Autumn Glory Apple Galette

Yield: 8-12 Slices

Skill level: Easy

Apple galette is a simple, rustic dessert that highlights the natural flavor of fresh apples, and this version adds a warm spiced twist. Made with a flaky, gluten-free crust and layered with lightly sweetened apples and chai-inspired spices, it delivers a balance of comfort and depth in every bite. With its free-form style and minimal ingredients, this galette is both approachable and impressive—perfect for fall baking, holiday gatherings, or any occasion that calls for a classic dessert with a twist.

Ingredients:

Crust Ingredients:

•  One (16-ounce) package Pamela's Gluten-Free Bread Mix (or can substitute with prepared pie dough)
• 1/2 cup vegetable shortening, chilled
• 1/2 cup vegan butter, chilled, cut into small cubes
• 1/2 cup ice-cold water, plus more if needed

Filling Ingredients: 

• 4 Autumn Glory apples divided
• 4 tablespoons almond flour or meal, divided
• 2 tablespoons dark brown sugar, divided
• 1/2 teaspoon chai spice blend (see note) or ground cinnamon, divided

Chai Spice Ingredients:

• 1 tablespoon ground cinnamon
• 1 tablespoon ground cardamom
• 1 ½ teaspoons ground ginger
• ½ teaspoon ground nutmeg
• ½ teaspoon cloves
• ½ teaspoon allspice
• ½ teaspoon black pepper

Directions:

1. Preheat oven to 400°F.
2. Prepare two half-sheet, rimmed baking pans. Cut two rectangles of parchment (baking) paper to fit the pans.
3. Place dry bread mix into a large mixing bowl.
4. Add the cold shortening and vegan butter. Using a pastry blender or your hands, work the shortening and vegan butter into the flour until the mixture is crumbly, with some larger, pea-sized pieces of shortening and vegan butter.
5. Make a well in the center and add a half-cup of ice-cold water.
6. Quickly stir using a fork to bring everything together into a ball in the center of the bowl. If the mixture is still dry, crumbly, and not holding together, add a little more ice water.
7. Add one to two teaspoons at a time until the dough comes together. It should not be sticky.
8. Transfer the dough to a piece of parchment paper.
9. Divide the dough into two disks, then wrap each with plastic wrap. Each ball will create one galette. Place in refrigerator for 30 minutes.
10. Meanwhile, thinly slice the whole, unpeeled Autumn Glory apples into rounds. Use the tip of a paring knife to remove any bits of apple seeds from the center of the rounds. Set aside while rolling out pie dough.
11. To roll out pie dough, place one of the parchment rectangles on a clean, dry surface.
12. Place one disk of the dough in the center. Roll the dough into a circle about 10 inches in diameter.
13. Sprinkle two tablespoons of almond meal or flour in the center of the disk, leaving about a two-inch border all the way around.
14. Carefully pick up the parchment paper with the rolled dough and place it on one of the rimmed baking sheets.
15. Place some of the sliced apple rounds in concentric circles, forming a single even layer over the almond meal.
16. Sprinkle about half a tablespoon of dark brown sugar, then a sprinkle of chai spice blend or ground cinnamon.
17. Repeat with another layer of apple rounds, a half tablespoon of dark brown sugar, and chai spice.
18. Carefully fold the pie dough up around the apples, leaving the center open.
19. Repeat the rolling and layering of apples with a second disk of pie dough, almond meal, apples, brown sugar, and chai spice blend.
20. Place both galettes in the oven.
21. Bake for 40-45 minutes, switching the baking sheets top to bottom halfway through, or until the crust and apples are golden brown. If the top starts to get too brown, place a piece of aluminum foil over the galette.
22. Let cool slightly before cutting into wedges.
23. To serve, cut Autumn Glory apple galettes into wedges and place them on a serving plate.
24. Top with a scoop of ice cream, if desired.
25. Enjoy!

Created by Lindsey Johnson of Café Johnsonia for Superfresh Growers.