This Dutch Apple Galette for Two is an easy and beautiful rustic dessert for those days when you feel like pie without all the hassle.
Sometimes you feel like pie, but you don’t feel like actually making pie.
Sometimes you feel like eating a slice of pie, but you don’t feel like eating pie leftovers for a week.
Sometimes a galette for two might be just the thing you are looking for.
Guys, I love galettes. They have all the trappings of pie without the all the fussy bits. No one’s spending 45 minutes creating a perfectly braided lattice top for a galette. You roll some pie dough out to something vaguely resembling a circle, fill it with fruit, fold it, and bake. It’s perfectly perfect in its imperfection.
See Also: Easy Dutch Apple Pie
You can turn most fruit pies into a galette, but given that this is September and apple season is just getting started, I thought we’d kick off this galette train with a Dutch Apple Galette for Two.
This dessert is good-looking enough to serve for a special occasion, but simple enough to make on a random Saturday afternoon when you feel like bumming around the kitchen for a while. (This recipe was born in my kitchen on just such a Saturday. ;))
And if making a pie from scratch is something you’ve never gotten around to, a galette is a great place to start building your pie-making muscles.
It takes half the effort and less than half the skill since there’s no fussy top to work with. Plus, since we are using my favorite–and after being pinned 16,000+ times on Pinterest, I’m going to say, Famous–buttermilk pie crust, you know this dough is going to be easy to make and easy to work with. I LOVE IT.
Okay, I’ve been singing the praises of galettes in general, but why should you make a Dutch Apple Galette specifically? Because it’s knock-you-down fantastic. The crust is flakey and dusted with sugar. The apples are cooked to sweet cinnamon perfection. And hey, do you like streusel topping?
Because I’ll give you streusel topping. This thing is piled high (some might say too high (NOT ME!)) with streusel, which offers a fantastic sweet and slightly crunchy contrast with the apples and buttery pie crust.
Serve it hot, straight out of the oven. Serve it drizzled in caramel sauce. Serve it with a comically large scoop of ice cream and take hasty pictures of it before devouring it at 9 in the morning.
The only bad option is not serving it at all.
More Perfect Fall Desserts
- Small Apple Cinnamon Cake
- Pumpkin Donuts With Maple Glaze
- Small-batch Banana Muffins
- Small-batch Apple Cinnamon Muffins
Dutch Apple Galette for Two
- 1/4 batch My Favorite Buttermilk Pie Crust prepared and chilled
- 1 1/2 cups diced granny smith apples about 2 small apples
- 1 tablespoon (14g) unsalted butter
- 1 tablespoon (12g) granulated sugar
- 1 tablespoon (12g) brown sugar
- 1/4 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1/8 teaspoon salt
- 1/4 teaspoon vanilla
- 1 tablespoon (14g) unsalted butter softened
- 2 tablespoons (15g) all-purpose flour
- 1 tablespoon and 1 1/2 teaspoon (19g) brown sugar
- 1 egg
- 1 tablespoon milk
- 1 teaspoon (4g) granulated sugar
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- Combine apples, butter, granulated sugar, brown sugar, cinnamon, nutmeg, and salt in a small sauce pan. Bring to a simmer over medium heat and cook, stirring occasionally for 4 to 6 minutes, until apples are slightly softened. Remove from heat and stir in vanilla.
Roll Dough and Assemble
- Take your dough out of the fridge and allow it to sit out for about 5 to 10 minutes, depending on how warm your kitchen is. You want it pliable enough to roll without cracking, but not so warm that the chunks of butter in the dough become melty.
- On a well-floured surface, roll the dough ball out to a circle 1/8-inch thick (This is the best thickness for folding. Don't be afraid to check it with a ruler!). When rolling, start from the middle of your dough and work your way out first in one direction, then the other. After every other roll, pick up your dough and rotate it 1/4 turn. If anything begins to stick, add more flour under or over your dough.
- Once your dough reaches the proper thickness, dust off the excess flour and transfer it to the center of your prepared baking sheet. Pour the apple mixture into the center of the dough, stopping at least 1 1/2-inch from the edge.
- Fold the edges over the apples in 5 or 6 folds (or as many as you need!). Edges will be ragged and if they rip, you can "glue" pieces back together with a tiny bit of water rubbed on with your finger tip.
- In a small bowl, stir together flour and sugar. Add softened butter and use your fingers to mix until everything is well-incorporated, thick, and crumbly. Drop in crumbles over the apples.
- In a small bowl, whisk together egg and milk. Brush over the edges of your galette. Sprinkle crust with sugar.
- Bake for 20 to 25 minutes until fruit is bubbly and crust browned. Cool for at least 10 minutes before slicing and serving.
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Dawn - Girl Heart Food says
Yes! Love the informality of this, Tracy! And I love that it’s for two ’cause, like you said, sometimes you don’t wanna be eating pie for a week. That happens often with hubby and I when I cook something. If I make a batch of chili, for example, we are eating leftovers for daaaaays!
This is just a perfect little dessert, but is it reaaaallly for 2 people….hehehe.
Have a great weekend, my friend!
Haha, thanks, Dawn! And this could definitely be for one if you tried hard enough, but there would be a long nap required afterwards. 😉
Julie | Bunsen Burner Bakery says
Beautiful galette! I know it’s September and I should be in apple-mode, but it’s just toooo hot for me to be there yet. I can’t wait for crisp fall weather and delicious apple desserts!
Thanks, Julie! And it’s still suuuuuper hot here too, but I like to make the house smell like baked apples and pretend that it’s not 90 degrees outside. 😉
Megan Marlowe says
Mmmm… I love this! so cozy for the Fall! I would love to eat it hot out of the oven with a scoop of vanilla ice cream on top. That’s my favorite way to eat pastries!
Mine too! Thanks, Megan!
This looks so fabulous! Love the GIF you made too. I am so ready for fall and apple season!
Thanks so much, Jill. And meeeeee tooooooooo!! 😉
Mark, Compass & Fork says
This brings back nice memories for me. My grandmother made these (she called them turnovers) with left over pastry and apple filling. Nice.
Boastful Food says
Oh, yeah! This is perfection! I was reading and looking along at your post and pics and thinking, you’re right, this is perfect for people who don’t want to fuss with a pie and dutch apple, my favorite. I thought, the only thing missing is the scoop of ice cream and then I saw your close up:) Thanks for sharing a great recipe. Hope to try it soon. That buttermilk crust sounds delicious!
Ha! We must be on the same food wavelength! 😉
Wow, this was just excellent. I followed the recipe exactly except I made a double batch of the streusel (added a little cinnamon to it) because I love that part the best!! Also added a little more cinnamon to the apples. I baked it in a convection oven at 400 for 18 mins and it was golden brown. I also wasn’t sure what to do with all the syrup juice in the apple saucepan, so I spooned a little onto the crust dough with the apples but save the rest and drizzled it over the vanilla ice cream and pie when I served it. The buttermilk crust is very good. All I can say is that this recipe was easy peezy, it tasted wonderful and looked absolutely gorgeous. Thank you for the detailed recipe. 5 Star WINNER!!!
SO happy to hear you enjoyed the recipe and I love the idea of using the extra syrup over ice cream when served!!
Jeanne bowman says
Love a galette. So easy and great with coffee in the morning.
Just found your site and am so pleased to see all the recipes for 2.
Happy to have you here! 🙂