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Apple Crumble Galette


Soft spiced apples wrapped in a flakey pie crust topped with the most delicious cinnamon brown sugar crumble ever! This Apple Crumble Galette is rustic, delicious, and exactly what you need this fall!

To peel or not to peel

I don’t think this is a ‘one size fits all’ answer. I like to make my desserts as easy as possible. Therefore, I don’t peel my apples.

Here’s what you need to know: the apple peel will soften while the pie cooks but you’ll still be able to taste it/see it in the pie.

So if you’re making something more rustic like an apple crumble or a galette, I think it’s totally fine to leave the peel on. If you’re making something a little more fancy/elegant like an apple pie or a tarte tatin (cue French accent), I would peel them.

It really just depends on what you’re making and if you want to peel them or not.

It’s really not going to make a difference as far as overall flavor.

Galette versus pie

As for the second dilemma of this particular recipe, let’s talk about the difference of a galette versus a pie.

Galettes are very rustic, made by adding the fruit to the middle of a the pie crust and folding the edges of the pie dough around the filling. I love making galettes because they don’t require any special pans, and are impossible to mess up! The more rustic they look, the better! No fancy lattice work required! The downside to galettes is they work best for fruit pies, but custard based pies won’t work in a galette form.

Pies are made in a pie pan and can be made with custards, fruits, or even mousse and ice cream! They can be made with pie crust, graham cracker crusts, and cookie crusts. They can be no bake pies or baked in the oven. There is a lot of versatility with pies! Plus, a beautiful flakey pie crust topped with lattice topping is definitely a show-stopper!

When it comes to choosing between galettes and pies, it depends on what the filling will be and whether the occasion calls for fancy show-stopper or rustic elegance!

Pie crust dilemma

Okay here’s my ultimate confession: I hate making pie crust! It has always been something I struggled with. There is nothing worse than watching your pie crust deflate around the filling in the oven, knowing there’s nothing you can do.

I have tried all different kinds of tricks and hacks and anything else you can think of!

So, when it comes to pie season, I use store-bought crust all the way!

Apple Crumble Galette tips and tricks

  1. If you’re using store-bought pie dough (same here!), make sure you follow the thawing directions on the package!
  2. Let the apples cool before you put them in the pie crust so the crust doesn’t get soggy!
  3. Use parchment paper to make sure the galette doesn’t stick to the pan!

Rustic and beautiful, am I right!

These are so easy to whip together! All the beauty of pies with a fraction of the work!


-Holly Michelle

P.S. If you’re looking for more delicious crumble recipes, check out these Blueberry Crumble Muffins!


Apple Crumble Galette

An easy, rustic pie filled with warm apples and topped with a brown sugar crumble.
Course Dessert
Cuisine American
Keyword apple crumble, apple crumble galette, apple crumble pie, apple galette, apple galette recipe, apple pie, galette, galette recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 1 Galette


  • 4 tablespoons Butter
  • 5 Apples sliced
  • 1 tablespoon Corn Starch
  • 1 tablespoon Water
  • 1 1/2 teaspoons Pumpkin Pie Spice
  • 1 teaspoon Cinnamon
  • 1/2 cup Brown Sugar
  • 1 teaspoon Vanilla
  • 1 Pie Crust store-bought or homemade
  • 1 Egg
  • Turbinado Sugar garnish


  • 1 cups Flour
  • 1 stick Butter melted
  • 1 teaspoons Cinnamon
  • 1/2 cup Sugar
  • 2/3 cup Brown Sugar


  • Slice up the apples into half inch slices.
  • In a large pan, melt the butter, then add in apples.
  • Cook the apples in the butter for about three minutes ,
  • Then, add in pumpkin pie spice, cinnamon, brown sugar, and vanilla. Stir everything together and cook until the apples are softened, about 10 minutes.
  • Combine equal parts cornstarch and water in a small bowl, and then stir it into the apple mixture.
  • Allow the cornstarch mixture to cook into the apples for two minutes and then set aside to cool.
  • Preheat oven to 375 degrees.
  • Roll out the pre-made pie dough, and gently place it into your pie pan.
  • In a separate bowl, melt the butter in the microwave.
  • Once butter is melted, add in the flour, cinnamon and both the sugars. Mix to combine.
  • Roll out the pre-made pie dough, and gently place it into your pie pan.
  • Add the cooled apple mixture to the pie dough. Then add the crumble.
  • Crack the egg into a bowl and add a splash of water. Brush onto the edges of the galette. Then sprinkle with sugar.
  • Place the pie on a baking sheet and then put it into the oven, bake the pie for about 45 minutes! The pie will be done Then the crumble is golden brown and the edges of the pie crust are all golden brown and crisp.
  • I like to wait about 30 minutes before cutting into the pie, just to give the juices to settle!
  • Slice and serve with a scoop of vanilla ice cream or a dollop of whipped cream!


I like to use store-bought pie dough (see above for details) but you can use whatever pie dough you like best! If you are using store-bought make sure you follow the thawing directions on the package.
I used Turbinado sugar because I think it has a better crunch when it’s cooked, but you can use any sugar you have! 
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