Have you ever wondered why some morning treats make your kitchen smell like a bakery in autumn? This rustic apple galette has been my go-to weekend breakfast indulgence since I first created it during a cabin retreat in the Appalachian mountains. The contrast between the flaky crust and tender, caramelized apples creates a breakfast experience that feels both homey and special—perfect for those mornings when you want something beyond ordinary toast.
Caramelized Apple Cinnamon Breakfast Galette
A rustic free-form pastry with caramelized apples and warm cinnamon in a buttery, flaky crust perfect for special breakfast gatherings.
Make the Dough
In a large bowl, whisk together flour, 2 tablespoons sugar, and salt. Cut 8 tablespoons cold butter into small cubes and add to flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until mixture resembles coarse crumbs with some pea-sized pieces remaining. Add ice water 1 tablespoon at a time, mixing with a fork until dough just comes together. Form into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour or overnight.
Prepare the Filling
In a large bowl, toss sliced apples with lemon juice. In a small bowl, mix 1/3 cup sugar with cinnamon, nutmeg, and cornstarch. Add the sugar mixture to the apples and toss until evenly coated. Let sit for 10 minutes while you roll out the dough.
Assemble the Galette
Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper. On a lightly floured surface, roll dough into a 12-inch circle about 1/8-inch thick. Transfer to prepared baking sheet. Arrange apple slices in concentric circles on the dough, leaving a 2-inch border. Cut remaining 2 tablespoons butter into small pieces and scatter over the apples. Fold the edges of dough over the filling, pleating as you go, leaving the center open.
Bake the Galette
Brush the folded dough edges with beaten egg and sprinkle with coarse sugar. Bake until crust is golden brown and filling is bubbling, about 35-40 minutes. If the edges are browning too quickly, cover them loosely with foil. Allow to cool for 15 minutes before slicing. Serve warm or at room temperature.
How to Make Apple Cinnamon Breakfast Galette
Learn how to make a delicious apple galette that's easier and even better than traditional apple pie. Perfect for breakfast or dessert!
What makes this breakfast galette work so beautifully is its make-ahead versatility. You can prepare the dough the night before, and it actually benefits from an overnight rest in the refrigerator. Did you know that apples contain over 100 beneficial compounds that support gut health? This galette pairs those benefits with cinnamon, which helps regulate blood sugar—making it a more balanced breakfast option than many sweeter alternatives.
When you bite into this galette, the initial buttery crunch of the crust gives way to tender, cinnamon-spiced apples with caramel undertones. The edges offer that perfect golden-brown flakiness while the center remains juicy and intensely apple-forward. As Julia Child once said, ‘The only real stumbling block is fear of failure. In cooking, you’ve got to have a what-the-hell attitude.’ This galette embodies that spirit—rustic, imperfect, and absolutely delicious.
This breakfast galette celebrates the simple beauty of seasonal ingredients without fussy techniques. The free-form shape means there’s no wrong way to fold the edges—each one comes out unique. Try serving it with a dollop of Greek yogurt for extra protein or a light drizzle of maple syrup for additional sweetness. I hope this galette gives you the confidence to bring more rustic baking into your breakfast rotation!
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