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Honeycrisp Apple Galette

  • Author: Julie Andrews
  • Prep Time: 15-20 mins
  • Cook Time: 30-40 mins
  • Total Time: 45 mins-1 hr + 2 hrs chill time
  • Yield: Serves 10 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American


A rustic, open-faced pie with cinnamon honeycrisp apples and a whole wheat almond flour crust.




  • 1 cup whole wheat flour + more for dusting
  • ¾ cup almond flour or meal
  • 1 tablespoon granulated sugar
  • ½ teaspoon kosher or sea salt
  • 5 tablespoons cold butter, diced
  • 3 tablespoons milk (of choice)
  • ¾ cup plain or vanilla Greek yogurt


  • 2 medium honeycrisp apples, cored and thinly sliced
  • 2 tablespoons melted butter
  • 2 tablespoons dark brown sugar
  • 1 teaspoon ground cinnamon
  • Pinch kosher or sea salt


  • 1 large egg, beaten
  • 1 tablespoon turbinado sugar (optional)
  • 1 cup vanilla frozen yogurt


  1. Add the whole wheat flour, almond flour, sugar, salt and cold diced butter to the bowl of a food processor. Pulse until large granules start to form. Add the milk and yogurt and pulse until the dough comes together in pea-sized granules.
  2. Sprinkle a large cutting board with a light dusting of wheat flour. Transfer the dough to the cutting board and work it with your hands until it comes together like pie dough, just for a few seconds. Flatten into a disc and wrap with plastic wrap. Refrigerate at least 2 hours or overnight.
  3. Preheat the oven to 375 degrees F.
  4. In a large glass bowl, stir together the sliced apples, melted butter, brown sugar, cinnamon and salt. Set aside.
  5. Sprinkle a bit of wheat flour on a cutting board. Remove the dough from the plastic wrap and place it on the dusted cutting board. Use a rolling pin to roll the dough out into a large circle, ¼-inch thick. Transfer the dough to a baking sheet fitted with parchment paper.
  6. Arrange the apples in a circular layer in the center of the dough, leaving 2 inches bare around the outside of the dough. Fold the edges over on top of the apples, leaving a 4-inch portion of the apple filling exposed in the center. Use a pastry brush to brush the beaten egg on the folded over portion of the dough. Sprinkle the edges of the dough with turbinado sugar (if using).
  7. Bake 30-40 minutes or until the apples are soft and bubbly and the crust is golden brown. Let slightly cool, then slice into wedges.
  8. Serve warm with scoops of vanilla frozen yogurt.


Substitution Tip: Try this galette with fresh or frozen berries or sliced pears instead of apples!


  • Serving Size: 1/10 of recipe
  • Calories: 241
  • Sugar: 14g
  • Sodium: 70mg
  • Fat: 12g
  • Saturated Fat: 5g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 4g
  • Protein: 4g
  • Cholesterol: 20mg

Keywords: apple, dessert, honeycrisp, holiday, fall, galette, pie