Pie crusts can be intimidating, but the simplicity of this rustic galette makes it a friendly recipe for both beginner and advanced bakers! The gluten-free crust is flaky and light and adds a richness to this dessert thanks to the almond flour and cream cheese. Top this easy apple and plum galette with homemade whipped cream for an extra special treat!
WHY THIS RECIPE WORKS
This rustic and flavorful galette is super easy to make and requires minimal hands on time! The crust dough can even be made the day before and refrigerate until ready to bake! All in all, it took me about an hour from start to finish to make this dessert. Now that I have practiced a few times, I could probably toss it together in less time.
One of my favorite things about this recipe is how adaptable it is to any cooking level. A beginner could look at this recipe and still make a lovely galette, or even save some time and buy a premade pie crust. NO JUDGEMENT HERE. Someone more advanced could have fun playing around with arranging the fruit in a spiral or even adding decorative shapes to the galette crust. It is so versatile, regardless of skill set!
INGREDIENT NOTES
Don’t feel confident making this pie crust from scratch? I have definitely been there. This recipe can be ‘hacked’ by using a refrigerated store bought pie crust. In a hurry? Try using a can of apple pie filling instead of slicing fresh apples. Be sure to check out the variation suggestions a bit further down in this recipe.
This is a three step recipe, involving making the filling, making the crust and forming the galette. If any of these steps are confusing, check out my instagram reel at the bottom of this post for a video of my top tips!
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TIPS FOR MAKING A GLUTEN FREE PIE CRUST
When I say this has become my ride or die pie crust, I mean that I literally cannot stop finding ways to use it. Pies, galettes, chicken pot pie, homemade pop tarts or mini hand pies… everything about it is spot on!
This crust is made with a combination of almond flour, coconut flour and tapioca starch flour. These three flours can absolutely be substituted for regular unbleached white flour for a traditional crust that contains gluten.
Adding cream cheese to this crust adds a richer, deeper flavor. Keeping the cream cheese and butter cold allows the crust to be processed in a food processor or blender without the friction heating it up. I still recommend rolling the dough into a disc, covering it with parchment paper or cling wrap, and refrigerating it prior to rolling it out. The dough will tear less and be easier to work with.
I have a silicon mat for rolling pie crusts that I use for making galettes. I highly recommend it for anyone who makes pies or pastries frequently. The mat (or a piece of parchment) are the bottom layer for rolling the dough, and a second piece of parchment is placed on top of the dough to keep it from sticking to the rolling pin. This step isn’t necessary, but it definitely helps to ease the pie crust frustration!
HOW TO MAKE A GALETTE FRUIT FILLING
Should the apples and plum be skinned or should the skin be left on? Decisions, decisions. I like the rustic (there’s that word again!) way the galette looks when the skin is peeking through the crust. For my galettes, I’m pro-skin. There is no wrong choice, though!
Remove the cores and pit and thinly slice the fruit. I shoot for about ⅛ of an inch thick wedges. Using a medium sized bowl, toss the sliced fruit with the brown sugar and cinnamon. Set it aside to marinate and get cozy while the crust is being prepared.
HOW TO FORM A GALETTE
Now it’s time to roll the chilled dough into a large circle on the silicon mat. Follow the guides on the mat to the desired size, or just eyeball it! My galette measured about a foot across before I folded the edges in.
Once the crust is rolled out to the desired size and thickness, add the fruit to the center and spread it evenly. The fruit can either be swirled in an intricate pattern, or hap hazardously tossed on the dough without much thought to appearance. And, yes, that is my method.
Use the silicon mat or parchment to gently lift the edges of the dough and fold it over onto the fruit, covering it by about an inch. This should look messy and uneven.
VARIATIONS TO THIS GALETTE RECIPE
Apples are sure tasty, but how about substituting two cups of a different fruit or berry? Peaches, raspberries, strawberries, or even jam. Be mindlful of the juiciness of the fruit.
Savory galettes are also delicious with sausage and cheese.
One last variation I like is adding a few ounces of Brie to the middle of the galette with the apples. It melts and creates a creaminess to the dessert that is uniquely delicious!
If you make this recipe, please leave a comment below! This provides helpful feedback to both me and other readers. For more delicious recipes from scratch and homesteading tips, follow me on instagram @NinnescahHomestead
Apple & Plum Galette with Gluten Free Pie Crust
Equipment
- Mixing bowl
- blender or food processor
- spatula
- Parchment paper
- Rolling Pin
- baking sheet
Ingredients
For the Apple & Plum Filling
- 2 apples
- 1 plum
- ½ teaspoon ground cinnamon
- ½ cup brown sugar
For the Gluten-Free Pie Crust
- 4 tablespoons butter
- 3 ounces cream cheese
- 1 ¼ cup almond flour
- ½ cup tapioca flour
- ¼ cup coconut flour
- 2 egg whites
- 1 teaspoon fine sea salt
Instructions
Making the Apple & Plum Filling
- Preheat the oven to 350°. Wash the apples and plum and pat them dry. This recipe can be made with the skin on or peeled, I chose to keep the peel on for my galette. Remove the cores or pits and thinly slice the fruit into even pieces, about ⅛ inch thick.
- Place the fruit slices in a bowl and toss with the brown sugar and cinnamon. Set the bowl aside and let the flavors merry while the crust is prepared.
For the Gluten-Free Pie Crust
- Chill the butter and cream cheese or keep it in the refrigerator until right before making the crust. Cut the butter and cream cheese into ½ inch pieces.
- Add all ingredients to a food processor or high speed blender. Pulse to combine. The dough should look like small crumbles.
- Take the dough out of the food processor or blender and pour it onto a piece of parchment paper or a silicon baking mat. Form it into a ball (like play dough) and begin gently pressing it out until it resembles a flat circle, approximately six inches wide and with an even thickness.
- Place a second sheet of parchment paper on top of the dough and use a rolling pin to roll the dough into a large circle. The exact size isn’t important, but mine measured about twelve inches for reference. This is a rustic crust, so irregularities and imperfections are just fine!
Making the galette
- Place the apple and plum filling in the center of the dough circle and smooth it evenly. Fold the edges of the dough circle to cover about an inch of the fruit. If the dough keeps tearing, try using the parchment paper to gently lift the dough and then peel it away. OPTIONAL: Brush the edges lightly with milk and sprinkle with sugar to create a beautiful and fancier crust!
- OPTIONAL: Brush the edges lightly with milk and sprinkle with sugar to create a beautiful and fancy crust!
- Keep the galette on the parchment paper and slide them both onto a baking sheet. Bake in a preheated oven at 350° for about 20-25 minutes. The galette is done when the edges are golden brown.
- Serve warm or cooled. Store leftovers in the refrigerator for up to three days. I like to serve my apple and plum galettes with vanilla ice cream or homemade whipping cream.
If you love this galette recipe, check out my easy lemon meringue pie! This gluten-free crust would be absolutely perfect for dressing up the traditional pie recipe. Another recipe that I think you would enjoy are my better than boxed brownies. They are so incredibly good! Promise. Please let me know if you make them!
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