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Simple and Nourishing Apple Galette in a Sprouted Whole Wheat Pastry Crust

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An apple galette that’s easy enough for a weeknight and rustically beautiful enough for a holiday table.

A collage of apple galette with text overlay.

These days I don’t have a lot of extra time for making desserts. That’s probably a good thing. But with the holidays approaching and all the beautiful fresh apples at the market I couldn’t help but whip up one of my favorite easy desserts, apple galette.

Apple galette with fresh ice cream.

Apple Galette Is an Easy Alternative to Pie.

Apple galette is similar to pie in every way, except it’s a lot easier. No fussing with a pie plate or crimping edges. The allure of the apple galette is its beautiful rustic appearance.

Start by rolling the dough the way you would for a pie crust. Don’t worry if the edges aren’t perfect.

Sprouted whole wheat pie dough rolled into a crust.

Add your apple filling.

Filling the apple galette.

Fold the crust up over the filling.

Folding the apple galette crust over the filling.

Pour melted butter over the whole galette.

Pouring melted butter over the apple galette.

Bake the apple galette as you would a pie, and serve it with fresh Raw Cream Vanilla Bean Ice Cream.

A dish with an apple galette.

Pastry Crust for Every Occasion and Taste

The Perfect Sprouted Whole Wheat Pastry Crust

An apple galette with text overlay.

Simple and Nourishing Apple Galette in a Sprouted Whole Wheat Pastry Crust

Simple and Nourishing Apple Galette in a Sprouted Whole Wheat Pastry Crust

Yield: 8
Prep Time: 1 hour 10 minutes
Cook Time: 1 hour
Total Time: 2 hours 10 minutes

A simple and nourishing apple galette recipe made with low glycemic coconut sugar, pastured butter, and a sprouted whole wheat pastry crust.



  1. Peel, core, and slice your apples. Put the sliced apples into a large bowl.
  2. Add the coconut sugar and spices and toss them well.
  3. Preheat your oven to 350°F.
  4. Have your pastry crust at room temperature. Cut two squares of parchment paper. Dust one lightly with sprouted flour and pat out the pastry dough on top into a disk. Dust the top of the dough with flour. Cover the dough with the other sheet of parchment and use a rolling pin to roll it into a large circle about 1/4 inch thick.
  5. Remove the top parchment and add the apples to the center of the dough. Make sure they are in an equal layer that stops about 1 inch from the edges of the crust.
  6. Fold the crust up in sections overlapping the previous fold, all the way around the crust.
  7. Melt the butter and pour it over the apples.
  8. Slide the bottom parchment with the prepared galette on it onto a baking sheet or baking stone.
  9. Bake the galette for 45 to 60 minutes until the apples are fork tender.
  10. Remove the galette from the oven and let it cool at room temperature before serving.

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