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Paleo Apple Galette: Tart apples combine with the sweet flavors of cinnamon, honey and coconut sugar, a crispy gluten free crust and a slightly nutty maple drizzle for the perfect fall dessert! | stressbaking.com

Easy Apple Galette with Maple Drizzle

5 from 1 vote
Tart apples combine with the sweet flavors of cinnamon, honey and coconut sugar, a crispy gluten free crust and a slightly nutty maple drizzle for the perfect fall dessert!
Prep Time 1 hour 15 minutes
Cook Time 40 minutes
Total Time 1 hour 55 minutes
Servings 6 slices

Ingredients
  

Crust:

  • 1 paleo pie crust, can substitute your favorite recipe or premade pie crust dough if not paleo
  • 12 tablespoons grass-fed butter or ghee
  • 6 tablespoons ice water
  • Egg yolk, lightly beaten

Filling:

Maple icing drizzle:

  • 1 cup raw unsalted cashews, soaked in boiling water for 1 hour
  • ½ cup maple syrup
  • 1 teaspoon vanilla extract or vanilla bean paste
  • 1 teaspoon almond extract or maple extract, if you want the maple flavor to be more pronounced
  • Pinch of salt

Instructions
 

  • Prepare crust according to package directions.
  • Since you only need one crust for the recipe, if your recipe makes more than one, wrap one half of the dough in plastic wrap and store in a sealed plastic bag in the freezer. Or be like me and double the rest of this recipe to make two galettes right now!
  • Flatten the dough you will be using, wrap in plastic wrap and store in the fridge for at least an hour.
  • When your dough is almost done chilling, preheat oven to 350°F.
  • Add all filling ingredients in a medium mixing bowl and toss to combine.
  • On a large sheet of parchment paper or silicon baking mat, roll out your pie dough into a roughly 12" circle.
  • Add filling into the center, leaving a couple inches of space around the edges.
  • Carefully fold the edges of the crust up and around filling, working in small folds in one direction and lightly pinching each fold together to ensure they stay in place.
  • Brush the crust with lightly beaten egg yolk.
  • Carefully transfer your parchment paper/silicon mat with the galette to a baking sheet and bake for 40-45 minutes, or until crust is crispy and golden brown.
  • Let cool on baking sheet.

Maple icing drizzle:

  • In a food processor, combine all ingredients and pulse until combined and smooth, scraping down the sides as needed.
  • Transfer to a piping bag and drizzle as much as you want on your finished galette. Cut into 6 slices, serve immediately and enjoy!

Notes

Prep Tip: If you can, roll out your dough onto the baking sheet you're going to use and prep it on there. This way so that you don't have to worry about moving the galette and it cracking or falling apart!
Storing extra maple icing: Keep extra icing in an airtight container in the fridge for up to a week. It's delicious on ice cream, pancakes, french toast - the list goes on and on!
Non-paleo (but gluten free) pie crust: Try a 16 ounce bag of Bob's Red Mill Gluten Free Pie Crust Mix.

Nutrition

Calories: 498kcal | Carbohydrates: 34g | Protein: 5g | Fat: 39g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Cholesterol: 77mg | Sodium: 11mg | Potassium: 220mg | Fiber: 1g | Sugar: 22g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 2mg
Course Dessert
Cuisine American
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