or ice cream.
- You don’t need to refrigerate your apple pie if it contains sugar. According to the U.S. Department of Agriculture, fruit pies made with sugar can be stored at room temperature for up to two days. YAY!
ENJOY!
More apple desserts to enjoy:
Cake Pan Apple Bars with Frosting
Get the Recipe:
Rustic Apple Galette with Cardamom Whipped Cream
Ingredients
- 1 pie dough, rolled into a 12’’ circle
- 3 small apples, cored and sliced
- 3 Tbsp white sugar
- 1 Tbsp maple syrup or honey, substitute white sugar
- 1 tsp orange or lemon zest
- 1 tsp cinnamon
- 1 pinch nutmeg
- ½ tsp cardamom
- ½ tsp salt
- 1 egg, beaten
- 2 Tbsp Raw ot turbinado sugar
Make the cream:
- 1 c heavy whipping cream, chilled
- 3 Tbsp brown sugar
- ½ tsp cardamom
- 1 tsp vanilla extract
Instructions
- Combine sliced apples, white sugar, maple syrup, zest, cinnamon, nutmeg, cardamom, and salt in a large bowl. Stir to coat the apples.
- Preheat oven to 400° and line a medium baking sheet with parchment paper. Roll dough on a floured surface into a 12" circle. Transfer the dough to the lined baking sheet.
- Arrange apple slices in the center of the dough, leaving a 1 1/2”-2’’ border around the edge. Fold in the edges, starting with the edge nearest to you— rotate the pan slightly and repeat until all edges are folded up over the fruit.
- Brush the egg wash over edges and sprinkle with raw sugar.
- Note**if you find the crust has softened too much and is becoming greasy, refrigerate for 10 minutes before baking.
- Bake 40-45 minutes until crust is golden and fruit is tender.
Make the cream:
- As the galette bakes, whip the cream to soft peaks, then add the brown sugar, cardamom, a pinch of salt, and vanilla
- Transfer to a rack and let cool completely before slicing and serving with whipped cream (or let cool 10-15 minutes before serving it warm with vanilla ice cream).
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
